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No 3 (2013)
- Year: 2013
- Articles: 21
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6961
Articles
4-6
8-9
International forum for cheese makers in Olsztyn
Cheesemaking and buttermaking. 2013;(3):10-14
10-14
Efficiency and operating flexibility in the development of Russian cheese making
Cheesemaking and buttermaking. 2013;(3):16-16
16-16
Innovations in existing technologies for cheese handling
Abstract
Modern aids used for handling cheese that are applied in cheese making in the chain «Production - product sale» are revised. Possible ways of development with new technologies applications are described. Recommendations are given aimed at improvement of composition of preparations intended for protecting cheese from moulds and losses.
Cheesemaking and buttermaking. 2013;(3):17-20
17-20
Special issues of the technology for packing by the clipping method
Cheesemaking and buttermaking. 2013;(3):21-21
21-21
Ways to salt cheese
Abstract
Various methods and equipment applied for cheese salting are considered. Cheese salting is an obligatory element of all existing technologies used for cheese manufacturing. Salt is an important factor determining mass exchanging processes (consistency formation) that stabilizes biochemical and microbiological processes in cheese (taste formation) that finally considerably effects quality and yield of finish product.
Cheesemaking and buttermaking. 2013;(3):22-26
22-26
Food ingredients: the course for introduction of innovations
Cheesemaking and buttermaking. 2013;(3):28-28
28-28
Compounds for imitation cheeses
Cheesemaking and buttermaking. 2013;(3):29-29
29-29
30-31
32-32
33-33
34-38
39-39
To heep the best-technology of the company Eurodia
Cheesemaking and buttermaking. 2013;(3):40-40
40-40
Special issues of the two-saddle valves cleanability
Abstract
Two-saddle valves that are widely used at up-to-date food operations are manufactured by many plants. Principles of the operation of the valves are the same but each producer has his own ways of their ful llment. The main differences of the two-saddle valves lie in details.
Cheesemaking and buttermaking. 2013;(3):42-43
42-43
44-45
46-46
47-49
50-52
53-56