Open Access Restricted Access

Access granted Restricted Access

Subscription Access

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

4-4

(Rus)

(JATS XML)

Results of the competition of quality in the Cheese Making and Butter Making Week

Topnikova E.V., Mordvinova V.A., Sokolova N.Y.

Abstract

Competition of quality took place in the frames of the Cheese Making and Butter Making Week in Uglich on July 24-28. Results are discussed.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):5-7

5-7

(Rus)

(JATS XML)

Innovative technologies and ecological safety of cheese making

- -.

Abstract

In the article one can find information about innovations in cheese making providing high efficiency and ecological safety of cheese production.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):8-9

8-9

(Rus)

(JATS XML)

Review of the starter cultures market

Sorokina N.P.

Abstract

Problems related with application of direct vat starters produced abroad in the production of traditional domestic cheeses with low temperature of the second heating are considered.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):10-13

10-13

(Rus)

(JATS XML)

Membrane methods in the curds cheeses manufacturing

Gosticheva E.A., Zolotareva M.S., Evdokimov I.A., Klepker V.M.

Abstract

The technology for producing curds cheese on the basis of ultra- and micro filtration concentrates was developed.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):14-15

14-15

(Rus)

(JATS XML)

Optimum regime of the two-sided pressing of the «Lori» cheese

Manukyan S.S.

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.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):16-17

16-17

(Rus)

(JATS XML)

Fatty acids composition of the cheese with spices and aroma plants

Vlasova J.A., Kochieva A.A., Vlasov N.Y.

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.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):18-19

18-19

(Rus)

(JATS XML)

Milk clotting preparations in the Russian market

Miklishanskii V.A., Gorbunov Y.N.

Abstract

Situation in the Russian market of milk coagulating preparations is considered as well as advantages of the preparations of animal origin as compared with microbial ones.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):20-21

20-21

(Rus)

(JATS XML)

Processed cheese manufacturing: problems and ways of their solution

Dunaev A.V.

Abstract

Some issues of quality processed cheese and cheese products manufacturing are considered in the article. Recommendations are given concerning choosing ingredients and equipment.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):22-24

22-24

(Rus)

(JATS XML)

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

Lepilkina O.V., Evdokimov I.A., Maremshaov A.B.

Abstract

Effects of the succession of adding components in the mixture for receiving processed cheese in presence of saccharose were studied.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):25-27

25-27

(Rus)

(JATS XML)

Package — an important instrument for cheese promotion in the modern market

Girinovish O.A.

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.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):28-30

28-30

(Rus)

(JATS XML)

Quality ingredients for your success

Kazak T.V., Lukachevskiy B.P.

Cheesemaking and buttermaking. 2013;(4):31-31

31-31

(Rus)

(JATS XML)

Antimicrobial polimer package — an efficient factor of cheese and milk products safety

Snejko A.G., Gubanova M.I., Uzdenskii V.B., Strahova P.A., Ramanayskas R., Galginaitine L.

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.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):32-35

32-35

(Rus)

(JATS XML)

10 best packages for cheese products

- -.

Cheesemaking and buttermaking. 2013;(4):36-37

36-37

(Rus)

(JATS XML)

Cleaning with foam in the cheese making operations

Hanumyan A.A.

Abstract

Advantages of using foam cleaning with the preparations of the company «KALVATIS» are considered.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):38-39

38-39

(Rus)

(JATS XML)

Methods for handling cheeses

Mayorov A.A., Nikolaeva E.A.

Abstract

Ways of handling various types of cheeses and shown in the article.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):40-43

40-43

(Rus)

(JATS XML)

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.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):44-45

44-45

(Rus)

(JATS XML)

Cream-raw material for receiving butter from cow milk

Vyshemirskii F.A., Smirnova O.I.

Abstract

Classi cation of cream, their characteristics, compositions, physical-chemical properties are given in the article. Stability of cream as a milk-fat dispersion is discussed.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):46-48

46-48

(Rus)

(JATS XML)

Up-grading of the churning machine of the trade mark ТВФ-2

Tverdohleb A.V., Sidletskii V.M.

Abstract

The article contains information about up-grading of the machines intended for making butter aimed at improvement of the functional abilities of the equipment.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):49-51

49-51

(Rus)

(JATS XML)

Hermetic packaging of the dairy butter: effects on quality indices at storage in refrigerators

Gaplevskaya N.M., Serpunina L.T.

Abstract

Results of the study of the effects of ways of packaging of fresh dairy butter on quality indices in the course of long storage in cooling surrounding are given.

Show

Hide

Cheesemaking and buttermaking. 2013;(4):52-54

52-54