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编号 3 (2013)
- 年: 2013
- 文章: 21
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6961
Articles
Russian cheese and curds production in 2012
摘要
Analysis of Russian cheese and curds manufacturing is made on the basis of the Federal Statistics Service data.
Cheesemaking and buttermaking. 2013;(3):4-6
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Development trends of the packed cheese market in 2012
摘要
Results of the development of the packed cheeses market in 2012 are considered. Forecasts for 2013 are given.
Cheesemaking and buttermaking. 2013;(3):8-9
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International forum for cheese makers in Olsztyn
Cheesemaking and buttermaking. 2013;(3):10-14
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Efficiency and operating flexibility in the development of Russian cheese making
Cheesemaking and buttermaking. 2013;(3):16-16
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Innovations in existing technologies for cheese handling
摘要
Modern aids used for handling cheese that are applied in cheese making in the chain «Production - product sale» are revised. Possible ways of development with new technologies applications are described. Recommendations are given aimed at improvement of composition of preparations intended for protecting cheese from moulds and losses.
Cheesemaking and buttermaking. 2013;(3):17-20
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Special issues of the technology for packing by the clipping method
Cheesemaking and buttermaking. 2013;(3):21-21
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Ways to salt cheese
摘要
Various methods and equipment applied for cheese salting are considered. Cheese salting is an obligatory element of all existing technologies used for cheese manufacturing. Salt is an important factor determining mass exchanging processes (consistency formation) that stabilizes biochemical and microbiological processes in cheese (taste formation) that finally considerably effects quality and yield of finish product.
Cheesemaking and buttermaking. 2013;(3):22-26
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Food ingredients: the course for introduction of innovations
Cheesemaking and buttermaking. 2013;(3):28-28
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Compounds for imitation cheeses
Cheesemaking and buttermaking. 2013;(3):29-29
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Innovations of the company DuPont: ingredients for cheeses
摘要
Advantages of applying starter cultures and milk clotting enzyme preparations of the company DuPont in cheese making are considered.
Cheesemaking and buttermaking. 2013;(3):30-31
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Starter cultures «AltaLact» for cheese making
摘要
The range of starter cultures of the company «AltaLact» for cheese manufacturing is outlined
Cheesemaking and buttermaking. 2013;(3):32-32
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Functional food fiber «Citri-Fie» in the low fat spreads
摘要
Advantages of applying food fibres «Citri-Fi» of the company «Georgia» in the production of spreads are outlined.
Cheesemaking and buttermaking. 2013;(3):33-33
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Secondary milk raw materials as an efficient resource for receiving cheese and butter making products
摘要
The article is devoted to actual problems of applying secondary milk raw materials for cheese and butter making.
Cheesemaking and buttermaking. 2013;(3):34-38
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Production of the whole milk replacers with application of nanofiltration
摘要
Actuality of producing whole milk replacers using baromembrane processes is discussed.
Cheesemaking and buttermaking. 2013;(3):39-39
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To heep the best-technology of the company Eurodia
Cheesemaking and buttermaking. 2013;(3):40-40
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Special issues of the two-saddle valves cleanability
摘要
Two-saddle valves that are widely used at up-to-date food operations are manufactured by many plants. Principles of the operation of the valves are the same but each producer has his own ways of their ful llment. The main differences of the two-saddle valves lie in details.
Cheesemaking and buttermaking. 2013;(3):42-43
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Impacts of temperature regimes on efficiency of milk whey demineralization at electrodialysis
摘要
The paper presents the results of researches to improve the efficiency of curd whey demineralization by electrodialysis.
Cheesemaking and buttermaking. 2013;(3):44-45
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Widening the variety: «Cream with sour cream» and «Paste with curds»
摘要
The company «EFKO» has developed documentation for new types of products - «Cream with sour cream» and «Paste with curds».
Cheesemaking and buttermaking. 2013;(3):46-46
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Investigation of the fatty acids composition of dairy butter
摘要
Results of the study of the composition of dairy butter fatty acids are given.
Cheesemaking and buttermaking. 2013;(3):47-49
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Russian production of dairy butter and spreads in 2012
摘要
Situation in dairy butter and spreads manufacturing in 2011 is considered.
Cheesemaking and buttermaking. 2013;(3):50-52
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Physical structure and consistency of the dairy butter
摘要
Items of many component composition, many phases, polydispersion of the dairy butter and their impacts on the dairy butter consistency are discussed in the article
Cheesemaking and buttermaking. 2013;(3):53-56
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