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No 3 (2015)


Quality and tasty products of the Vologda milk combine

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Cheesemaking and buttermaking. 2015;(3):4-7
pages 4-7 views

Present day situation on the cheese market in the EC

Kozlova L.V.


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
pages 8-10 views

Requirements to the raw milk for cheese making

Sviridenko G.M., Mordvinova V.A.


Analysis of the requirements to the quality of raw milk intended for cheese making that effect quality of cheese is given in the article.
Cheesemaking and buttermaking. 2015;(3):12-14
pages 12-14 views

Vegetable oil has been found in cheese! Is it really so?

Lepilkina O.V., Topnikova E.V.


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
pages 16-17 views

Bruker - an alternative physical-chemical analysis of milk and milk products

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Cheesemaking and buttermaking. 2015;(3):18-20
pages 18-20 views

Critical temperature points of milk. The temperature 55 °C

Mironenko I.M.


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
pages 21-25 views

V.M. Vergelesov - physical chemist of butter making. To the 90 years from the birthday

Vyshemirskii F.A., Topnikova E.V., Tereshin G.P.
Cheesemaking and buttermaking. 2015;(3):26-27
pages 26-27 views

The factors effecting quality of the cheese of the «Maasdam» type

Mordvinova V.A., Sviridenko G.M.


Analysis of the factors effecting quality of the cheese with high temperature of the second heating is made
Cheesemaking and buttermaking. 2015;(3):28-30
pages 28-30 views

Methods of applying bacterial starters and concentrates

Sorokina N.P., Kuraeva E.V.


Special items of using dry bacterial starters and dry or frozen bacterial concentrates are outlined in the article. Principle requirements to ensure safety of the bulk starter preparation are given.
Cheesemaking and buttermaking. 2015;(3):31-32
pages 31-32 views

The fibers «Citri-fi» in the functional products

Gubina I.V.


Advantages of applying food fibers «Citri-Fi» in the production of spreads intended for functional nutrition are considered.
Cheesemaking and buttermaking. 2015;(3):33-33
pages 33-33 views

Starter cultures and enzymes Mayasan for cheese

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Cheesemaking and buttermaking. 2015;(3):34-34
pages 34-34 views

Production of the Greek yogurt and soft cheeses by separation

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Cheesemaking and buttermaking. 2015;(3):36-36
pages 36-36 views

Standardization of milk by membrane methods in the protein products technology

Zolotareva M.S., Volodin D.N., Topalov V.K., Evdokimov I.A., Knyazev S.N., Somov V.S.


Advantages of using ultrafiltration for solving items of milk standardization are considered in the article.
Cheesemaking and buttermaking. 2015;(3):38-40
pages 38-40 views

The art of cheese making

Stukacheva O.N.
Cheesemaking and buttermaking. 2015;(3):42-42
pages 42-42 views

The packages «PREMIUMPACK» - new solution in the packaging for cheese making

Orlova E.A., Mordvinova V.A., Bol’shakova E.A.


Results of the study carried out with various kinds of cheese in breaks and packaged during ripening and storage in the packages «PremiumCheese» and «PremiumFresh» are outlined.
Cheesemaking and buttermaking. 2015;(3):44-45
pages 44-45 views

Present day innovative products for the dairy and butter and oil sectors

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Cheesemaking and buttermaking. 2015;(3):46-46
pages 46-46 views

Priorities of the cheese making developments discussed at the Milk Forum

Raicheva E.Y.
Cheesemaking and buttermaking. 2015;(3):48-51
pages 48-51 views

Prices on the Russian dairy butter market, various types of cheese and curds in January-February 2015

Goroshchenko L.G.


Analysis of the prices situation in the Russian market of dairy butter, various cheeses and curds is given based on the official statistic data about average prices in different regions of the Russian Federation.
Cheesemaking and buttermaking. 2015;(3):52-56
pages 52-56 views

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