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编号 3 (2010)
- 年: 2010
- 文章: 25
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6910
Articles
Company Grodtorgmash
Cheesemaking and buttermaking. 2010;(3):1-3
1-3
Cheese market in Russia in 2009.
摘要
The Federal Service of the State Statistics presents information that contains two indices concerning
domestic cheeses manufacturing: data about cheese and curds production volumes and fat cheeses
including bryndza. Prices for various types of chesses are also discussed.
Cheesemaking and buttermaking. 2010;(3):4-7
4-7
Awards of the VIII International Forum«The Dairy Industry-2010»
Cheesemaking and buttermaking. 2010;(3):8-8
8-8
The Rubtsovskii milk plant − a leader of cheese making
摘要
The Rubtsovskii milk plant is one of the largest producers of rennet cheeses in Russia. The range of the products includes three varieties of the «Lamber» cheese with different fat levels, dairy butter, milk whey
powder.
Cheesemaking and buttermaking. 2010;(3):9-10
9-10
The II International Saloon of Cheese
摘要
The II International Saloon of Cheese took place in March in the frames of the VIII International Forum
«The Dairy Industry − 2010»
Cheesemaking and buttermaking. 2010;(3):11-11
11-11
New issues in coatings for cheese packaging
摘要
New information is given about special features and advantages of the active package for cheeses that are formed on food products. General characteristic of the problem is presented. Possible ways for its solution
are offered. Some actual examples of the latex coating are discussed.
Cheesemaking and buttermaking. 2010;(3):12-15
12-15
30 years with the dairy industry
摘要
Butter and cheese making plant «Tbilisskii»
(The Krasnodar region) is headed by S.K. Garanyan who has made his way from master
to director of the plant.
New development of the plant is cheese «Dezir».
Cheesemaking and buttermaking. 2010;(3):16-16
16-16
Going by the tradition: seminar by Atlantis−Pak in Altay
摘要
In April the seminar «Modern packaging materials and technologies» for cheese−makers of Altay region
organized by Atlantis−Pak company with the support of Molprodkomplekt LLC took place in Barnaul. Leading
specialists of industry research centers and partner companies of cheese plants made presentations there.
The brief report on the event is given in the article.
Cheesemaking and buttermaking. 2010;(3):17-20
17-20
Novelities PIR PAK
Cheesemaking and buttermaking. 2010;(3):21-21
21-21
Packaging system BDF: advantages and prospects
摘要
The packaging system CRYOVAC BDF is characterized by a great number of advantages that are important
both for cheese producer and for cheese retailor.
Cheesemaking and buttermaking. 2010;(3):22-23
22-23
Complex solutions for processed cheese packaging
摘要
Equipment for processed cheese filling and packaging is presented.
Technological issues and advantages of the equipment are discussed.
Cheesemaking and buttermaking. 2010;(3):24-25
24-25
How British is the UK's favourite cheese
摘要
The article tells about problems related with cheese cheddar labeling in the UK. The problems are connected
with cheddar manufactured in the country and cheddar imported from various sources
Cheesemaking and buttermaking. 2010;(3):26-27
26-27
Dependence of renneting and syneresis characteristics of protein clots on season features of milk
摘要
Results of researches of milk taken from three different regions of the Altai territory are given in the article. Dependence of renneting and syneresis characteristics of protein clots on season features of milk
composition was studied. The dynamics of these indices, changes in different seasons were considered.
Cheesemaking and buttermaking. 2010;(3):28-31
28-31
The range of the mould cheeses in the market of Kemerovo
摘要
Results of the study of the cheese varieties with moulds that are being sold in the markets of Kemerovo
allowed make a conclusion that the subgroup of the cheeses had been presented by a considerable
range and included 39 names of cheese with the mould cultures of the Roquefort type and dessert type.
Cheesemaking and buttermaking. 2010;(3):32-32
32-32
Investigation of the Brevibacteriumlines properties.
摘要
Cheese slime Brevibacterium lines that is used at the slime cheeses manufacturing has been studied. Its morphological, physical−biological and technological characteristics are presented.
Cheesemaking and buttermaking. 2010;(3):33-35
33-35
Control of the milk clottingenzymes utilization with the cup developed at the All Russian ResearchInstitute if Cheese and Butter Making (VNIIMS)
摘要
Scheme for calculating (transforming) indices of the cup developed at the Institute in the quantity of milk coagulating enzyme applied for cheese produc−
tion is shown. The scheme accounts for several issues such as enzyme activity, weigh of the sample, results of the measuring, milk quantity in the vat. The figure
has also been made to simplify determination of the quantity of milk coagulating
enzyme.
Cheesemaking and buttermaking. 2010;(3):36-37
36-37
Effect of Enzyme Compositions on Cheese Proteolysis
摘要
Resalts of researches of effect of different compositions of milk clotting enzyme preparations and calf lipase
on proteolysis intensity and cheese quality are given in this article. It is shown that organoleptic cheese
indices depend on the level of non−specific proteolysis of the enzyme preparations used.
Cheesemaking and buttermaking. 2010;(3):38-40
38-40
Effects of the natural flavors Butter buds on quality characteristics of the processedcheese products
摘要
Results of the study of applications of the natural flavors «Ripened Cheddar» and «Gauda» at the processed
cheese products manufacturing are given.
Cheesemaking and buttermaking. 2010;(3):41-41
41-41
Stabilizers «Turrizin» and «Bekaplus» for processed cheese and otherproducts
摘要
Applications of the stabilizers of the company «KC Vityaz» in milk and other products manufacturing are considered.
Cheesemaking and buttermaking. 2010;(3):42-43
42-43
Method of separating protein from brine
摘要
Method for clarifying brine from protein in the vat with the help of the filtering device UFP−1 is discussed.
Cheesemaking and buttermaking. 2010;(3):44-45
44-45
New collection of technological instructions on soft cheeses
摘要
New collection of the typical technological instructions on soft cheeses has been up−dated and approved.
Cheesemaking and buttermaking. 2010;(3):46-48
46-48
Russian market of the dairybutter and spreads in 2009
摘要
Situation in the dairy butter and spreads production
in Russia and prices in 2009 are outlined.
Cheesemaking and buttermaking. 2010;(3):49-52
49-52
Equipment of the company «TETRA»
摘要
Научно-производственное предприятие «ТЕТРА»
создано в 1994 г. и занимается разработкой, изготовлением и поставкой оборудования для предприятий масложировой и молочной промышленности. Основное направление деятельности - разработка и изготовление оборудования для маслоделия: цилиндрические
маслообразователи-вотаторы, пастеризаторы
и стерилизаторы скребкового типа, нормализационные ванны, плунжерные насосы.
Cheesemaking and buttermaking. 2010;(3):53-53
53-53
Filling of the dairy butter and spreads in large bricks
摘要
A conceptually new development - automated machine for filling butter and spreads in 2.5−5 kg bricks and packaging in parchment paper is presented.
Cheesemaking and buttermaking. 2010;(3):54-55
54-55
Suyunchev O.A.: creative contribution to the dairying of Russia
摘要
The article is devoted to the scientific activity of the candidate of the technical sciences, Professor Oleg Azamatovich Suyunchev who has made a great contribution to the development of the dairy
sector.
Cheesemaking and buttermaking. 2010;(3):56-57
56-57