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编号 3 (2016)
- 年: 2016
- 文章: 21
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7014
Articles
The cheese famous, beneficial, tasty, processed
摘要
The world cheese market and cheese market in Russia are considered. Production, export and import are analyzed.
Cheesemaking and buttermaking. 2016;(3):4-9
4-9
Cheese market in China
摘要
The article considers basic trends and reasons of developing the cheese market in China.
Cheesemaking and buttermaking. 2016;(3):10-11
10-11
Ability of the cheese curd to melting
摘要
Ability of the cheese mass to melting is discussed. Practical recommendation on processed cheese production are given.
Cheesemaking and buttermaking. 2016;(3):12-17
12-17
Multifunctional equipment of the company Stephan Machinery GmbH for processed cheese and cheese products
Cheesemaking and buttermaking. 2016;(3):18-19
18-19
KARL SCHNELL - a reliable supplier of the equipment for processed cheese
Cheesemaking and buttermaking. 2016;(3):20-21
20-21
Cheddaring of cheese curd: principle parameters and physical-chemical processes
Cheesemaking and buttermaking. 2016;(3):22-23
22-23
New possibilities with the solutions DSM for the Swiss cheese
Cheesemaking and buttermaking. 2016;(3):24-25
24-25
International cheese academy for cheese makers - farmers
摘要
С 1 по 4 марта в Москве в МВЦ «Крокус Экспо» состоялась XIV Международная выставка «Молочная и мясная индустрия» - ведущее отраслевое мероприятие, демонстрирующее новейшее оборудование и технологии для молочной промышленности. Организатор - Группа компаний ITE при поддержке Минсельхоза России. По сравнению с прошлым годом экспозиция выставки увеличилась на 20 %, в ней приняли участие 244 компании из 19 стран мира.
Cheesemaking and buttermaking. 2016;(3):26-28
26-28
Unique solutions in the production of curds and fresh cheese
Cheesemaking and buttermaking. 2016;(3):29-29
29-29
«Atlantis Pak»: all that milk needs!
Cheesemaking and buttermaking. 2016;(3):30-31
30-31
Positive aspects of the enlivening cheese sanctions
Cheesemaking and buttermaking. 2016;(3):32-34
32-34
Intensification of cheese and curds technologies using membrane processes
摘要
Advantages of membrane processes application at milk processing plants producing cheese and curds are discussed in the article.
Cheesemaking and buttermaking. 2016;(3):35-37
35-37
In memory of M.S. Umanskii A human being, a scientist, a citizen
Cheesemaking and buttermaking. 2016;(3):38-40
38-40
Perspective technology to manage cheese ripening by the biotechnology methods
Cheesemaking and buttermaking. 2016;(3):41-43
41-43
Scientific-technical prerequisites for formation of the LipidOmics of cheese making according to Professor M.S. Umanskii
Cheesemaking and buttermaking. 2016;(3):44-45
44-45
Such a man he was...
Cheesemaking and buttermaking. 2016;(3):46-47
46-47
Low fat products of cheese making for dietetic nutrition
摘要
The present day Concept of Healthy Nutrition is analyzed taking into account experience gained in the foreign countries and principle arrears of work are outlined aimed at development of the technologies for the line of the products of butter making intended for consumers of different age categories. Special issues of the technologies of the low fat sour-cream butter, butter paste and low fat spread are described. Attention is also paid to the consuming characteristics, composition and production methods.
Cheesemaking and buttermaking. 2016;(3):48-51
48-51
Food fibers «Citri-Fi» for low fat spreads
摘要
Advantages of applying food fibers of the company «Georgia» in the production of spreads with reduced fat content are considered.
Cheesemaking and buttermaking. 2016;(3):52-53
52-53
On-line filling of the dairy butter and spreads in briquettes
摘要
Equipment for the dairy butter and spreads manufacturing by the method of high fat cream transformation with possibility to further fill the products by the filling-packing automated machines is presented.
Cheesemaking and buttermaking. 2016;(3):54-56
54-56
Labeling of the butter making products in view of the existing requirements
摘要
Requirements and comments related with proper and true information in the butter making products labeling are outlined. The requisites and requirements to their presentation and labeling in compliance with the TR TC are given.
Cheesemaking and buttermaking. 2016;(3):57-62
57-62
Whey-oil concentrate: perspective, special items of the technology
摘要
Advantages of applying whey-oil concentrate, some special features of their production technologies and areas of application are outlined.
Cheesemaking and buttermaking. 2016;(3):63-64
63-64