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编号 1 (2013)
- 年: 2013
- 文章: 20
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6955
Articles
Import and export of cheese and curds
摘要
Goroshchenko L.G. Import and export of cheese and curds Foreign economic activity in the cheese and curds market based on the data of the Customs statistics of the foreign trade of the RF for the period 2006- 2011is considered. Information is given on the code ТН ВЭД 04.06 «Cheese and curds».
Cheesemaking and buttermaking. 2013;(1):4-7
4-7
Problems of distribution and prices formation in the cheese making sector
摘要
Approaches to prices formation at products promotion in the market are considered as well as factors that should be taken into consideration when policy of distribution is being worked out.
Cheesemaking and buttermaking. 2013;(1):8-9
8-9
Grated cheeses in the Russian market
摘要
Domestic and imported grated cheeses found in the Russian market were studied. Results of the evaluation of physical-chemical and organoleptic indices of the given group of cheeses are also analyzed.
Cheesemaking and buttermaking. 2013;(1):10-12
10-12
Technology of the semi-hard cheese the «Premium»
摘要
In clause results of experimental researches on development of a new kind semi-hard cheese with large gure are presented.
Cheesemaking and buttermaking. 2013;(1):14-15
14-15
Fresh cheeses
摘要
Production of fermented milk products in particular fresh cheeses with the aid of ultra-ltration plants is discussed.
Cheesemaking and buttermaking. 2013;(1):16-17
16-17
Cheese cream «Non-melting sundae»
摘要
A new product developed at the Siberian Research Institute of Cheese Making -cheese cream produced on the basis of milk powder and milk fat replacer is presented.
Cheesemaking and buttermaking. 2013;(1):19-21
19-21
Cheese products conforming principles of healthy nutrition
摘要
Advantages of applying specialized fats of the company AAK for cheese products manufacturing are considered.
Cheesemaking and buttermaking. 2013;(1):22-23
22-23
Food fibres «Citri-Fai» — innovations in the processed cheeses manufacturing
摘要
Advantages of producing processed cheeses with application of natural improved food fibres «Citri-Fi» based on orange cellulose are discussed.
Cheesemaking and buttermaking. 2013;(1):25-25
25-25
Pressing of cheese mass
摘要
Process of forms pressing and equipment used for pressing are outlined in the article. Practical recommendations are given.
Cheesemaking and buttermaking. 2013;(1):26-30
26-30
Anisotropy and biochemical processes in the «Shveitsarskii» cheese manufactured with twosided pressing
摘要
Results of the study aimed at reduction of anisotropy of the cheese «Shveitsarskii» are discussed. The cheese was produced by a new method - with the aid of two-sided pressing.
Cheesemaking and buttermaking. 2013;(1):32-33
32-33
Congratulations with the jubilee
Cheesemaking and buttermaking. 2013;(1):34-35
34-35
Improvement of the barrier technologies for antimicrobial protection of cheese surfaces
摘要
Data related with improvement of the existing barrier technologies for cheese packaging are summarized. Antimicrobial preparations are considered and ways to introduce them in the packaging materials compositions. New materials applied as barriers at ripening and storage of cheese possess high prolonged antimicrobial activity and minimize cheese losses.
Cheesemaking and buttermaking. 2013;(1):36-38
36-38
Sealed Air. We’re here to make your job easier
Cheesemaking and buttermaking. 2013;(1):39-39
39-39
«POLISVED» — reliable protection of rennet cheeses
摘要
Characteristics and ways of application of the latex coating «POLISVED» for hard rennet cheeses are given.
Cheesemaking and buttermaking. 2013;(1):40-41
40-41
Rennet coagulation: formation of the milk proteins microparticulates
摘要
Application of protein fats imitators is considered to be a complex solution of items related with dietetic nutrition. Results of the analysis and investigations demonstrated that rennet coagulation is a rational way to form protein fats imitators with required sizes and shapes of particles.
Cheesemaking and buttermaking. 2013;(1):42-44
42-44
Rennet enzyme «RENCO» - pledge of success
摘要
Advantages of the natural rennet enzyme «Renco» manufactured in New Zealand are outlined.
Cheesemaking and buttermaking. 2013;(1):45-45
45-45
Determination of the melting salts dose
摘要
Practically important approach to the determination of the dose of the large variety of melting salts intended for receiving melted masses with predetermined properties and in the convenient for using form is given in the article. Results of the experiments carried out to study effects of types and dose of melting salts on physical-chemical characteristics of cheese mass are analyzed. Mathematical description of the correlation between the active acidity levels of melted masses and type and dose of melting salt with the account of composition and degree of the rennet raw materials maturation was calculated.
Cheesemaking and buttermaking. 2013;(1):46-48
46-48
The page of a technologist
Cheesemaking and buttermaking. 2013;(1):49-49
49-49
Import and export of the dairy butter
摘要
Foreign economic activity in the dairy butter market is discussed on the basis of information from «The Customs Statistics of the Foreign Trade of the RF» for the period since 2006 till 2011. As an example the code ТН ВЭД 04.05 «Dairy butter and other fats and oils made from milk; milk pastes» was taken.
Cheesemaking and buttermaking. 2013;(1):50-51
50-51
Known and unknown thins about the «Vologodskoe» dairy butter
摘要
The history of creation of the dairy butter «Vologodskoe» is described and some new interesting facts about the product are given.
Cheesemaking and buttermaking. 2013;(1):52-56
52-56