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编号 1 (2010)
- 年: 2010
- 文章: 22
- URL: https://journals.eco-vector.com/2073-4018/issue/view/7267
Articles
80 years to the Abatskmolprom
摘要
The article tells about the history, development and present day situation at the milk processing plant JSC «Abatskmolprom» situated in the Tyumen' region.
Cheesemaking and buttermaking. 2010;(1):4-5
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Surprising world of water in milk.Role of water in the process of transforming milk in cheese
摘要
Items of interrelations of water properties as a dominating milk component with parameters of technological process of cheese manufacturing are discussed. Temperature dependence of active acidity, surface tension, density, viscosity and water specific heat is given. Stages of the technological processes of cheese manufacturing related with critical temperatures abnormalities of water are outlined.
Cheesemaking and buttermaking. 2010;(1):6-9
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About problems of season production and cheese suitability of milk
摘要
Problems of season production and ways of their solutions related with milk quality and improvement of its cheese suitability are discussed in the article. Special attention is paid to effects of milk cooling and transportation on parameters of rennet coagulating process, properties of coagulum received and losses at cheese mass treatment. Dynamics of calcium ions exchange at heating and cooling of milk after short and prolong storage at low temperatures is shown. Methods for improving milk protein phase stability after cooling are described.
Cheesemaking and buttermaking. 2010;(1):10-13
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Goat's milk and its quality indicators by cheeseproduction
摘要
Cheese «Legenda» made of Zaaninskaya goat's milk its physicochemical composition and organoleptic
estimation are better than indicts if local Russian white goat's cheese.
Cheesemaking and buttermaking. 2010;(1):14-15
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Development of the method for evaluating suitability of milk for coagulation
摘要
The essence of the method that is being offered for evaluating suitability of milk to coagulate is given. The method is based on fixation of viscosity dynamics in the course of milk coagulation and determination of strength of the coagulum received. Schemes of the devices used in the development process are shown.
Cheesemaking and buttermaking. 2010;(1):16-18
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«Tilsit» and Tilsiter» - see the difference
摘要
The article contains analysis of the conformity of cheeses manufactured under the name «Tilsit» to the special features of the cheese group ripening with participation of cheese slime. It has been established that taste characteristics of the domestic cheeses «Tilsit» and «Tilsiter» do not correspond to the requirement of the international standard on the cheese «Tilsit».
Cheesemaking and buttermaking. 2010;(1):20-21
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Coagulants and rennets for cheesemaking
摘要
Describing information on coagulants and rennets for cheesemaking. Their production, characteristics,
influence on quality and yield of cheeses are given.
Cheesemaking and buttermaking. 2010;(1):22-23
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Stranichka tekhnologa
Cheesemaking and buttermaking. 2010;(1):24-24
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Production line based on the «Cheesemaker®»: Dutch quality cheese manufacturedin Russia
摘要
Cheese making machine «Сheesemaker®» is an alternative to the traditional equipment in which principle
production stages of cheese batch take place in closed automated regime. It is intended for small and middle
capacities.
Cheesemaking and buttermaking. 2010;(1):25-25
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Food value of the cheese «Alanskii»
摘要
In article the information on the spent researches by definition of the maintenance of irreplaceable amino
acids and mineral substances in cheese contains «Alanskii», that confirms its high food value.
Cheesemaking and buttermaking. 2010;(1):26-27
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Istoriya uspekha
Cheesemaking and buttermaking. 2010;(1):28-29
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Dynamics of change amino acid of structure of cheesesbefore and after vacuum drying
摘要
In article researches on dynamics of change amino acid of structure of cheeses before vacuum drying are
submitted. As objects of drying have been chosen the «Soviet», «Russian» and «Dutch» cheese. Methods of
definition of concentration of amino acids and a mass fraction of the general fiber in cheeses are described.
The contents of fiber and concentration of amino acids in cheeses before drying is resulted.
Cheesemaking and buttermaking. 2010;(1):30-31
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Kinetic process of vacuum drying adygeisci and a brynza
摘要
In article it is considered kinetic vacuum drying adygeisci cheese and a brynza. The curve speeds of drying
received at various modes of drying adygeisci of cheese and a brynza are submitted. It is established, that
vacuum drying of the given cheeses proceeds during three periods. On the basis of the received data about
kinetic dryings are conducted researches on an intensification of process of vacuum drying.
Cheesemaking and buttermaking. 2010;(1):32-33
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New application of processed cheese
摘要
New applications of processed cheeses, advantages of their production,
ingredients used and areas of application are discussed in the article.
Cheesemaking and buttermaking. 2010;(1):34-35
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Special vegetable oils for cheese products
摘要
Brief characteristic of milk fat replacers developed by the company AAK for cheese products
manufacturing is given.
Cheesemaking and buttermaking. 2010;(1):36-36
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Methods to prepare fillers for addition to the products of cheese making
摘要
Methods for preparation of non dairy fillers for introduction in products of cheese making sector known from
the domestic patented documents have been analyzed. Some concrete examples of non milk ingredients
preparations are given.
Cheesemaking and buttermaking. 2010;(1):37-40
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Dairy butter consistency as an index of quality
摘要
Factors effecting dairy butter consistency are outlined. Measures preventing consistency defects and
methods for quality determination are given.
Cheesemaking and buttermaking. 2010;(1):41-43
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«Sun Products» - innovations and quality
摘要
«Sun Products» is a modern dynamically developing vertically integrated company in the oils
and fats market of Russia. The article contains an interview with the Director of the Research
and Development Department, Doctor of chemical sciences, Professor Yurii Avramovich
Sultanovich.
Cheesemaking and buttermaking. 2010;(1):44-45
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Oborudovanie kompanii «TETRA» dlya maslodeliya
Cheesemaking and buttermaking. 2010;(1):46-46
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Low fatspreads of improved quality
摘要
The technology has been developed that allows to widen varieties of fat and
butter products due to balanced composition and spreads characteristics
conforming to present day requirements to nutrition.
Cheesemaking and buttermaking. 2010;(1):47-49
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Nomenclature and biochemical properties of the main whey proteins. Lactoferrinand immunoglobulins.
摘要
The article is a review of the publications related to nomenclature, physical−chemical and biochemical
characteristics of lactoferrin and immunoglubulins. Antioxidantive, antibacterial, antiinflammational
characteristics of lactoferrin and its ability to bind iron are outlined. Biologically active peptides formed at
fermentative hydrolysis of lactoferrin are characterized. Possibilities to apply lactoferrin and immunoglobulin
in commerce are shown. Information is given about structure and functions of immunoglobulins
Cheesemaking and buttermaking. 2010;(1):50-52
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From the history of the All Russian Research Institute of Cheese and ButterMaking
摘要
Staged of formation and activity of the Institute are described. Much attention is paid to presentation of
directors and specialists of the laboratories and subjects of their researches.
Cheesemaking and buttermaking. 2010;(1):53-56
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