


No 2 (2013)
- Year: 2013
- Articles: 20
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6958
Articles
The Fifth International Cheese Salon
Abstract
In the frames of the XI International Exhibition «Milk and Meat Industries» that took place on March 12-15 at the All Russian Exhibition Center (VVTS) the Cheese Salon was traditionally organized. The wide working program of the Salon included seminars and conferences on various subjects, tasting of the Russian and foreign cheeses. This year the discussion club for the Russian cheese makers was organized for the rst time. The organizers of the event were the company ITE, the Ministry of Agriculture of RF, The All Russian Research Institute of Cheese and Butter Making of the Russian Agricultural Academy and the company PiR.
Cheesemaking and buttermaking. 2013;(2):4-6



Import and export of milk products (codes ТН ВЭД 04.04 and ТН ВЭД 35.01)
Abstract
Dynamics of the foreign economic activity indices in the milk whey and casein markets given in the Customs statistics of the foreign trade of the RF for the period since 2006 up to 2011 is discussed. Foreign economic activity of Russia with the Republic of Belarus is not covered thaťs why supplies from this country are not recorded.
Cheesemaking and buttermaking. 2013;(2):7-9









Complex technologies for whey processing from the company ALPMA
Abstract
The company ALPMA is a rst producer of the plants intended for continuous particulation of whey protein concentrate. Advantages of the product received from the whey protein concentrate with application of microparticulation are considered.
Cheesemaking and buttermaking. 2013;(2):16-17















Effects of the ion calcium concentration in the reconstituted whole milk on the consistency of soft thermo-acid cheese
Abstract
The article deals with problems arising at soft thermo-acid cheeses production from reconstituted whole milk. One of them is defect of sticky and oily consistency. The way to eliminate the defect by correcting salts composition of reconstituted milk according to ion calcium concentration is offered.
Cheesemaking and buttermaking. 2013;(2):29-31















Effects of anisotropy on the consistency of the «Shveitsarskii» cheese manufactured with two-sided pressing
Abstract
Degree of anisotropy with penetration of the «Shveitsarskii» cheese sample produced with application of the two-sided pressing was studied. Distribution of moisture in the central part of cheese head high up (high, middle, low) and among cheese mass was also valuated.
Cheesemaking and buttermaking. 2013;(2):44-45












Plastinchatyy skrebkovyy pasterizator ot kampanii «Adamas»
Cheesemaking and buttermaking. 2013;(2):53-53





