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No 6 (2004)

Year: 2004
Articles: 19
URL: https://journals.eco-vector.com/2073-4018/issue/view/7251

Articles

Butter and cheese production in Russia in 2003

Sergeev V.N., Sergeev V.N.

Cheesemaking and buttermaking. 2004;(6):4-6

4-6

(JATS XML)

Review of the butter market in Russia

Mazurenko I., Mazurenko I.

Cheesemaking and buttermaking. 2004;(6):7-7

7-7

(JATS XML)

Buttermaking in the Vologda region

Medvedeva N.A., Fateeva N.V., Medvedeva N.A., Fateeva N.V.

Cheesemaking and buttermaking. 2004;(6):8-9

8-9

(JATS XML)

Animals breed and milk suitability for cheesemaking

Savel'ev A.A., Savel'eva T.A., Saveliev A.A., Savelieva T.A.

Cheesemaking and buttermaking. 2004;(6):10-12

10-12

(JATS XML)

Safety and quality of cheese: requirements to raw milk

Sviridenko G.M., Sviridenko G.M.

Cheesemaking and buttermaking. 2004;(6):13-16

13-16

(JATS XML)

Milk clotting preparations and their standardization

Krayushkin V.A., Sviridenko Y.Y., Krayushkin V.A., Sviridenko Y.Y.

Cheesemaking and buttermaking. 2004;(6):17-18

17-18

(JATS XML)

Salting an important factor of high quality hard cheese

Pribolotnyy A., Prybolotnyi A.

Cheesemaking and buttermaking. 2004;(6):19-20

19-20

(JATS XML)

Congratulations to jubilant!

- -.

Cheesemaking and buttermaking. 2004;(6):21-21

21-21

(JATS XML)

«ALPMA»: «Cheese is yours slises are ours!»

Myasnikova L.I., Myasnikova L.I.

Cheesemaking and buttermaking. 2004;(6):22-23

22-23

(JATS XML)

Microbiological evaluation of raw materials used for processedcheese manufacturing

Perfil'ev G.D., Zakharova N.P., Shatrova O.A., Perfiliev G.D., Zaharova N.P., Shatrova O.A.

Cheesemaking and buttermaking. 2004;(6):24-27

24-27

(JATS XML)

Development of the technological streams in processed cheesemanufacturing

Shchetinin M.P., Schetinin M.P.

Cheesemaking and buttermaking. 2004;(6):28-30

28-30

(JATS XML)

Inlargement of prosessed cheese variety with application of meltingsolts «Solva» and «Joha»

Tsvetkov I.L., Safferling Y., Tsvetkov I.L., Sufferling I.

Cheesemaking and buttermaking. 2004;(6):31-32

31-32

(JATS XML)

Stabilizers for cheese paste

Shergina I.A., Delitskaya I.N., Lepilkina O.V., Kurtova E.N., Shergina I.A., Delitskaya I.N., Lepilkina O.V., Krutova E.N.

Cheesemaking and buttermaking. 2004;(6):33-34

33-34

(JATS XML)

Dagestan cheeses

Akaev M.N., Akaev M.N.

Cheesemaking and buttermaking. 2004;(6):35-36

35-36

(JATS XML)

Thermoacid cheese with composite fat basis

Smirnova I.A., Ignat'eva A.V., Smirnova I.A., Ignatieva A.V.

Cheesemaking and buttermaking. 2004;(6):37-38

37-38

(JATS XML)

Technological changes of casein in the process of cheese manufacturing

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;(6):39-40

39-40

(JATS XML)

Application of secondary milk raw materials resources

Kravchenko E.F., Kravchenko E.F.

Cheesemaking and buttermaking. 2004;(6):41-44

41-44

(JATS XML)

Floor coating «Monopur IndustryТ» in the dairy industry

Fedorov A.Y., Fedorov A.Y.

Cheesemaking and buttermaking. 2004;(6):45-46

45-46

(JATS XML)

Life and Fate

Bushueva I.G., Bushueva I.G.

Cheesemaking and buttermaking. 2004;(6):47-48

47-48

(JATS XML)

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No 6 (2004)

Articles

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