Open Access
Access granted
Subscription Access
No 1 (2011)
- Year: 2011
- Articles: 27
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7265
Articles
Import and export of cheese and curds
Abstract
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
4-6
100 years to the processed cheese
Abstract
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
7-9
Processed cheese with whey proteinparticulate
Abstract
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
10-11
12-13
14-15
They have been united by Italy
Abstract
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
16-16
Strategy of the company Saturn -innovative approaches to the targetssolution
Cheesemaking and buttermaking. 2011;(1):17-18
17-18
Successes and projects of the Plavych
Cheesemaking and buttermaking. 2011;(1):19-
19-
Interview with A.V. Prybolotnyi
Cheesemaking and buttermaking. 2011;(1):19a-
19a-
20-22
23-23
24-25
Microstructure of cheeses with whitemoulds
Abstract
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
26-27
The page of a technologist
Cheesemaking and buttermaking. 2011;(1):28-28
28-28
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production
Abstract
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
29-31
Capillary structure of the hard rennetcheeses with low temperature of thesecond heating
Abstract
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
32-33
Akocheese - perfection of taste
Abstract
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
34-36
Automated production of cheese inthe cheese making machine «TheCheeseMaker»: experience of theDutch cheese makers
Abstract
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
37-37
Effects of heat load on the vacuumdrying of brine cheeses
Abstract
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
38-39
Improvement of the quality of the«Osetinskii» cheese
Abstract
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
40-41
42-43
44-44
Developments for cheese salting
Abstract
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
45-48
Complex solution for the dairy butter andspreads manufacturing
Cheesemaking and buttermaking. 2011;(1):49-49
49-49
The market of the dairy butter
Cheesemaking and buttermaking. 2011;(1):50-50
50-50
Butter oil and milk fat in the existingrange of products
Abstract
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
51-54
List of the articles published in themagazine «Cheese Making and ButterMaking» in 2010
Cheesemaking and buttermaking. 2011;(1):55-60
55-60