Anishchenko I.P., Kotvitskaya E.N., Avdanina E.A., Anishchenko I.R., Kotvitskaya E.N., Avdanina E.A.
Abstract
The article was written to attract attention of cheese producers to the advantages of DVS concentrates application in manufacturing of cheese with high temperature of the secondary heating.
Cheesemaking and buttermaking. 2006;(1):7-9
Sorokina N.P., Sorokina N.P.
Abstract
This is a story about native and foreign investigations in the field of microbiology of cheese and fermented milk products. Names of the most important Russian scientists in this branch of dairying are given.
Cheesemaking and buttermaking. 2006;(1):12-15
El'chaninov V.V., El'chaninov V.V.
Abstract
In order to optimize method of milk coagulating enzymes receiving behavior of the ferment from the reindeer rennet has been studied at different concentrations of the ammonium sulphate applied in the process.
Cheesemaking and buttermaking. 2006;(1):18-19
Fedin F.A., Orlyuk Y.T., Fedin F.A., Orlyuk Y.T.
Abstract
Cheese making is one of the Ukrainian dairy industry sector that have been profitable and recently developing at high rates. Some information is presented concerning production and cheese import and export.
Cheesemaking and buttermaking. 2006;(1):20-20
Ob\"edkova K.V., Ob'edkov K.V.
Abstract
Cheese making sector of the Belarus' dairy industry is being characterized. Volumes of production, varieties and consumption figures are given. Some new trends and developments are outlined.
Cheesemaking and buttermaking. 2006;(1):21-22
Vyshemirskiy F.A., Ivanova N.V., Vyshemirskii F.A., Ivanova N.V.
Abstract
The article presents information from the international normative document in which terminology, butter varieties and future development trends are given. Some explanations concerning new state standards for butter and butter pastes from cow milk and cheese and butter products are outlined.
Cheesemaking and buttermaking. 2006;(1):23-24
Vyshemirskiy F.A., Vyshemirskii F.A.
Abstract
In this country butter is manufactures from quality milk according to the acting technological instructions and state standards (GOST). Butter as a food product has been always highly appreciated. The author discusses physiological value of butter, its role in modern diet, gives a historical review of its production and consumption.
Cheesemaking and buttermaking. 2006;(1):25-28
Gavrilova N.B., Pas'ko O.V., Germanskaya L.G., Gavrilova N.B., Pas'ko O.V., Germanskaya L.G.
Abstract
Technology for receiving soft cheese from reconstituted or recombined milks was developed.
Technological process and physical and chemical characteristics of the product are given in the article.
Cheesemaking and buttermaking. 2006;(1):33-34
Golovkov V.P., Gorelova N.F., Avdalyan G.V., Chetverikova N.Y., Golovkov V.P., Gorelova N.F., Avdalyan G.V., Chetverikova N.Y.
Abstract
Scientific aspects of cheese with reduced sodium content production are discussed. Effects of preventative and medical salts used for cheese salting are evaluated.
Cheesemaking and buttermaking. 2006;(1):35-36
Pirogov A.N., Leonov A.A., Zakharova L.M., Donya D.V., Pirogov A.N., Leonov A.A., Zaharova L.M., Donya D.V.
Abstract
Effects of the most important technological parameters have been studied. As a result regressive models have been received that describe correlation between technological factors and rheological properties.
It was found that optimal effecting parameters for coagulum strength correction are CaCl2 share and coagulation temperature.
Cheesemaking and buttermaking. 2006;(1):37-38
Dobrokhotova T.N., Dobrohotova T.N.
Abstract
This is a story about activity and products of the British producer and exporter of high quality cheeses. It is well known that success greatly depends on the quality and appearance of the package that is provided by their partners Sealed Air Cryovac.
Cheesemaking and buttermaking. 2006;(1):39-40
Zakharova N.P., Sokolova N.Y., Kesoyan G.A., Zaharova N.P., Sokolova N.Y., Kesoyan G.A.
Abstract
Melting salts play an important role in the formation of quality indices of processes cheese. Properly chosen they largely define organoleptic characteristics, nutritional value, safety and storage stability of the cheese.
Cheesemaking and buttermaking. 2006;(1):41-43
Suyunchev O.A., Samoylov V.A., Nesterenko P.G., Shestakov V.V., Suyunchev O.A., Samoilov V.A., Nesterenko P.G.
Abstract
New technologies of cheese and milk powder production from goat milk are discussed. Main technological parameters for receiving goat milk cheese and its physical and chemical characteristics are given.
Cheesemaking and buttermaking. 2006;(1):44-45
Gavrilov G.B.
Abstract
Разработана технология профилактического кормового биоконцентрата «Биолакт ярославский». Показано его положительное влияние на состояние животных.
Cheesemaking and buttermaking. 2006;(1):46-47
Lyakh V.Y., Sadovaya T.N., Lyah V.Y., Sadovaya T.A.
Abstract
In November 2005 an international seminar took place in the Kaloriya company. The seminar has been organized by the Scientific and Technical Center Milk of the South of Russia and the Siberian Research Institute of Cheese Making. The subject of the seminar was Production of cheese with high and medium temperature of secondary heating.
Cheesemaking and buttermaking. 2006;(1):48-48