Cheesemaking and buttermaking
ISSN 2073-4018 (Print)
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butter making
cheese
cheese making
cheese product
cheese products
curds
dairy butter
equipment
export
import
keepability
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milk products
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processed cheese
production
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Other Journals
Categories
Keywords
butter making
cheese
cheese making
cheese product
cheese products
curds
dairy butter
equipment
export
import
keepability
milk
milk products
packaging
processed cheese
production
quality
ripening
soft cheese
spreads
technology
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Author Details
Author Details
Мордвинова, Валентина Александровна
Issue
Section
Title
File
No 2 (2019)
Articles
Review of the Russian market of milk clotting preparations and prospects of its development
No 2 (2019)
Articles
To the item of taste formation in the cheese with white mould
No 1 (2019)
Articles
Special issues of the fermented cheese production
No 1 (2019)
Articles
Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production
No 1 (2019)
Articles
Applying natural aroma supplements with cheese flavor
No 6 (2018)
Articles
Current market trends of milk-coagulating enzyme preparations
No 6 (2018)
Articles
Special features of cheese ripening with cheese slime microflora
No 5 (2018)
Articles
Original technologies of the brine cheese
No 4 (2018)
Articles
About quality of milk products samples given for the competition at the International Milk Week
No 3 (2018)
Articles
New concepts and names of the cheese making products
No 2 (2018)
Articles
The temperature of the second heating as a way to regulate syneresis and intensity of the lactic acid process at hard cheese production
No 2 (2009)
Articles
Typical program for production control of cheese
No 2 (2009)
Articles
Soft cheese - it is efficient
No 2 (2009)
Articles
Issues of standardization at soft cheese manufacturing
No 6 (2009)
Articles
New national standards in cheese making
No 3 (2010)
Articles
New collection of technological instructions on soft cheeses
No 4 (2010)
Articles
Technological aspects of cheese products manufacturing
No 6 (2010)
Articles
Special technological issues of the new slime cheese production
No 6 (2010)
Articles
New collection of the typicaltechnological instructions on thebrine cheeses manufacturing
No 4 (2011)
Articles
Situation in the cheese and butter making sector in Russia nowadays
No 4 (2011)
Articles
Competition of the cheese and butter making products quality
No 2 (2012)
Articles
Special features of formation of the organoleptic indices of cheese products
No 3 (2012)
Articles
Problems of the Russian cheese making. Maintenance of traditions and development of national brands
No 3 (2012)
Articles
To the item of applying calcium chloride in cheese making
No 4 (2012)
Articles
Annual forum of cheese and butter makers in Uglich
No 1 (2013)
Articles
Grated cheeses in the Russian market
No 2 (2013)
Articles
Cheese from whey? Why not?
No 4 (2013)
Articles
Results of the competition of quality in the Cheese Making and Butter Making Week
No 6 (2013)
Articles
Russian cheese making
No 1 (2014)
Articles
And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
No 2 (2014)
Articles
Soft cheese from the UF-concentrate of milk
No 2 (2014)
Articles
Special features of proteolysis in different groups of cheese types
No 4 (2014)
Articles
History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making)
No 5 (2014)
Articles
Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing
No 6 (2014)
Articles
Innovative replacing import technologies of natural cheese
No 6 (2014)
Articles
Some comments on the results of the contest of the products of cheese and butter making at the exhibition «The Golden Autumn - 2014»
No 2 (2015)
Articles
Cheese products - the objective reality
No 3 (2015)
Articles
Requirements to the raw milk for cheese making
No 3 (2015)
Articles
The factors effecting quality of the cheese of the «Maasdam» type
No 3 (2015)
Articles
The packages «PREMIUMPACK» - new solution in the packaging for cheese making
No 5 (2015)
Articles
Production of the elite cheese in the terms of the Russian cheesemaking
No 6 (2015)
Articles
Is it possible to make cheese like the Swiss one in Russia?
No 1 (2016)
Articles
Brine cheese: from the past to the future
No 1 (2016)
Articles
Lactose free cheese - myth or reality?
No 6 (2016)
Articles
Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
No 6 (2016)
Articles
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
No 6 (2016)
Articles
The methods to control degree of cheese ripeness
No 2 (2017)
Articles
Effects of the way of the milk mixture normalization on the hard cheese quality
No 2 (2017)
Articles
Question - reply
No 3 (2017)
Articles
Special features of production of cheeses with cheddaring and thermo-mechanical treatment
No 4 (2017)
Articles
Resources of the technologies replacing cheese import
No 5 (2017)
Articles
Technological special features of making cheese from goat milk
No 5 (2017)
Articles
Special features of salting new type of the hard cheese
No 5 (2017)
Articles
Some aspects of keepability of the packaged cheese
No 6 (2017)
Articles
Production of milk products with protected name of the place of origin of goods
No 1 (2018)
Articles
Items of the organic cheese production
No 5 (2011)
Articles
Quality and keepabilityof the cheese making products:principle factors
No 3 (2011)
Articles
Innovative developmentsin the field of cheese making
No 1 (2012)
Articles
Cheese classi cation and the codes of the General RussianClassi er of Products (OKP)
No 3 (2011)
Articles
New brine cheese product«Grecheski»
No 1 (2010)
Articles
«Tilsit» and Tilsiter» - see the difference
No 1 (2011)
Articles
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production
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