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No 1 (2018)
- Year: 2018
- Articles: 19
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7034
Articles
Import and export of cheese and curds
Abstract
Foreign economic activity on the cheese and curds market is considered on the base of the Customs statistics data of the RF foreign trade for the period since 2011 till 2016. Information is given concerning the code ТН ВЭД 04.06 «Cheese and curds».
Cheesemaking and buttermaking. 2018;(1):4-7
4-7
Consumption of cheese in Russia today - changes in preferences
Cheesemaking and buttermaking. 2018;(1):8-9
8-9
«Agroprodmash - 2017» - new solutions for cheese makers
Cheesemaking and buttermaking. 2018;(1):10-13
10-13
Cheesemaking: legislation, technology, quality, control
Cheesemaking and buttermaking. 2018;(1):14-14
14-14
Maslodelie i syrodelie: prioritety razvitiya dlya obespecheniya prodovol'stvennoy nezavisimosti Rossii
Cheesemaking and buttermaking. 2018;(1):15-15
15-15
16-19
«Fromase®» and «Maxiren®» - coagulants meeting the highest standards
Cheesemaking and buttermaking. 2018;(1):20-21
20-21
Items of the organic cheese production
Abstract
The items of the organic products manufacturing are analyzed in the article and requirements to the cheese and cheese products existing in the foreign countries. The problems related with development of the organic cheese manufacturing in our country are outlined. Some examples and principles of the organic-class cheese manufacturing are described.
Cheesemaking and buttermaking. 2018;(1):22-25
22-25
The page of a technologist
Cheesemaking and buttermaking. 2018;(1):26-27
26-27
Cheesemaking equipment of the Czech company «VPS engineering a.s.» has been checked by time
Cheesemaking and buttermaking. 2018;(1):28-29
28-29
Foam cleaning at the cheese making plant
Cheesemaking and buttermaking. 2018;(1):30-31
30-31
32-36
Dairy butter, spread or the vegetable-dairy butter - what should a consumer choose?
Abstract
Analysis of the compositions and properties of the dairy butter, spread and vegetable-dairy butter is given. Importance of the fatty products in the nutrition ratio of people is discussed. Information is also given about levels on some minor components in the above products.
Cheesemaking and buttermaking. 2018;(1):37-39
37-39
Dairy butter production in Spain
Cheesemaking and buttermaking. 2018;(1):40-41
40-41
Canned dairy butter in Russia
Cheesemaking and buttermaking. 2018;(1):42-47
42-47
Production of the canned butter in the company «Konservsushprod»
Cheesemaking and buttermaking. 2018;(1):48-48
48-48
49-49
Evaluation of the possibility to use the immune-ferment method for detecting dry milk at determination of the composition of raw materials applied for butter-making products
Abstract
Results of the research work carried out with the aim to study effects of various technological factors on the positive index of the starting raw materials and dairy butter as a signal of response of the immune-fermentative method for assessment of the antigen properties of protein and to study possibility to apply the above method to detect dry milk in the products of butter making are outlined.
Cheesemaking and buttermaking. 2018;(1):50-53
50-53
54-56