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No 5 (2011)


Great deeds at the Velikie Luki milkcombine

Dvinskiy B.M., Dvinskii B.M.


The article tells about reconstruction of the Velikie Luki milk combine and creation of the own large up- to- date enterprises for milk production.
Cheesemaking and buttermaking. 2011;(5):4-7
pages 4-7 views

Quality and keepabilityof the cheese making products:principle factors

Mordvinova V.A., Mordvinova V.A.


Technological operations that are usually carried out before the preparation of the milk mixture intended for cheese manufacturing and importance of each technological operation are discussed in the article.
Cheesemaking and buttermaking. 2011;(5):9-11
pages 9-11 views

Raw materials and regimes for theirtreatment as a factor of quality andkeepability of butter

Topnikova E.V., Sviridenko G.M., Kustova T.P., Topnikova E.V., Sviridenko G.M., Kustova T.P.


Regimes used for heat treatment of cream and their impact on the quality and keepability of the dairy butter are described in the article.
Cheesemaking and buttermaking. 2011;(5):12-16
pages 12-16 views

Organoleptic methods of assessment

Ozhgikhina N.N., Tetereva L.I., Ozhgihina N.N., Tetereva L.I.


Methods used for organoleptic evaluation of butter and cheese making products quality and requirements to the experts- degustators are given in the article.
Cheesemaking and buttermaking. 2011;(5):17-19
pages 17-19 views

FoodScan TM and ProFoss TMat the dairy TINE, Norway

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Cheesemaking and buttermaking. 2011;(5):20-20
pages 20-20 views

Conductometric methodfor determination of the natriumchloride in cheeses

Volkova T.A., Kravchenko E.F., Yudova E.P., Belov N.A., Volkova T.A., Kravchenko E.F., Yudova E.P., Belov N.A.


The article deals with a new national standard on the conductometric method of the natrium chloride determination in cheeses and cheese products. Application of the method will allow improve the system of the production control of the mass share of the natrium chloride in the technological cycle of cheeses manufacturing and to make work of the laboratories personnel at the dairy sector easier.
Cheesemaking and buttermaking. 2011;(5):22-23
pages 22-23 views

Methods for detectingfalsification of the fat phaseof the products

Lepilkina O.V., Tetereva L.I., Lepilkina O.V., Tetereva L.I.


Methods applied for establishing falsification of the fat phase of the cheese and butter making products are considered in the article. Lately these methods acquired special actuality.
Cheesemaking and buttermaking. 2011;(5):24-25
pages 24-25 views

Brief retrospective of applicationand studying of the milk coagulatingenzymes

El'chaninov V.V., Elchaniniv 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;(5):26-28
pages 26-28 views

Pamyati Dmitriya Aleksandrovicha Korokha

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Cheesemaking and buttermaking. 2011;(5):28-28
pages 28-28 views

Some properties of the milk clottingenzymes

Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.


Results of the study of some technological properties of the industrial samples of milk coagulating enzymes (milk coagulating and proteolitic activities, chymosine and bovine pepsine ratio) are described. Recommendations for choosing relevant preparations are given.
Cheesemaking and buttermaking. 2011;(5):29-31
pages 29-31 views

Composition of the nitrogencontaining substances formedat milk fermentation with mouldsPenicillium

Sadovaya T.N., Sadovaya T.N.


Pro les of milk samples fermented with moulds Penicillium (P.roqueforti, P. camemberti, P.caseicolum) with rennet addition and without rennet have been received in pilot conditions. It has been found that presence of the rennet enzyme preparation is an additional factor stimulating proteolytic processes. One of the microorganisms studied P. roqueforti can be characterized by the strongest proteinase- peptidase system.
Cheesemaking and buttermaking. 2011;(5):32-33
pages 32-33 views

New starter culturesfor the existing Russian cheese making

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The company «Danisco» has developed a new line of the starter cultures for the semi- hard cheeses production.
Cheesemaking and buttermaking. 2011;(5):34-35
pages 34-35 views

Effect of the species composition ofthe starter culture on the quality ofcheeses with cheddaring

Klenikova E.V., Klenikova E.V.


Items of vital importance for improving organoleptic characteristics of the cheeses with cheddaring and thermo-mechanical treatment of cheese mass have been considered in the article.
Cheesemaking and buttermaking. 2011;(5):36-37
pages 36-37 views

Innovative packaging solutions fromthe «Multivac»

Lebedeva A., Lebedeva A.


Advantages of the packaging equipment of the company Multivac are discussed after successful usage of the machinery at the cheese making enterprises.
Cheesemaking and buttermaking. 2011;(5):38-39
pages 38-39 views

Effects of the temperature parameterson the quality of the soft acid-rennetcheeses

Ostroumov L.A., Khavrov I.V., Ostroumov L.A., Havrov I.V.


Effects of milk temperature, temperature of coagulation, cheese grains treatment on taste, flavor and consistency, raw materials usage for the soft acid- rennet cheeses manufacturing are considered.
Cheesemaking and buttermaking. 2011;(5):40-41
pages 40-41 views

Gel-filtration method for solublewhey proteins

Abramov D.V., Sviridenko Y.Y., Tolkachev A.N., Ovchinnikova E.G., Abramov D.V., Sviridenko Y.Y., Tolkachev A.N., Ovchinnikova E.G.


The gel- filtration method of the soluble whey proteins received at heat treatment of skim milk is described in the article. Quantity composition of the whey proteins from milk is given.
Cheesemaking and buttermaking. 2011;(5):42-43
pages 42-43 views

Bifidogenous activity of the fucosecontaining supplement from thecheese whey

Mel'nikova E.I., Muradova O.A., Ponomarev A.N., Rudnichenko E.S., Melnikova E.I., Muradova O.A., Ponomarev A.N., Rudnichenko E.S.


Innovative technology for receiving supplement containing fucose is considered. Cheese whey has been used as a raw material. The whey was fractionated with baromembranes application and targeted biochemical transformation methods. Bifidogenous activity of the supplement with fucose has been studied. Optimal concentration of the supplement stimulating growth of bi dobacteris in the products in vitro has been established.
Cheesemaking and buttermaking. 2011;(5):44-45
pages 44-45 views

The premium product from the«Sevskii maslodel»

Shloma V., Shloma V.


The author tells how to increase pro tability of the dairy butter sales with the aid of the trade mark, targeted at the nal consumer.
Cheesemaking and buttermaking. 2011;(5):46-47
pages 46-47 views

Functional food fiber «Citri-fi»in the low fat spreads

Gubina I.V., Gubina I.V.


Advantages of applying food fibres «Citri−Fi» of the company «Georgia» in the production of spreads are outlined.
Cheesemaking and buttermaking. 2011;(5):48-48
pages 48-48 views

Vegetable food supplements foradjustment of the dairy butternanostructure

Rashevskaya T.A., Rashevskaya T.A.


Results of the investigations of the nanostructure of the dairy butter with vegetable food supplement - biopolymer inuline possessing functional properties are given.
Cheesemaking and buttermaking. 2011;(5):49-51
pages 49-51 views

New era: milk fat replacers accordingto the GOST (State standard)

Zaytseva L.V., Zaitseva L.V.


The article tells about new milk fat replacer that guarantees improvement of quality and shelf life.
Cheesemaking and buttermaking. 2011;(5):52-52
pages 52-52 views

Reservation of curds and butter withliquid nitrogen application

Anistratova O.V., Serpunina L.T., Gaplevskaya N.M., Anistratova O.V., Serpunina L.T., Gaplevskaya N.M.


Results of the study of the low temperature agent- liquid nitrogen effects on the quality indices of curds and dairy butter are shown. Freezing of curds and dairy butter with cryogen agent - liquid nitrogen maintains unique properties of the products during the long storage.
Cheesemaking and buttermaking. 2011;(5):53-55
pages 53-55 views

Development of the cheese makingscience in Russia (the second halfof the XX century)

Ostroumov L.A., Ostroumov L.A.


This is a review article that gives a brief analysis of the scientific activity of scientists who made a certain contribution to the development of the science about cheese making in the period of the second half of the XX century. The names of the researchers are listed. The author of the article was acquainted with some of them and some of the famous people were his teachers and tutors.
Cheesemaking and buttermaking. 2011;(5):56-57
pages 56-57 views

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