No 1 (2006)

The article was written to attract attention of cheese producers to the advantages of DVS concentrates application in manufacturing of cheese with high temperature of the secondary heating.

In order to optimize method of milk coagulating enzymes receiving behavior of the ferment from the reindeer rennet has been studied at different concentrations of the ammonium sulphate applied in the process.

Cheese making sector of the Belarus' dairy industry is being characterized. Volumes of production, varieties and consumption figures are given. Some new trends and developments are outlined.

In this country butter is manufactures from quality milk according to the acting technological instructions and state standards (GOST). Butter as a food product has been always highly appreciated. The author discusses physiological value of butter, its role in modern diet, gives a historical review of its production and consumption.

Scientific aspects of cheese with reduced sodium content production are discussed. Effects of preventative and medical salts used for cheese salting are evaluated.

This is a story about activity and products of the British producer and exporter of high quality cheeses. It is well known that success greatly depends on the quality and appearance of the package that is provided by their partners Sealed Air Cryovac.

New technologies of cheese and milk powder production from goat milk are discussed. Main technological parameters for receiving goat milk cheese and its physical and chemical characteristics are given.

In November 2005 an international seminar took place in the Kaloriya company. The seminar has been organized by the Scientific and Technical Center Milk of the South of Russia and the Siberian Research Institute of Cheese Making. The subject of the seminar was Production of cheese with high and medium temperature of secondary heating.