Ашық рұқсат
Рұқсат берілді
Тек жазылушылар үшін
№ 2 (2006)
- Жылы: 2006
- Мақалалар: 6
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7259
Articles
10-11
Evaluation of the technology of cheese ripening in films by functional and cost analysis method
Аннотация
Efficiency of polymer materials applications for cheese packaging is evaluated by functional and cost analysis method. The method is based on the assessment of the results of expert interviewing. The aim of the method is to precisely describe functions the object possesses and to determine their effects in terms of costs
Cheesemaking and buttermaking. 2006;(2):14-19
14-19
His majesty parchment
Аннотация
Composition of the dairy butter is presented. The butter contains all cow milk components including proteins and lactose, minerals, vitamins etc. but in different ratios as well as many extremely important and necessary for human being macro- and microelements.
Cheesemaking and buttermaking. 2006;(2):20-21
20-21
Applications of dry bacterial preparations in fermented milk products manufacturing
Аннотация
Methods of dry bacterial preparations usage at fermented milk products including cheese manufacturing are being evaluated and compared.
Specialists from the Research Institute of Butter and Cheese Making have developed two interesting products: Antibact-Uglich - activator of growth and development of lactic acid microorganisms and Reactibact-Uglich - dry nutrient medium for receiving bulk starter culture and dry bacterial preparations. Recommendations are given.
Cheesemaking and buttermaking. 2006;(2):29-32
29-32
Effects of technological parameters on the quality of small cheese with high temperature of the second heating.
Аннотация
Mutual effects of the factors studied - enlargement of the grains size for increasing moisture in finished cheese and decreasing second heating temperature for activation of lactic acid fermentation aimed at accelerating proteolitic processes taking place during ripening - resulted in improving flavour and receiving proper picture in cheese in the age of 45 days.
Cheesemaking and buttermaking. 2006;(2):36-37
36-37
New functional product for prevention of osteoporosis.
Аннотация
Researchers of the All-Russia Research Institute of Butter and Cheese Making together with experts from the State Medical Academy in Yaroslavl' have developed technology for production of special cheese paste intended for prevention some deceases including osteoporosis.
Cheesemaking and buttermaking. 2006;(2):41-42
41-42