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No 1 (2010)


80 years to the Abatskmolprom

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The article tells about the history, development and present day situation at the milk processing plant JSC «Abatskmolprom» situated in the Tyumen' region.
Cheesemaking and buttermaking. 2010;(1):4-5
pages 4-5 views

Surprising world of water in milk.Role of water in the process of transforming milk in cheese

Mironenko I.M.


Items of interrelations of water properties as a dominating milk component with parameters of technological process of cheese manufacturing are discussed. Temperature dependence of active acidity, surface tension, density, viscosity and water specific heat is given. Stages of the technological processes of cheese manufacturing related with critical temperatures abnormalities of water are outlined.
Cheesemaking and buttermaking. 2010;(1):6-9
pages 6-9 views

About problems of season production and cheese suitability of milk

Mayorov A.A., Mironenko I.M., Baibikova A.A.


Problems of season production and ways of their solutions related with milk quality and improvement of its cheese suitability are discussed in the article. Special attention is paid to effects of milk cooling and transportation on parameters of rennet coagulating process, properties of coagulum received and losses at cheese mass treatment. Dynamics of calcium ions exchange at heating and cooling of milk after short and prolong storage at low temperatures is shown. Methods for improving milk protein phase stability after cooling are described.
Cheesemaking and buttermaking. 2010;(1):10-13
pages 10-13 views

Goat's milk and its quality indicators by cheeseproduction

Toschev V.K., Mustafina G.N., Ruzhbelyaeva O.G.


Cheese «Legenda» made of Zaaninskaya goat's milk its physicochemical composition and organoleptic estimation are better than indicts if local Russian white goat's cheese.
Cheesemaking and buttermaking. 2010;(1):14-15
pages 14-15 views

Development of the method for evaluating suitability of milk for coagulation

Mayorov A.A., Mironenko I.M., Zharkov R.V.


The essence of the method that is being offered for evaluating suitability of milk to coagulate is given. The method is based on fixation of viscosity dynamics in the course of milk coagulation and determination of strength of the coagulum received. Schemes of the devices used in the development process are shown.
Cheesemaking and buttermaking. 2010;(1):16-18
pages 16-18 views

«Tilsit» and Tilsiter» - see the difference

Mordvinova V.A.


The article contains analysis of the conformity of cheeses manufactured under the name «Tilsit» to the special features of the cheese group ripening with participation of cheese slime. It has been established that taste characteristics of the domestic cheeses «Tilsit» and «Tilsiter» do not correspond to the requirement of the international standard on the cheese «Tilsit».
Cheesemaking and buttermaking. 2010;(1):20-21
pages 20-21 views

Coagulants and rennets for cheesemaking

Gorina T.A.


Describing information on coagulants and rennets for cheesemaking. Their production, characteristics, influence on quality and yield of cheeses are given.
Cheesemaking and buttermaking. 2010;(1):22-23
pages 22-23 views

Stranichka tekhnologa

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Cheesemaking and buttermaking. 2010;(1):24-24
pages 24-24 views

Production line based on the «Cheesemaker®»: Dutch quality cheese manufacturedin Russia

Boom W.


Cheese making machine «Сheesemaker®» is an alternative to the traditional equipment in which principle production stages of cheese batch take place in closed automated regime. It is intended for small and middle capacities.
Cheesemaking and buttermaking. 2010;(1):25-25
pages 25-25 views

Food value of the cheese «Alanskii»

Vlasova J.A., Tsugkiev B.G.


In article the information on the spent researches by definition of the maintenance of irreplaceable amino acids and mineral substances in cheese contains «Alanskii», that confirms its high food value.
Cheesemaking and buttermaking. 2010;(1):26-27
pages 26-27 views

Istoriya uspekha

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Cheesemaking and buttermaking. 2010;(1):28-29
pages 28-29 views

Dynamics of change amino acid of structure of cheesesbefore and after vacuum drying

Prosekov A.Y., Ermolaev V.A., Soldatova L.S.


In article researches on dynamics of change amino acid of structure of cheeses before vacuum drying are submitted. As objects of drying have been chosen the «Soviet», «Russian» and «Dutch» cheese. Methods of definition of concentration of amino acids and a mass fraction of the general fiber in cheeses are described. The contents of fiber and concentration of amino acids in cheeses before drying is resulted.
Cheesemaking and buttermaking. 2010;(1):30-31
pages 30-31 views

Kinetic process of vacuum drying adygeisci and a brynza

Ermolaev V.A.


In article it is considered kinetic vacuum drying adygeisci cheese and a brynza. The curve speeds of drying received at various modes of drying adygeisci of cheese and a brynza are submitted. It is established, that vacuum drying of the given cheeses proceeds during three periods. On the basis of the received data about kinetic dryings are conducted researches on an intensification of process of vacuum drying.
Cheesemaking and buttermaking. 2010;(1):32-33
pages 32-33 views

New application of processed cheese

Tsvetkov I.L.


New applications of processed cheeses, advantages of their production, ingredients used and areas of application are discussed in the article.
Cheesemaking and buttermaking. 2010;(1):34-35
pages 34-35 views

Special vegetable oils for cheese products

Snegova V.N.


Brief characteristic of milk fat replacers developed by the company AAK for cheese products manufacturing is given.
Cheesemaking and buttermaking. 2010;(1):36-36
pages 36-36 views

Methods to prepare fillers for addition to the products of cheese making

Musina O.N.


Methods for preparation of non dairy fillers for introduction in products of cheese making sector known from the domestic patented documents have been analyzed. Some concrete examples of non milk ingredients preparations are given.
Cheesemaking and buttermaking. 2010;(1):37-40
pages 37-40 views

Dairy butter consistency as an index of quality

Vyshemirskii F.A., Topnikova E.V.


Factors effecting dairy butter consistency are outlined. Measures preventing consistency defects and methods for quality determination are given.
Cheesemaking and buttermaking. 2010;(1):41-43
pages 41-43 views

«Sun Products» - innovations and quality

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«Sun Products» is a modern dynamically developing vertically integrated company in the oils and fats market of Russia. The article contains an interview with the Director of the Research and Development Department, Doctor of chemical sciences, Professor Yurii Avramovich Sultanovich.
Cheesemaking and buttermaking. 2010;(1):44-45
pages 44-45 views

Oborudovanie kompanii «TETRA» dlya maslodeliya

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Cheesemaking and buttermaking. 2010;(1):46-46
pages 46-46 views

Low fatspreads of improved quality

Karavaeva E.Y., Topnikova E.V., Pirogova E.N., Dunaev A.V.


The technology has been developed that allows to widen varieties of fat and butter products due to balanced composition and spreads characteristics conforming to present day requirements to nutrition.
Cheesemaking and buttermaking. 2010;(1):47-49
pages 47-49 views

Nomenclature and biochemical properties of the main whey proteins. Lactoferrinand immunoglobulins.

El'chaninov V.V.


The article is a review of the publications related to nomenclature, physical−chemical and biochemical characteristics of lactoferrin and immunoglubulins. Antioxidantive, antibacterial, antiinflammational characteristics of lactoferrin and its ability to bind iron are outlined. Biologically active peptides formed at fermentative hydrolysis of lactoferrin are characterized. Possibilities to apply lactoferrin and immunoglobulin in commerce are shown. Information is given about structure and functions of immunoglobulins
Cheesemaking and buttermaking. 2010;(1):50-52
pages 50-52 views

From the history of the All Russian Research Institute of Cheese and ButterMaking

Vyshemirskii F.A.


Staged of formation and activity of the Institute are described. Much attention is paid to presentation of directors and specialists of the laboratories and subjects of their researches.
Cheesemaking and buttermaking. 2010;(1):53-56
pages 53-56 views

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