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编号 5 (2011)
- 年: 2011
- 文章: 23
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7245
Articles
Great deeds at the Velikie Luki milkcombine
摘要
The article tells about reconstruction of the Velikie Luki milk combine and creation of the own large
up- to- date enterprises for milk production.
Cheesemaking and buttermaking. 2011;(5):4-7
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Quality and keepabilityof the cheese making products:principle factors
摘要
Technological operations that are usually carried out before the preparation of the milk mixture intended for
cheese manufacturing and importance of each technological operation are discussed in the article.
Cheesemaking and buttermaking. 2011;(5):9-11
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Raw materials and regimes for theirtreatment as a factor of quality andkeepability of butter
摘要
Regimes used for heat treatment of cream and their impact on the quality and keepability of the dairy butter
are described in the article.
Cheesemaking and buttermaking. 2011;(5):12-16
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Organoleptic methods of assessment
摘要
Methods used for organoleptic evaluation of butter and cheese making products quality and requirements to
the experts- degustators are given in the article.
Cheesemaking and buttermaking. 2011;(5):17-19
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FoodScan TM and ProFoss TMat the dairy TINE, Norway
Cheesemaking and buttermaking. 2011;(5):20-20
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Conductometric methodfor determination of the natriumchloride in cheeses
摘要
The article deals with a new national standard on the conductometric method of the natrium chloride
determination in cheeses and cheese products. Application of the method will allow improve the system of
the production control of the mass share of the natrium chloride in the technological cycle of cheeses
manufacturing and to make work of the laboratories personnel at the dairy sector easier.
Cheesemaking and buttermaking. 2011;(5):22-23
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Methods for detectingfalsification of the fat phaseof the products
摘要
Methods applied for establishing falsification of the
fat phase of the cheese and butter making products
are considered in the article. Lately these methods
acquired special actuality.
Cheesemaking and buttermaking. 2011;(5):24-25
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Brief retrospective of applicationand studying of the milk coagulatingenzymes
摘要
The history of application and investigation of the milk clotting enzymes has been considered. Information is
given about appearance of the first cheese making technologies, about ways of cheeses receiving and
application of the milk clotting ferments in antique times and in the middle age period. Brief chronology of
accumulation of new scientific knowledge about biochemical properties of milk and changes of general ideas
about structure and functions of the milk coagulating enzymes, physical−chemical characteristics of caseins
and mechanism of rennet coagulation of milk is given.
Cheesemaking and buttermaking. 2011;(5):26-28
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Pamyati Dmitriya Aleksandrovicha Korokha
Cheesemaking and buttermaking. 2011;(5):28-28
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Some properties of the milk clottingenzymes
摘要
Results of the study of some technological properties of the industrial samples of milk coagulating enzymes
(milk coagulating and proteolitic activities, chymosine and bovine pepsine ratio) are described.
Recommendations for choosing relevant preparations are given.
Cheesemaking and buttermaking. 2011;(5):29-31
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Composition of the nitrogencontaining substances formedat milk fermentation with mouldsPenicillium
摘要
Pro les of milk samples fermented with moulds Penicillium (P.roqueforti, P. camemberti, P.caseicolum) with
rennet addition and without rennet have been received in pilot conditions. It has been found that presence of
the rennet enzyme preparation is an additional factor stimulating proteolytic processes. One of the microorganisms
studied P. roqueforti can be characterized by the strongest proteinase- peptidase system.
Cheesemaking and buttermaking. 2011;(5):32-33
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New starter culturesfor the existing Russian cheese making
摘要
The company «Danisco» has developed a new line of the starter cultures for the semi- hard cheeses
production.
Cheesemaking and buttermaking. 2011;(5):34-35
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Effect of the species composition ofthe starter culture on the quality ofcheeses with cheddaring
摘要
Items of vital importance for improving organoleptic characteristics of the cheeses with cheddaring and
thermo-mechanical treatment of cheese mass have been considered in the article.
Cheesemaking and buttermaking. 2011;(5):36-37
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Innovative packaging solutions fromthe «Multivac»
摘要
Advantages of the packaging equipment of the company Multivac are discussed after successful usage of
the machinery at the cheese making enterprises.
Cheesemaking and buttermaking. 2011;(5):38-39
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Effects of the temperature parameterson the quality of the soft acid-rennetcheeses
摘要
Effects of milk temperature, temperature of coagulation, cheese grains treatment
on taste, flavor and consistency, raw materials usage for the soft acid- rennet
cheeses manufacturing are considered.
Cheesemaking and buttermaking. 2011;(5):40-41
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Gel-filtration method for solublewhey proteins
摘要
The gel- filtration method of the soluble whey proteins received at heat treatment of skim milk is described in
the article. Quantity composition of the whey proteins from milk is given.
Cheesemaking and buttermaking. 2011;(5):42-43
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Bifidogenous activity of the fucosecontaining supplement from thecheese whey
摘要
Innovative technology for receiving supplement containing fucose is considered. Cheese whey has been
used as a raw material. The whey was fractionated with baromembranes application and targeted biochemical
transformation methods. Bifidogenous activity of the supplement with fucose has been studied. Optimal
concentration of the supplement stimulating growth of bi dobacteris in the products in vitro has been
established.
Cheesemaking and buttermaking. 2011;(5):44-45
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The premium product from the«Sevskii maslodel»
摘要
The author tells how to increase pro tability of the dairy butter sales with the aid of the trade mark, targeted at
the nal consumer.
Cheesemaking and buttermaking. 2011;(5):46-47
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Functional food fiber «Citri-fi»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. 2011;(5):48-48
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Vegetable food supplements foradjustment of the dairy butternanostructure
摘要
Results of the investigations of the nanostructure of the dairy butter with vegetable food supplement -
biopolymer inuline possessing functional properties are given.
Cheesemaking and buttermaking. 2011;(5):49-51
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New era: milk fat replacers accordingto the GOST (State standard)
摘要
The article tells about new milk fat replacer that guarantees improvement of quality and shelf life.
Cheesemaking and buttermaking. 2011;(5):52-52
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Reservation of curds and butter withliquid nitrogen application
摘要
Results of the study of the low temperature agent- liquid nitrogen effects on the quality indices of curds and
dairy butter are shown. Freezing of curds and dairy butter with cryogen agent - liquid nitrogen maintains
unique properties of the products during the long storage.
Cheesemaking and buttermaking. 2011;(5):53-55
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Development of the cheese makingscience in Russia (the second halfof the XX century)
摘要
This is a review article that gives a brief analysis of the scientific activity of scientists who made a certain
contribution to the development of the science about cheese making in the period of the second half of the
XX century. The names of the researchers are listed. The author of the article was acquainted with some of
them and some of the famous people were his teachers and tutors.
Cheesemaking and buttermaking. 2011;(5):56-57
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