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No 3 (2013)


Russian cheese and curds production in 2012

Goroshchenko L.G.


Analysis of Russian cheese and curds manufacturing is made on the basis of the Federal Statistics Service data.
Cheesemaking and buttermaking. 2013;(3):4-6
pages 4-6 views

Development trends of the packed cheese market in 2012

Petrova M.


Results of the development of the packed cheeses market in 2012 are considered. Forecasts for 2013 are given.
Cheesemaking and buttermaking. 2013;(3):8-9
pages 8-9 views

International forum for cheese makers in Olsztyn

Raicheva E.Y.
Cheesemaking and buttermaking. 2013;(3):10-14
pages 10-14 views
pages 16-16 views

Innovations in existing technologies for cheese handling

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


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
pages 17-20 views

Special issues of the technology for packing by the clipping method

- -.
Cheesemaking and buttermaking. 2013;(3):21-21
pages 21-21 views

Ways to salt cheese

Mayorov A.A., Mironenko I.M.


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
pages 22-26 views

Food ingredients: the course for introduction of innovations

- -.
Cheesemaking and buttermaking. 2013;(3):28-28
pages 28-28 views

Compounds for imitation cheeses

Svistun N.
Cheesemaking and buttermaking. 2013;(3):29-29
pages 29-29 views

Innovations of the company DuPont: ingredients for cheeses

- -.


Advantages of applying starter cultures and milk clotting enzyme preparations of the company DuPont in cheese making are considered.
Cheesemaking and buttermaking. 2013;(3):30-31
pages 30-31 views

Starter cultures «AltaLact» for cheese making

Kashina E.D.


The range of starter cultures of the company «AltaLact» for cheese manufacturing is outlined
Cheesemaking and buttermaking. 2013;(3):32-32
pages 32-32 views

Functional food fiber «Citri-Fie» in the low fat spreads

Gubina I.V.


Advantages of applying food fibres «Citri-Fi» of the company «Georgia» in the production of spreads are outlined.
Cheesemaking and buttermaking. 2013;(3):33-33
pages 33-33 views

Secondary milk raw materials as an efficient resource for receiving cheese and butter making products

Sviridenko Y.Y., Volkova T.A.


The article is devoted to actual problems of applying secondary milk raw materials for cheese and butter making.
Cheesemaking and buttermaking. 2013;(3):34-38
pages 34-38 views

Production of the whole milk replacers with application of nanofiltration

Gavrilov G.B., Kurenkov S.A.


Actuality of producing whole milk replacers using baromembrane processes is discussed.
Cheesemaking and buttermaking. 2013;(3):39-39
pages 39-39 views

To heep the best-technology of the company Eurodia

Aykush C.
Cheesemaking and buttermaking. 2013;(3):40-40
pages 40-40 views

Special issues of the two-saddle valves cleanability

- -.


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
pages 42-43 views

Impacts of temperature regimes on efficiency of milk whey demineralization at electrodialysis

Donskih A.N., Evdokimov I.A., Kulikova I.K., Volodin D.N., Poverin A.P.


The paper presents the results of researches to improve the efficiency of curd whey demineralization by electrodialysis.
Cheesemaking and buttermaking. 2013;(3):44-45
pages 44-45 views

Widening the variety: «Cream with sour cream» and «Paste with curds»

Konopleva A.A.


The company «EFKO» has developed documentation for new types of products - «Cream with sour cream» and «Paste with curds».
Cheesemaking and buttermaking. 2013;(3):46-46
pages 46-46 views

Investigation of the fatty acids composition of dairy butter

Topnikova E.V., Gorshkova E.I., Merkulova M.I.


Results of the study of the composition of dairy butter fatty acids are given.
Cheesemaking and buttermaking. 2013;(3):47-49
pages 47-49 views

Russian production of dairy butter and spreads in 2012

Goroshchenko L.G.


Situation in dairy butter and spreads manufacturing in 2011 is considered.
Cheesemaking and buttermaking. 2013;(3):50-52
pages 50-52 views

Physical structure and consistency of the dairy butter

Vyshemirskii F.A.


Items of many component composition, many phases, polydispersion of the dairy butter and their impacts on the dairy butter consistency are discussed in the article
Cheesemaking and buttermaking. 2013;(3):53-56
pages 53-56 views

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