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No 6 (2013)


The autumn 2013: scienti c-practical seminar in Adygeya

Bushueva I.G.


Improvements of technologies and apparatus and processes for curds, soft and gure cheese manufacturing are discussea.
Cheesemaking and buttermaking. 2013;(6):4-9
pages 4-9 views

Import and export of milk products

Goroshchenko L.G.


Foreign economic activity in the market of cheese and curds for the period of2007-2012 years is considered on the data of «The Customs statistics of the foreign activity of the Russian Federation», the code ТН ВЭД04.06 «Cheese and curds» and dairy butter taking as an examples the code ТН ВЭД 04.05 «Dairy butter and other fats and oils made of milk, milk pastes».
Cheesemaking and buttermaking. 2013;(6):10-13
pages 10-13 views

Russian cheese making

Sviridenko Y.Y., Mordvinova V.A.


The article is devoted to the production of cheese in Russia, increasing of production volumes due to the application of the secondary raw materials and new technological processes.
Cheesemaking and buttermaking. 2013;(6):14-15
pages 14-15 views

Improvement of the milk whey products competitiveness

Volkova T.A., Sviridenko Y.Y.


The article describes actual problems of milk whey processing and principle ways for improvement of the efficiency of the industrial whey processing.
Cheesemaking and buttermaking. 2013;(6):16-18
pages 16-18 views

Transforming the wastes into the profit

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Tetra Pak ®представляет фильтрационную установку обратного осмоса Tetra Alcross ® RO Lite, разработанную специально для небольших и средних сыродельных заводов. В числе ее ключевых преимуществ - простота в эксплуатации и быстрая окупаемость. В результате каждый производитель сыра сегодня может превратить отходы в прибыль.
Cheesemaking and buttermaking. 2013;(6):19-19
pages 19-19 views

Universal method for milk whey treatment

Zolotareva M.S., Chablin B.V., Volodin D.N.


A new generation of the equipment intended for electrodialysis from the company «MEGA Pro Line» is presented.
Cheesemaking and buttermaking. 2013;(6):20-21
pages 20-21 views

Membrane processes for processing milk and whey

Gavrilov G.B., Kravchenko E.F., Gavrilov V.G.


Possibilities to apply baromembrane technologies in the dairy industry with the aim of maximum processing of raw materials including whey and receiving of the wide range of products are considered.
Cheesemaking and buttermaking. 2013;(6):22-23
pages 22-23 views

Baromembrane purification of effluents from the products of cheese making

Bogomolov V.Y., Lazarev S.I., Golovin Y.M., Polyanskii K.K.


The process of purification of waste waters from milk whey by the methods of reverse osmosis and ultrafiltration was studied. The types of the membranes providing the most efficient process were determined.
Cheesemaking and buttermaking. 2013;(6):24-26
pages 24-26 views

Existing technologies of disinfection in cheese making-from problems to solutions

Efimov K.M., Dityuk A.I., Bogdanov A.I., Snejko A.G., Fedorova L.S., Chernyavskii I.N.


Data about results of the trials at cheese making enterprises of the complex combined technology for antimicrobial treatment at operation applying universal disinfection agent of prolong action DC «Biopag-D» are summarized. The advantages of the agent are demonstrated as compared with disinfection of separate departments of operating zone, recommendations are given related with application.
Cheesemaking and buttermaking. 2013;(6):27-29
pages 27-29 views

Effects of the two-sided pressing without napkins on the quality of the «Lory» cheese

Manukyan S.S.


Advantages of the new method for two-sided pressing of cheeses having various forms including cheeses of the «Lory» type of the rectangular form were studied and de ned.
Cheesemaking and buttermaking. 2013;(6):30-31
pages 30-31 views

Chemical composition of cheese with spices and aroma plants

Kochieva A.A., Vlasova J.A.


Results of the research work aimed at determination of the chemical composition of the «Osetinskii» and «Digorskii» cheeses with added aroma plants and spices are described in the article. Information is given concerning minerals and toxic element evaluation in the cheeses mentioned.
Cheesemaking and buttermaking. 2013;(6):32-33
pages 32-33 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;(6):34-38
pages 34-38 views

Cheese making of Ireland

Rybalova T.I.


Ireland occupies the eighth place in the rating of the largest countries-cheese exporters. In 2012 150 thousand tons or 81.5% of the cheese manufactured in the country were supplied for export. In June the group of the Russian specialists visited the country in order to understand how the cheese makers of such a small country managed to create e ciently operating sector just for 40 years.
Cheesemaking and buttermaking. 2013;(6):40-42
pages 40-42 views

Specialized fats «SolPro»

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Cheesemaking and buttermaking. 2013;(6):43-43
pages 43-43 views

«ANUGA» – the world dairy trends

Kudishkina Y.


5-9 октября 2013 г. в Кёльне проходила международная выставка продуктов питания «ANUGA», одна из крупнейших в мире. Это ключевое событие отрасли, где посетители могут получить представление о направлениях развития рынка, тенденциях, которые будут актуальны в ближайшие годы.
Cheesemaking and buttermaking. 2013;(6):44-45
pages 44-45 views

Vegetable components in the processed cheese manufacturing

Shchetinin M.P., Azolkina L.N., Bogdanova N.S.


A wide range of processed cheeses and cheese products is available in the world market, and their role in the economy of industrial and developing countries is constantly growing. Processed cheese products meet present day requirements of healthy nutrition as far as they contain vegetable and animal fats in the optimal ratios. Application of specially treated albumin mass as one of the principle components of the milk raw materials makes it possible to lower fat content in the nish product, and natural rice our reduces calorie level and promotes maintenance of high dietetic value of the products received and makes production e cient.
Cheesemaking and buttermaking. 2013;(6):46-49
pages 46-49 views

Express method to determine calcium content in milk and products of cheese making

Tetereva L.I.


Information about development of the method for measuring mass share of calcium in milk and products of cheese making is given in the article. Necessity to control calcium level in the milk supplied and in the process of cheese manufacturing is substantiated.
Cheesemaking and buttermaking. 2013;(6):50-51
pages 50-51 views

Comparative evaluation of the dairy productivity of the black-and -white cows and Holstein cows in the terms of megafarms

Morozova N.I., Musaev F.A., Podol S.R., Ulkina M.A.


In the pedigree plant «Avangard» in the Ryazan region milk productivity of the black-and-white cows and Holstein cows were compared. It was found that the yield of the Holstein cows in the rst and second lactation was in the range of 7071-7079 kg and was by 402-1140 kg or by 6-19 % higher than the yield of the black-and-white cows. The mass share of fat uctuated in the range of 3,9-4,18 % and that of protein - in the range 3,14-320 %.
Cheesemaking and buttermaking. 2013;(6):52-53
pages 52-53 views
pages 54-55 views

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