Sviridenko G.M., Zakharova M.B., Sviridenko G.M., Zaharova M.B.
Abstract
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
Fil'chakova S.A., Fil'chakova S.A.
Abstract
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
Khanumyan A.A., Hanumyan A.
Abstract
CLEANTECH-M company represents professional cleaning and disinfecting agents manufactured in Germany under the trade mark Calgonit.
Cheesemaking and buttermaking. 2009;(1):9-9
Tsvetkov I.L., Babkina N.G., Tsvetkov I.L., Babkina N.G.
Abstract
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
Kanunnikova E., Kanunnikova E.
Abstract
Rabos International company offers a new method for washing cheese moulds.
Cheesemaking and buttermaking. 2009;(1):13-14
Tamarova R.V., Yarlykov N.G., Tamarova R.V., Yarlykov N.G.
Abstract
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
Proshkina T.G., Proshkina T.G.
Abstract
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
Shergin A.N., Shergin A.N.
Abstract
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
Belov A.N., Koval' A.D., Avdanina E.A., El'chaninov V.V., Belov A.N., Koval' A.D., Avdanina E.A., El'chaninov V.V.
Abstract
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
Perfil'ev G.D., Matevosyan L.S., Ostroukhova I.L., Shkalikov Y.A., Perfil'ev G.D., Matevosyan L.S., Ostrouhova I.L., Shkalikova Y.A.
Abstract
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
- -.
Abstract
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
Mayorov A.A., Maiorov A.A.
Abstract
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
- -.
Abstract
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
Sviridenko Y.Y., Perfil'ev G.D., Delitskaya I.N., Tetereva L.I., Gal'tseva O.G., Shergina I.N., Sviridenko Y.Y., Perfil'ev G.D., Delitskaya I.N., Tetereva L.I., Gal'tseva O.E., Shergina I.A.
Abstract
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
Snegova V., Snegova V.
Abstract
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
Jia Z., Cheng L., Ostroumov L.A., Prosekov A.Y., Zheleznov A.I., Smirnova I.A., Jia Z., Cheng L., Ostroumov L.A., Prosekov A.Y., Jeleznov A.I., Smirnova I.A.
Abstract
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
Vyshemirskiy F.A., Malek L.N., Vyshemirskii F.A., Malek L.N.
Abstract
The competition was organized and took place in the Vologodskii milk combine in December 2008.
Cheesemaking and buttermaking. 2009;(1):50-51
Lepilkina O.V., Lepilkina O.V.
Abstract
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
Parinov D.B., Rudakova L.V., Polyanskiy K.K., Rudakov O.B., Parinov D.B., Rudakova L.V., Polyanskii K.K., Rudakov O.B.
Abstract
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
Open Access
Access granted
Subscription Access
4-5
