Topnikova E.V.
Abstract
Dynamics of butter making products manufacturing is shown. Possibilities to produce brand butter are discussed.
Cheesemaking and buttermaking. 2012;(5):6-8
Semenov S.N., Ponomarev A.N., Kuzovleva A.V., Polyanskii K.K.
Abstract
Role of the principle critical points in the technology of raw milk receiving was determined. Ef cient ways to reduce risks impacts on raw milk quality by complex application of multi- component vegetable feed supplement together with antimicrobial treatment of mammary gland are shown.
Cheesemaking and buttermaking. 2012;(5):9-11
Vyshemirskii F.A., Sviridenko Y.Y.
Abstract
Role of the dairy butter components in formation of the structure and quality of the product is discussed. Recommendations are given how to prevent some defects of butter.
Cheesemaking and buttermaking. 2012;(5):12-15
Davydova G.R.
Abstract
An additional method to control and stabilize moisture content in dairy butter at on- line production has been offered. The method consists in visual instrumental control of the dairy butter layer at the exit from a butter making machine.
Cheesemaking and buttermaking. 2012;(5):16-17
Manukyan S.S.
Abstract
Optimal regime of two sided pressing of the cheese «Shweitsarskii» depending on the height and mass was established on the basis of the trials made. The regime results in two times reduction of pressing time as compares with the traditional method and allows avoid repressing.
Cheesemaking and buttermaking. 2012;(5):18-19
Vlasova J.A., Vasiliadi G.K.
Abstract
A new type of soft fermented milk cheese has been developed. Special issues of the technological process are outlined and some results of the study of food and biological values of the cheese are given.
Cheesemaking and buttermaking. 2012;(5):20-21
Silaeva V.M.
Abstract
Recommendations are given how to avoid typical mistakes at production and nishing of cheese grains
Cheesemaking and buttermaking. 2012;(5):22-24
Sorokina N.P.
Abstract
Principle ways used for selecting concentrates and starters for production of Russian cheeses are considered in the publication.
Cheesemaking and buttermaking. 2012;(5):25-27
Dunaev A.V.
Abstract
Ways to improve quality and competitiveness of various types of processed cheeses are offered.
Cheesemaking and buttermaking. 2012;(5):28-29
Gubanova O.R.
Abstract
Advantages of the stabilizing systems of the company «Forcecrown » applied in the processed cheese manufacturing are discussed.
Cheesemaking and buttermaking. 2012;(5):30-31
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Cheesemaking and buttermaking. 2012;(5):32-32
Gubina I.V.
Abstract
Advantages of using food bers «Citri-Fi» in the processed cheese manufacturing are considered. Practical recommendations for their applications are given.
Cheesemaking and buttermaking. 2012;(5):33-33
Anisimov S.V., Veziryan A.A., Kaplenko N.N., Kaplenko A.N.
Abstract
Experience of using and advantages of the energy saving technology for manufacturing cheese with cheddaring and melting of cheese mass are discussed.
Cheesemaking and buttermaking. 2012;(5):34-36
Sokolova N.Y., Kesoyan G.A., Dobtoskokina N.D.
Abstract
Russian melting salt for production of heat- resistant processed cheeses and processed cheese products has been developed.
Cheesemaking and buttermaking. 2012;(5):37-39
Mel’nikov V.V.
Abstract
Oils and fats for special purposes that can be also applied in milk products manufactured by the holding «Sunny Products» are characterized.
Cheesemaking and buttermaking. 2012;(5):40-41
Karavaeva E.Y., Vyshemirskii F.A., Dunaev A.V., Pirogova E.N.
Abstract
Results of the study of different probiotic food supplements impacts on organoleptic properties and structure character of spreads intended for making sandwiches are given.
Cheesemaking and buttermaking. 2012;(5):42-44
Rozdov I.A., Orlova E.A., Bol’shakova E.A.
Abstract
Brief analysis of applying modi ed atmosphere for various foods packaging in foreign countries and in Russia is given. Results of the study of keepability of packaged cheeses made in this country are outlined.
Cheesemaking and buttermaking. 2012;(5):45-46
Moroz M.N., Komandirov A.
Abstract
Advantages of lm packaging materials and packaging systems for cheese packing are discussed.
Cheesemaking and buttermaking. 2012;(5):47-49
Zaharchenko A.V., Ganina V.I., Fedotova A.V., Galkina T.E.
Abstract
Ef ciency of applying biocoatings for maintaining quality and safety of the cheese «Adygeiskii» is discussed.
Cheesemaking and buttermaking. 2012;(5):50-52
Efimov K.M., Dityuk A.I., Bogdanov A.I., Fedorova L.S.
Abstract
Characteristics and advantages of the disinfecting agent «Biopag-D» as well as results of its application at cheese plants are outlined.
Cheesemaking and buttermaking. 2012;(5):53-55
Hanumyam A.A.
Abstract
Practical recommendations are given how to apply cleaning and disinfecting agents produced by the company «Kalvatis» at the enterprises making cheeses.
Cheesemaking and buttermaking. 2012;(5):56-58