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编号 4 (2006)
- 年: 2006
- 文章: 10
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7261
Articles
Dynamics of the import and export supplies of different types of cheeses
摘要
Changes in import deliveries of cheeses to Russia are being discussed. Volumes and prices in 2005 are given and compared to previous years. Similar information is presented concerning cheese export from Russia.
Cheesemaking and buttermaking. 2006;(4):5-9
5-9
Russian cheese makers still have not noticed reduction of the Ukrainian import
摘要
Comparing dynamics of cheese import from the Ukraine in January-April 2005 and 2006 years is given. Rather complication situation in the Russian cheese market is discussed.
Cheesemaking and buttermaking. 2006;(4):12-13
12-13
Outlook for enlargement of cheese varieties in Russia
摘要
Besides market requirements resource saving is still one of the important issues when an enterprise is making a choice among cheeses to be included in manufacturing list. New resource saving technologies developed by the All-Russian research institute of cheese and butter making (VNIIMS) are outlined that result in milk raw materials economy, improvement of money turnover and reduction of labor expenses.
Cheesemaking and buttermaking. 2006;(4):19-21
19-21
Present situation and future prospects for cheese making equipment developments in Russia
摘要
Analysis of the state of affairs in the field of developments and manufacturing of the equipment for native cheese making is given in the article.
Cheesemaking and buttermaking. 2006;(4):22-23
22-23
Technical features of processed cheese manufacturing
摘要
Laboratory of the devices for technological processes of the All-Russian dairy research institute (VNIMI) has developed a range of equipment for application in the processed cheese manufacturing lines of different types and capacities.
Cheesemaking and buttermaking. 2006;(4):27-28
27-28
Selection of the propionic acid bacteria strains for Katunskii cheese
摘要
Strains of the propionic acid bacteria possessing the complex of technologically valuable properties were selected. Besides, the bacteria can grow at the temperature of Katunskii cheese ripening.
Cheesemaking and buttermaking. 2006;(4):30-32
30-32
To the problem of the methods of cheese consistency evaluation
摘要
Methods for assessing cheeses consistency that is one of the most important indices of cheese quality evaluation are characterized. Instrumental measuring methods for determination of some cheese properties are also presented.
Cheesemaking and buttermaking. 2006;(4):33-35
33-35
Milk clotting enzyme from the rain deer rennets
摘要
The main technological characteristics of the enzyme from the rain deer rennets have been studied in comparison with calf and bovine pepsins. It was found that according to some properties such as correspodence to the Shtork and Zegelka law, correlation of the milk coagulating activity with Ca ions concentration as well as sensitivity to urea activity the enzyme is close to bovine pepsin rather than rennet one. Besides the enzyme from the rain deer rennets is the less heat stable one as compared to bovine pepsin and rennet. Distinctive feature of the rain deer milk coagulating enzyme is its low absolute and relative proteolitic activity that proves the enzyme to be highly specific
Cheesemaking and buttermaking. 2006;(4):42-44
42-44
Lactose hydrolysis in cheese.
摘要
The crux of lactose metabolism into monosaccharides glucose and galactose and further dissociation of these sugars according to glicolitic pentozophosphate and other ways as applied to cheese making is presented is the article.
Cheesemaking and buttermaking. 2006;(4):45-46
45-46
From the history of the Altai cheese making: technological market 1960-1970
摘要
This is a story about efforts undertaken in the Altai cheese making plant in the Altai region with the aim to increase volumes of Sovetskii cheese manufacturing. This can be done as a result of raw milk quality improvements, mechanization and automation of production and intensification of technological processes.
Cheesemaking and buttermaking. 2006;(4):48-49
48-49