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编号 3 (2015)
- 年: 2015
- 文章: 18
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6997
Articles
Quality and tasty products of the Vologda milk combine
Cheesemaking and buttermaking. 2015;(3):4-7
4-7
Present day situation on the cheese market in the EC
摘要
The article considers basic trends of developing the cheese market in the EU and the effects of introduction by Russia the embargo for import of milk and milk products from that region. The forecast of cheese market developments in the EU up to 2024.
Cheesemaking and buttermaking. 2015;(3):8-10
8-10
Requirements to the raw milk for cheese making
摘要
Analysis of the requirements to the quality of raw milk intended for cheese making that effect quality of cheese is given in the article.
Cheesemaking and buttermaking. 2015;(3):12-14
12-14
Vegetable oil has been found in cheese! Is it really so?
摘要
Incompetent application of the method to compare fatty acids composition of the cheese fat phase with fatty acids composition of milk fat isolated from the dairy butter with the aim to detect falsification with vegetable oils is explained and substantiated.
Cheesemaking and buttermaking. 2015;(3):16-17
16-17
Bruker - an alternative physical-chemical analysis of milk and milk products
Cheesemaking and buttermaking. 2015;(3):18-20
18-20
Critical temperature points of milk. The temperature 55 °C
摘要
Behavior of milk in different technological processes at the temperature 55 °C is discussed. At the temperature milk is subjected to some transformations. Understanding of these changes should be taken in account when new methods are being developed and traditional technologies for milk products including various cheeses are improved.
Cheesemaking and buttermaking. 2015;(3):21-25
21-25
V.M. Vergelesov - physical chemist of butter making. To the 90 years from the birthday
Cheesemaking and buttermaking. 2015;(3):26-27
26-27
The factors effecting quality of the cheese of the «Maasdam» type
摘要
Analysis of the factors effecting quality of the cheese with high temperature of the second heating is made
Cheesemaking and buttermaking. 2015;(3):28-30
28-30
Methods of applying bacterial starters and concentrates
摘要
Special items of using dry bacterial starters and dry or frozen bacterial concentrates are outlined in the article. Principle requirements to ensure safety of the bulk starter preparation are given.
Cheesemaking and buttermaking. 2015;(3):31-32
31-32
The fibers «Citri-fi» in the functional products
摘要
Advantages of applying food fibers «Citri-Fi» in the production of spreads intended for functional nutrition are considered.
Cheesemaking and buttermaking. 2015;(3):33-33
33-33
Starter cultures and enzymes Mayasan for cheese
Cheesemaking and buttermaking. 2015;(3):34-34
34-34
Production of the Greek yogurt and soft cheeses by separation
Cheesemaking and buttermaking. 2015;(3):36-36
36-36
Standardization of milk by membrane methods in the protein products technology
摘要
Advantages of using ultrafiltration for solving items of milk standardization are considered in the article.
Cheesemaking and buttermaking. 2015;(3):38-40
38-40
The art of cheese making
Cheesemaking and buttermaking. 2015;(3):42-42
42-42
The packages «PREMIUMPACK» - new solution in the packaging for cheese making
摘要
Results of the study carried out with various kinds of cheese in breaks and packaged during ripening and storage in the packages «PremiumCheese» and «PremiumFresh» are outlined.
Cheesemaking and buttermaking. 2015;(3):44-45
44-45
Present day innovative products for the dairy and butter and oil sectors
Cheesemaking and buttermaking. 2015;(3):46-46
46-46
Priorities of the cheese making developments discussed at the Milk Forum
Cheesemaking and buttermaking. 2015;(3):48-51
48-51
Prices on the Russian dairy butter market, various types of cheese and curds in January-February 2015
摘要
Analysis of the prices situation in the Russian market of dairy butter, various cheeses and curds is given based on the official statistic data about average prices in different regions of the Russian Federation.
Cheesemaking and buttermaking. 2015;(3):52-56
52-56