Goroshchenko L., Goroshchenko L.
Аннотация
The Federal service of the state statistics has
presented complete data related with domestic
production of various cheeses and cheese products
in 2010. Information about prices is given.
Cheesemaking and buttermaking. 2011;(3):4-7
Cheverov V., Cheverov V.
Аннотация
The customs duties increase is among the measures of stabilization and development of the dairy sector
summarized in the address to the Government of the RF after discussions at the II Congress of the
«SOYUZMOLOKO».
Cheesemaking and buttermaking. 2011;(3):8-9
Efimtsova T., Efimtsova T.
Аннотация
The dairy plant «Mstinskoe moloko» is the second enterprise producing natural milk products in the
Novgorod region. In 2009 a new Italian line for brine cheeses manufacturing including mozzarella was put
into operation.
Cheesemaking and buttermaking. 2011;(3):10-11
Raycheva E., Raicheva E.
Аннотация
In the frames of the IX International forum «The Dairy Industry−2011»
the III International Cheese Saloon took place.
Cheesemaking and buttermaking. 2011;(3):12-12
Onosovskaya N., Onosovskaya N.
Аннотация
Items related with identification of milk and milk products and detection of adulteration are considered.
Cheesemaking and buttermaking. 2011;(3):13-14
- -.
Аннотация
Вашему вниманию предлагается комплект оборудования производства ООО «КварцМет» для выработки самопрессующихся
сыров, обладающих высокими потребительскими свойствами, типа «Лам бер», «Ольтермани» и «Ново-Российский», формуемых
наливом или насыпью.
Cheesemaking and buttermaking. 2011;(3):16-16
Sviridenko Y., Mordvinova V., Sviridenko Y., Mordvinova V.
Аннотация
Results of the investigations in the field of cheese making carried out at the
All−Russian Research Institute of Cheese and Butter Making (VNIIMS) are given
in the article.
Cheesemaking and buttermaking. 2011;(3):17-19
Rozdov I., Orlova E., Bol'shakova E., Rozdov I., Orlova E., Bolshakova E.
Аннотация
Review of the existing methods to extend storage life of cheeses in Russia and abroad is given. Determined
sell-by dates for main varieties of the semi-hard, soft, brine and packaged cheeses packed in vacuum and
in the modified atmosphere are outlined.
Cheesemaking and buttermaking. 2011;(3):20-22
- -.
Аннотация
На вопросы отвечает
канд. техн. наук Елена Анатольевна Орлова,
научный сотрудник отдела сыроделия
ВНИИ маслоделия и сыроделия
Cheesemaking and buttermaking. 2011;(3):23-23
Rogov G., Rogov G.
Аннотация
Advantages of cheese ripening in the polymer packages are considered in the article. Distinctive special
items of the rindless cheeses and some moments of their ripening are also discussed.
Cheesemaking and buttermaking. 2011;(3):24-26
Romanova P., Romanova P.
Аннотация
On March 15−18, 2011 the training seminar took place at the company
«Himfood» (Moscow). The central subject of the event was the present
day technologies for the processed cheeses and cheese products
manufacturing.
Cheesemaking and buttermaking. 2011;(3):28-29
Dril Y., Driel J.
Аннотация
This is an interview of Yan van Dreel - Vice−president of the corporation «SOYUZ», the leading specialist
of the fat and oil sector.
Cheesemaking and buttermaking. 2011;(3):30-32
Gavrilova N., Burakovskaya N., Gavrilova N., Burakovskaya N.
Аннотация
Research works and results of developing technology of cheese product with
heat stability characteristics intended for applications in foods manufacturing are
discussed.
Cheesemaking and buttermaking. 2011;(3):33-33
Pogozheva N., Pogozheva N.
Аннотация
Solution of the actual problem − decontamination of the dangerous microflora of milk that is not disactivated
at pasteurizing by the new patented method of treatment − pressing with gas like nitrogen− is offered.
Cheesemaking and buttermaking. 2011;(3):34-34
Mordvinova V., Delitskaya I., Il'ina S., Mordvinova V., Delitskaya I., Ilina S.
Аннотация
The technology of the brine cheese product has been developed. Characteristics of the product are given.
Cheesemaking and buttermaking. 2011;(3):35-35
Lepilkina O., Ostroukhov D., Lepilkina O., Ostrouhov D.
Аннотация
Cheese suitability of milk powder has been studied. Dependence of the cheese suitability characteristics
from the level of non−denatured whey proteins has been established.
Cheesemaking and buttermaking. 2011;(3):36-37
Murunova G., Sviridenko Y., Municheva T., Kalinina G., Murunova G., Sviridenko Y., Municheva T., Kalinina G.
Аннотация
Actuality and advantages of the liquid preparation of rennet developed at the
All−Russian Research Institute of Cheese and Butter Making (VNIIMS) are
substantiated. The way to determine a dose of the liquid rennet with the help
of the VNIIMS cup is discussed in details.
Cheesemaking and buttermaking. 2011;(3):38-39
El'chaninov V., Elchaninov V.
Аннотация
The history of application and investigation of the milk clotting enzymes has been considered. Information
is given about appearance of the first cheese making technologies, about ways of cheeses receiving and
application of the milk clotting ferments in antique times and in the middle age period. Brief chronology
of accumulation of new scientific knowledge about biochemical properties of milk and changes of general
ideas about structure and functions of the milk coagulating enzymes, physical−chemical characteristics
of caseins and mechanism of rennet coagulation of milk is given.
Cheesemaking and buttermaking. 2011;(3):40-42
Goroshchenko L., Goroshchenko L.
Аннотация
Situation in the dairy butter and spreads
manufacturing in 2010 and prices for the products
are considered.
Cheesemaking and buttermaking. 2011;(3):43-47
Gegel'mann V., Ivanov V., Gegelmann V., Ivanov V.
Аннотация
Packaging equipment of the company Benhil is presented. The most optimal technical
solutions for packaging equipment is offered depending on the types of products -
margarine, spreads, dairy butter, curds etc.
Cheesemaking and buttermaking. 2011;(3):48-49
Kir'yanov Y.
Аннотация
The oldest in Russia enterprise the Troitskaya paper mill produces parchment for
packaging food products containing fat and moisture. Advantages of applying the
material are considered.
Cheesemaking and buttermaking. 2011;(3):50-50
Ob\"edkov K., Tverdokhleb A., Obedkov K., Tverdohleb A.
Аннотация
The line for the dairy butter production of the company «Tetra−Otich» is
presented. Technological characteristics and advantages of the line are
considered.
Cheesemaking and buttermaking. 2011;(3):51-52
Frants A., Dunaev A., Karavaeva E., Vyshemirskii F., Dunaev A., Karavaeva E.
Аннотация
Existing groups of fat and oil products are analyzed and compared. Characteristics, compositions,
properties and distinctive features are shown. Possible developments of the varieties of spreads for
sandwiches are discussed.
Cheesemaking and buttermaking. 2011;(3):53-56
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