{"id":976,"date":"2018-12-07T17:59:47","date_gmt":"2018-12-07T15:59:47","guid":{"rendered":"http:\/\/dubnotech.com.ua\/\/?page_id=976"},"modified":"2022-02-14T17:50:08","modified_gmt":"2022-02-14T15:50:08","slug":"reports","status":"publish","type":"page","link":"https:\/\/dubnotech.com.ua\/en\/reports\/","title":{"rendered":"Reports"},"content":{"rendered":"

11-12 \u0431\u0435\u0440\u0435\u0437\u043d\u044f 2021 \u0440\u043e\u043a\u0443, \u0423\u043a\u0440\u0430\u0457\u043d\u0430, \u041a\u0438\u0457\u0432, \u0412\u0441\u0435\u0443\u043a\u0440\u0430\u0457\u043d\u0441\u044c\u043a\u0438\u0439 \u0441\u0435\u043c\u0456\u043d\u0430\u0440 “\u0428\u043a\u043e\u043b\u0430 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0430”.\u00a0\u00ab\u0421\u043a\u043b\u0430\u0434, \u0432\u043b\u0430\u0441\u0442\u0438\u0432\u043e\u0441\u0442\u0456 \u0456 \u0441\u0430\u043d\u0456\u0442\u0430\u0440\u043d\u043e-\u0433\u0456\u0433\u0456\u0454\u043d\u0456\u0447\u043d\u0456 \u043f\u043e\u043a\u0430\u0437\u043d\u0438\u043a\u0438 \u043c\u043e\u043b\u043e\u043a\u0430-\u0441\u0438\u0440\u043e\u0432\u0438\u043d\u0438. \u0421\u0438\u0440\u043e\u043f\u0440\u0438\u0434\u0430\u0442\u043d\u0456\u0441\u0442\u044c \u043c\u043e\u043b\u043e\u043a\u0430. \u0425\u0430\u0440\u0430\u043a\u0442\u0435\u0440\u0438\u0441\u0442\u0438\u043a\u0430 \u043e\u0441\u043d\u043e\u0432\u043d\u0438\u0445 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0456\u0447\u043d\u0438\u0445 \u043f\u0440\u043e\u0446\u0435\u0441\u0456\u0432 \u0456 \u043e\u0431\u043b\u0430\u0434\u043d\u0430\u043d\u043d\u044f \u0434\u043b\u044f \u043c\u0435\u0445\u0430\u043d\u0456\u0447\u043d\u043e\u0457 \u0456 \u0442\u0435\u043f\u043b\u043e\u0432\u043e\u0457 \u043e\u0431\u0440\u043e\u0431\u043a\u0438 \u043c\u043e\u043b\u043e\u043a\u0430\u00bb.<\/strong>
\n\u0414\u043e\u043f\u043e\u0432\u0456\u0434\u044c \u043d\u0430 \u0442\u0435\u043c\u0443:\u00a0\u00a0”\u00a0\u0422\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0456\u0457 \u043f\u0456\u0434\u0432\u0438\u0449\u0435\u043d\u043d\u044f \u0435\u0444\u0435\u043a\u0442\u0438\u0432\u043d\u043e\u0441\u0442\u0456 \u0456 \u044f\u043a\u043e\u0441\u0442\u0456 \u0432\u0438\u0440\u043e\u0431\u043d\u0438\u0446\u0442\u0432\u0430 \u0441\u0438\u0440\u0456\u0432”.
\n\u0414\u043e\u043f\u043e\u0432\u0456\u0434\u0430\u0447 – \u041f\u0440\u0438\u0431\u043e\u043b\u043e\u0442\u043d\u0438\u0439 \u041e\u043b\u0435\u043a\u0441\u0430\u043d\u0434\u0440 \u0412\u043e\u043b\u043e\u0434\u0438\u043c\u0438\u0440\u043e\u0432\u0438\u0447.<\/p>\n

\n

25.09.2020 p., Ukraine, Kyiv, All-Ukrainian Dairy Forum-2020 <\/strong><\/p>\n

\n

02\/06\/2020 p. – 07.02.2020 p. Ukraine, Kyiv, “Topical issues of dairy production: the latest technologies, equipment, ingredients, news of the legislative and regulatory framework, quality problems” <\/strong>
\nReport on the topic: “Technologies for increasing the efficiency and quality of cheese production”
\nSpeaker – Alexander Vladimirovich Pribolotny.<\/p>\n

\n

05.12.2019 \u0440. – 06.12.2019 p. Ukraine, Kyiv, “Topical issues of the development of cheese and butter making: the latest technologies, ingredients, equipment, news of legislation and regulatory framework, quality problems” <\/strong>
\nReport on the topic: “Aspects of cheese production technology”
\nSpeaker – Alexander Vladimirovich Pribolotny.<\/p>\n

\n

05.09.2018 06.09 2018 Ukraine, Odessa, “Modern technologies and equipment for the production of cheese and whey processing”.<\/strong>
\nReport on the topic: “Review of selected aspects of cheese making”.
\nThe speaker is Alexander Vladimirovich Pribolotny.<\/p>\n

\n

5.05.2017 \u2013 19.05.2017 country Armenia, Yerevan. jsc \u201cMolynform\u201d <\/b><\/span><\/span><\/span><\/span><\/p>\n

report on “Aspects of technology salting cheese”<\/p>\n

speaker \u2013 Prybolotnyy Alexander Vladimirovich.<\/span><\/span><\/span><\/span><\/p>\n

\n

08.12.2016 \u2013 09.12.2016 country Ukraine, city Poltava, \u201cSchool of cheese producing\u201d<\/b><\/span><\/span><\/span><\/span><\/p>\n

report on “Some aspects of the technology of cheese salting”<\/p>\n

speaker \u2013 Oleksandr Prybolotnyy <\/span><\/span><\/span><\/span><\/p>\n

<\/p>\n

\n

17.03.2016 \u2013 18.03.2016 \u00a0Ukraine, Kyiv <\/strong>\u00ab<\/strong>Seminar of Ukrainian dairy enterprises<\/strong>\u00bb<\/strong>
\n\u00abSome aspects of cheese production technology\u00bb.
\nReporter: Oleksandr Prybolotnyj.<\/p>\n

\n

14.04.2015 \u2013 17.04.2015 Belarus, Gomel <\/strong>\u00ab<\/strong>Molynform<\/strong>\u00bb<\/strong>.<\/strong>
\n\u00abAspects of cheese salting technology\u00bb.
\nReporter: Oleksandr Prybolotnyj<\/p>\n

\n

11.12.2014 \u2013 12.12.2014 Ukraine, Kyiv.<\/strong> \u00ab<\/strong>Seminar of Ukrainian dairy enterprises<\/strong>\u00bb<\/strong>.<\/strong>
\n\u00abSome aspects of cheese salting technology\u00bb.
\nReporter: Oleksandr Prybolotnyj<\/p>\n

\n

05.10.2013 \u2013 12.10.2013 Spain, BarcelonaBK Giulini<\/strong>
\n\u00abSome aspects of cheese salting technology\u00bb.
\n\u00abMethod of cheese dust separation in whey\u00bb. \u00abConcentration of whey by using nanofiltering\u00bb.
\nReporter: Oleksandr Prybolotnyj<\/p>\n

\n

08.03.2012 \u2013 25.03.2012 Oman \u00abMolinform\u00bb<\/strong>
\nReport \u00abImproving technology of cheese packaging in film without drying\u00bb.
\nReporter: Oleksandr Prybolotnyj<\/p>\n

\n

17.10 \u2013 27.10.2010 ItalyBK Giulini<\/strong>
\nReport \u00abImproving technology of cheese packaging in film without drying\u00bb.
\nReporter: Oleksandr Prybolotnyj<\/p>\n

\n

21.02.-26.02.2010 Denmark, Copenhagen<\/strong>
\nReports \u00abSomeaspectsin cheese production technology\u00bb.
\nReporter: Oleksandr Prybolotnyj<\/p>\n

\n

2010 Italy BK Giulini.<\/strong>
\nReports \u00abPurifyingof whey against casein and cheese dust\u00bb.
\n\u00abCheese packaging in film without drying\u00bb.
\nReporter: Oleksandr Prybolotnyj<\/p>\n

\n

27.10.\u201304.11.2008 PortugalBKGiulini.<\/strong>
\nReport: \u00abAspects of cheese salting technology\u00bb.
\n\u00abMethods of cheese dustseparation in whey\u00bb.
\nReporter:Oleksandr Prybolotnyj<\/p>\n

\n

22.06.\u201326.06.2008 Russia, Moscow.<\/strong>
\nReport \u00abMethods of cheese dust separation in whey\u00bb.
\nReporter:Oleksandr Prybolotnyj<\/p>\n

\n

26.03.\u201302.04.2008 Israel \u00abMolynform\u00bb<\/strong>
\nReport: \u00abAspects of cheese salting technology\u00bb.
\nReporter: Oleksandr Prybolotnyj<\/p>\n

\n

20.02.2008 Ukraine, Kyiv National Association of Dairy Producers of Ukraine <\/strong>\u00ab<\/strong>Ukrmolprom<\/strong>\u00bb<\/strong>.<\/strong>
\nReport: \u00abSome aspects of cheese salting technology\u00bb.
\nReporter:Oleksandr Prybolotnyj<\/p>\n

\n

2007 France BK Giulini.<\/strong>
\nReport: \u00abCheese salting methods\u00bb.Technology of cheese salting by \u00abVodopad\u00bb method (tray cheese brining system).
\nReporter: Oleksandr Prybolotnyj<\/p>\n

\n

2006 Russia, Ulich All-Russian Scientific and Research Institute of Butter and Cheese making.<\/strong>
\nReport: \u00abSalting as important factor in high quality cheese production\u00bb.
\nReporter:Oleksandr Prybolotnyj.<\/p>\n

\n

2006 Russia, Moscow \u00abDairy industry\u00bb.<\/strong>
\nReport: \u00abSalting asimportant factor in high quality cheese production\u00bb.
\nReporter: Oleksandr Prybolotnyj\u00bb.<\/p>\n

\n

2005 Russia \u00abMolynform\u00bb<\/strong>
\nReport: \u00abSalting as important factor in high quality cheese production\u00bb.
\nReporter: Oleksandr Prybolotnyj<\/p>","protected":false},"excerpt":{"rendered":"

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