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No 3 (2016)


The cheese famous, beneficial, tasty, processed

Rybalova T.I.


The world cheese market and cheese market in Russia are considered. Production, export and import are analyzed.
Cheesemaking and buttermaking. 2016;(3):4-9
pages 4-9 views

Cheese market in China

Kozlova L.V.


The article considers basic trends and reasons of developing the cheese market in China.
Cheesemaking and buttermaking. 2016;(3):10-11
pages 10-11 views

Ability of the cheese curd to melting

Mironenko I.M.


Ability of the cheese mass to melting is discussed. Practical recommendation on processed cheese production are given.
Cheesemaking and buttermaking. 2016;(3):12-17
pages 12-17 views
pages 18-19 views

KARL SCHNELL - a reliable supplier of the equipment for processed cheese

Godunova E.
Cheesemaking and buttermaking. 2016;(3):20-21
pages 20-21 views

Cheddaring of cheese curd: principle parameters and physical-chemical processes

Kashina E.D.
Cheesemaking and buttermaking. 2016;(3):22-23
pages 22-23 views

New possibilities with the solutions DSM for the Swiss cheese

Sabuss M., Gert V.d., Mayauskaite V.
Cheesemaking and buttermaking. 2016;(3):24-25
pages 24-25 views

International cheese academy for cheese makers - farmers

Raicheva E.Y.


С 1 по 4 марта в Москве в МВЦ «Крокус Экспо» состоялась XIV Международная выставка «Молочная и мясная индустрия» - ведущее отраслевое мероприятие, демонстрирующее новейшее оборудование и технологии для молочной промышленности. Организатор - Группа компаний ITE при поддержке Минсельхоза России. По сравнению с прошлым годом экспозиция выставки увеличилась на 20 %, в ней приняли участие 244 компании из 19 стран мира.
Cheesemaking and buttermaking. 2016;(3):26-28
pages 26-28 views

Unique solutions in the production of curds and fresh cheese

Vodetski K.
Cheesemaking and buttermaking. 2016;(3):29-29
pages 29-29 views

«Atlantis Pak»: all that milk needs!

- -.
Cheesemaking and buttermaking. 2016;(3):30-31
pages 30-31 views

Positive aspects of the enlivening cheese sanctions

Prokopenko G.V., Kiselev A.Y., Bednyh B.S.
Cheesemaking and buttermaking. 2016;(3):32-34
pages 32-34 views

Intensification of cheese and curds technologies using membrane processes

Zolotoreva M.S., Volodin D.N., Topalov V.K., Evdokimov I.A., Chablin B.V.


Advantages of membrane processes application at milk processing plants producing cheese and curds are discussed in the article.
Cheesemaking and buttermaking. 2016;(3):35-37
pages 35-37 views

In memory of M.S. Umanskii A human being, a scientist, a citizen

Ostroumov L.A.
Cheesemaking and buttermaking. 2016;(3):38-40
pages 38-40 views

Perspective technology to manage cheese ripening by the biotechnology methods

Sviridenko Y.Y.
Cheesemaking and buttermaking. 2016;(3):41-43
pages 41-43 views
pages 44-45 views

Such a man he was...

Mayorov A.A.
Cheesemaking and buttermaking. 2016;(3):46-47
pages 46-47 views

Low fat products of cheese making for dietetic nutrition

Topnikova E.V., Pavlova T.A., Nikitina Y.V., Pirogova E.N.


The present day Concept of Healthy Nutrition is analyzed taking into account experience gained in the foreign countries and principle arrears of work are outlined aimed at development of the technologies for the line of the products of butter making intended for consumers of different age categories. Special issues of the technologies of the low fat sour-cream butter, butter paste and low fat spread are described. Attention is also paid to the consuming characteristics, composition and production methods.
Cheesemaking and buttermaking. 2016;(3):48-51
pages 48-51 views

Food fibers «Citri-Fi» for low fat spreads

Pirogova E.N., Topnikova E.V., Gubina I.V.


Advantages of applying food fibers of the company «Georgia» in the production of spreads with reduced fat content are considered.
Cheesemaking and buttermaking. 2016;(3):52-53
pages 52-53 views

On-line filling of the dairy butter and spreads in briquettes

Tverdohleb A.V.


Equipment for the dairy butter and spreads manufacturing by the method of high fat cream transformation with possibility to further fill the products by the filling-packing automated machines is presented.
Cheesemaking and buttermaking. 2016;(3):54-56
pages 54-56 views

Labeling of the butter making products in view of the existing requirements

Ivanova N.V., Topnikova E.V., Onosovskaya N.N.


Requirements and comments related with proper and true information in the butter making products labeling are outlined. The requisites and requirements to their presentation and labeling in compliance with the TR TC are given.
Cheesemaking and buttermaking. 2016;(3):57-62
pages 57-62 views

Whey-oil concentrate: perspective, special items of the technology

Kapranchikov V.S., Fedorova E.V.


Advantages of applying whey-oil concentrate, some special features of their production technologies and areas of application are outlined.
Cheesemaking and buttermaking. 2016;(3):63-64
pages 63-64 views

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