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No 1 (2012)
- Year: 2012
- Articles: 24
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7247
Articles
4-6
Import and export of cheese and curds
Abstract
Foreign economic activity in the market of cheese and curds on the basis of the
data of the «Customs statistics of the foreign trade of the Russian Federation»
for the period 2005−2010 is considered. Information is given according to the
code ТН ВЭД 04.06 «Cheese and curds».
Cheesemaking and buttermaking. 2012;(1):7-9
7-9
10-11
12-13
14-16
18-19
Study of conformity of milk products to the State Standards(GOST)
Abstract
Quality of the ultra- pasteurized milk and dairy butter produced at the milk combine «Ryazanskii» has been
evaluated. Presence of trans- isomers in accordance with the State Standard GOST R 52253-2004
«Butter and dairy paste from cow milk» was determined. It was established that all the samples tested
contained only milk fat. The analyzed milk products corresponded to the requirements
of the GOST R 52253-2004 by the fatty acids content in milk fat.
Cheesemaking and buttermaking. 2012;(1):20-21
20-21
22-23
24-25
The page of a technologist
Cheesemaking and buttermaking. 2012;(1):26-26
26-26
28-28
Spread is a product of new generation
Abstract
The fat phase of spreads is a mixture of vegetable oil and milk fat. Spreads are
considered to be separate, balanced by fatty acids composition products (they
contain increased level of polyunsaturated fatty acids, lower level of saturated
and minimum or zero levels of trans-isomers of fatty acids). High consuming
characteristics of the product allow make deserving competition with the dairy
butter.
Cheesemaking and buttermaking. 2012;(1):30-30
30-30
31-31
Characteristic of the enzymes systems of the moulds Penicillium
Abstract
The enzymes systems of the moulds ssp Penicillium have been considered in the article. Penicillia are
characterized by large varieties in relation to the enzymes synthesized and play a determined role in
proteolysis responsible for formation of the important components of the aroma of the mould- type cheeses.
Cheesemaking and buttermaking. 2012;(1):32-33
32-33
Application of the starter cultures Lyofast for extendingcheese varieties
Abstract
The company «BK Giulini» («KC Vityaz») for more than 10 years has been exclusively selling starter cultures
of the trade mark Lyofast of the Italian company «Sacco» for the dairy and cheese making sectors of
Russia. Demand for the starter cultures intended for manufacturing of natural cheeses both traditional for
Russia and that produced in Europe has considerably increased during recent 5 years.
Cheesemaking and buttermaking. 2012;(1):34-37
34-37
The cheeses of Normandy
Abstract
In the frames of the seminar of the company «BK Guilini» that took place in October 2011 in France the
Russian specialists visited cheese making enterprises in Normandy. In the article the author tells about
popular in the region soft cheeses «Camembert», «Livarot» and «Neufchatel».
Cheesemaking and buttermaking. 2012;(1):38-39
38-39
40-40
Innovative biocoating for cheese and milk products
Abstract
The rational composition of the biocoating that includes probiotic bacteria and natural biodegradating
polymers is substantiated. Information is given about possible applications of various species of the probiotic
bacteria in the offered composition with natural polymers.
Cheesemaking and buttermaking. 2012;(1):42-43
42-43
44-45
Premium Pack - Premium CheeseSomething new in the package for cheeseripening
Abstract
The plant Premium Pack which is a part of the group
of the companies Matimex started to operate in
2010 in Austria. The enterprise is provided with
latest German equipment and manufactures
multilayer high barrier lms, vacuum and thermoshrinking
packs for the food sector.
Cheesemaking and buttermaking. 2012;(1):46-46
46-46
The company «KvartsMet» offersfor the dairy industry
Abstract
Ваше му вни ма нию пред ла га ет ся ком плект обо ру до ва ния про из вод ства ООО «Квар цМет» для выра бот ки сам опрес сую щих ся
сыров, обла дающих высоки ми потре би тель ски ми свой ства ми, типа «Лам бер», «Оль тер ма ни» и «Ново Рос сий ский», фор му е мых
наливом или насыпью.
Cheesemaking and buttermaking. 2012;(1):47-47
47-47
49-51
Maintenance of the quality of the butter making products in the lm«Depol»
Abstract
Possibilities and expediency of using co-extruded lm «Depol P» as a packaging material for the products of
butter making are discussed in the article. Comparison is made between the maintenance of the dairy butter
and spreads qualities in the lm and in the aluminium foil.
Cheesemaking and buttermaking. 2012;(1):52-54
52-54
About cheese packing: packaging systems Cryovac
Abstract
At present one of the most widely used ways to keep cheese quality is considered to be packing in the
polymer lms in vacuum. Removal of oxygen excludes possibilities for growth of the surface aerobic micro ora
(yeats, moulds) and package protects products from outer factors effects in the course of ripening, storage,
transportation and retailing. At the same time shelf life of the product is extended.
Cheesemaking and buttermaking. 2012;(1):55-56
55-56