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No 1 (2012)


Results of the Russia joining the WTO for the dairy sector

Cheverov V.I., Cheverov V.I.


Conceqeunces of joining the World Trade Organisation under existing terms for development of the dairy sector of Russia in 2012- 2015 are analysed. Necessary support measures till 2020 are offered.
Cheesemaking and buttermaking. 2012;(1):4-6
pages 4-6 views

Import and export of cheese and curds

Goroshchenko L.G., Goroshchenko L.G.


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
pages 7-9 views

Cheese classi cation and the codes of the General RussianClassi er of Products (OKP)

Mordvinova V.A., Onosovskaya N.N., Mordvinova V.A., Onosovskaya N.N.


Items of cheese classi cation according to the international standards and the OKP codes are considered in the article.
Cheesemaking and buttermaking. 2012;(1):10-11
pages 10-11 views

The company «Syr Starodubskii» - the strategy brining success

Zhimanova T.


The company «Syr Starodubskii» is the largest producer of the rennet cheese in Russia. The range of the products also includes fresh milk products and dairy butter.
Cheesemaking and buttermaking. 2012;(1):12-13
pages 12-13 views

About raw materials for cheese making

Proshkina T.G., Belov A.N., Vistovskaya V.P., Proshkina T.G., Belov A.N., Vistovskaya V.P.


This is an article summarizing information about milk as a raw material for cheese making, about impacts of some factors on the principle indices of cheese suitability of milk, technological process and nish product quality.
Cheesemaking and buttermaking. 2012;(1):14-16
pages 14-16 views

Methods for determination of milksuitability to rennet coagulating

Sviridenko G.M., Zakharova M.B., Sviridenko G.M., Zaharova M.B.


The express method for determining cheese suitability characteristics of milk with rennet testing is considered.
Cheesemaking and buttermaking. 2012;(1):18-19
pages 18-19 views

Study of conformity of milk products to the State Standards(GOST)

Morozova N.I., Podol' S.R., Ul'kina M.A., Morozova N.I., Podol S.R., Ulkina M.A.


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
pages 20-21 views

New mineral enricher «Calcium- MAKG» for cheeseproduct

Gavrilova N.B., Sokhryakov S.O., Shmat E.V., Gavrilova N.B., Sohrjakov S.O., Shmat E.V.


Results of research in uence new calcium additives «Calcium- MAKG» on mineral structure smelt of cheese product for a school food are resulted.
Cheesemaking and buttermaking. 2012;(1):22-23
pages 22-23 views

Technology smelt of the cheese product on the basis ofalbuminous - carbohydrate weight.

Gavrilova N.B., Shmat E.V., Sokhryakov S.O., Gavrilova N.B., Shmat E.V., Sohrjakov S.O.


In article the data on working out of technology smelt of cheese product with use as the basic raw materials of protein- carbohydrate weight developed on technology of cottage cheese is cited.
Cheesemaking and buttermaking. 2012;(1):24-25
pages 24-25 views

The page of a technologist

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Cheesemaking and buttermaking. 2012;(1):26-26
pages 26-26 views

To create future means to be seriouslyconcerned with the present

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One of the largest companies on the fat and oil market the Corporation «SOYUZ» is summarizing results of the activity during the current year.
Cheesemaking and buttermaking. 2012;(1):28-28
pages 28-28 views

Spread is a product of new generation

Roshchupkina N.V., Konopleva A.A., Roshchupkina N.V., Konopleva A.A.


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
pages 30-30 views

Denmark is the rst country laid a tax on the saturated fats

Snegova V.N., Snegova V.N.


The problem of the saturated fats taxation is discussed. The company AAK offers some alternatives to the milk fat in all food sectors including cheese making.
Cheesemaking and buttermaking. 2012;(1):31-31
pages 31-31 views

Characteristic of the enzymes systems of the moulds Penicillium

Sadovaya T.N., Sadovaya T.N.


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
pages 32-33 views

Application of the starter cultures Lyofast for extendingcheese varieties

Tsvetkov I.L., Toloknova I.V., Babkina N.G., Tsvetkov I.L., Toloknova I.V., Babkina N.G.


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
pages 34-37 views

The cheeses of Normandy

Raycheva E.Y., Raicheva E.Y.


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
pages 38-39 views

Duplex systems for mechanical cleaning of pipelines change yourknowledge about reduction of the product losses

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Advantages of using the duplex systems of the company «Kizelmann» for cleaning pipelines are discussed. Application of the systems results in considerable decrease of the product losses.
Cheesemaking and buttermaking. 2012;(1):40-40
pages 40-40 views

Innovative biocoating for cheese and milk products

Zakharchenko A.V., Ganina V.I., Fedotova A.V., Zaharchenko A.V., Ganina V.I., Fedotova A.V.


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
pages 42-43 views

Complex protection of cheeses against moulds: preservatives and coating

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Preparations for protecting coating of cheeses that allow considerably improve quality of the products are considered.
Cheesemaking and buttermaking. 2012;(1):44-45
pages 44-45 views

Premium Pack - Premium CheeseSomething new in the package for cheeseripening

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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
pages 46-46 views

The company «KvartsMet» offersfor the dairy industry

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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
pages 47-47 views

Protective latex coatings in cheese making: situation and prospects

Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Gubanova M.I., Ramanauskas R., Gal'ginaytine L., Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Gubanova M.I., Ramanauskas R., Galginaitine L.


New information is given about protective coatings from the latex systems, intended for cheese ripening and storage.
Cheesemaking and buttermaking. 2012;(1):49-51
pages 49-51 views

Maintenance of the quality of the butter making products in the lm«Depol»

Smirnova O.I., Kudryavtsev A.A., Smirnova O.I., Kudryavtsev A.A.


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
pages 52-54 views

About cheese packing: packaging systems Cryovac

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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
pages 55-56 views

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