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No 3 (2015)
- Year: 2015
- Articles: 18
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6997
Articles
Quality and tasty products of the Vologda milk combine
Cheesemaking and buttermaking. 2015;(3):4-7
4-7
Present day situation on the cheese market in the EC
Abstract
The article considers basic trends of developing the cheese market in the EU and the effects of introduction by Russia the embargo for import of milk and milk products from that region. The forecast of cheese market developments in the EU up to 2024.
Cheesemaking and buttermaking. 2015;(3):8-10
8-10
12-14
Vegetable oil has been found in cheese! Is it really so?
Abstract
Incompetent application of the method to compare fatty acids composition of the cheese fat phase with fatty acids composition of milk fat isolated from the dairy butter with the aim to detect falsification with vegetable oils is explained and substantiated.
Cheesemaking and buttermaking. 2015;(3):16-17
16-17
Bruker - an alternative physical-chemical analysis of milk and milk products
Cheesemaking and buttermaking. 2015;(3):18-20
18-20
Critical temperature points of milk. The temperature 55 °C
Abstract
Behavior of milk in different technological processes at the temperature 55 °C is discussed. At the temperature milk is subjected to some transformations. Understanding of these changes should be taken in account when new methods are being developed and traditional technologies for milk products including various cheeses are improved.
Cheesemaking and buttermaking. 2015;(3):21-25
21-25
V.M. Vergelesov - physical chemist of butter making. To the 90 years from the birthday
Cheesemaking and buttermaking. 2015;(3):26-27
26-27
28-30
31-32
33-33
Starter cultures and enzymes Mayasan for cheese
Cheesemaking and buttermaking. 2015;(3):34-34
34-34
Production of the Greek yogurt and soft cheeses by separation
Cheesemaking and buttermaking. 2015;(3):36-36
36-36
38-40
The art of cheese making
Cheesemaking and buttermaking. 2015;(3):42-42
42-42
44-45
Present day innovative products for the dairy and butter and oil sectors
Cheesemaking and buttermaking. 2015;(3):46-46
46-46
Priorities of the cheese making developments discussed at the Milk Forum
Cheesemaking and buttermaking. 2015;(3):48-51
48-51
52-56