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
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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
Перфильев, Г Д
Issue
Section
Title
File
No 2 (2008)
Articles
Cheeses ripening with cheese slimemicroflora participation
No 5 (2008)
Articles
Theoretical grounds of cheese salting
No 5 (2008)
Articles
Study of the cultured butter technology
No 3 (2004)
Articles
Microbiology and biotechnology of milk raw material processing
No 5 (2004)
Articles
Cheeses with high temperature of second heating
No 6 (2004)
Articles
Microbiological evaluation of raw materials used for processedcheese manufacturing
No 5 (2004)
Articles
Innovation technologies for processed cheese
No 3 (2006)
Articles
Production and applications of bacteriological concentrates
No 5 (2006)
Articles
Some special aspects of biotechnology and manufacturing of cheeses with moulds microflora spread through the cheese mass
No 2 (2003)
Articles
Taste and aroma additives for processed cheeses
No 3 (2003)
Articles
Antioxidants and preservatives effect on the dairy butter quality
No 5 (2003)
Articles
Effect of propionic bacteria on the milk products flavor
No 5 (2003)
Articles
Starter culture production: the ways to activizeand stabilize lactic acid process
No 6 (2003)
Articles
Microbiology depatrament
No 6 (2003)
Articles
Butter. Cheese. Situation, problems and trends
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