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Nº 1 (2006)
- Ano: 2006
- Artigos: 15
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7258
Articles
7-9
12-15
18-19
20-20
21-22
Butter from cow milk. Standardization and terminology
Resumo
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
23-24
Butter from cream
Resumo
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
25-28
33-34
35-36
Effects of the main technological parameters on the strength of the acid-rennet coagulum structure.
Resumo
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
37-38
History of success
Resumo
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
39-40
41-43
44-45
46-47
International seminar Teaching cheese making skill
Resumo
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
48-48