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No 2 (2004)

Year: 2004
Articles: 16
URL: https://journals.eco-vector.com/2073-4018/issue/view/7275

Articles

The holiday of VNIIMS

Sviridenko Y.Y., Rozdova V.F., Sviridenko Y.Y., Rozdova V.F.

Cheesemaking and buttermaking. 2004;(2):2-4

2-4

(JATS XML)

All about speads

Sviridenko Y.Y., Vyshemirskiy F.A., Abdullaeva L.V., Ivanova N.V., Sviridenko Y.Y., Vishemirskii F.A., Abdullaeva L.V., Ivanova N.V.

Cheesemaking and buttermaking. 2004;(2):5-8

5-8

(JATS XML)

Practical solution of some problems of cheesemaking microbiology.Nutritive medium «Superbact 2000 MBM»

- -.

Cheesemaking and buttermaking. 2004;(2):9-11

9-11

(JATS XML)

Butter and cheese production in Russia

- -.

Cheesemaking and buttermaking. 2004;(2):13-13

13-13

(JATS XML)

Scientific and practical aspects of the processed cheese qualityimprovement

Rozdova V.F., Rozdova V.F.

Cheesemaking and buttermaking. 2004;(2):14-16

14-16

(JATS XML)

Chr.Hansen company - 130 years in the cheesemaking market

Snyatkovskiy M.V., Gorina T.A., Van Itten E., Snyatkovsky M.V., Gorina T.A., Van Etten A.

Cheesemaking and buttermaking. 2004;(2):20-23

20-23

(JATS XML)

CSK FOOD ENRICHMENT - ancient traditions of the Dutchcheesemaking in the Russian reality

- -.

Cheesemaking and buttermaking. 2004;(2):24-25

24-25

(JATS XML)

Main characteristics of the water state in large block frozen cheeses

Ostroumov L.A., Buyanova I.V., Ostroumov L.A., Buyanova I.V.

Cheesemaking and buttermaking. 2004;(2):27-28

27-28

(JATS XML)

Thermodynamic method to assess cheese protein proteolysis

Anikina A.P., Ivanov V.L., Lisin P.A., Anikina A.P., Ivanov V.L., Lisin P.A.

Cheesemaking and buttermaking. 2004;(2):29-30

29-30

(JATS XML)

Applications of milk fat replacer «Ecolact» in butter making

Dunaev A.V., Alekseenko A.V., Dunaev A.V., Alekseenko A.V.

Cheesemaking and buttermaking. 2004;(2):31-32

31-32

(JATS XML)

Cheese paste «Miloslava»

Borodina N.A., Mironenko I.M., Belov A.N., Filimonova E.Y., Borodina N.A., Mironenko I.M., Belov A.N., Filimonova E.Y.

Cheesemaking and buttermaking. 2004;(2):33-33

33-33

(JATS XML)

About classification and standardization of milk fermentingpreparations

Larichev O.V., Larichev O.V.

Cheesemaking and buttermaking. 2004;(2):34-37

34-37

(JATS XML)

Testing the relaxational characteristics of processed cheese

Kakimov A.K., Kakimova Z.K., Gavrilova N.B., Kakimov A.K., Kakimova G.K., Gavrilova N.B.

Cheesemaking and buttermaking. 2004;(2):38-40

38-40

(JATS XML)

Cheese production with chedderization and thermomechanicaltreatment of cheese mass

Shergin A.N., Lepilkina O.V., Shergina I.A., Shergin A.N., Lepilkina O.V., Shergina I.A.

Cheesemaking and buttermaking. 2004;(2):41-44

41-44

(JATS XML)

Selebrate together: seventy years of the Moscow processedcheeses plant «Karat»

Garbuzova B.D., Garbuzova B.D.

Cheesemaking and buttermaking. 2004;(2):45-47

45-47

(JATS XML)

Role of the labeling in production of cheese market

Savel'eva T.A., Shvedenko V.V., Savel`eva T.A., Shvedenko V.V.

Cheesemaking and buttermaking. 2004;(2):48-48

48-48

(JATS XML)

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