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No 3 (2014)
- Year: 2014
- Articles: 25
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6979
Articles
4-6
7-9
10-12
The Czech milk products at the exhibition «Dairy and Meat Industries»
Cheesemaking and buttermaking. 2014;(3):13-13
13-13
14-15
16-17
18-22
23-24
25-25
Mini-cheese plants from Italy
Cheesemaking and buttermaking. 2014;(3):26-27
26-27
Kompaniya IXAPACK -ekspert v oblasti upakovki
Cheesemaking and buttermaking. 2014;(3):27-27
27-27
Distribution of cheese hardness at two-sided pressing
Abstract
Advantages of the two-sided pressing and expediency of its launching are outlined in the article. It was found that anisotropy of cheese received with application of the two sided pressing reduces due to the cheese mass compression from both sides and repressing is excluded and time of pressing becomes shorter ( 1,5-2 hours instead of 6).
Cheesemaking and buttermaking. 2014;(3):28-29
28-29
Relief labeling of milk products Create your new commercial face
Abstract
The method for making relief pictures on the food products is described in the article. The method can be used at labeling and making picture of the trade mark by manufacturer taking into account identification and recognizing by consumers in the market of produced and retailed products and preventing possible attempts to falsify these products. As an example relief labeling for brynza is described.
Cheesemaking and buttermaking. 2014;(3):30-30
30-30
32-33
34-35
36-36
Melted aromas
Cheesemaking and buttermaking. 2014;(3):37-37
37-37
Melting Salts Novelties of the Group of Companies PTI
Cheesemaking and buttermaking. 2014;(3):38-38
38-38
Creation of the structure in spreads with Akoblend SB
Cheesemaking and buttermaking. 2014;(3):40-40
40-40
Expertise of soft cheeses with the white mould on the surface
Abstract
Soft cheeses «Bri» and «Camamber» have been examined in terms of organoleptic indices in accordance with the designed rating scale; samples of soft cheeses are analysed in terms of safety indices. It is recommended to check the raw stuff for soft cheese production and to develop short-time methods of cheese quality control.
Cheesemaking and buttermaking. 2014;(3):42-43
42-43
Role of the sensor evaluation in improvement of the milk products research objectivity
Abstract
Role of the organoleptic assessment in evaluation of milk and butter products quality is considered in the article. Ways how to increase objectiveness of the organoleptic tests and preparation of high quali ed experts-tasters are outlined.
Cheesemaking and buttermaking. 2014;(3):44-46
44-46
Factors effecting activity of the enzymes preparations of the animal origin
Abstract
Проведено исследование влияния активной кислотности и температуры на молокосвертывающую активность ферментов животного происхождения. Установлены оптимальные параметры температуры и активной кислотности буферных растворов, используемых для растворения молокосвертывающих ферментных препаратов.
Cheesemaking and buttermaking. 2014;(3):47-49
47-49
50-51
Special issues of producing thermo-acid cheeses
Abstract
Some special features of production and range of thermo-acid cheeses are considered in the article. New developments of the Siberian Scienti c-Research Institute of Cheese Making - the thermo-acid cheeses «Fenix» and «Znat» are introduced.
Cheesemaking and buttermaking. 2014;(3):52-54
52-54
Active package as a part of the complex technology for fighting with moulds
Abstract
New data about development of the innovative complex technology for fighting with moulds and losses including disinfection of the working zone with safe disinfecting universal agent «Biopag-D» are summarized. Applications of the antimicrobial materials of new generation in the barrier technologies for cheese handling are also outlined.
Cheesemaking and buttermaking. 2014;(3):55-56
55-56