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No 3 (2011)


Russian market of cheesesin 2010

Goroshchenko L.G., Goroshchenko L.G.


The Federal service of the state statistics has presented complete data related with domestic production of various cheeses and cheese products in 2010. Information about prices is given.
Cheesemaking and buttermaking. 2011;(3):4-7
pages 4-7 views

Increasing of the customs duties -a necessary measure

Cheverov V.I., Cheverov V.I.


The customs duties increase is among the measures of stabilization and development of the dairy sector summarized in the address to the Government of the RF after discussions at the II Congress of the «SOYUZMOLOKO».
Cheesemaking and buttermaking. 2011;(3):8-9
pages 8-9 views

«Mstinskoe moloko» -all the newest and advanced

Efimtsova T.N., Efimtsova T.N.


The dairy plant «Mstinskoe moloko» is the second enterprise producing natural milk products in the Novgorod region. In 2009 a new Italian line for brine cheeses manufacturing including mozzarella was put into operation.
Cheesemaking and buttermaking. 2011;(3):10-11
pages 10-11 views

The III International Cheese Saloon

Raycheva E.Y., Raicheva E.Y.


In the frames of the IX International forum «The Dairy Industry−2011» the III International Cheese Saloon took place.
Cheesemaking and buttermaking. 2011;(3):12-12
pages 12-12 views

Identification of milk andmilk products

Onosovskaya N.N., Onosovskaya N.N.


Items related with identification of milk and milk products and detection of adulteration are considered.
Cheesemaking and buttermaking. 2011;(3):13-14
pages 13-14 views

The company KvartsMet offersfor the dairy sector

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Вашему вниманию предлагается комплект оборудования производства ООО «КварцМет» для выработки самопрессующихся сыров, обладающих высокими потребительскими свойствами, типа «Лам бер», «Ольтермани» и «Ново-Российский», формуемых наливом или насыпью.
Cheesemaking and buttermaking. 2011;(3):16-16
pages 16-16 views

Innovative developmentsin the field of cheese making

Sviridenko Y.Y., Mordvinova V.A., Sviridenko Y.Y., Mordvinova V.A.


Results of the investigations in the field of cheese making carried out at the All−Russian Research Institute of Cheese and Butter Making (VNIIMS) are given in the article.
Cheesemaking and buttermaking. 2011;(3):17-19
pages 17-19 views

Ways to extend shelf lifeof cheeses

Rozdov I.A., Orlova E.A., Bol'shakova E.A., Rozdov I.A., Orlova E.A., Bolshakova E.A.


Review of the existing methods to extend storage life of cheeses in Russia and abroad is given. Determined sell-by dates for main varieties of the semi-hard, soft, brine and packaged cheeses packed in vacuum and in the modified atmosphere are outlined.
Cheesemaking and buttermaking. 2011;(3):20-22
pages 20-22 views

The page of a technologist

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На вопросы отвечает канд. техн. наук Елена Анатольевна Орлова, научный сотрудник отдела сыроделия ВНИИ маслоделия и сыроделия
Cheesemaking and buttermaking. 2011;(3):23-23
pages 23-23 views

Rindless cheeses: distinctive featuresand some aspects of ripening

Rogov G.N., Rogov G.N.


Advantages of cheese ripening in the polymer packages are considered in the article. Distinctive special items of the rindless cheeses and some moments of their ripening are also discussed.
Cheesemaking and buttermaking. 2011;(3):24-26
pages 24-26 views

Principles of the modern productionof processed cheeses and cheeseproducts

Romanova P., Romanova P.


On March 15−18, 2011 the training seminar took place at the company «Himfood» (Moscow). The central subject of the event was the present day technologies for the processed cheeses and cheese products manufacturing.
Cheesemaking and buttermaking. 2011;(3):28-29
pages 28-29 views

Prospects are in the place whereone can see the future

Dril Y.V., Driel J.v.


This is an interview of Yan van Dreel - Vice−president of the corporation «SOYUZ», the leading specialist of the fat and oil sector.
Cheesemaking and buttermaking. 2011;(3):30-32
pages 30-32 views

Cheese product for foodsoperations

Gavrilova N.B., Burakovskaya N.V., Gavrilova N.B., Burakovskaya N.V.


Research works and results of developing technology of cheese product with heat stability characteristics intended for applications in foods manufacturing are discussed.
Cheesemaking and buttermaking. 2011;(3):33-33
pages 33-33 views

The initial treatmentof raw milkfor cheese production

Pogozheva N.N., Pogozheva N.N.


Solution of the actual problem − decontamination of the dangerous microflora of milk that is not disactivated at pasteurizing by the new patented method of treatment − pressing with gas like nitrogen− is offered.
Cheesemaking and buttermaking. 2011;(3):34-34
pages 34-34 views

New brine cheese product«Grecheski»

Mordvinova V.A., Delitskaya I.N., Il'ina S.G., Mordvinova V.A., Delitskaya I.N., Ilina S.G.


The technology of the brine cheese product has been developed. Characteristics of the product are given.
Cheesemaking and buttermaking. 2011;(3):35-35
pages 35-35 views

Cheese suitable propertiesof milk powder

Lepilkina O.V., Ostroukhov D.V., Lepilkina O.V., Ostrouhov D.V.


Cheese suitability of milk powder has been studied. Dependence of the cheese suitability characteristics from the level of non−denatured whey proteins has been established.
Cheesemaking and buttermaking. 2011;(3):36-37
pages 36-37 views

Liquid rennet:application at cheeseproduction

Murunova G.V., Sviridenko Y.Y., Municheva T.E., Kalinina G.E., Murunova G.V., Sviridenko Y.Y., Municheva T.E., Kalinina G.E.


Actuality and advantages of the liquid preparation of rennet developed at the All−Russian Research Institute of Cheese and Butter Making (VNIIMS) are substantiated. The way to determine a dose of the liquid rennet with the help of the VNIIMS cup is discussed in details.
Cheesemaking and buttermaking. 2011;(3):38-39
pages 38-39 views

Brief retrospectiveof applying and studying milk clottingenzymes

El'chaninov V.V., Elchaninov V.V.


The history of application and investigation of the milk clotting enzymes has been considered. Information is given about appearance of the first cheese making technologies, about ways of cheeses receiving and application of the milk clotting ferments in antique times and in the middle age period. Brief chronology of accumulation of new scientific knowledge about biochemical properties of milk and changes of general ideas about structure and functions of the milk coagulating enzymes, physical−chemical characteristics of caseins and mechanism of rennet coagulation of milk is given.
Cheesemaking and buttermaking. 2011;(3):40-42
pages 40-42 views

Russian market of the dairybutter and spreads in 2010

Goroshchenko L.G., Goroshchenko L.G.


Situation in the dairy butter and spreads manufacturing in 2010 and prices for the products are considered.
Cheesemaking and buttermaking. 2011;(3):43-47
pages 43-47 views

Packaging equipmentof the Benhill company

Gegel'mann V., Ivanov V., Gegelmann V., Ivanov V.


Packaging equipment of the company Benhil is presented. The most optimal technical solutions for packaging equipment is offered depending on the types of products - margarine, spreads, dairy butter, curds etc.
Cheesemaking and buttermaking. 2011;(3):48-49
pages 48-49 views

The parchment of the Troitskayapaper mill:quality examined by time

Kir'yanov Y.A.


The oldest in Russia enterprise the Troitskaya paper mill produces parchment for packaging food products containing fat and moisture. Advantages of applying the material are considered.
Cheesemaking and buttermaking. 2011;(3):50-50
pages 50-50 views

Low temperatureseparation of the high -fat cream

Ob\"edkov K.V., Tverdokhleb A.V., Obedkov K.V., Tverdohleb A.V.


The line for the dairy butter production of the company «Tetra−Otich» is presented. Technological characteristics and advantages of the line are considered.
Cheesemaking and buttermaking. 2011;(3):51-52
pages 51-52 views

Products of butter making in the light of scienceabout healthy nutrition

Frants A.V., Dunaev A.V., Karavaeva E.Y., Vyshemirskii F.A., Dunaev A.V., Karavaeva E.Y.


Existing groups of fat and oil products are analyzed and compared. Characteristics, compositions, properties and distinctive features are shown. Possible developments of the varieties of spreads for sandwiches are discussed.
Cheesemaking and buttermaking. 2011;(3):53-56
pages 53-56 views

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