开放存取
##reader.subscriptionAccessGranted##
订阅存取
编号 4 (2012)
- 年: 2012
- 文章: 25
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6946
Articles
MOLOChNAYa PROMYShLENNOST' ALTAYSKOGO KRAYa: SOSTOYaNIE I PERSPEKTIVY RAZVITIYa
Cheesemaking and buttermaking. 2012;(4):4-9
4-9
New developments of the Siberian Research Institute of Cheese Making
摘要
Brief review of new developments of the Siberian Research Institute of Cheese Making is given in the article.
Cheesemaking and buttermaking. 2012;(4):10-11
10-11
A new page in the chronicle of cheese making in Altai
摘要
The first in Russia International collage of cheese making was opened in Barnaul.
Cheesemaking and buttermaking. 2012;(4):12-13
12-13
The Barnaul’skii milk combine
摘要
The article is devoted to the activity of the Barnaul’skii milk combine that is one of the largest milk processing operators in the Altai region.
Cheesemaking and buttermaking. 2012;(4):14-15
14-15
Trends of the cheese making sector developments from the point of view of the «Tetra Pak» company
摘要
The company «Tetra Pak» offers new technologies for production of high quality cheese.
Cheesemaking and buttermaking. 2012;(4):16-16
16-16
Tasty and healthy cheese from the company «Ricon»
摘要
The article tells about activity of the company «Ricon» - one of the leading milk processing enterprises in the Altai region.
Cheesemaking and buttermaking. 2012;(4):17-17
17-17
Innovations of the «Altaiskaya burenka»
摘要
This is a story about activity of the company «Altaiskaya burenka», one of the largest enterprises of the Altai region.
Cheesemaking and buttermaking. 2012;(4):18-18
18-18
JSC «Modest» is the only enterprise in the Altai region that produces milk products for baby nutrition
摘要
The range of the products also includes dairy butter, curds and sour cream.
Cheesemaking and buttermaking. 2012;(4):21-21
21-21
The company «BK Giulini» («KS Vityaz») - 10 years in the Altai region
摘要
The company «BK Giulini» («KS Vityaz») has been successfully launching its products (starter cultures, melting salts, some other ingredients and materials) in the Russian market already for 20 years.
Cheesemaking and buttermaking. 2012;(4):22-23
22-23
Annual forum of cheese and butter makers in Uglich
摘要
At the end of June the All Russian Research Institute of Cheese and Butter Making opened the doors before numerous participants of the annual event - International Week of Cheese and Butter Making. This year the event has been also joined with scienti c and practical conference « Ways to achieve quality and improve keepability of the cheese and butter making products in existing terms of production» and competition of cheese and butter quality.
Cheesemaking and buttermaking. 2012;(4):24-27
24-27
Results of the competition of the cheese and butter making products
摘要
Holding of the competition of cheese and butter products quality has become already a good tradition that is planned in the frames of the Cheese and Butter Making Week in Uglich.
Cheesemaking and buttermaking. 2012;(4):27-29
27-29
Relation of hard cheese quality with animals genotypes according to kappa-casein
摘要
Information is given about study of the cows genotypes. Correlation between hard cheese quality and genotypes of cows according to kappa-casein is considered.
Cheesemaking and buttermaking. 2012;(4):31-33
31-33
Choosing of the equipment for cheese production with cheddarring and melting of mass
摘要
Relation between structure formation in cheeses and cheddarring rate has been studied with the purpose to choose appropriate equipment.
Cheesemaking and buttermaking. 2012;(4):35-36
35-36
Range of the products of the company «AtlantisPak» for the dairy sector
摘要
The article contains information about packaging materials.
Cheesemaking and buttermaking. 2012;(4):39-39
39-39
Effects of two sided pressing without tissue on the quality of the Dutch cheese
摘要
The method of two sided pressing for improving technological process of the Dutch cheese is introduced. Cheese mass is hardening from both sides forcing out whey from the species between grains that results in the same hardening and more even distribution of moisture throughout the cheese mass. As a result microbiological and biochemical processes become more intensive and positively effect cheese quality.
Cheesemaking and buttermaking. 2012;(4):40-41
40-41
Curds cheeses. Ranging of properties in view of consumers preferences
摘要
Complex approach to the multilevel tailoring that has been applied for new product development -enriched curds cheese is discussed.
Cheesemaking and buttermaking. 2012;(4):42-43
42-43
Membrane processes in the dairy industry - ef cient, modern and reliable
摘要
Possibilities and advantages of applying membrane equipment at the dairy industry enterprises are considered.
Cheesemaking and buttermaking. 2012;(4):44-46
44-46
Plants for microparticulation in the present day milk processing
摘要
Possibilities to get microparticulates of proteins from cheese whey with the aid of the plant «ECOPORT+» presented by the group of companies «Kizellmann» have been outlined.
Cheesemaking and buttermaking. 2012;(4):47-47
47-47
Complex technologies for whey processing from the company ALPMA
摘要
The company ALPMA is a rst producer of the plants intended for continuous particulation of whey protein concentrate. Advantages of the product received from the whey protein concentrate with application of microparticulation are considered.
Cheesemaking and buttermaking. 2012;(4):48-49
48-49
«Mozarella» - and no any problems!
摘要
Technological process for manufacturing of the «Pasta Filata» types of cheese is described. Practical recommendations are given how to avoid defects and to produce high quality product.
Cheesemaking and buttermaking. 2012;(4):50-50
50-50
Natural antioxidant rosemary extract
摘要
Advantages of using natural antioxidant - rosemary extract in the dairy sector are substantiated.
Cheesemaking and buttermaking. 2012;(4):51-51
51-51
OPTIMAL'NYY BALANS ZhIR/BELOK V SYRODELII - VAShA DOPOLNITEL'NAYa PRIBYL'!
Cheesemaking and buttermaking. 2012;(4):52-53
52-53
International scienti c and practical seminar of the company «EFCO»
摘要
The company “EFCO" organized scienti c and practical seminar for the specialists of the dairy sector that took place on May 30th - June 1st in the town of Anapa. The event was devoted to the subjects of functional ingredients applied for spreads production and present day developments of the company in this area.
Cheesemaking and buttermaking. 2012;(4):54-58
54-58
Functional supplements for spreads manufacturing
摘要
Advantages of spreads enriched with functional ingredients are discussed.
Cheesemaking and buttermaking. 2012;(4):59-60
59-60
Role of the fat phase and plasma in formation of spreads quality
摘要
Comparing physical and chemical indices of some milk fat replacers and milk fat, fatty acids composition of spreads, recommended emulsi ers, impacts of spreads composition on quality characteristics are given in the article.
Cheesemaking and buttermaking. 2012;(4):61-64
61-64