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No 4 (2013)


Congratulations with the jubilee of M.P.Schetinin

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Cheesemaking and buttermaking. 2013;(4):4-4
pages 4-4 views

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

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


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

Innovative technologies and ecological safety of cheese making

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In the article one can find information about innovations in cheese making providing high efficiency and ecological safety of cheese production.
Cheesemaking and buttermaking. 2013;(4):8-9
pages 8-9 views

Review of the starter cultures market

Sorokina N.P.


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

Membrane methods in the curds cheeses manufacturing

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


The technology for producing curds cheese on the basis of ultra- and micro filtration concentrates was developed.
Cheesemaking and buttermaking. 2013;(4):14-15
pages 14-15 views

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

Manukyan S.S.


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
pages 16-17 views

Fatty acids composition of the cheese with spices and aroma plants

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


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
pages 18-19 views

Milk clotting preparations in the Russian market

Miklishanskii V.A., Gorbunov Y.N.


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

Processed cheese manufacturing: problems and ways of their solution

Dunaev A.V.


Some issues of quality processed cheese and cheese products manufacturing are considered in the article. Recommendations are given concerning choosing ingredients and equipment.
Cheesemaking and buttermaking. 2013;(4):22-24
pages 22-24 views

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

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


Effects of the succession of adding components in the mixture for receiving processed cheese in presence of saccharose were studied.
Cheesemaking and buttermaking. 2013;(4):25-27
pages 25-27 views

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

Girinovish O.A.


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
pages 28-30 views

Quality ingredients for your success

Kazak T.V., Lukachevskiy B.P.
Cheesemaking and buttermaking. 2013;(4):31-31
pages 31-31 views

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.


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
pages 32-35 views

10 best packages for cheese products

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

Cleaning with foam in the cheese making operations

Hanumyan A.A.


Advantages of using foam cleaning with the preparations of the company «KALVATIS» are considered.
Cheesemaking and buttermaking. 2013;(4):38-39
pages 38-39 views

Methods for handling cheeses

Mayorov A.A., Nikolaeva E.A.


Ways of handling various types of cheeses and shown in the article.
Cheesemaking and buttermaking. 2013;(4):40-43
pages 40-43 views


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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
pages 44-45 views

Cream-raw material for receiving butter from cow milk

Vyshemirskii F.A., Smirnova O.I.


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

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

Tverdohleb A.V., Sidletskii V.M.


The article contains information about up-grading of the machines intended for making butter aimed at improvement of the functional abilities of the equipment.
Cheesemaking and buttermaking. 2013;(4):49-51
pages 49-51 views

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

Gaplevskaya N.M., Serpunina L.T.


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


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Cheesemaking and buttermaking. 2013;(4):55-55
pages 55-55 views

Novelties from the exhibition «Food processing and Packaging»

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Cheesemaking and buttermaking. 2013;(4):56-56
pages 56-56 views

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