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No 1 (2013)
- Year: 2013
- Articles: 20
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6955
Articles
Import and export of cheese and curds
Abstract
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
4-7
8-9
10-12
14-15
16-17
19-21
22-23
25-25
26-30
32-33
Congratulations with the jubilee
Cheesemaking and buttermaking. 2013;(1):34-35
34-35
Improvement of the barrier technologies for antimicrobial protection of cheese surfaces
Abstract
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
36-38
Sealed Air. We’re here to make your job easier
Cheesemaking and buttermaking. 2013;(1):39-39
39-39
40-41
Rennet coagulation: formation of the milk proteins microparticulates
Abstract
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
42-44
45-45
Determination of the melting salts dose
Abstract
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
46-48
The page of a technologist
Cheesemaking and buttermaking. 2013;(1):49-49
49-49
Import and export of the dairy butter
Abstract
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
50-51
52-56