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No 6 (2013)
- Year: 2013
- Articles: 19
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6970
Articles
4-9
Import and export of milk products
Abstract
Foreign economic activity in the market of cheese and curds for the period of2007-2012 years is considered on the data of «The Customs statistics of the foreign activity of the Russian Federation», the code ТН ВЭД04.06 «Cheese and curds» and dairy butter taking as an examples the code ТН ВЭД 04.05 «Dairy butter and other fats and oils made of milk, milk pastes».
Cheesemaking and buttermaking. 2013;(6):10-13
10-13
14-15
16-18
Transforming the wastes into the profit
Abstract
Tetra Pak ®представляет фильтрационную установку обратного осмоса Tetra Alcross ® RO Lite, разработанную специально для небольших и средних сыродельных заводов. В числе ее ключевых преимуществ - простота в эксплуатации и быстрая окупаемость. В результате каждый производитель сыра сегодня может превратить отходы в прибыль.
Cheesemaking and buttermaking. 2013;(6):19-19
19-19
20-21
22-23
24-26
Existing technologies of disinfection in cheese making-from problems to solutions
Abstract
Data about results of the trials at cheese making enterprises of the complex combined technology for antimicrobial treatment at operation applying universal disinfection agent of prolong action DC «Biopag-D» are summarized. The advantages of the agent are demonstrated as compared with disinfection of separate departments of operating zone, recommendations are given related with application.
Cheesemaking and buttermaking. 2013;(6):27-29
27-29
30-31
Chemical composition of cheese with spices and aroma plants
Abstract
Results of the research work aimed at determination of the chemical composition of the «Osetinskii» and «Digorskii» cheeses with added aroma plants and spices are described in the article. Information is given concerning minerals and toxic element evaluation in the cheeses mentioned.
Cheesemaking and buttermaking. 2013;(6):32-33
32-33
34-38
Cheese making of Ireland
Abstract
Ireland occupies the eighth place in the rating of the largest countries-cheese exporters. In 2012 150 thousand tons or 81.5% of the cheese manufactured in the country were supplied for export. In June the group of the Russian specialists visited the country in order to understand how the cheese makers of such a small country managed to create e ciently operating sector just for 40 years.
Cheesemaking and buttermaking. 2013;(6):40-42
40-42
Specialized fats «SolPro»
Cheesemaking and buttermaking. 2013;(6):43-43
43-43
«ANUGA» – the world dairy trends
Abstract
5-9 октября 2013 г. в Кёльне проходила международная выставка продуктов питания «ANUGA», одна из крупнейших в мире. Это ключевое событие отрасли, где посетители могут получить представление о направлениях развития рынка, тенденциях, которые будут актуальны в ближайшие годы.
Cheesemaking and buttermaking. 2013;(6):44-45
44-45
Vegetable components in the processed cheese manufacturing
Abstract
A wide range of processed cheeses and cheese products is available in the world market, and their role in the economy of industrial and developing countries is constantly growing. Processed cheese products meet present day requirements of healthy nutrition as far as they contain vegetable and animal fats in the optimal ratios. Application of specially treated albumin mass as one of the principle components of the milk raw materials makes it possible to lower fat content in the nish product, and natural rice our reduces calorie level and promotes maintenance of high dietetic value of the products received and makes production e cient.
Cheesemaking and buttermaking. 2013;(6):46-49
46-49
Express method to determine calcium content in milk and products of cheese making
Abstract
Information about development of the method for measuring mass share of calcium in milk and products of cheese making is given in the article. Necessity to control calcium level in the milk supplied and in the process of cheese manufacturing is substantiated.
Cheesemaking and buttermaking. 2013;(6):50-51
50-51
Comparative evaluation of the dairy productivity of the black-and -white cows and Holstein cows in the terms of megafarms
Abstract
In the pedigree plant «Avangard» in the Ryazan region milk productivity of the black-and-white cows and Holstein cows were compared. It was found that the yield of the Holstein cows in the rst and second lactation was in the range of 7071-7079 kg and was by 402-1140 kg or by 6-19 % higher than the yield of the black-and-white cows. The mass share of fat uctuated in the range of 3,9-4,18 % and that of protein - in the range 3,14-320 %.
Cheesemaking and buttermaking. 2013;(6):52-53
52-53
List of the articles published in the 1–5 issues of the magazine «Cheese making and butter making» in 2013
Cheesemaking and buttermaking. 2013;(6):54-55
54-55