![开放存取](https://journals.eco-vector.com/lib/pkp/templates/images/icons/text_open.png)
![受限制的访问](https://journals.eco-vector.com/lib/pkp/templates/images/icons/text_unlock.png)
![受限制的访问](https://journals.eco-vector.com/lib/pkp/templates/images/icons/text_lock.png)
编号 6 (2011)
- 年: 2011
- 文章: 21
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7246
Articles
Holiday of cheese in Barnaul
摘要
The VI International festival «Cheese Holiday» and the rst All- Russia forum of young cheese makers took
place in Barnaul on the 9-10 September. The festival was organized with the aim to promote the products of
cheese making on the domestic and foreign markets and to popularize and develop culture of cheese
consumption. The event will contribute to the exchange of experience among the cheese makers of Russia
and foreign countries, launching of new technologies.
Cheesemaking and buttermaking. 2011;(6):4-5
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
News from the «Golden Autumn»
Cheesemaking and buttermaking. 2011;(6):6-6
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
New normative documents incheese making
摘要
New normative documents are listed in the article.
Factors effecting products quality are described.
Cheesemaking and buttermaking. 2011;(6):8-12
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
Classification of cheeses
摘要
Existing schemes for cheese classification are considered. Factors that should
be taken into account at formation of type indices of cheeses in cheese
classification are summarized. A new scheme of classifying is offered.
Cheesemaking and buttermaking. 2011;(6):14-16
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
The company «KvartsMet» offersfor the dairy industry
Cheesemaking and buttermaking. 2011;(6):17-17
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
Technological and biochemical aspects of the cheese«Legenda» from goat milk
摘要
Technological process for the «Legenda» cheese manufacturing from goat and cow milk and parameters of
the process are given. Physical-chemical compositions of the cheese and tastes have been evaluated and
compared.
Cheesemaking and buttermaking. 2011;(6):18-19
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
Microbiological and biochemical special features of ripening of thecheese manufactured with P.roqueforti
摘要
Results of the study of microbiological and biochemical special issues of ripening of the cheese received with
P. roqueforti application are given.
Cheesemaking and buttermaking. 2011;(6):20-21
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
Existing technologies of the processed cheeses
摘要
Receiving of the high quality processed cheeses and improvement of their
competitiveness are the main purposes of developments carried out
at the All- Russian Research Institute of the Cheese and Butter Industry
(VNIIMC). This is achieved due to the scientific research works and study of the
situation on the processed cheese markets.
Cheesemaking and buttermaking. 2011;(6):22-24
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
Kompaniya Sealed Airv protsesse priobreteniyakompanii Diversey
Cheesemaking and buttermaking. 2011;(6):25-25
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
The association of the processed cheese producershas been created
摘要
The interview with Sergei Vladimirovich is presented
who was kind to comment some issues related with
the association organization.
Cheesemaking and buttermaking. 2011;(6):26-27
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
Cheese product for melting with vegetable puree
摘要
Skim milk cheese serves as a basis of the processed cheese product.
Application of the vegetable puree in the cheese product manufacturing gives
possibility to get protein coagulum that possess advantageous organoleptic
indices and to increase yield when comparing with coagulum received without
application of the vegetable puree.
Cheesemaking and buttermaking. 2011;(6):28-31
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
The company ICF industries cibes s.p.a. New technologies in the high quality dry milkproducts manufacturing
摘要
Special features of the lines for milk whey drying and characteristics of the nish products have been
considered.
Cheesemaking and buttermaking. 2011;(6):30-31
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
Cheese product for functional nutrition
摘要
A new cheese product has been developed. Brief characteristic of raw materials used for its production is
given. Technological scheme and results of the study of food, biological and energy values of the cheese
product are shown
Cheesemaking and buttermaking. 2011;(6):32-33
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
Bacterial concentrates and starters of the biofactory Barnaulskaya
摘要
Varieties and characteristics of the bacterial concentrates and starters manufactured at the Barnaul
biofactory are shown.
Cheesemaking and buttermaking. 2011;(6):34-36
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
Low intensive acoustics treatment of thepreparation «Bovine pepsin»
摘要
The study has been carried out with the target to assess acoustics impact of low
capacity on the proteolitic activity of the preparation «Bovine pepsin»
Cheesemaking and buttermaking. 2011;(6):37-39
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
Computer imitation of the unsafe depreciationof the knives for cheese grating
摘要
The calculation of the unsafe depreciation of the knives by the method of final elements has been applied for
the first time in this work. Results of the investigation can be used by the equipment manufacturers,
operating mechanics and other specialists.
Cheesemaking and buttermaking. 2011;(6):40-41
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
Acquaintance with the UK dairy industry
摘要
This is the information about visiting the cheese
exhibition in Nantwich (Great Britain) by the Russian
specialists and technical tour to the cheese making
plant and liquid milk and cream producing plant.
Cheesemaking and buttermaking. 2011;(6):42-45
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
Import and export of the dairy butter
摘要
The foreign economic activity in the dairy butter market is considered on the basis of the information
published in «The Customs statistics of the foreign trade of the Russian Federation» for the period since
2005 till 2010. As an example the code TN VED 04.05 «The dairy butter and other fats and oils produced
from milk, milk pastes» has been taken.
Cheesemaking and buttermaking. 2011;(6):46-48
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
Technical oils in the foodindustry is a crime
摘要
Impacts of the palm oil on the human body have been
considered.
Cheesemaking and buttermaking. 2011;(6):49-50
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
Milk fat replacer for spreads
摘要
Advantages of a new product - milk fat replacer - 33718 are enumerated and described
Cheesemaking and buttermaking. 2011;(6):51-52
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)
Development of the science aboutcheese making in Russia (the secondpart of 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;(6):53-54
![pages](/img/style/pages.png)
![views](/img/style/views.png)
![](/img/style/loadingSmall.gif)