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No 1 (2011)


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 2005−2009 is considered. Information is given according to the code ТН ВЭД 04.06 «Cheese and curds».
Cheesemaking and buttermaking. 2011;(1):4-6
pages 4-6 views

100 years to the processed cheese

Dunaev A.V., Vodolazskaya E.A., Konovalova T.M., Dunaev A.V., Vodolazskaya E.A., Konovalova T.M., Dunaev A.V.


The history of appearance of the world wide popular product−processed cheese is considered. Information is given about up−to−date production of processed cheeses in the world and in Russia. Some complex measures for increasing manufacturing of the product are offered.
Cheesemaking and buttermaking. 2011;(1):7-9
pages 7-9 views

Processed cheese with whey proteinparticulate

Mel'nikova E.I., Stanislavskaya E.B., Podgornyy N.A., Mel'nikova E.I., Stanislavskaya E.B., Podgornyi N.A.


The article is devoted to the development of the new technology of receiving processed cheeses containing whey protein particulate - a protein composition imitating milk fat properties. Physical−chemical and organoleptic characteristics of the product and its chemical composition have been studied.
Cheesemaking and buttermaking. 2011;(1):10-11
pages 10-11 views

Milk fat replacers for cheese products and processed cheese products of new generation

Stepanova L.I., Stepanova L.I.


Composition of milk containing products that include milk fat replacers of the corporation «SOYUZ» and advantages of their production are discussed.
Cheesemaking and buttermaking. 2011;(1):12-13
pages 12-13 views

Novelty from the company Stephan:Combitherm multifunctional plantfor puree products, processed cheeses,souses

Klepping D., Klopping D.


Special issues and advantages of the new plant developed by the company are characterized.
Cheesemaking and buttermaking. 2011;(1):14-15
pages 14-15 views

They have been united by Italy

Bushueva I.G., Bushueva I.G.


The article briefly tells about the seminar organized by the company BK Giulini in Italy for CEO and leading specialists of the dairy sector. Information is also given related with two domestic cheese making plants and the Ukrainian company the heads of which took part in the seminar.
Cheesemaking and buttermaking. 2011;(1):16-16
pages 16-16 views

Strategy of the company Saturn -innovative approaches to the targetssolution

Krasnova I.O., Krasnova I.O.
Cheesemaking and buttermaking. 2011;(1):17-18
pages 17-18 views

Successes and projects of the Plavych

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Cheesemaking and buttermaking. 2011;(1):19-
pages 19- views

Interview with A.V. Prybolotnyi

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Cheesemaking and buttermaking. 2011;(1):19a-
pages 19a- views

«Parmesan» is the head for everything

Shergina I.A., Shergina I.A.


The article tells about the visit of the Russian cheese−makers to Italy and acquaintance with special issues of the cheese «Parmidgiano Redgano» production in the region Emilia.
Cheesemaking and buttermaking. 2011;(1):20-22
pages 20-22 views

Secrets of the professional skill

Dunaev A.V., Dunaev A.V.


The article contains information about the courses for qualification improvement that work at the All Russian Research Institute of Cheese and Butter Making and about experience of training.
Cheesemaking and buttermaking. 2011;(1):23-23
pages 23-23 views

Consuming demand for mould cheesein Kemerovo

Pershina E.I., Vasil'eva E.I., Vasil'ev E.A., Pershina E.I., Vasileva S.B., Vasileve E.A.


Results of the social survey of the consuming preferences of people living in Kemerovo related with cheeses that ripen with moulds are considered.
Cheesemaking and buttermaking. 2011;(1):24-25
pages 24-25 views

Microstructure of cheeses with whitemoulds

Ostroumov L.A., Ermolaev V.A., Sadovaya T.N., Ostroumov L.A., Ermolaev V.A., Sadovaya T.N.


Results of the study of microstructure of the white moulds cheeses are given. Microstructure of the lyophilized white mould has been evaluated. Dynamics of the white moulds growth in the process of cheese ripening is given. Structure of the ripened cheese has been studied. Macro− and micro−grains have been determined, thickness of the layers between macro−grains has been found.
Cheesemaking and buttermaking. 2011;(1):26-27
pages 26-27 views

The page of a technologist

Мордвинова В.
Cheesemaking and buttermaking. 2011;(1):28-28
pages 28-28 views

Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production

Mordvinova V.A., Delitskaya I.N., Manuylov S.E., Mordvinova V.A., Delitskaya I.N., Manuilov S.E.


Possibilities to apply calcium chloride of the trade mark «Fudix TM» manufactured according to the CTO 39297743−05−2009 in the technologies of the semi−hard cheese production have been studied. Results of the study are discussed in the article.
Cheesemaking and buttermaking. 2011;(1):29-31
pages 29-31 views

Capillary structure of the hard rennetcheeses with low temperature of thesecond heating

Ermolaev V.A., Ermolaev V.A.


The methodology of the experimental study is described. The microphotographs of the structures of the «Kostromskoi» and «Gollandskii» cheeses made before and after freeze drying are given. Values of the macro− and micro−shrinking of capillars in the freeze dried cheese were received. Cheese «stone» was found in the structure of cheese.
Cheesemaking and buttermaking. 2011;(1):32-33
pages 32-33 views

Akocheese - perfection of taste

Snegova V.N., Snegova V.N.


The latest developments in the field of food oils and fats application have proved possibility to improve quality of the semi−hard cheeses based on vegetable oils. The company AAK presents new fat and oil mixture for cheese «Akocheese».
Cheesemaking and buttermaking. 2011;(1):34-36
pages 34-36 views

Automated production of cheese inthe cheese making machine «TheCheeseMaker»: experience of theDutch cheese makers

Bom V., Boom W.


The cheese making machine «The CheeseMaker» from the Dutch producer, the company Imtech, became popular both in the Russian market and beyond the bounds. In Holland such machine is especially appreci− ated due to its compact size and possibility to manufacture cheese in batches of different forms and types including cheeses with various flavors.
Cheesemaking and buttermaking. 2011;(1):37-37
pages 37-37 views

Effects of heat load on the vacuumdrying of brine cheeses

Prosekov A.Y., Kushevskiy I.V., Prosekov A.Y., Kushevskii I.V.


The work has been devoted to the study of heat load effects on the process of vacuum drying of brine cheeses such as bryndza, «Suluguni» and «Chechil». Effects of the heat load value on the organoleptic and physical−chemical indices, density of the drying products, temperature changes and heat flow density, specific heat consumption at the brine cheeses drying were studied.
Cheesemaking and buttermaking. 2011;(1):38-39
pages 38-39 views

Improvement of the quality of the«Osetinskii» cheese

Vlasova Z.A., Tsukgiev B.G., Vlasova J.A., Tsugkiev B.G.


Scientific researches of the quality determination of the brine cheese «Osetinskii» are described in the article. Pure cultures of the domestic strains of the lactic acid bacteria have been used in the cheese manufacturing. Organoleptic, physical−chemical, microbiological quality indices as well as chemical composition, amino acids composition and amino acid score of the cheese were evaluated.
Cheesemaking and buttermaking. 2011;(1):40-41
pages 40-41 views

Innovations in the cheese wayprocessing

Mel'nikova E.I., Niftaliev S.I., Shirunov M.O., Melnikova E.I., Niftaliev S.I., Shirunov M.O.


The method to produce tagatose containing sweetener with application of ultra− filtration and reverse osmosis, fermentative lactose hydrolysis and isomerization of the received galactose carbohydrate in tagatose has been developed.
Cheesemaking and buttermaking. 2011;(1):42-43
pages 42-43 views

Whey separator

Eliseev O.M., Eliseev O.M.


Whey separator is intended for receiving dehydrated cheese mass by free whey removal from cheese mass and whey mixture at bulk formed cheeses manufacturing. Patented technical solutions have been used in the design.
Cheesemaking and buttermaking. 2011;(1):44-44
pages 44-44 views

Developments for cheese salting

Pribolotnyy A.V., Pribolotnyi A.V.


Specialists of the company «Dubnozagotprom» have developed some equipment and materials for cheese salting: technological line for solving salt, method for clearing brine from protein by filtering device УФП−1, method «Vodopad» (waterfall) for salting cheese
Cheesemaking and buttermaking. 2011;(1):45-48
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Complex solution for the dairy butter andspreads manufacturing

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Cheesemaking and buttermaking. 2011;(1):49-49
pages 49-49 views

The market of the dairy butter

Fedorova S.S., Fedorova S.S.
Cheesemaking and buttermaking. 2011;(1):50-50
pages 50-50 views

Butter oil and milk fat in the existingrange of products

Vyshemirskiy F.A., Topnikova E.V., Kustova T.P., Vyshemirskii F.A., Topnikova E.V., Kustova T.P.


Differentiate special features of milk fat and butter oil have been described in the article. New scientific data on butter oil and milk fat flavors formation are given. Volatile flavoring agents of the products studied have been determined by the GLC method.
Cheesemaking and buttermaking. 2011;(1):51-54
pages 51-54 views
pages 55-60 views

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