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Issue
Title
Authors
No 9 (2009)
Developments of the Siberian Research Institute of Cheese Making
Mayorov A.A., Volkov V.I., Fogel' V.A., Dobrovol'skiy A.G., Mayorov A.A., Volkov V.I., Fogel' V.A., Dobrovol'skii A.G.
PDF
(Rus)
No 4 (2016)
Kinetics of ultrafiltration cheese whey
Ponomarev A.N., Kluchnikov A.I., Merzlikina A.A., Pronina O.V., Polanski K.K.
PDF
(Rus)
No 1 (2017)
Possibilities to widen varieties of the products containing milk and spreads
Kapranchikov V.S.
PDF
(Rus)
No 1 (2016)
The curds with whey protein microparticulate
Losev A.N., Melnikova E.I., Stanislavskaya E.B., Korotkov E.G.
PDF
(Rus)
No 8 (2013)
Meeting of the dairy professionals in Uglich
Topnikova E.V., Sviridenko G.M., Mordvinova V.A., Semova E.G.
PDF
(Rus)
No 11 (2012)
Synbiotic ice cream
Mel’nikova E.I., Muradova O.A., Ponomarev A.N., Rudnichenko E.S.
PDF
(Rus)
No 5 (2012)
Application of enzymes and DVS-cultures of the company «Chr. Hansen» is guarantee of quality improvement and increasing cheese yield
Kelyashova Y.N.
PDF
(Rus)
No 2 (2011)
Water аctivity of the milk products
FAT'YaNOV E.V., Fat'yanov E.V.
PDF
(Rus)
No 9 (2010)
Formation apparatus of the AF-A series
RUSSKIKh V.M., Russkih V.M.
PDF
(Rus)
No 7 (2009)
Milk containing products with vegetable raw materials
Pas'ko O.V., Pas'ko O.V.
PDF
(Rus)
No 3 (2019)
Moving to the free market: the dairy sector of Israel
Rybalova T.I.
PDF
(Rus)
No 3 (2017)
Starter cultures for quality products
PDF
(Rus)
No 3 (2016)
Equipment of the company ALPMA for production of «Camembert»
Bekturova R.
PDF
(Rus)
No 9 (2013)
Membrane technologies in milk processing
Evdokimov I.A., Volodin D.N., Somov V.S., Chablin B.V., Mihneva V.A., Zolotoreva M.S.
PDF
(Rus)
No 10 (2012)
Protein composition for fermented milk products
Mel’nikova E.I., Bogdanova E.V., Bagatskaya M.I.
PDF
(Rus)
No 2 (2012)
Treatment of the milk raw materials by membrane methods
EVDOKIMOV I.A., VOLODIN D.N., GOLOVKINA M.V., ZOLOTOREVA M.S., TOPALOV V.K., ANISIMOV S.V., VEZIRYaN A.A., KLEPKER V.M., ANISIMOV G.S., Evdokimov I.A., Volodin D.N., Golovkina M.V., Zolotareva M.S., Topalov V.K., Anisimov S.V., Veziryan A.A., Klepker V.M., Anisimov G.S.
PDF
(Rus)
No 6 (2011)
Technological sets of the automated equipment for traditional domestic cheeses manufacturing
Russkikh V.M., Russkih V.M.
PDF
(Rus)
No 2 (2010)
Efficient dairy cultures for quality product
PDF
(Rus)
No 6 (2009)
Principle directions of cheese foreign trade in Russia in 2007-2008
Smirnov E.R., Smirnov E.
PDF
(Rus)
No 3 (2019)
Digestibility of ß-lactoglobulin hydrolysate in vivo experiments
Bogdanova E.V., Melnikova E.I., Grebenshchikov A.V.
PDF
(Rus)
No 1 (2017)
Investigation of antimicrobial properties of bitulincontaining extract in milk products
Zobkova Z.S., Fedotova O.B., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R.
PDF
(Rus)
No 11 (2015)
Products for children nutrition:developments of the All-Russian Research Instituteof Cheese and Butter Making (VNIIMC)
Topnikova E.V., Mordvinova V.A.
PDF
(Rus)
No 2 (2013)
Synbiotic drink with fucose
Muradova O.A., Melnikova Y.I., Ponomaryov A.N., Rudnichenko Y.S.
PDF
(Rus)
No 12 (2012)
Universal automated unit for cooling and formation of coagulum for producing curds, soft cheese and cheese of the «Rossiiskii» type
Chistova Y.
PDF
(Rus)
No 5 (2011)
Milk products with natural nutrients
Prisyazhnaya S.P., Gorelkina T.L., Uvarova L.M., Prisyazhnaya S.P., Gorelkina T.L., Uvarova L.M.
PDF
(Rus)
No 6 (2011)
OBRAM at the «Dairy Industry-2011»
PDF
(Rus)
No 6 (2010)
The system defining quality
PDF
(Rus)
No 6 (2009)
Primary treatment of whey or how to earn money on it
Pribolotnyy A.V., Prybolotnyi A.V.
PDF
(Rus)
No 3 (2018)
Transferring of the steam boilers working on solid fuel on the water heating operation regime
Zaharchuk V.V., Burykin A.I., Rudenko G.S.
PDF
(Rus)
No 8 (2016)
Technology of soft cheese from milk of the farm animals
Hamagayeva I.S., Shchetinina E.M.
PDF
(Rus)
No 8 (2015)
Composition and properties of the hydrolyzate of the p-lactoglobulin with reduced residual antigenicity
Ponomareva N.V., Mel’nikova E.I.
PDF
(Rus)
No 7 (2013)
Effects of milk protein on quality indices of fruit frozen desserts
Tvorogova A.A., Chizhova P.B., Kazakova N.V., Turbina I.A., Spiridonova A.V.
PDF
(Rus)
No 9 (2012)
Enriched fermented milks
Grunskaya V.A., Gabrielyan D.S.
PDF
(Rus)
No 10 (2011)
«Enilbio» - a school for cheese makers
Vinnichenko E.A., Vinnichenko E.A.
PDF
(Rus)
No 10 (2010)
The lines for cheese production of the company «Obram»: technique and technologies of the XXI century
PDF
(Rus)
No 2 (2010)
Strength of the French agroindustrial sector is in the equipment manufactured in France
PDF
(Rus)
No 2 (2009)
Microfiltration in dairying
Bou-Khabib D., Tal'khammer V., Boy-Habib J., Talhammer V.
PDF
(Rus)
No 12 (2017)
Microbiological risks at processed cheese production through the examples of coliform bacteria
Sviridenko G.M., Zaharova M.B., Babkina N.G.
PDF
(Rus)
No 7 (2016)
Electrodialysis of the cheese whey and curds whey mixture in one process - it is possible
Garshina T.I.
PDF
(Rus)
No 7 (2015)
Dynamics of the process of milk whey nanofiltration
Dymar O.V.
PDF
(Rus)
No 2 (2013)
Portion slicing of round cheeses: from separate machines to completely automated lines
Perrier J.-.
PDF
(Rus)
No 9 (2012)
New solutions for improving texture and taste of processed cheese and processed cheese products
Kashevarova I.A.
PDF
(Rus)
No 9 (2011)
The market of dried milk products and butter (the first half of 2011)
Polyak A.L., Polyak A.L.
PDF
(Rus)
No 12 (2010)
Perfection from OBRAM
PDF
(Rus)
No 7 (2010)
Shirunov M.O., Myagkova A.G. Tagatose containing sweetener in the technology for functional desserts
Mel'nikova E.I., Niftaliev S.I., Korablin R.V., Shirunov M.O., Myagkova A.G.
PDF
(Rus)
No 3 (2009)
Economical basis of whey processing
Khodos A.I., Kirienko A.V., Dakhnovich A.A., Hodos A.I., Kirienko A.V., Dahnovich A.A.
PDF
(Rus)
No 12 (2017)
Production of curds according to the scheme «microfiltration - ultrafiltration»
Timkin V.A., Lazarev V.A.
PDF
(Rus)
No 8 (2016)
Grain curds made of the radioactive milk. To the 30 years of the accident at the Chernobyl Atomic Power Station
Donskaya G.A., Drojjin V.M.
PDF
(Rus)
No 1 (2015)
Analogue of the national curds product kort: improvement of food and biological values
Vasil’eva M.P., Karimov R.G., Grunskaya V.A.
PDF
(Rus)
No 2 (2013)
Future technology for the dairy industry. DSS Silkeborg AS
PDF
(Rus)
No 7 (2012)
Food composition from cheese whey
Ponomarev A.N., Rudnichenko E.S., Mel’nikova E.I., Muradova O.A.
PDF
(Rus)
No 10 (2011)
Innovationsof the company Chalon Megard: equipment for cheese making
Chistova Y.S., Vinnichenko E.A., Chistova Y.S., Vinnichenko E.A.
PDF
(Rus)
No 8 (2010)
Starter cultures «Liofast» from the «BK Guilini»:experience of applications in the Siberia and Kazakhstan
Tsvetkov I.L., Babkina N.G.
PDF
(Rus)
No 8 (2009)
Microstructure of cheese before and after smoking
Golubeva L.V., Avakimyan A.B., Grebenshchikov A.V., Kitaev S.Y., Golubeva L.V., Avakimyan A.B., Grebenshchikov A.V., Kitaev S.Y.
PDF
(Rus)
No 2 (2009)
Innovative ingredients for cheese making from the company Chr. Hansen
Kulikova T.V., Kulikova T.V.
PDF
(Rus)
No 7 (2017)
The problem of milk products safety as an important source of the food toxic infections
Sviridenko G.M.
PDF
(Rus)
No 10 (2016)
Possibilities to cut round cheese in portions of fixed weight - the lines ERMATEC of middle and high capacities
Chistova Y.S.
PDF
(Rus)
No 11 (2014)
Nanofiltration of curds whey: theoretical and practical aspects
Shohalova V.N., Kuzin A.A., Dykalo N.Y., Shohalov V.A., Kostyukov D.M.
PDF
(Rus)
No 1 (2012)
Analysis of the milk products texture and functionality of package
SM'YuING D., Smewing J.
PDF
(Rus)
No 7 (2012)
Prebiotic concentrate based on demineralized whey
Hramtsov A.G., Lodygin A.D., Ponomarev V.A.
PDF
(Rus)
No 3 (2011)
Sanitarian-hygienic treatment at the smoked cheeses manufacturing
Migunova O., Migunova O.
PDF
(Rus)
No 8 (2010)
Program-target principle of improvement as a factor of growthrates of the butter and cheese making sector of Russia
Seregin S.N., Svirina N.P.
PDF
(Rus)
No 8 (2009)
Effects of stabilizers on processed cheese products
Arkhipov A.N., Arhipov A.N.
PDF
(Rus)
No 2 (2009)
Microbiological control in cheese making: principle elements of the system
Sviridenko G.M., Sviridenko G.M.
PDF
(Rus)
No 6 (2017)
Fermented milks fortified with whey proteins
Donskaya G.A., Drojjyn V.M., Morozova V.V., Bryzgalina V.V.
PDF
(Rus)
No 5 (2014)
Study of the raw materials composition of the non-traditional products in the cheese market
Roshchupkina N.V., Konopleva A.A., Ponomar T.V.
PDF
(Rus)
No 8 (2012)
Compounds for cheese imitators
Svistun N.
PDF
(Rus)
No 3 (2012)
New stabilizing systems for cheese and recombined products
PDF
(Rus)
No 3 (2011)
Ingredients of the company Chr. Hansen - optimal expenses and guarantees of your cheese quality
Sokolova O.M., Sokolova O.M.
PDF
(Rus)
No 9 (2010)
Production of cheese and curds abroad: on-line technologies and machinery
EVDOKIMOV I.A., Evdokimov I.A.
PDF
(Rus)
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