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No 3 (2016)
- Year: 2016
- Articles: 21
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7014
Articles
4-9
10-11
12-17
Multifunctional equipment of the company Stephan Machinery GmbH for processed cheese and cheese products
Cheesemaking and buttermaking. 2016;(3):18-19
18-19
KARL SCHNELL - a reliable supplier of the equipment for processed cheese
Cheesemaking and buttermaking. 2016;(3):20-21
20-21
Cheddaring of cheese curd: principle parameters and physical-chemical processes
Cheesemaking and buttermaking. 2016;(3):22-23
22-23
New possibilities with the solutions DSM for the Swiss cheese
Cheesemaking and buttermaking. 2016;(3):24-25
24-25
International cheese academy for cheese makers - farmers
Abstract
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
26-28
Unique solutions in the production of curds and fresh cheese
Cheesemaking and buttermaking. 2016;(3):29-29
29-29
«Atlantis Pak»: all that milk needs!
Cheesemaking and buttermaking. 2016;(3):30-31
30-31
Positive aspects of the enlivening cheese sanctions
Cheesemaking and buttermaking. 2016;(3):32-34
32-34
35-37
In memory of M.S. Umanskii A human being, a scientist, a citizen
Cheesemaking and buttermaking. 2016;(3):38-40
38-40
Perspective technology to manage cheese ripening by the biotechnology methods
Cheesemaking and buttermaking. 2016;(3):41-43
41-43
Scientific-technical prerequisites for formation of the LipidOmics of cheese making according to Professor M.S. Umanskii
Cheesemaking and buttermaking. 2016;(3):44-45
44-45
Such a man he was...
Cheesemaking and buttermaking. 2016;(3):46-47
46-47
Low fat products of cheese making for dietetic nutrition
Abstract
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
48-51
52-53
54-56
57-62
63-64