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编号 6 (2016)
- 年: 2016
- 文章: 17
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7019
Articles
Trade marks on the Russian cheese market
摘要
Времена, когда в России производители продуктов мало знали о торговых марках и брендах, в прошлом. И флагманы отрасли, и небольшие сыродельные заводы в российской глубинке имеют маркетинговые службы, однако развитые страны ушли далеко вперед в области применения маркетинговых технологий. Западные потребители ждут коммуникационных решений и предложений по стилю жизни, выходящих за рамки потребительских свойств сыра. Россияне не столь взыскательны и зачастую не способны объяснить словами, что движет ими при выборе той или иной марки. Как правило, в ход идут ожидания, как явные, так и неосознанные. Одним из важных факторов выбора остается образ продукта. Сыр должен соблазнять и привлекать покупателя всеми способами. Создавая торговую марку, которая легко запоминается, производитель возводит барьер, не позволяющий вытеснить его продукт с рынка.
Cheesemaking and buttermaking. 2016;(6):4-8
4-8
New packaging solutions for cheese makers. The seminar of the company Sealed Air in Uglich
摘要
С 25 по 26 октября компания Sealed Air совместно с ВНИИ маслоделия и сыроделия провела научнопрактический семинар «Актуальные тенденции в области современного сыроделия от производства до прилавка». Для специалистов 25 молокоперерабатывающих предприятий из России и Белоруссии была подготовлена обширная деловая программа. В рамках семинара состоялись конференция, мастер-классы, дегустация, технические экскурсии. Ведущие эксперты в области сыроделия, упаковки, маркетинга рассказали обо всех аспектах, связанных с производством и реализацией сыров.
Cheesemaking and buttermaking. 2016;(6):9-11
9-11
Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
摘要
Comparative assessment of changes that occur in the course of the packed cheese storage has been carried out. For the study, different cheese was taken: semi-hard with low temperature of the second heating, soft and brine. Complex of the effects (storage temperature, gas formation activity of the starter microorganisms, barrier indices of the film materials, methods of packaging) was determined.
Cheesemaking and buttermaking. 2016;(6):12-14
12-14
Development of the modern protective technologies for reduction losses in cheese making
摘要
New information is given about innovative complex technology for reduction of cheese losses at their production, storage and sale. The technology includes simultaneous and successive realization of the sanitarian-hygienic measures at the enterprises using disinfecting agents of the prolonged action «Biopag». It is also necessary to carry out ripening, storage and sale of cheese with application of special innovative materials with improved protective action - safe antimicrobial compositions «Allyusyr» with increased acting period and tare and packaging materials modified with concentrates of the additives AMD «Basko»
Cheesemaking and buttermaking. 2016;(6):16-19
16-19
Loaf cheese: merits and drawbacks
摘要
The process of the block cheese production in domestic and foreign equipment is considered. The equipment and technologies developed in the Siberian Research Institute of Cheese Making are presented.
Cheesemaking and buttermaking. 2016;(6):21-23
21-23
Effects of the packaging materials properties on the quality of smoked processed cheese and cheese products
摘要
Review of the existing coverings applied in the production of the processed smoked sausage cheese and cheese products is given in the article. Analysis of the characteristics of various covering was made, their impacts on formation of the processed smoked cheese and cheese products quality. Results of the preliminary study of the effects of the barrier indices of the coverings on the formation of the taste and aroma characteristics of the processed smoked cheese are discussed.
Cheesemaking and buttermaking. 2016;(6):24-26
24-26
Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese
摘要
New documents developed by the specialists of the All-Russian Research Institute of Cheese and Butter Making (VNIIMC) such as MP 012-2015 «Methodological issues concerning forecasting and prevention of the risks of lowering quality and keepability of processed cheese» and CTO VNIIMC 030-2015 «Processed cheese. Forecasting of keepability and storage life» are presented in the article. The documents allow to range parameters of the processed cheese production and storage according to the zones of risks of reduction keepability and to establish scientically based shelf lives taking into account specific production conditions and initial raw materials quality.
Cheesemaking and buttermaking. 2016;(6):27-30
27-30
Intensification of milk whey processing using membrane equipment
Cheesemaking and buttermaking. 2016;(6):32-33
32-33
Cheese whey drinks as a factor to improve competitiveness of an enterprise
摘要
The organization of industrial processing of whey on the food purposes will ensure ecological safety, decrease the burden and costs of cleaning activities, in-crease the range of new functional products, gain additional profit. We offer to the enterprise to сгeate a greater variety of products through the introduction of the production of beverages from whey, including into their composition ingredients of vegetable origin: fruit syrups and juices, vegetable nectars and puree. The calculation of economic benefit of introduction in the production of vitamin whey drinks, packaged in Pure-Pak of 1 liter, showed that the net profit of the enterprise will in-crease significantly, sales profitability will be equal to 48 %.
Cheesemaking and buttermaking. 2016;(6):34-35
34-35
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
摘要
The procedure to control the organoleptic indices of the cheese making products in accordance with the new intergovernmental standard GOST 33630-2015 introduced on 1 July 2016 is described in the article. The structure of the document is given that includes the scale of the points for various groups of cheese and processed cheese.
Cheesemaking and buttermaking. 2016;(6):36-38
36-38
The methods to control degree of cheese ripeness
摘要
Analysis of the existing methods for assessment of the level of cheese ripeness that is of great actuality related with need to classify cheese in accordance with common requirements to the foreign economic activity of the Customs Union for establishing concrete Customs duties is given in the article.
Cheesemaking and buttermaking. 2016;(6):39-40
39-40
Some issues of identification of the products of cheese and butter making
摘要
The methods used to identify products of butter and cheese making in accordance with acting legislations are outlined in the article, and analysis of the identification methods is made. Attention is also paid to the methods of adulteration of the products of cheese and butter making with vegetable oils. The methods applied to control falsification are characterized, and mistakes that are often found at detection of the adulterated products are given.
Cheesemaking and buttermaking. 2016;(6):41-43
41-43
Efficiency of slowing down the oxidative processes in the dairy butter with dihydroquercitine
摘要
Research work has been carried out with the aim to study effects of dihydroquercitine on the keepability of the dairy butter quality. On the base of the scienti c data received that establish correlation of the quality indices of the dairy butter with application of dihydroquercitine (DKV) preventing spoilage of the product expediency of using food supplement DKV for extending shelf life of the dairy butter has been substantiated.
Cheesemaking and buttermaking. 2016;(6):44-47
44-47
Equipment for pasteurization of high fat cream and fat emulsions
Cheesemaking and buttermaking. 2016;(6):48-49
48-49
Universality of the Russian method of the dairy butter production
摘要
The range of the products of butter making produced by the Russian method is described: the dairy butter-traditional, with avors, low fat butter, butter oil, milk fat, butter and cream pastes.
Cheesemaking and buttermaking. 2016;(6):50-53
50-53
List of the articles published in the 1-5 issues of the magazine «Cheese making and butter making» in 2016
Cheesemaking and buttermaking. 2016;(6):54-55
54-55
Поздравляем вас с наступающим Новым годом The butter making complexes of the series ADM-K
摘要
Компания «АДАМАС» (от древнегреческого ASâpaç- «несокрушимый», «алмаз») работает на рынке пищевого оборудования c 1998 г. и сотрудничает со многими предприятиями отрасли СНГ и других стран. Компания награждена золотой медалью «Знак качества» экспертным советом Международного знака качества как производитель современного, высокотехнологичного оборудования.
Cheesemaking and buttermaking. 2016;(6):56-56
56-56