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No 6 (2012)
- Year: 2012
- Articles: 20
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6953
Articles
4-6
The holiday that is always with you
Abstract
В 2006 г., по инициативе губернатора А.Б. Карлина был организован и успешно прошел в Барнауле I Международный фестиваль «Праздник сыра», который стал ежегодным и любимым праздником не только жителей Барнаула и Алтайского края, но и гостей из других регионов и стран СНГ. Очередному VII фестивалю и посвящена данная статья.
Cheesemaking and buttermaking. 2012;(6):8-12
8-12
13-18
19-20
Improving the technology of the national cheese of Egypt «Domiati»
Abstract
The article describes the current issues of production of soft brined cheese and ways to improve their quality according to national circumstances of production and sanitation conditions of obtaining row milk. The article contains the justi cation of choice of objects of study and the results of work.
Cheesemaking and buttermaking. 2012;(6):21-23
21-23
Standard approach to business managing
Cheesemaking and buttermaking. 2012;(6):24-24
24-24
25-27
Nonstandard behavior of milk clotting enzymes
Abstract
Various approaches to milk clotting enzymes standardization are described. The conclusion was made that ferments standardization by activity does not guarantee their standard behavior at milk coagulation, and beside salts composition in milk one should take into consideration protein component, namely kappacasein genotype.
Cheesemaking and buttermaking. 2012;(6):28-29
28-29
30-31
Effects of natrium citrate on consistency of soft thermoacid cheese from reconstituted whole milk
Abstract
Some problems that can appear at soft thermo-acid cheese manufacturing from reconstituted whole milk are discussed. The problem of consistency defects such as crumbliness and non-coherency was investigated and the method to avoid the defect with the aid of combined acidi er was found.
Cheesemaking and buttermaking. 2012;(6):32-33
32-33
Cheese sale room – the mirror of the market
Abstract
13 и 14 марта 2013 г. во Всероссийском выставочном центре вот уже в пятый раз пройдет одно из самых значимых для российского сыроделия событий - Международный Салон сыра. Мероприятие проводится в рамках ежегодной выставки «Молочная и мясная индустрия», организованной лидером отечественной выставочной индустрии - компанией ITE.
Cheesemaking and buttermaking. 2012;(6):35-35
35-35
The portrait of the leader
Abstract
The company «Sealed Air Cryovac» is the world leader in creation and development of food packaging systems for all types of food products including cheese. Next year the company will mark its 20 years anniversary of operations in Russia. We propose to get acquainted with the interview with the Sales Director of the company Dr. Rogov Grigorii Novomirovich.
Cheesemaking and buttermaking. 2012;(6):37-39
37-39
40-43
Cheese sale: the rules of successful display
Cheesemaking and buttermaking. 2012;(6):44-44
44-44
Principle classi cation of the dairy butter production methods
Abstract
The methods of dairy butter production by churning in the continuous and batch butter making machines with high fat cream transformation in butter forming machines and impacts on quality and structure of the nished product are discussed.
Cheesemaking and buttermaking. 2012;(6):45-49
45-49
The page of a technologist
Cheesemaking and buttermaking. 2012;(6):49-49
49-49
50-51
52-53
Specialized fats «SolPro»
Cheesemaking and buttermaking. 2012;(6):54-54
54-54
List of the articles published in the 1–5 issues of the magazine «Cheese making and butter making» in 2012
Cheesemaking and buttermaking. 2012;(6):55-56
55-56