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编号 2 (2014)
- 年: 2014
- 文章: 17
- URL: https://journals.eco-vector.com/2073-4018/issue/view/6976
Articles
Production is falling and import is growing
摘要
The authors of the article analyze situation in the Russian cheese and dairy butter markets in 2013.
Cheesemaking and buttermaking. 2014;(2):4-7
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Novelties of the «Prodexpo-2014»
摘要
В феврале 2014 г. проходила крупнейшая в России и Восточной Европе Международная выставка продуктов питания, напитков и сырья для их производства «Продэкспо». Были представлены инновационные продукты питания и напитки от ведущих производителей, высокотехнологичное оборудование для предприятий торговли и сферы питания, инновационные материалы, оборудование и решения для упаковки пищевой продукции. Работа выставки завершилась награждением лауреатов Международного конкурса «Лучший продукт-2014» в пяти номинациях. В этом году вновь выросло число участников. Это объяснимо, поскольку конкурсное состязание позволяет производителям получить независимую экспертную оценку своей продукции.
Cheesemaking and buttermaking. 2014;(2):8-11
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Prices in the Russian market of dairy butter, various cheeses and curds
摘要
Analysis of the prices situation in the Russian market of dairy butter, various cheeses and curds is given based on the o cial statistic data about average prices in different regions of the Russian Federation.
Cheesemaking and buttermaking. 2014;(2):12-16
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Beglyy vzglyad na molochnye prilavki Londona
摘要
Десятидневная поездка в середине ноября 2013 г. в Англию позволила не только получить удовольствие от общения с близкими и друзьями, побывать в исключительно интересных местах Лондона (закрытый Деловой Клуб в роскошном старинном здании рядом с Букингемским дворцом, русский Пушкинский дом, Уимблдон с его необыкновенной архитектурой и аурой, королевский дворец Генриха VIII и др.), но и просто «побродить» в сопровождении «русских лондонцев» по магазинам Лондона с блокнотом и фотоаппаратом и «посмотреть» на их молочные прилавки в сетевых и фирменных магазинах. Краткий «отчет» о впечатлениях от увиденного, подкрепленный цифрами ценников на продукты, представляю вниманию читателей.
Cheesemaking and buttermaking. 2014;(2):17-19
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Soft cheese from the UF-concentrate of milk
摘要
Results of the study of the various factors effects on calcium level in the UF-concentrate and ways to regulate the level are given.
Cheesemaking and buttermaking. 2014;(2):20-21
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Development of the technology of the product with high fat content
摘要
New cream product of the kaimak type without addition of milk powder, stabilizers and preservatives was worked out.
Cheesemaking and buttermaking. 2014;(2):22-23
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Special features of proteolysis in different groups of cheese types
摘要
Analysis of the diagrams of the molecular-mass distribution of the nitrogenous fractions in ripened cheeses of different type groups depending on the temperature of the second heating and type of the microflora of the bacterial starter used is given.
Cheesemaking and buttermaking. 2014;(2):24-27
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Milk clotting preparations in the Russian market
摘要
В статье рассматриваются ситуация на российском рынке молокосвертывающих ферментов, а также преимущества препаратов животного происхождения перед микробиальными коагулянтами молока.
Cheesemaking and buttermaking. 2014;(2):28-29
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Development of stabilization mixture for melting of curd raw materials in the production of pasty fused cheese products
摘要
Investigated process of melting curd of raw materials using an acidity regulator - sodium bicarbonate (E 500) and stabilizers structure. Regression equations in coded variables for the response functions: active acidity and organoleptic evaluation of the consistency of the molten mass of curd - the dose of these agents. Proposed stabilization mixture to melt the curd raw materials when receiving pasty fused cheese products.
Cheesemaking and buttermaking. 2014;(2):30-33
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Anisotropy of the rectangular cheese produced with two-sided pressing
摘要
Results of the study undertaken with the aim to reduce anisotropy of the rectangular cheese received by the new method of two-sided pressing are given. For this purpose distribution of moisture in cheese mass, cheese hardness as well as forms of nitrogen present in fresh cheese were determined.
Cheesemaking and buttermaking. 2014;(2):34-35
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Improvement of the milk product technology by system formalization and targeted combination of raw materials
摘要
The methodological approaches of the author are described in the article. They are based on the theory of polycomponent products design with application of formalized methods of nding necessary knowledge and computer technologies at making recipes of some new products varieties.
Cheesemaking and buttermaking. 2014;(2):36-38
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Study of the raw materials composition of the non-traditional products in the cheese market
Cheesemaking and buttermaking. 2014;(2):39-39
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Equipment for handling cheese and its package
摘要
Review of the equipment existing for cheese packaging and cheese handling during ripening and storage is given.
Cheesemaking and buttermaking. 2014;(2):40-45
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Efficient disinfecting agent «Biopag-D» for cheese makers
摘要
Advantages of the innovative disinfecting agent «Biopag-D» intended for foods producing enterprises are discussed in the interview.
Cheesemaking and buttermaking. 2014;(2):46-47
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Existing cleaning agents for butter making equipment
摘要
Advantages of applying cleaning and disinfecting agents of the trade mark «Calgonit» for butter making equipment are considered.
Cheesemaking and buttermaking. 2014;(2):48-48
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Active package for the dairy butter
摘要
Results of the study of the impacts of the antioxidant paper on the keepability of the dairy butter quality with extending its storage life are outlined.
Cheesemaking and buttermaking. 2014;(2):50-53
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Efficiency of application of various components of cream at different methods of the dairy butter manufacturing
摘要
Analysis of the e ciency of using various components of cream as a raw material at different methods applied for the dairy butter manufacturing is made.
Cheesemaking and buttermaking. 2014;(2):54-56
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