Ашық рұқсат
Рұқсат берілді
Тек жазылушылар үшін
№ 5 (2012)
- Жылы: 2012
- Мақалалар: 21
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6949
Articles
6-8
Analysis of critical points in the technology of raw milk receiving
Аннотация
Role of the principle critical points in the technology of raw milk receiving was determined. Ef cient ways to reduce risks impacts on raw milk quality by complex application of multi- component vegetable feed supplement together with antimicrobial treatment of mammary gland are shown.
Cheesemaking and buttermaking. 2012;(5):9-11
9-11
12-15
Automation of the control at dairy butter production
Аннотация
An additional method to control and stabilize moisture content in dairy butter at on- line production has been offered. The method consists in visual instrumental control of the dairy butter layer at the exit from a butter making machine.
Cheesemaking and buttermaking. 2012;(5):16-17
16-17
Determination of the optimal regime of two sided pressing of the «Shweitsarskii» cheese
Аннотация
Optimal regime of two sided pressing of the cheese «Shweitsarskii» depending on the height and mass was established on the basis of the trials made. The regime results in two times reduction of pressing time as compares with the traditional method and allows avoid repressing.
Cheesemaking and buttermaking. 2012;(5):18-19
18-19
20-21
22-24
25-27
28-29
30-31
Syrodelie i maslodelie Rossii: novyy impul's k razvitiyu otrasli
Cheesemaking and buttermaking. 2012;(5):32-32
32-32
33-33
34-36
37-39
40-41
42-44
45-46
47-49
50-52
53-55
56-58