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编号 4 (2013)
- 年: 2013
- 文章: 22
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6963
Articles
Congratulations with the jubilee of M.P.Schetinin
Cheesemaking and buttermaking. 2013;(4):4-4
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Results of the competition of quality in the Cheese Making and Butter Making Week
摘要
Competition of quality took place in the frames of the Cheese Making and Butter Making Week in Uglich on July 24-28. Results are discussed.
Cheesemaking and buttermaking. 2013;(4):5-7
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Innovative technologies and ecological safety of cheese making
摘要
In the article one can find information about innovations in cheese making providing high efficiency and ecological safety of cheese production.
Cheesemaking and buttermaking. 2013;(4):8-9
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Review of the starter cultures market
摘要
Problems related with application of direct vat starters produced abroad in the production of traditional domestic cheeses with low temperature of the second heating are considered.
Cheesemaking and buttermaking. 2013;(4):10-13
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Membrane methods in the curds cheeses manufacturing
摘要
The technology for producing curds cheese on the basis of ultra- and micro filtration concentrates was developed.
Cheesemaking and buttermaking. 2013;(4):14-15
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Optimum regime of the two-sided pressing of the «Lori» cheese
摘要
On the basis of the trials and analysis made the optimal regime (pressure, duration) of the two-sided pressing of the «Lori» cheese depending on the height and mass was established. As a result it became possible to avoid repressing and to considerably reduce duration of pressing as compared with traditional one.
Cheesemaking and buttermaking. 2013;(4):16-17
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Fatty acids composition of the cheese with spices and aroma plants
摘要
Researches on de nition of zhirnokislotny structure of the Ossetian cheese and the Digor cheese are given in article with addition of aromatic plants. Data on the content of saturated and nonsaturated fatty acids are provided in cheeses.
Cheesemaking and buttermaking. 2013;(4):18-19
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Milk clotting preparations in the Russian market
摘要
Situation in the Russian market of milk coagulating preparations is considered as well as advantages of the preparations of animal origin as compared with microbial ones.
Cheesemaking and buttermaking. 2013;(4):20-21
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Processed cheese manufacturing: problems and ways of their solution
摘要
Some issues of quality processed cheese and cheese products manufacturing are considered in the article. Recommendations are given concerning choosing ingredients and equipment.
Cheesemaking and buttermaking. 2013;(4):22-24
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Effects of succession of components introduction to the mixture at melting in presence of saccharose
摘要
Effects of the succession of adding components in the mixture for receiving processed cheese in presence of saccharose were studied.
Cheesemaking and buttermaking. 2013;(4):25-27
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Package — an important instrument for cheese promotion in the modern market
摘要
На прошедшей в конце июня Международной неделе сыроделия и маслоделия (Углич) с докладом выступил менеджер по маркетингу сыра и молока в Европе компании Sealed Air Альдо Гальбуцера. В ходе мероприятия он любезно согласился дать интервью и ответить на ряд наших вопросов, касающихся особенностей маркетинга сыра в России и Европе.
Cheesemaking and buttermaking. 2013;(4):28-30
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Quality ingredients for your success
Cheesemaking and buttermaking. 2013;(4):31-31
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Antimicrobial polimer package — an efficient factor of cheese and milk products safety
摘要
New information is given concerning packaging materials from thermoplasts, paper, cardboard modified with the concentrate of antimicrobial supplements on the polymer basis «BACKO™-AMD». Methods applied for receiving new materials has been analyzed, results of the evaluations of their properties and usage in cheese making are described. Some examples of applying offered solutions in practice are given.
Cheesemaking and buttermaking. 2013;(4):32-35
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10 best packages for cheese products
Cheesemaking and buttermaking. 2013;(4):36-37
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Cleaning with foam in the cheese making operations
摘要
Advantages of using foam cleaning with the preparations of the company «KALVATIS» are considered.
Cheesemaking and buttermaking. 2013;(4):38-39
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Methods for handling cheeses
摘要
Ways of handling various types of cheeses and shown in the article.
Cheesemaking and buttermaking. 2013;(4):40-43
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THE RUSSIAN BUTTER MAKERS ARE FOR THE HEALTHY STYLE OF LIFE
摘要
On the eve of the Day of Healthy Nutrition - 30th of May the Russian butter makers met in Kaliningrad at the forum «A New National Product-New Horizons of Development» that was organized by the Union of Food Stuff Products of the Customs Union together with the Trade Chamber of the Kaliningrad region and the Baltic Food Union. The first in Russia specialized dietetic - preventive product the cream-vegetable butter was o cially introduces at the forum. The product is characterized by a very important advantage - balanced fatty acids composition and absence of trans-fats.
Cheesemaking and buttermaking. 2013;(4):44-45
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Cream-raw material for receiving butter from cow milk
摘要
Classi cation of cream, their characteristics, compositions, physical-chemical properties are given in the article. Stability of cream as a milk-fat dispersion is discussed.
Cheesemaking and buttermaking. 2013;(4):46-48
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Up-grading of the churning machine of the trade mark ТВФ-2
摘要
The article contains information about up-grading of the machines intended for making butter aimed at improvement of the functional abilities of the equipment.
Cheesemaking and buttermaking. 2013;(4):49-51
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Hermetic packaging of the dairy butter: effects on quality indices at storage in refrigerators
摘要
Results of the study of the effects of ways of packaging of fresh dairy butter on quality indices in the course of long storage in cooling surrounding are given.
Cheesemaking and buttermaking. 2013;(4):52-54
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«SOYuZMOLOKO» PROVERIL SLIVOChNOE MASLO NA FAL'SIFIKAT
Cheesemaking and buttermaking. 2013;(4):55-55
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Novelties from the exhibition «Food processing and Packaging»
Cheesemaking and buttermaking. 2013;(4):56-56
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