Open Access
Access granted
Subscription Access
No 1 (2014)
- Year: 2014
- Articles: 19
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6974
Articles
4-5
Import and export of milk products (casein — the code 35.01, albumin — the code 35.02)
Abstract
Dynamics of the indices of the foreign trade activity in the milk products market on the basis of the information of «The Customs Statistics of the Foreign Trade of the RF» for the period from 2007 up to 2012 is shown. As examples of milk products casein and albumin were taken.
Cheesemaking and buttermaking. 2014;(1):6-8
6-8
And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
Abstract
Varieties of cheese produced in Russia are analyzed. Special feature of cheese consumption in Russia is the fact that cheese is considered to be a «supplement» product. Such perception of cheese is explained by insu cient level of the culture of cheese consumption as compared for example with Italy, its cheese plate. Our consumers are quite conservative and prefer to buy cheese of so-called mass consumption. But situation is changing due to the growth of living standards, development of civilized retail network and popularization of healthy life style.
Cheesemaking and buttermaking. 2014;(1):10-12
10-12
«Sarmich» — a leading cheese making plant of Russia
Abstract
Raicheva E.Yu. «Sarmich» - a leading cheese making plant of Russia In the frames of the seminar organized by the company «Molinform» that took place in November 2013 in Saransk the participants visited some cheese making plants in Mordovia (detailed information can be found in the «Dairy Industry», №1,2014). In the given article you can read about the excursion to one of the most advanced cheese making plants in Russia - «Sarmich».
Cheesemaking and buttermaking. 2014;(1):14-15
14-15
16-17
18-23
Optimal regime of the two-sided pressing of the cheese «Lori»
Abstract
Distribution of hardness on the surface layers of cheese blocks manufactured with application of the twosided regime of pressing was studied. Positive effects for removing anisotropy of the rectangular cheeses of the «Lori» type were established.
Cheesemaking and buttermaking. 2014;(1):24-25
24-25
26-27
29-29
Bassine — the system from the company ALPMA: flexible solution for continuous curds production for soft and white cheese
Abstract
ALPMA Alpenland Maschinenbau GmbH presents the system Bassine that is a flexible and compact alternative especially concerning area occupied for small and medium operations making soft and white cheese. Cheese producers can also use different types of the systems depending on their needs - from the manual to completely automated solutions.
Cheesemaking and buttermaking. 2014;(1):30-31
30-31
32-34
The bacteriophages of lactococci
Abstract
Results of the study of morphological and morphometric characteristics of the lactococci bacteriophages virions applied in the composition of starter cultures intended for cheese manufacturing are given. Materials are shown related with distribution of bacteriophages in cheese making plants, their impacts on lactic acid fermentation, phage resistance of lactococci.
Cheesemaking and buttermaking. 2014;(1):36-37
36-37
Complex assessment of the milk of cows of principle domestic breeds kept in the Central Federal Region
Abstract
Chemical compositions and characteristics of the milk received from the cows of the breeds spread in the Central Federal Territory are given. It was found that the milk of black-and white and red-and white cows received on an industrial scale complies with the existing requirements as a food product and as a raw material for milk processing industry.
Cheesemaking and buttermaking. 2014;(1):38-41
38-41
Vopros-otvet
Cheesemaking and buttermaking. 2014;(1):42-42
42-42
43-43
Like butter, but better!
Cheesemaking and buttermaking. 2014;(1):44-44
44-44
Formation of the acid-rennet milk coagulum with application of vegetable oil
Abstract
The process of acid-rennet coagulation of milk mixture with different levels of vegetable oil was studied. It was found that addition of vegetable oil to the milk mixture composition results in increase of the time needed for acid-rennet coagulation, slowing down syneresis process, and the coagulum formed is characterized by weaker structure.
Cheesemaking and buttermaking. 2014;(1):46-46
46-46
Thermo - vacuum treatment of cream in butter making
Abstract
The article is devoted to the items of thermovacuum treatment of raw cream in butter making. Property chosen technological regimes for the thermovaccum treatment of cream allow remove or considerably reduce intensity of various defects of taste and aroma. Together with careful cream sorting and correctly chosen variety it guarantees receiving of high quality butter.
Cheesemaking and buttermaking. 2014;(1):47-51
47-51
About the role of syalic acid in milk and its functions at milk coagulum formation
Abstract
Functional special features of kapa-caseine in relation with casein micelles stabilization are considered. Functional characteristics are compared at acid and rennet milk coagulation. Free syalic acids are shown to determine to some degree changes of the stability of casein complex in the course of certain operations.
Cheesemaking and buttermaking. 2014;(1):52-55
52-55