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编号 1 (2006)
- 年: 2006
- 文章: 15
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7258
Articles
Concentrates of the direct vat setting at the production of cheese with high temperature of secondary heating
摘要
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.
Cheesemaking and buttermaking. 2006;(1):7-9
7-9
From the history of starters preparation since the XIX century till the middle of the XX century
摘要
This is a story about native and foreign investigations in the field of microbiology of cheese and fermented milk products. Names of the most important Russian scientists in this branch of dairying are given.
Cheesemaking and buttermaking. 2006;(1):12-15
12-15
Improvement of the milk clotting enzyme extraction from the rein deers rennets
摘要
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.
Cheesemaking and buttermaking. 2006;(1):18-19
18-19
Achievements and problems of the Ukrainian cheese making
摘要
Cheese making is one of the Ukrainian dairy industry sector that have been profitable and recently developing at high rates. Some information is presented concerning production and cheese import and export.
Cheesemaking and buttermaking. 2006;(1):20-20
20-20
New trends in the cheese making
摘要
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.
Cheesemaking and buttermaking. 2006;(1):21-22
21-22
Butter from cow milk. Standardization and terminology
摘要
The article presents information from the international normative document in which terminology, butter varieties and future development trends are given. Some explanations concerning new state standards for butter and butter pastes from cow milk and cheese and butter products are outlined.
Cheesemaking and buttermaking. 2006;(1):23-24
23-24
Butter from cream
摘要
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.
Cheesemaking and buttermaking. 2006;(1):25-28
25-28
Technology for production of soft portion cheese from reconstituted milk
摘要
Technology for receiving soft cheese from reconstituted or recombined milks was developed.
Technological process and physical and chemical characteristics of the product are given in the article.
Cheesemaking and buttermaking. 2006;(1):33-34
33-34
Production of cheese with reduced sodium content
摘要
Scientific aspects of cheese with reduced sodium content production are discussed. Effects of preventative and medical salts used for cheese salting are evaluated.
Cheesemaking and buttermaking. 2006;(1):35-36
35-36
Effects of the main technological parameters on the strength of the acid-rennet coagulum structure.
摘要
Effects of the most important technological parameters have been studied. As a result regressive models have been received that describe correlation between technological factors and rheological properties.
It was found that optimal effecting parameters for coagulum strength correction are CaCl2 share and coagulation temperature.
Cheesemaking and buttermaking. 2006;(1):37-38
37-38
History of success
摘要
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.
Cheesemaking and buttermaking. 2006;(1):39-40
39-40
Effect of melting salts on the quality and safety of processed cheese
摘要
Melting salts play an important role in the formation of quality indices of processes cheese. Properly chosen they largely define organoleptic characteristics, nutritional value, safety and storage stability of the cheese.
Cheesemaking and buttermaking. 2006;(1):41-43
41-43
New technologies of the goat milk products
摘要
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.
Cheesemaking and buttermaking. 2006;(1):44-45
44-45
Profilakticheskiy kormovoy biokontsentrat «Biolakt yaroslavskiy»
摘要
Разработана технология профилактического кормового биоконцентрата «Биолакт ярославский». Показано его положительное влияние на состояние животных.
Cheesemaking and buttermaking. 2006;(1):46-47
46-47
International seminar Teaching cheese making skill
摘要
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.
Cheesemaking and buttermaking. 2006;(1):48-48
48-48