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编号 1 (2009)
- 年: 2009
- 文章: 19
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6882
Articles
Sanitarian and hygienic control of a cheese making production
摘要
The most important elements of the sanitarian and hygienic control system in cheese production are outlined: milk quality control, equipment disinfection, control of surrounding, water and personnel.
Cheesemaking and buttermaking. 2009;(1):4-5
4-5
Factors determining choice of the cleaning agents
摘要
Choice of the cleaning agents depends on the type of dirt that should be removed and on their solubility. Advices concerning choice of the cleaning agents and requirements to water are given. Principle components of the cleaning agents are characterized.
Cheesemaking and buttermaking. 2009;(1):6-8
6-8
Production sanitation in cheese making
摘要
CLEANTECH-M company represents professional cleaning and disinfecting agents manufactured in Germany under the trade mark Calgonit.
Cheesemaking and buttermaking. 2009;(1):9-9
9-9
Cleaning and disinfecting agents from the BK Guilini company
摘要
Specialists of the company BK Guilini (Germany) work at development and production of cleaning agents under the trade mark ANTI-Germ
Cheesemaking and buttermaking. 2009;(1):10-11
10-11
Cleaning of cheese moulds
摘要
Rabos International company offers a new method for washing cheese moulds.
Cheesemaking and buttermaking. 2009;(1):13-14
13-14
Cheese suitability of milk produced by cows of the Mihailovskii type
摘要
Results of the study demonstrate that the most suitable for cheese making is the milk from cows with BB-genotype. The milk is characterized by high protein content, the shortest coagulation time and optimal curd quality
Cheesemaking and buttermaking. 2009;(1):16-17
16-17
Inlet control of the raw milk quality
摘要
For objective evaluation of raw milk quality it is very important to have control methods providing truly and reliable results. Existing methods for fat and protein mass chare control in milk are discussed.
Cheesemaking and buttermaking. 2009;(1):18-19
18-19
New natural milk coagulating enzyme preparation of the company Danisco
摘要
For the Russian market natural ferment preparation with the chymosin:pepsin ratio 90:10% under the trade mark RED LABEL SPAINTM is presented.
It is manufactured in France and is widely used in cheese making in Europe.
Cheesemaking and buttermaking. 2009;(1):20-21
20-21
Effects of milk clotting preparation on cheese organoleptic indices
摘要
Reasons of bitter taste and poor consistency of cheese are discussed. It is advised to replace recombinant hymosin with natural (containing pepsin) milk coagulating preparations.
Cheesemaking and buttermaking. 2009;(1):22-24
22-24
Microbiological state of brine
摘要
Responds of different microorganisms to salt and formation of the brines microflora used for cheese salting are outlined.
Cheesemaking and buttermaking. 2009;(1):25-28
25-28
Be acquainted - Imtech Process Solutions company from the Netherlands
摘要
The company is working at cheese making plants reconstruction and turn key constructions. An innovative development - cheese making machine is also offered
Cheesemaking and buttermaking. 2009;(1):29-29
29-29
75 years to the cheese Sovetskii
摘要
The history of the Sovetskii cheese is described. Some latest developments and improvements of the technology are given.
Cheesemaking and buttermaking. 2009;(1):30-38
30-38
MAXICURD TM allows improve cheese yield
摘要
The company DCM Food Specialties had announced about introduction of MAXICURDTM - a new line of products based on granulated protein hydrolyzate that had been worked out with the aim to improve cheese curd quality and to increase cheese yield.
Cheesemaking and buttermaking. 2009;(1):39-39
39-39
Technology of the cheese paste Dauriya
摘要
A new product with strong aroma and taste of cheese with high temperature of the second heating is introduced. The properties of the product correspond to the definition cheese paste.
Cheesemaking and buttermaking. 2009;(1):40-41
40-41
Specialized vegetable oils of the AKK company
摘要
The AKK company is a specialist in vegetable oils development and manufacturing, The oils are mainly intended for butter and cheese production.
Cheesemaking and buttermaking. 2009;(1):42-42
42-42
Quality standards in the cheese making in Russia and Chinese People's Republic: characteristics and prospects for integration
摘要
Issues of standardization in the food sector of Russia and Chinese Peoples Republic are being discussed. Typical structure and comparison of the food standards in the field of cheese making in the countries are characterized.
Cheesemaking and buttermaking. 2009;(1):45-48
45-48
Competition of the professional skill of the butter makers from Vologda
摘要
The competition was organized and took place in the Vologodskii milk combine in December 2008.
Cheesemaking and buttermaking. 2009;(1):50-51
50-51
Methods for analysis of fat phase of the products containing vegetable oils
摘要
Methods of quantitative and qualitative analysis of the products of cheese and butter making that contain vegetable oils are described.
Cheesemaking and buttermaking. 2009;(1):52-53
52-53
Computer optimization of spreads recipes
摘要
Optimal ratio of milk and non-milk fats in the high quality spreads has been determined with the help of the developed algorithms. New requirements were taken into account in the course of working at the subject.
Cheesemaking and buttermaking. 2009;(1):54-55
54-55