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No 1 (2013)


Import and export of cheese and curds

Goroshchenko L.G.


Goroshchenko L.G. Import and export of cheese and curds Foreign economic activity in the cheese and curds market based on the data of the Customs statistics of the foreign trade of the RF for the period 2006- 2011is considered. Information is given on the code ТН ВЭД 04.06 «Cheese and curds».
Cheesemaking and buttermaking. 2013;(1):4-7
pages 4-7 views

Problems of distribution and prices formation in the cheese making sector

Torbenko A.B.


Approaches to prices formation at products promotion in the market are considered as well as factors that should be taken into consideration when policy of distribution is being worked out.
Cheesemaking and buttermaking. 2013;(1):8-9
pages 8-9 views

Grated cheeses in the Russian market

Mordvinova V.A., Delitskaya I.N.


Domestic and imported grated cheeses found in the Russian market were studied. Results of the evaluation of physical-chemical and organoleptic indices of the given group of cheeses are also analyzed.
Cheesemaking and buttermaking. 2013;(1):10-12
pages 10-12 views

Technology of the semi-hard cheese the «Premium»

Gavrilova N.B., Loginov V.A., Linkevich E.T.


In clause results of experimental researches on development of a new kind semi-hard cheese with large gure are presented.
Cheesemaking and buttermaking. 2013;(1):14-15
pages 14-15 views

Fresh cheeses

Mogensen F.


Production of fermented milk products in particular fresh cheeses with the aid of ultra-ltration plants is discussed.
Cheesemaking and buttermaking. 2013;(1):16-17
pages 16-17 views

Cheese cream «Non-melting sundae»

Mironenko I.M., Yashkin A.I., Vahrusheva S.A.


A new product developed at the Siberian Research Institute of Cheese Making -cheese cream produced on the basis of milk powder and milk fat replacer is presented.
Cheesemaking and buttermaking. 2013;(1):19-21
pages 19-21 views

Cheese products conforming principles of healthy nutrition

Boldyreva T., Golyak Y.


Advantages of applying specialized fats of the company AAK for cheese products manufacturing are considered.
Cheesemaking and buttermaking. 2013;(1):22-23
pages 22-23 views

Food fibres «Citri-Fai» — innovations in the processed cheeses manufacturing

Gubina I.V.


Advantages of producing processed cheeses with application of natural improved food fibres «Citri-Fi» based on orange cellulose are discussed.
Cheesemaking and buttermaking. 2013;(1):25-25
pages 25-25 views

Pressing of cheese mass

Mayorov A.A., Mironenko I.M.


Process of forms pressing and equipment used for pressing are outlined in the article. Practical recommendations are given.
Cheesemaking and buttermaking. 2013;(1):26-30
pages 26-30 views

Anisotropy and biochemical processes in the «Shveitsarskii» cheese manufactured with twosided pressing

Manukyan S.S.


Results of the study aimed at reduction of anisotropy of the cheese «Shveitsarskii» are discussed. The cheese was produced by a new method - with the aid of two-sided pressing.
Cheesemaking and buttermaking. 2013;(1):32-33
pages 32-33 views

Congratulations with the jubilee

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Cheesemaking and buttermaking. 2013;(1):34-35
pages 34-35 views

Improvement of the barrier technologies for antimicrobial protection of cheese surfaces

Snejko A.G., Gubanova M.I., Ramanauskas R., Galginaitine L.


Data related with improvement of the existing barrier technologies for cheese packaging are summarized. Antimicrobial preparations are considered and ways to introduce them in the packaging materials compositions. New materials applied as barriers at ripening and storage of cheese possess high prolonged antimicrobial activity and minimize cheese losses.
Cheesemaking and buttermaking. 2013;(1):36-38
pages 36-38 views

Sealed Air. We’re here to make your job easier

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Cheesemaking and buttermaking. 2013;(1):39-39
pages 39-39 views

«POLISVED» — reliable protection of rennet cheeses

Fedotova A.V., Snejko A.G.


Characteristics and ways of application of the latex coating «POLISVED» for hard rennet cheeses are given.
Cheesemaking and buttermaking. 2013;(1):40-41
pages 40-41 views

Rennet coagulation: formation of the milk proteins microparticulates

Smirnova I.A., Shtrigul V.K., Smirnov D.A.


Application of protein fats imitators is considered to be a complex solution of items related with dietetic nutrition. Results of the analysis and investigations demonstrated that rennet coagulation is a rational way to form protein fats imitators with required sizes and shapes of particles.
Cheesemaking and buttermaking. 2013;(1):42-44
pages 42-44 views

Rennet enzyme «RENCO» - pledge of success

- -.


Advantages of the natural rennet enzyme «Renco» manufactured in New Zealand are outlined.
Cheesemaking and buttermaking. 2013;(1):45-45
pages 45-45 views

Determination of the melting salts dose

Zelenina L.S., Zyuzina O.V., Dvoretskii S.I., Strashnov N.M.


Practically important approach to the determination of the dose of the large variety of melting salts intended for receiving melted masses with predetermined properties and in the convenient for using form is given in the article. Results of the experiments carried out to study effects of types and dose of melting salts on physical-chemical characteristics of cheese mass are analyzed. Mathematical description of the correlation between the active acidity levels of melted masses and type and dose of melting salt with the account of composition and degree of the rennet raw materials maturation was calculated.
Cheesemaking and buttermaking. 2013;(1):46-48
pages 46-48 views

The page of a technologist

Topnikova E.V.
Cheesemaking and buttermaking. 2013;(1):49-49
pages 49-49 views

Import and export of the dairy butter

Goroshchenko L.G.


Foreign economic activity in the dairy butter market is discussed on the basis of information from «The Customs Statistics of the Foreign Trade of the RF» for the period since 2006 till 2011. As an example the code ТН ВЭД 04.05 «Dairy butter and other fats and oils made from milk; milk pastes» was taken.
Cheesemaking and buttermaking. 2013;(1):50-51
pages 50-51 views

Known and unknown thins about the «Vologodskoe» dairy butter

Vyshemirskii F.A., Ivanova N.V., Kaneva E.F.


The history of creation of the dairy butter «Vologodskoe» is described and some new interesting facts about the product are given.
Cheesemaking and buttermaking. 2013;(1):52-56
pages 52-56 views

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