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No 1 (2010)
- Year: 2010
- Articles: 22
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7267
Articles
4-5
Surprising world of water in milk.Role of water in the process of transforming milk in cheese
Abstract
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
6-9
About problems of season production and cheese suitability of milk
Abstract
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
10-13
14-15
Development of the method for evaluating suitability of milk for coagulation
Abstract
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
16-18
«Tilsit» and Tilsiter» - see the difference
Abstract
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
20-21
22-23
Stranichka tekhnologa
Cheesemaking and buttermaking. 2010;(1):24-24
24-24
25-25
26-27
Istoriya uspekha
Cheesemaking and buttermaking. 2010;(1):28-29
28-29
Dynamics of change amino acid of structure of cheesesbefore and after vacuum drying
Abstract
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
30-31
Kinetic process of vacuum drying adygeisci and a brynza
Abstract
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
32-33
34-35
36-36
37-40
41-43
«Sun Products» - innovations and quality
Abstract
«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
44-45
Oborudovanie kompanii «TETRA» dlya maslodeliya
Cheesemaking and buttermaking. 2010;(1):46-46
46-46
47-49
Nomenclature and biochemical properties of the main whey proteins. Lactoferrinand immunoglobulins.
Abstract
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
50-52
53-56