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No 4 (2014)


Production of cheese and curds in Russia

Goroshchenko L.G.


Statistics of cheese and cheese products manufacturing is given with analysis of dynamics and varieties manufactured in recent years including situation in the Federal regions of the RF.
Cheesemaking and buttermaking. 2014;(4):4-6
pages 4-6 views

Scientific provision of the manufacturing of the competitive products of cheese and butter making

Sviridenko Y.Y.


Principle directions of scientific researches in the cheese and butter making sectors are reviewed.
Cheesemaking and buttermaking. 2014;(4):7-9
pages 7-9 views

The International Week of Cheese and Butter Making

Raicheva E.Y.


On June 15-21 the widened International Week of Cheese and Butter Making took place. In the frames of the conference the competition of milk products quality was also organized.
Cheesemaking and buttermaking. 2014;(4):10-16
pages 10-16 views

History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making)

Sviridenko Y.Y., Mordvinova V.A.


The role of the scientists of the Institute in the creation and development of the cheese making sector in the USSR and RF is outlined. Attention is also paid to the latest developments.
Cheesemaking and buttermaking. 2014;(4):18-22
pages 18-22 views

Requirements to the bacterial starters for fermented milk products manufacturing

Sviridenko G.M.


Requirements to the bacterial starters are described. Recommendations are given for choosing bacterial starters and concentrates.
Cheesemaking and buttermaking. 2014;(4):24-27
pages 24-27 views

Mesophilic lactococci in the composition of the bacterial starters for cheese

Orlova T.N., Irkitova A.N.


Technologically valuable properties of the collection strains of the mesophilic lactococci from the microbiological laboratory of the Siberian Research Institute of Cheese Making of the Russian Agricultural Academy were studied, and results of the study are given in the article. New strains were isolated from raw cow milk and from the commercial bacterial preparation. Compositions of bacterial starters were made and the more promising were selected.
Cheesemaking and buttermaking. 2014;(4):28-30
pages 28-30 views

Application of the enzyme Yielsmax PL for increasing cheese yield

Veziryan A., Kelyashova Y.


Experimental production of cheese from domestic raw materials with application of the ferment Yieldmax PL demonstrated increase of cheese yield.
Cheesemaking and buttermaking. 2014;(4):31-31
pages 31-31 views

Pilot plants for membrane filtration in the operation for raw milk materials processing

Klyuchnikov A.I., Ponomarev A.N., Polyanskii K.K.


Pilot plants for membrane ltration on the basis of ceramic membranes allowing to study principle terms of the process organization, ful llment of various analytic works for modeling new and improvement of the existing membrane processes, for improving data for making regulation aimed at creation of the industrial membrane plants were developed.
Cheesemaking and buttermaking. 2014;(4):32-33
pages 32-33 views

Special aspects of membrane concentration of cheese production waste waters in Russia in terms of Bondarsky cheese factory

Lazarev S.I., Bogomolov W.Y., Polyanskii K.K.


Work is devoted to the problems of the use of secondary raw milk at one of cheese factories of the Tambov region - Bondarsky Cheese Factory. There is analysis of energy consumption for processing of secondary raw milk to valuable nal products and the comparative analysis of the energy e ciency of membrane concentration of whey to the production of the primary product - cheese. Discussed the parameters of industrial line for production of concentrate KSB-80 and proved the possibility of its application for Bondarsky Cheese Factory.
Cheesemaking and buttermaking. 2014;(4):34-36
pages 34-36 views

Free fat in cheese and cheese products

Lepilkina O.V., Smykov I.T., Loginova I.V.


One of the reasons of the low quality of cheese products is substantiated that is connected with low level of free fat in the structure of the products.
Cheesemaking and buttermaking. 2014;(4):37-39
pages 37-39 views

Optimization of the technological process for production of the cheeses «Pasta Filata»

Bednyh B.S.


The technology for receiving cheese with cheddaring and cheese mass melting is described in the article.
Cheesemaking and buttermaking. 2014;(4):40-41
pages 40-41 views

Partial salting of curds or how to avoid salt whey

Pribolotnyi A.V.


Advantages of using the plant for partial salting of curds on line are discussed in the article.
Cheesemaking and buttermaking. 2014;(4):42-43
pages 42-43 views

Identification and consuming properties of processed cheese

Svyatkina L.I., Andruhova V.Y.


Identi cation of the fat phase of the processed cheese samples taken in the retail shops in Irkutsk was carried out. The method of capillary gas-liquid chromatography was used to study fatty acids composition. Results of the evaluation demonstrated that two sample did not comply with the name declared because they contained vegetable oils not listed in the technical regiment.
Cheesemaking and buttermaking. 2014;(4):44-45
pages 44-45 views

The American artisan cheeses

Rybalova T.I.


The article contains information about new for the American cheese market product -artisan cheese.
Cheesemaking and buttermaking. 2014;(4):46-48
pages 46-48 views

Cheeses in the «Country KaDeWe»

Dvinskii B.M.
Cheesemaking and buttermaking. 2014;(4):49-50
pages 49-50 views

Actual issues of butter making

Topnikova E.V.


Russian market of the dairy butter and spreads is considered. Production, varieties, import and volumes of consumption are characterized.
Cheesemaking and buttermaking. 2014;(4):51-52
pages 51-52 views

Assessment of quality and grades of the dairy butter

Vyshemirskii F.A.


The article is devoted to the dairy butter quality. Principle characteristics of the product such as taste and aroma, consistency, appearance, color, labeling and package are described.
Cheesemaking and buttermaking. 2014;(4):53-56
pages 53-56 views

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