Ашық рұқсат Рұқсат жабық

Рұқсат берілді Рұқсат жабық

Тек жазылушылар үшін

№ 5 (2012)

Жылы: 2012
Мақалалар: 21
URL: https://journals.eco-vector.com/2073-4018/issue/view/6949

Articles

Maintenance of the national range of butter and development of the present day varieties

Topnikova E.

Аннотация

Dynamics of butter making products manufacturing is shown. Possibilities to produce brand butter are discussed.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):6-8

6-8

(Rus)

(JATS XML)

Analysis of critical points in the technology of raw milk receiving

Semenov S., Ponomarev A., Kuzovleva A., Polyanskii K.

Аннотация

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.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):9-11

9-11

(Rus)

(JATS XML)

Role of the dairy butter components in formation of its structure and quality

Vyshemirskii F., Sviridenko Y.

Аннотация

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.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):12-15

12-15

(Rus)

(JATS XML)

Automation of the control at dairy butter production

Davydova G.

Аннотация

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.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):16-17

16-17

(Rus)

(JATS XML)

Determination of the optimal regime of two sided pressing of the «Shweitsarskii» cheese

Manukyan S.

Аннотация

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.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):18-19

18-19

(Rus)

(JATS XML)

Amino acids score of the cheese «Spartanskii»

Vlasova J., Vasiliadi G.

Аннотация

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.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):20-21

20-21

(Rus)

(JATS XML)

Production and nishing of cheese grains. Typical mistakes

Silaeva V.

Аннотация

Recommendations are given how to avoid typical mistakes at production and nishing of cheese grains

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):22-24

22-24

(Rus)

(JATS XML)

Role of starter cultures in preserving special properties of the national products of cheese making

Sorokina N.

Аннотация

Principle ways used for selecting concentrates and starters for production of Russian cheeses are considered in the publication.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):25-27

25-27

(Rus)

(JATS XML)

Ways to increase competitiveness of the domestic processed cheeses

Dunaev A.

Аннотация

Ways to improve quality and competitiveness of various types of processed cheeses are offered.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):28-29

28-29

(Rus)

(JATS XML)

The company «Forcecrown»: stabilizing solutions checked by time

Gubanova O.

Аннотация

Advantages of the stabilizing systems of the company «Forcecrown » applied in the processed cheese manufacturing are discussed.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):30-31

30-31

(Rus)

(JATS XML)

Syrodelie i maslodelie Rossii: novyy impul's k razvitiyu otrasli

- -.

Cheesemaking and buttermaking. 2012;(5):32-32

32-32

(Rus)

(JATS XML)

Food bers «CitriFi» - innovation in the processed cheese production

Gubina I.

Аннотация

Advantages of using food bers «Citri-Fi» in the processed cheese manufacturing are considered. Practical recommendations for their applications are given.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):33-33

33-33

(Rus)

(JATS XML)

Energy saving technology of cheeses with cheddaring and melting of cheese mass (experience of introduction at the milk combine «Stavropolskii»)

Anisimov S., Veziryan A., Kaplenko N., Kaplenko A.

Аннотация

Experience of using and advantages of the energy saving technology for manufacturing cheese with cheddaring and melting of cheese mass are discussed.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):34-36

34-36

(Rus)

(JATS XML)

Russian melting salt for heatresistant processed cheese and cheese products manufacturing

Sokolova N., Kesoyan G., Dobtoskokina N.

Аннотация

Russian melting salt for production of heat- resistant processed cheeses and processed cheese products has been developed.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):37-39

37-39

(Rus)

(JATS XML)

Present day technologies for milk fat replacers production

Mel’nikov V.

Аннотация

Oils and fats for special purposes that can be also applied in milk products manufactured by the holding «Sunny Products» are characterized.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):40-41

40-41

(Rus)

(JATS XML)

Impacts of functional food supplements on quality of spreads used for sandwiches

Karavaeva E., Vyshemirskii F., Dunaev A., Pirogova E.

Аннотация

Results of the study of different probiotic food supplements impacts on organoleptic properties and structure character of spreads intended for making sandwiches are given.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):42-44

42-44

(Rus)

(JATS XML)

Modi ed atmosphere in providing quality of packaged cheeses

Rozdov I., Orlova E., Bol’shakova E.

Аннотация

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.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):45-46

45-46

(Rus)

(JATS XML)

Technologies of the company CRYOVAC in cheese making

Moroz M., Komandirov A.

Аннотация

Advantages of lm packaging materials and packaging systems for cheese packing are discussed.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):47-49

47-49

(Rus)

(JATS XML)

Biocoating for improving safety and quality of the cheese «Adygeiskii»

Zaharchenko A., Ganina V., Fedotova A., Galkina T.

Аннотация

Ef ciency of applying biocoatings for maintaining quality and safety of the cheese «Adygeiskii» is discussed.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):50-52

50-52

(Rus)

(JATS XML)

Experience of using disinfecting agent of extended action «Biopag-D» in cheese making

Efimov K., Dityuk A., Bogdanov A., Fedorova L.

Аннотация

Characteristics and advantages of the disinfecting agent «Biopag-D» as well as results of its application at cheese plants are outlined.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):53-55

53-55

(Rus)

(JATS XML)

Hygiene items in modern cheese making

Hanumyam A.

Аннотация

Practical recommendations are given how to apply cleaning and disinfecting agents produced by the company «Kalvatis» at the enterprises making cheeses.

Көрсету

Жасыру

Cheesemaking and buttermaking. 2012;(5):56-58

56-58