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No 4 (2014)
- Year: 2014
- Articles: 17
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6982
Articles
4-6
7-9
10-16
18-22
24-27
Mesophilic lactococci in the composition of the bacterial starters for cheese
Abstract
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
28-30
31-31
Pilot plants for membrane filtration in the operation for raw milk materials processing
Abstract
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
32-33
Special aspects of membrane concentration of cheese production waste waters in Russia in terms of Bondarsky cheese factory
Abstract
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
34-36
37-39
40-41
42-43
Identification and consuming properties of processed cheese
Abstract
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
44-45
46-48
Cheeses in the «Country KaDeWe»
Cheesemaking and buttermaking. 2014;(4):49-50
49-50
51-52
53-56