Open Access Open Access  Restricted Access Access granted  Restricted Access Subscription Access

No 6 (2011)


Holiday of cheese in Barnaul

- -.


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
pages 4-5 views

News from the «Golden Autumn»

- -.
Cheesemaking and buttermaking. 2011;(6):6-6
pages 6-6 views

New normative documents incheese making

Onosovskaya N.N., Onosovskaya N.N.


New normative documents are listed in the article. Factors effecting products quality are described.
Cheesemaking and buttermaking. 2011;(6):8-12
pages 8-12 views

Classification of cheeses

Ramanauskas R., Ramanauskas R.


Existing schemes for cheese classification are considered. Factors that should be taken into account at formation of type indices of cheeses in cheese classification are summarized. A new scheme of classifying is offered.
Cheesemaking and buttermaking. 2011;(6):14-16
pages 14-16 views

The company «KvartsMet» offersfor the dairy industry

- -.
Cheesemaking and buttermaking. 2011;(6):17-17
pages 17-17 views

Technological and biochemical aspects of the cheese«Legenda» from goat milk

Mustafina G.N., Izyakov V.T., Kozhanov T.V., Mustafina G.N., Izyakov V.T., Kozhanov T.V.


Technological process for the «Legenda» cheese manufacturing from goat and cow milk and parameters of the process are given. Physical-chemical compositions of the cheese and tastes have been evaluated and compared.
Cheesemaking and buttermaking. 2011;(6):18-19
pages 18-19 views

Microbiological and biochemical special features of ripening of thecheese manufactured with P.roqueforti

Sadovaya T.N., Shabanova O.V., Sadovaya T.N., Shabanova O.V.


Results of the study of microbiological and biochemical special issues of ripening of the cheese received with P. roqueforti application are given.
Cheesemaking and buttermaking. 2011;(6):20-21
pages 20-21 views

Existing technologies of the processed cheeses

Dunaev, A.V., Dunaev A.V.


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
pages 22-24 views

Kompaniya Sealed Airv protsesse priobreteniyakompanii Diversey

- -.
Cheesemaking and buttermaking. 2011;(6):25-25
pages 25-25 views

The association of the processed cheese producershas been created

- -.


The interview with Sergei Vladimirovich is presented who was kind to comment some issues related with the association organization.
Cheesemaking and buttermaking. 2011;(6):26-27
pages 26-27 views

Cheese product for melting with vegetable puree

Shchetinin M.P., Kol'tyugina O.V., Rozhkova E.V., Shchetinin M.P., Koltyugina O.V., Rojkova E.V.


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
pages 28-31 views

The company ICF industries cibes s.p.a. New technologies in the high quality dry milkproducts manufacturing

Kulinich A.N., Kulinich A.N.


Special features of the lines for milk whey drying and characteristics of the nish products have been considered.
Cheesemaking and buttermaking. 2011;(6):30-31
pages 30-31 views

Cheese product for functional nutrition

Gavrilova, N.B., Ryabkova D.S., Gavrilova N.B., Ryabkova D.S.


A new cheese product has been developed. Brief characteristic of raw materials used for its production is given. Technological scheme and results of the study of food, biological and energy values of the cheese product are shown
Cheesemaking and buttermaking. 2011;(6):32-33
pages 32-33 views

Bacterial concentrates and starters of the biofactory Barnaulskaya

Bakhnova, N.V., Bahnova N.V.


Varieties and characteristics of the bacterial concentrates and starters manufactured at the Barnaul biofactory are shown.
Cheesemaking and buttermaking. 2011;(6):34-36
pages 34-36 views

Low intensive acoustics treatment of thepreparation «Bovine pepsin»

Danil'chuk T.N., Shepelev V.A., Danilchuk T.N., Shepelev V.A.


The study has been carried out with the target to assess acoustics impact of low capacity on the proteolitic activity of the preparation «Bovine pepsin»
Cheesemaking and buttermaking. 2011;(6):37-39
pages 37-39 views

Computer imitation of the unsafe depreciationof the knives for cheese grating

Korenkov M.Y., Ilyukhin V.V., Zyankin M.B., Shishkin S.V., Korenkov M.Y., Ilyuhin V.V., Zyankin M.B., Shishkin S.V.


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
pages 40-41 views

Acquaintance with the UK dairy industry

- -.


This is the information about visiting the cheese exhibition in Nantwich (Great Britain) by the Russian specialists and technical tour to the cheese making plant and liquid milk and cream producing plant.
Cheesemaking and buttermaking. 2011;(6):42-45
pages 42-45 views

Import and export of the dairy butter

Goroshchenko L.G., Goroshchenko L.G.


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
pages 46-48 views

Technical oils in the foodindustry is a crime

Barysheva O.S., Barysheva O.S.


Impacts of the palm oil on the human body have been considered.
Cheesemaking and buttermaking. 2011;(6):49-50
pages 49-50 views

Milk fat replacer for spreads

Mel'nikov V.V., Melnikov V.V.


Advantages of a new product - milk fat replacer - 33718 are enumerated and described
Cheesemaking and buttermaking. 2011;(6):51-52
pages 51-52 views

Development of the science aboutcheese making in Russia (the secondpart of 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;(6):53-54
pages 53-54 views

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies