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No 5 (2005)

Year: 2005
Articles: 18
URL: https://journals.eco-vector.com/2073-4018/issue/view/7256

Articles

Import and export of cheese

Goroshchenko L.G., Goroschenko L.G.

Cheesemaking and buttermaking. 2005;(5):2-6

2-6

(JATS XML)

Import of «Edam» cheese in Russia. Statistic review

Markitantov P.I., Markitantov P.I.

Cheesemaking and buttermaking. 2005;(5):7-7

7-7

(JATS XML)

Belebeevsky Cheese Plant is again among the best ones in the country

Dvinskiy B.M., Dvinskii B.M.

Cheesemaking and buttermaking. 2005;(5):8-10

8-10

(JATS XML)

Modern approach of the «Edelveis&M» company to the establishingcheese and other milk products manufacturing

Kolesnikov M., Kolesnikov M.

Cheesemaking and buttermaking. 2005;(5):11-11

11-11

(JATS XML)

Development of the fund of technical documents for products fromthe secondary raw milk materials

Volkova T.A., Volkova T.A.

Cheesemaking and buttermaking. 2005;(5):12-16

12-16

(JATS XML)

Determination of сhymosin content in mixtures with bovine pepsin

Tolkachev A.N., Murunova G.V., Kalinina G.E., Krayushkina V.N., Abramov D.V., Tolkachev A.N., Murunova G.V., Kalinina G.E., Krayushkina V.N., Abramov D.V.

Cheesemaking and buttermaking. 2005;(5):18-19

18-19

(JATS XML)

Thermographic method for milk coagulation investment

Osintsev A.M., Bakhtin N.A., Braginskiy V.I., Ivanenko O.V., Osintsev A.M., Bahtin N.A., Braginskii V.I., Ivanenko O.V.

Cheesemaking and buttermaking. 2005;(5):20-21

20-21

(JATS XML)

Defects of cheese «picture»

Nikolaeva E.A., Nikolaeva E.A.

Cheesemaking and buttermaking. 2005;(5):22-23

22-23

(JATS XML)

Cheese powders for extruded products manufacturing

Ostrikov A.N., Vasilenko V.N., Ostrikov A.N., Vasilenko V.N.

Cheesemaking and buttermaking. 2005;(5):24-25

24-25

(JATS XML)

Cheese packaging under light vacuum treatment

Rogov G.G., Shergin A.N., Rogov G.G., Shergin A.N.

Cheesemaking and buttermaking. 2005;(5):27-28

27-28

(JATS XML)

Production of cheese in large blocks

Savel'ev A.A., Savelev A.A.

Cheesemaking and buttermaking. 2005;(5):29-31

29-31

(JATS XML)

Semiautomatic plant for pressing and cutting cheese mass

Fominykh A.V., Rodionov S.S., Myalin M.I., Yakovlev A.I., Fominyh V.N., Rodioniv S.S., Myalin M.I., Yakovlev A.I.

Cheesemaking and buttermaking. 2005;(5):32-33

32-33

(JATS XML)

Extension of brine - processing cycle times by membrane technology

Ottosen N., Ottosen N.

Cheesemaking and buttermaking. 2005;(5):34-36

34-36

(JATS XML)

Vegetable proteins isolates in composition for processed cheeseproduct

Zakharova N.P., Rozdova V.F., Lepilkina O.V., Mekhova N.I., Timofeeva M.N., Antrops M.Y., Denisova E.A., Kosova I.A., Zaharova N.P., Rozdova V.F., Lepilkina O.V., Mehova N.I., Timofeeva M.N., Antrops M.Y., Denisova Y.A., Kosova I.A.

Cheesemaking and buttermaking. 2005;(5):38-39

38-39

(JATS XML)

Effect of tocopherols on spreads storage ability

Vyshemirskiy F.A., Smirnova O.I., Levina N.N., Kasaikina O.T., Vyhemirskii F.A., Smirnova O.I., Levina N.N., Kasaikina O.T.

Cheesemaking and buttermaking. 2005;(5):40-42

40-42

(JATS XML)

Functional cream and vegetable spread

Tereshchuk L.V., Ivina O.A., Mishustina E.I., Tereshchuk L.V., Ivina O.A., Mishustina E.I.

Cheesemaking and buttermaking. 2005;(5):43-44

43-44

(JATS XML)

Spread fortified with active synthesied vitamins microflora

Sergeev V.N., Ibragimova A.Z., Shamraeva N.D., Lovtsova L.B., Stepanova A.P., Sergeev V.N., Ibragimova A.Z., Shamraeva N.D., Lovtsova L.B., Stepanova A.P.

Cheesemaking and buttermaking. 2005;(5):45-46

45-46

(JATS XML)

Physico-chemical mechanism of cream and vegetable mixtures-homogenizing

Arsen'eva T.P., Kutsakova V.E., Arseneva T.P., Kutsakova V.E.

Cheesemaking and buttermaking. 2005;(5):47-48

47-48

(JATS XML)

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No 5 (2005)

Articles

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