Author Details

Маяускайте, Валентина

Issue	Section	Title	File
No 2 (2013)	Articles	Specialized starches of the series «Cheese Maker» for improving profitability of processed cheese manufacturing
No 2 (2015)	Articles	Microbial coagulant without preservatives for semi-hard cheese
No 4 (2015)	Articles	Semi-hard cheese of the premium segment: with us is possible economically efficient production
No 5 (2015)	Articles	Looking for stable texture: how to overcome difficulties at the production of the «Mozzarella»
No 1 (2016)	Articles	The ingredients for the low fat semi-hard cheese
No 5 (2016)	Articles	New cultures of the company DCM for brine cheese with milder taste
No 1 (2017)	Articles	New possibilities for semi-hard cheese with reduced fat content
No 3 (2017)	Articles	Yow to achieve stability of the semi hard cheese production
No 1 (2018)	Articles	«Fromase®» and «Maxiren®» - coagulants meeting the highest standards