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No 3 (2004)

Articles

Russian butter market

Goroshchenko L.G., Goroschenko L.G.
Cheesemaking and buttermaking. 2004;(3):4-6
pages 4-6 views

Development of the technical documentation fund in cheese andbutter making

Abdullaeva L.V., Zhukova N.V., Onosovskaya N.N., Abramova G.M., Abdullaeva L.V., Zhukova N.V., Onosovskaya N.N., Abramova G.M.
Cheesemaking and buttermaking. 2004;(3):7-8
pages 7-8 views

About milk products storage life

Onosovskaya N.N., Abdullaeva L.V., Onosovskaya N.N., Abdullaeva L.V.
Cheesemaking and buttermaking. 2004;(3):9-10
pages 9-10 views

Microbiology and biotechnology of milk raw material processing

Perfil'ev G.D., Perfilev G.D.
Cheesemaking and buttermaking. 2004;(3):11-14
pages 11-14 views

Bacteriological concentrates

Sorokina N.P., Sorokina N.P.
Cheesemaking and buttermaking. 2004;(3):16-17
pages 16-17 views

Determination of the gel formation starting point in milk

Osintsev A.M., Braginskiy V.I., Ostroumov L.A., Ivanenko O.V., Osintsev A.M., Braginsky V.I., Ostroumov L.A., Ivanenko O.V.
Cheesemaking and buttermaking. 2004;(3):18-19
pages 18-19 views

Gel like whey products

Kozlov S.G., Prosekov A.Y., Murugova I.I., Kozlov S.G., Prosekov A.Y., Murugova I.I.
Cheesemaking and buttermaking. 2004;(3):19-19
pages 19-19 views

Cheese mass formation at chedderazation and plastification

Onopriyko A.V., Onopriyko V.A., Onopriiko A.V., Onopriiko V.A.
Cheesemaking and buttermaking. 2004;(3):20-21
pages 20-21 views

«Mr. KAVALER»: a taste palette of a true cheese

Belova G.V., Belova G.V.
Cheesemaking and buttermaking. 2004;(3):22-23
pages 22-23 views

Family chhesemaking plants: English traditions and Russian reality

Dvinskiy B.M., Dvinskii B.M.
Cheesemaking and buttermaking. 2004;(3):25-27
pages 25-27 views

New features in the technology of native blue cheeses production

Shergina I.A., Shergina I.A.
Cheesemaking and buttermaking. 2004;(3):28-29
pages 28-29 views

Soya paste concentrate in the soft cheese production

Martynyuk O.V., Smirnova I.A., Martynyuk O.V., Smirnova I.A.
Cheesemaking and buttermaking. 2004;(3):30-31
pages 30-31 views

Semihard cheese «Sveten»

Tyukova E.A., Belov A.N., Mironenko I.M., Tukova E.A., Below A.N., Nironenko I.M.
Cheesemaking and buttermaking. 2004;(3):32-33
pages 32-33 views

Experience of the melting salts «Solva» and «Joha» applicationin Russia

Tsvetkov I.L., Tsvetkov I.L.
Cheesemaking and buttermaking. 2004;(3):34-35
pages 34-35 views

Rokishkis cheesmaking plant - a leader of the Lithuanian dairyindustry

Ramanauskas R., Ramanauskas R.
Cheesemaking and buttermaking. 2004;(3):36-37
pages 36-37 views

Cheese «Brie» from Lithunia

Ozhekauskas C., Bobelene B., Ramanauskas R., Ozhekauskas C., Bobelene B., Ramanauskas R.
Cheesemaking and buttermaking. 2004;(3):37-37
pages 37-37 views

Is there an alternative for ammonium nitrate?

Savel'ev A.A., Grigorov N.I., Kazak B.M., Savel'eva T.A., Saveliev A.A., Grigorov N.I., Kazak B.M., Saveliev T.A.
Cheesemaking and buttermaking. 2004;(3):38-40
pages 38-40 views

Toxic elements in food additives

Tetereva L.I., Zakharova N.P., Dolgoshchinova V.G., Tolkachev A.N., Tetereva L.I., Zaharova N.P., Dolgoschinova V.G., Tolkachev A.N.
Cheesemaking and buttermaking. 2004;(3):42-45
pages 42-45 views

Characteristics of the protein fractions of different cheese types

Khaertdinov R.A., Gataullin A.M., Aliullov I.F., Khaertdinov R.R., Haertdinov R.A., Gataullin A.M., Aliullov I.F., Haertdinov R.R.
Cheesemaking and buttermaking. 2004;(3):46-47
pages 46-47 views

Dedicated to the 100 years of P.R.Nikulichev

Vyshemirskiy F.A., Vishemirsky F.A.
Cheesemaking and buttermaking. 2004;(3):48-48
pages 48-48 views

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