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No 3 (2011)
- Year: 2011
- Articles: 23
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7244
Articles
4-7
8-9
10-11
12-12
13-14
The company KvartsMet offersfor the dairy sector
Abstract
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
16-16
17-19
Ways to extend shelf lifeof cheeses
Abstract
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
20-22
23-23
24-26
28-29
30-32
33-33
34-34
35-35
36-37
Liquid rennet:application at cheeseproduction
Abstract
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
38-39
Brief retrospectiveof applying and studying milk clottingenzymes
Abstract
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
40-42
43-47
48-49
50-50
51-52
53-56