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编号 1 (2012)
- 年: 2012
- 文章: 24
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7247
Articles
Results of the Russia joining the WTO for the dairy sector
摘要
Conceqeunces of joining the World Trade Organisation under existing terms for development of the dairy sector of Russia in 2012- 2015 are analysed. Necessary support measures till 2020 are offered.
Cheesemaking and buttermaking. 2012;(1):4-6
4-6
Import and export of cheese and curds
摘要
Foreign economic activity in the market of cheese and curds on the basis of the
data of the «Customs statistics of the foreign trade of the Russian Federation»
for the period 2005−2010 is considered. Information is given according to the
code ТН ВЭД 04.06 «Cheese and curds».
Cheesemaking and buttermaking. 2012;(1):7-9
7-9
Cheese classi cation and the codes of the General RussianClassi er of Products (OKP)
摘要
Items of cheese classi cation according to the international standards and the OKP codes are considered in
the article.
Cheesemaking and buttermaking. 2012;(1):10-11
10-11
The company «Syr Starodubskii» - the strategy brining success
摘要
The company «Syr Starodubskii» is the largest producer of the rennet cheese in Russia. The range of the
products also includes fresh milk products and dairy butter.
Cheesemaking and buttermaking. 2012;(1):12-13
12-13
About raw materials for cheese making
摘要
This is an article summarizing information about milk as a raw material for cheese making, about impacts of
some factors on the principle indices of cheese suitability of milk, technological process and nish product
quality.
Cheesemaking and buttermaking. 2012;(1):14-16
14-16
Methods for determination of milksuitability to rennet coagulating
摘要
The express method for determining cheese suitability characteristics of milk
with rennet testing is considered.
Cheesemaking and buttermaking. 2012;(1):18-19
18-19
Study of conformity of milk products to the State Standards(GOST)
摘要
Quality of the ultra- pasteurized milk and dairy butter produced at the milk combine «Ryazanskii» has been
evaluated. Presence of trans- isomers in accordance with the State Standard GOST R 52253-2004
«Butter and dairy paste from cow milk» was determined. It was established that all the samples tested
contained only milk fat. The analyzed milk products corresponded to the requirements
of the GOST R 52253-2004 by the fatty acids content in milk fat.
Cheesemaking and buttermaking. 2012;(1):20-21
20-21
New mineral enricher «Calcium- MAKG» for cheeseproduct
摘要
Results of research in uence new calcium additives «Calcium- MAKG» on mineral structure smelt of cheese
product for a school food are resulted.
Cheesemaking and buttermaking. 2012;(1):22-23
22-23
Technology smelt of the cheese product on the basis ofalbuminous - carbohydrate weight.
摘要
In article the data on working out of technology smelt of cheese product with use as the basic raw materials
of protein- carbohydrate weight developed on technology of cottage cheese is cited.
Cheesemaking and buttermaking. 2012;(1):24-25
24-25
The page of a technologist
Cheesemaking and buttermaking. 2012;(1):26-26
26-26
To create future means to be seriouslyconcerned with the present
摘要
One of the largest companies on the fat and oil
market the Corporation «SOYUZ» is summarizing
results of the activity during the current year.
Cheesemaking and buttermaking. 2012;(1):28-28
28-28
Spread is a product of new generation
摘要
The fat phase of spreads is a mixture of vegetable oil and milk fat. Spreads are
considered to be separate, balanced by fatty acids composition products (they
contain increased level of polyunsaturated fatty acids, lower level of saturated
and minimum or zero levels of trans-isomers of fatty acids). High consuming
characteristics of the product allow make deserving competition with the dairy
butter.
Cheesemaking and buttermaking. 2012;(1):30-30
30-30
Denmark is the rst country laid a tax on the saturated fats
摘要
The problem of the saturated fats taxation is discussed. The company AAK offers some alternatives to the
milk fat in all food sectors including cheese making.
Cheesemaking and buttermaking. 2012;(1):31-31
31-31
Characteristic of the enzymes systems of the moulds Penicillium
摘要
The enzymes systems of the moulds ssp Penicillium have been considered in the article. Penicillia are
characterized by large varieties in relation to the enzymes synthesized and play a determined role in
proteolysis responsible for formation of the important components of the aroma of the mould- type cheeses.
Cheesemaking and buttermaking. 2012;(1):32-33
32-33
Application of the starter cultures Lyofast for extendingcheese varieties
摘要
The company «BK Giulini» («KC Vityaz») for more than 10 years has been exclusively selling starter cultures
of the trade mark Lyofast of the Italian company «Sacco» for the dairy and cheese making sectors of
Russia. Demand for the starter cultures intended for manufacturing of natural cheeses both traditional for
Russia and that produced in Europe has considerably increased during recent 5 years.
Cheesemaking and buttermaking. 2012;(1):34-37
34-37
The cheeses of Normandy
摘要
In the frames of the seminar of the company «BK Guilini» that took place in October 2011 in France the
Russian specialists visited cheese making enterprises in Normandy. In the article the author tells about
popular in the region soft cheeses «Camembert», «Livarot» and «Neufchatel».
Cheesemaking and buttermaking. 2012;(1):38-39
38-39
Duplex systems for mechanical cleaning of pipelines change yourknowledge about reduction of the product losses
摘要
Advantages of using the duplex systems of the company «Kizelmann» for
cleaning pipelines are discussed. Application of the systems results in
considerable decrease of the product losses.
Cheesemaking and buttermaking. 2012;(1):40-40
40-40
Innovative biocoating for cheese and milk products
摘要
The rational composition of the biocoating that includes probiotic bacteria and natural biodegradating
polymers is substantiated. Information is given about possible applications of various species of the probiotic
bacteria in the offered composition with natural polymers.
Cheesemaking and buttermaking. 2012;(1):42-43
42-43
Complex protection of cheeses against moulds: preservatives and coating
摘要
Preparations for protecting coating of cheeses that allow considerably improve quality
of the products are considered.
Cheesemaking and buttermaking. 2012;(1):44-45
44-45
Premium Pack - Premium CheeseSomething new in the package for cheeseripening
摘要
The plant Premium Pack which is a part of the group
of the companies Matimex started to operate in
2010 in Austria. The enterprise is provided with
latest German equipment and manufactures
multilayer high barrier lms, vacuum and thermoshrinking
packs for the food sector.
Cheesemaking and buttermaking. 2012;(1):46-46
46-46
The company «KvartsMet» offersfor the dairy industry
摘要
Ваше му вни ма нию пред ла га ет ся ком плект обо ру до ва ния про из вод ства ООО «Квар цМет» для выра бот ки сам опрес сую щих ся
сыров, обла дающих высоки ми потре би тель ски ми свой ства ми, типа «Лам бер», «Оль тер ма ни» и «Ново Рос сий ский», фор му е мых
наливом или насыпью.
Cheesemaking and buttermaking. 2012;(1):47-47
47-47
Protective latex coatings in cheese making: situation and prospects
摘要
New information is given about protective coatings from the latex systems, intended for cheese ripening and
storage.
Cheesemaking and buttermaking. 2012;(1):49-51
49-51
Maintenance of the quality of the butter making products in the lm«Depol»
摘要
Possibilities and expediency of using co-extruded lm «Depol P» as a packaging material for the products of
butter making are discussed in the article. Comparison is made between the maintenance of the dairy butter
and spreads qualities in the lm and in the aluminium foil.
Cheesemaking and buttermaking. 2012;(1):52-54
52-54
About cheese packing: packaging systems Cryovac
摘要
At present one of the most widely used ways to keep cheese quality is considered to be packing in the
polymer lms in vacuum. Removal of oxygen excludes possibilities for growth of the surface aerobic micro ora
(yeats, moulds) and package protects products from outer factors effects in the course of ripening, storage,
transportation and retailing. At the same time shelf life of the product is extended.
Cheesemaking and buttermaking. 2012;(1):55-56
55-56