


No 4 (2013)
- Year: 2013
- Articles: 22
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6963
Articles
Congratulations with the jubilee of M.P.Schetinin
Cheesemaking and buttermaking. 2013;(4):4-4















Optimum regime of the two-sided pressing of the «Lori» cheese
Abstract
On the basis of the trials and analysis made the optimal regime (pressure, duration) of the two-sided pressing of the «Lori» cheese depending on the height and mass was established. As a result it became possible to avoid repressing and to considerably reduce duration of pressing as compared with traditional one.
Cheesemaking and buttermaking. 2013;(4):16-17



Fatty acids composition of the cheese with spices and aroma plants
Abstract
Researches on de nition of zhirnokislotny structure of the Ossetian cheese and the Digor cheese are given in article with addition of aromatic plants. Data on the content of saturated and nonsaturated fatty acids are provided in cheeses.
Cheesemaking and buttermaking. 2013;(4):18-19









Effects of succession of components introduction to the mixture at melting in presence of saccharose



Package — an important instrument for cheese promotion in the modern market
Abstract
На прошедшей в конце июня Международной неделе сыроделия и маслоделия (Углич) с докладом выступил менеджер по маркетингу сыра и молока в Европе компании Sealed Air Альдо Гальбуцера. В ходе мероприятия он любезно согласился дать интервью и ответить на ряд наших вопросов, касающихся особенностей маркетинга сыра в России и Европе.
Cheesemaking and buttermaking. 2013;(4):28-30



Quality ingredients for your success
Cheesemaking and buttermaking. 2013;(4):31-31



Antimicrobial polimer package — an efficient factor of cheese and milk products safety
Abstract
New information is given concerning packaging materials from thermoplasts, paper, cardboard modified with the concentrate of antimicrobial supplements on the polymer basis «BACKO™-AMD». Methods applied for receiving new materials has been analyzed, results of the evaluations of their properties and usage in cheese making are described. Some examples of applying offered solutions in practice are given.
Cheesemaking and buttermaking. 2013;(4):32-35



10 best packages for cheese products
Cheesemaking and buttermaking. 2013;(4):36-37









THE RUSSIAN BUTTER MAKERS ARE FOR THE HEALTHY STYLE OF LIFE
Abstract
On the eve of the Day of Healthy Nutrition - 30th of May the Russian butter makers met in Kaliningrad at the forum «A New National Product-New Horizons of Development» that was organized by the Union of Food Stuff Products of the Customs Union together with the Trade Chamber of the Kaliningrad region and the Baltic Food Union. The first in Russia specialized dietetic - preventive product the cream-vegetable butter was o cially introduces at the forum. The product is characterized by a very important advantage - balanced fatty acids composition and absence of trans-fats.
Cheesemaking and buttermaking. 2013;(4):44-45












«SOYuZMOLOKO» PROVERIL SLIVOChNOE MASLO NA FAL'SIFIKAT
Cheesemaking and buttermaking. 2013;(4):55-55



Novelties from the exhibition «Food processing and Packaging»
Cheesemaking and buttermaking. 2013;(4):56-56


