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No 2 (2013)

Articles

The Fifth International Cheese Salon

Raicheva E.Y.

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
pages 4-6 views
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Import and export of milk products (codes ТН ВЭД 04.04 and ТН ВЭД 35.01)

Goroshchenko L.G.

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
pages 7-9 views
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Ways of the efficient application of milk whey

Gavrilov G.B., Kravchenko E.F.

Abstract

Brief characteristic of milk whey is given and products received from milk whey that could be applied as ingredients for various food products manufacturing.
Cheesemaking and buttermaking. 2013;(2):10-13
pages 10-13 views
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Cheese from whey? Why not?

Ostrouhova I.L., Mordvinova V.A., Ostrouhov D.V.

Abstract

Special items of albumin cheeses production and varieties of the cheese are outlined.
Cheesemaking and buttermaking. 2013;(2):14-15
pages 14-15 views
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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
pages 16-17 views
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Production of cheeses with application of membrane technologies

Mihneva V.A., Zolotareva M.S., Topalov V.K., Volodin D.N.

Abstract

Advantages of using membrane technologies in cheese making are outlined.
Cheesemaking and buttermaking. 2013;(2):18-19
pages 18-19 views
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Production of cheese from milk whey

Mayorov A.A.

Abstract

Varieties of whey cheeses are outlined, and a new development of the Siberian Scienti c Research Institute of Cheese Making is described. Attention is also paid to evaluation of ef ciency of whey cheeses manufacturing.
Cheesemaking and buttermaking. 2013;(2):20-23
pages 20-23 views
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Some aspects of applying whey in industrial operations

Strashnov N.M., Filippova O.V., Shunyaeva O.B., Zyuzina O.V.

Abstract

Practical recommendations are given for applying milk whey at the Tambov processed cheese plant «Orbita».
Cheesemaking and buttermaking. 2013;(2):24-25
pages 24-25 views
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Dia ltration of curds whey in the process of nano ltration

Dykalo N.Y., Fialkova E.A., Kostyukov D.M., Shohalova V.N.

Abstract

Brief characteristic of dia ltration in the course of nano ltration process is given. Results of the experimental research of the process are discussed.
Cheesemaking and buttermaking. 2013;(2):26-27
pages 26-27 views
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Effects of the ion calcium concentration in the reconstituted whole milk on the consistency of soft thermo-acid cheese

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

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
pages 29-31 views
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Specialized starches of the series «Cheese Maker» for improving profitability of processed cheese manufacturing

Maiauskaite V.Y., Sandbeck A., Slierendrecht H.

Abstract

Advantages of the starches of the company KMC intended for application in the processed cheese manufacturing are outlined.
Cheesemaking and buttermaking. 2013;(2):32-33
pages 32-33 views
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Pressing of cheese mass

Mayorov A.A., Mironenko I.M.

Abstract

Process of cheese mass pressing, forms and equipment for pressing are considered. Some practical recommendations are given.
Cheesemaking and buttermaking. 2013;(2):34-38
pages 34-38 views
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Technology semi-hard of smoked cheeses

Gavrilova N.B., Linkevich E.T.

Abstract

This article about new technology semi-hard smoked cheeses with application of a method of cold smoking are cited.
Cheesemaking and buttermaking. 2013;(2):39-40
pages 39-40 views
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Freezing of cheeses with cheddar-ing and mass melting

Kaplenko A.N., Evdokimov I.A., Kaplenko N.N., Maremshaov A.B.

Abstract

Possibility to produce cheeses of the «Suluguni» type using technology when cheddarised cheese mass is deeply frozen and stored for a long period of time was studied.
Cheesemaking and buttermaking. 2013;(2):41-43
pages 41-43 views
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Effects of anisotropy on the consistency of the «Shveitsarskii» cheese manufactured with two-sided pressing

Manukyan S.S.

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
pages 44-45 views
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Sanitarian treatment of cheese forms

Hanumyan A.A.

Abstract

Practical recommendations are given concerning cleaning and disinfecting agents of the company «KALVATIS» for washing cheese forms.
Cheesemaking and buttermaking. 2013;(2):46-46
pages 46-46 views
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Decontamination of air in production premises

Buharskaya Y.A., Shuvarikov A.S., Osipov Y.S., Kuzina J.I., Petrov G.A.

Abstract

The method to decontaminate air in production premises with recirculators application is considered. Information is given about ef ciency of recirculators.
Cheesemaking and buttermaking. 2013;(2):48-49
pages 48-49 views
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«Biopag-D» for disinfection of ventilation systems and air conditioning

Chernyavskii I.N., Efimov K.M., Dityuk A.I., Bogdanov A.I., Fedorova L.S.

Abstract

Results of the trials aimed at evaluation of application of the disinfecting agent «Biopag-D» intended for disinfection of the ventilation systems and air conditioning at cheese making plants are discussed.
Cheesemaking and buttermaking. 2013;(2):50-52
pages 50-52 views
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Plastinchatyy skrebkovyy pasterizator ot kampanii «Adamas»

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Cheesemaking and buttermaking. 2013;(2):53-53
pages 53-53 views
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Technology of sanitary treatment of the equipment providing butter and spreads quality

Manevich B.V., Kuzina J.I., Simonova I.A., Kosiyanenko T.V.

Abstract

Special features of cleaning and cleaning agents for equipment applied in technological processes of butter and spreads manufacturing are discussed.
Cheesemaking and buttermaking. 2013;(2):54-56
pages 54-56 views
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