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No 6 (2012)


Cheese making of Russia: the pro le of the sector

Rybalova T.I.


Situation in the cheese making sector is analyzed in the article. Information is given about application of the production capacities, production and export of cheese in 2011 and in January- August 2012.
Cheesemaking and buttermaking. 2012;(6):4-6
pages 4-6 views

The holiday that is always with you

Bushueva I.G.


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
pages 8-12 views

Department of whey and cheese formation

Mayorov A.A., Mironenko I.M.


The ways for hard rennet cheese formation - bulk and from the layer are considered in the article. Practical recommendations are given.
Cheesemaking and buttermaking. 2012;(6):13-18
pages 13-18 views

Changes of micro ora in the «Shveitsarskii» cheese manufactured with two-sided pressing

Manukyan S.S.


Advantages of the two-sided pressing of the «Shveitsarskii» cheese are discussed in the article. Results of the study of micro ora of the above mentioned cheese are given.
Cheesemaking and buttermaking. 2012;(6):19-20
pages 19-20 views

Improving the technology of the national cheese of Egypt «Domiati»

Tikhomirova N.A., El Mogazi A.H.


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
pages 21-23 views

Standard approach to business managing

- -.
Cheesemaking and buttermaking. 2012;(6):24-24
pages 24-24 views

Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks

Sviridenko G.M., Shatrova O.A., Zaharova M.B., Sokolova N.Y.


Results of scientific investigation of the effects of melting temperatures on the microbiological risks of processed cheeses related with total contamination of raw materials with various microorganisms are given.
Cheesemaking and buttermaking. 2012;(6):25-27
pages 25-27 views

Nonstandard behavior of milk clotting enzymes

Murunova G.V., Municheva T.E., Kalinina G.E.


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
pages 28-29 views

CAGLIFICIO CLERICI: 18 years in Russia

Miklishanskii V.A.


Products range and advantages of preparations of the company CAGLIFICIO CLERICI - one of the leaders in the milk clotting enzymes and other ingredients for cheese making market are discussed.
Cheesemaking and buttermaking. 2012;(6):30-31
pages 30-31 views

Effects of natrium citrate on consistency of soft thermoacid cheese from reconstituted whole milk

Mayorov A.A., Mironenko I.M., Mazalevskii V.B.


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
pages 32-33 views

Cheese sale room – the mirror of the market

- -.


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
pages 35-35 views

The portrait of the leader

- -.


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
pages 37-39 views

Date the future

Bykovskaya G.V., Girinovich O.A.


Review of processing equipment novelties for cheesemaking presented at the 6- th International exhibition «Anuga FoodTec-2012» (Cologne, Germany) is given.
Cheesemaking and buttermaking. 2012;(6):40-43
pages 40-43 views

Cheese sale: the rules of successful display

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Cheesemaking and buttermaking. 2012;(6):44-44
pages 44-44 views

Principle classi cation of the dairy butter production methods

Vyshemirskii F.A.


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
pages 45-49 views

The page of a technologist

Topnikova E.V.
Cheesemaking and buttermaking. 2012;(6):49-49
pages 49-49 views

Special features of lling spreads in consuming tare

Kapranchikov V.S.


Advantages of lling spreads in individual package are outlined. Practical recommendations are given.
Cheesemaking and buttermaking. 2012;(6):50-51
pages 50-51 views

How to make a product attractive for a consumer

Tagieva T.G., Tarasova L.I.


Practical recommendation for improving taste and aroma of spreads and margarines are given in the article. Results of the aroma substances testing are submitted and discussed.
Cheesemaking and buttermaking. 2012;(6):52-53
pages 52-53 views

Specialized fats «SolPro»

Kozyrev D.I.
Cheesemaking and buttermaking. 2012;(6):54-54
pages 54-54 views
pages 55-56 views

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