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No 3 (2006)
- Year: 2006
- Articles: 14
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7260
Articles
1-1
3-5
What does cow milk butter consist of?
Abstract
Composition of the dairy butter is presented. The butter contains all cow milk components including proteins and lactose, minerals, vitamins etc., but in different rations as well as many extremely important and necessary for human being macro- and microelements.
Cheesemaking and buttermaking. 2006;(3):6-9
6-9
10-12
Home emulsifiers for low fat butter and spreads manufacturing
Abstract
Some experimental work undertaken with the aim to study emulsifiers produced by the PPAV OAO NMJK MGD trade marks 2, AFT, M-90, PO-90 improve stabilizing process at low fat butter and spreads manufacturing and positively effect their structure and structural and mechanical properties, improve consistency. It was found reasonable to apply above mentioned emulsifiers for producing butter with 50-61.7 % fat content and spreads of different composition with fat level from 50 to 80%.
Cheesemaking and buttermaking. 2006;(3):13-15
13-15
Russian market of milk products (1 quarter of 2006)
Abstract
Data on fresh milk products manufacturing in terms of milk and non fat products in terms of skim milk are given according to regions and federal regions manufacturing. Dynamics of retail prices per 1 kg of fat and non - fat quark and glazed with chocolate quark items (50 g) is shown.
Cheesemaking and buttermaking. 2006;(3):16-17
16-17
Cheese from the milk of black and white cows of home, German and Danish selections
Abstract
The most cheese suitable milk in the course of lactation cycle in relation to its main components (fat, protein and solids-non-fat) and Ca content was found to be the milk, received from black and white breed cows of Danish reproduction. Milk from cows of home and German selection is advisable to use for cheese manufacturing during the second half of lactation.
Cheesemaking and buttermaking. 2006;(3):18-19
18-19
Biological value of the Adygeiskii cheese proteins at supplement of cows feed with spirulina
Abstract
In the Agricultural production complex after Aleksashin situated in Zaharovsk region some experimental work has been conducted in winter time. The purpose of the work was to evaluate effect of the supplement with micro sea weed Spirulina platensis on the biological value of amino acids composition of the Adygeiskii cheese
Cheesemaking and buttermaking. 2006;(3):20-21
20-21
Production and applications of bacteriological concentrates
Abstract
Research trends and up to date practical developments if the field of microbiological agents applications in the biotechnology of fermented milk products are reviewed. Compositions and properties of bacterial concentrates for cheese making are given in details.
Cheesemaking and buttermaking. 2006;(3):24-29
24-29
Scientific and technical foundations of the modern technology for whey cheese
Abstract
Principle possibility to receive protein-carbohydrates cheeses of Norwegian type from demineralized concentrated cheese whey has been established. Composition, nutritive and biological values that characterize special features of the cheeses have been studied.
Cheesemaking and buttermaking. 2006;(3):36-37
36-37
Application of milk fat, casein fines and whey protein in cheese and quark technology
Abstract
The most biologically valuable whey proteins from cheese whey as well as proteins of fat globe membranes combined with cheese fines and milk fat can be technologically efficiently combined. After corresponding biotransformation they could be involved in the composition of protein and fat products such as soft cheese and quark and cheese items.
Cheesemaking and buttermaking. 2006;(3):40-41
40-41
Whey in the processed cheese production
Abstract
Results of the research work allowed to establish statistically reliable regularity of the organoleptic indices formation (taste and consistency), active acidity and structural and rheological properties development in the processed cheese when non-fat cheese had been replaced by the complex of protein and carbohydrate supplements from the secondary raw milk material based on whey.
Cheesemaking and buttermaking. 2006;(3):42-42
42-42
43-44
47-47