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No 6 (2011)
- Year: 2011
- Articles: 21
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7246
Articles
Holiday of cheese in Barnaul
Abstract
The VI International festival «Cheese Holiday» and the rst All- Russia forum of young cheese makers took
place in Barnaul on the 9-10 September. The festival was organized with the aim to promote the products of
cheese making on the domestic and foreign markets and to popularize and develop culture of cheese
consumption. The event will contribute to the exchange of experience among the cheese makers of Russia
and foreign countries, launching of new technologies.
Cheesemaking and buttermaking. 2011;(6):4-5
4-5
News from the «Golden Autumn»
Cheesemaking and buttermaking. 2011;(6):6-6
6-6
8-12
14-16
The company «KvartsMet» offersfor the dairy industry
Cheesemaking and buttermaking. 2011;(6):17-17
17-17
18-19
20-21
Existing technologies of the processed cheeses
Abstract
Receiving of the high quality processed cheeses and improvement of their
competitiveness are the main purposes of developments carried out
at the All- Russian Research Institute of the Cheese and Butter Industry
(VNIIMC). This is achieved due to the scientific research works and study of the
situation on the processed cheese markets.
Cheesemaking and buttermaking. 2011;(6):22-24
22-24
Kompaniya Sealed Airv protsesse priobreteniyakompanii Diversey
Cheesemaking and buttermaking. 2011;(6):25-25
25-25
26-27
Cheese product for melting with vegetable puree
Abstract
Skim milk cheese serves as a basis of the processed cheese product.
Application of the vegetable puree in the cheese product manufacturing gives
possibility to get protein coagulum that possess advantageous organoleptic
indices and to increase yield when comparing with coagulum received without
application of the vegetable puree.
Cheesemaking and buttermaking. 2011;(6):28-31
28-31
30-31
32-33
34-36
37-39
Computer imitation of the unsafe depreciationof the knives for cheese grating
Abstract
The calculation of the unsafe depreciation of the knives by the method of final elements has been applied for
the first time in this work. Results of the investigation can be used by the equipment manufacturers,
operating mechanics and other specialists.
Cheesemaking and buttermaking. 2011;(6):40-41
40-41
42-45
Import and export of the dairy butter
Abstract
The foreign economic activity in the dairy butter market is considered on the basis of the information
published in «The Customs statistics of the foreign trade of the Russian Federation» for the period since
2005 till 2010. As an example the code TN VED 04.05 «The dairy butter and other fats and oils produced
from milk, milk pastes» has been taken.
Cheesemaking and buttermaking. 2011;(6):46-48
46-48
49-50
51-52
Development of the science aboutcheese making in Russia (the secondpart of the XX century)
Abstract
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;(6):53-54
53-54