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
milk
milk products
packaging
processed cheese
production
quality
ripening
soft cheese
spreads
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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
Свириденко, Галина Михайловна
Issue
Section
Title
File
No 2 (2019)
Articles
To the item of taste formation in the cheese with white mould
No 2 (2019)
Articles
Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making
No 6 (2018)
Articles
Special features of cheese ripening with cheese slime microflora
No 1 (2009)
Articles
Sanitarian and hygienic control of a cheese making production
No 2 (2009)
Articles
Typical program for production control of cheese
No 4 (2009)
Articles
Microbiological control in the processed cheese manufacturing
No 5 (2009)
Articles
Combined material based on aluminium foil for dairy butter
No 5 (2010)
Articles
Norms of the main microorganisms levels in brine
No 6 (2012)
Articles
Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks
No 4 (2014)
Articles
Requirements to the bacterial starters for fermented milk products manufacturing
No 5 (2014)
Articles
Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing
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 4 (2015)
Articles
Effects of the melting salts on the microbiological stability and keepability of processed cheese
No 4 (2016)
Articles
Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
No 5 (2016)
Articles
Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
No 6 (2016)
Articles
Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
No 6 (2016)
Articles
Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese
No 5 (2017)
Articles
The system for traceability of microbiological risks effecting quality and keepability of processed cheese
No 6 (2017)
Articles
The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing
No 5 (2011)
Articles
Raw materials and regimes for theirtreatment as a factor of quality andkeepability of butter
No 1 (2012)
Articles
Methods for determination of milksuitability to rennet coagulating
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