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No 4 (2006)
- Year: 2006
- Articles: 10
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7261
Articles
5-9
12-13
Outlook for enlargement of cheese varieties in Russia
Abstract
Besides market requirements resource saving is still one of the important issues when an enterprise is making a choice among cheeses to be included in manufacturing list. New resource saving technologies developed by the All-Russian research institute of cheese and butter making (VNIIMS) are outlined that result in milk raw materials economy, improvement of money turnover and reduction of labor expenses.
Cheesemaking and buttermaking. 2006;(4):19-21
19-21
22-23
Technical features of processed cheese manufacturing
Abstract
Laboratory of the devices for technological processes of the All-Russian dairy research institute (VNIMI) has developed a range of equipment for application in the processed cheese manufacturing lines of different types and capacities.
Cheesemaking and buttermaking. 2006;(4):27-28
27-28
30-32
33-35
Milk clotting enzyme from the rain deer rennets
Abstract
The main technological characteristics of the enzyme from the rain deer rennets have been studied in comparison with calf and bovine pepsins. It was found that according to some properties such as correspodence to the Shtork and Zegelka law, correlation of the milk coagulating activity with Ca ions concentration as well as sensitivity to urea activity the enzyme is close to bovine pepsin rather than rennet one. Besides the enzyme from the rain deer rennets is the less heat stable one as compared to bovine pepsin and rennet. Distinctive feature of the rain deer milk coagulating enzyme is its low absolute and relative proteolitic activity that proves the enzyme to be highly specific
Cheesemaking and buttermaking. 2006;(4):42-44
42-44
45-46
From the history of the Altai cheese making: technological market 1960-1970
Abstract
This is a story about efforts undertaken in the Altai cheese making plant in the Altai region with the aim to increase volumes of Sovetskii cheese manufacturing. This can be done as a result of raw milk quality improvements, mechanization and automation of production and intensification of technological processes.
Cheesemaking and buttermaking. 2006;(4):48-49
48-49