Cheesemaking and buttermaking
ISSN 2073-4018 (Print)
Menu
Archives
Home
About the Journal
Editorial Policies
Author Guidelines
About the Journal
Issues
Search
Current
Retracted articles
Archives
Contact
Subscriptions
Editorial Board
All Journals
User
Username
Password
Remember me
Forgot password?
Register
Notifications
View
Subscribe
Subscription
Login to verify subscription
Search
Search
Search Scope
All
Authors
Title
Abstract
Index terms
Full Text
Browse
By Issue
By Author
By Title
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
×
User
Username
Password
Remember me
Forgot password?
Register
Notifications
View
Subscribe
Subscription
Login to verify subscription
Search
Search
Search Scope
All
Authors
Title
Abstract
Index terms
Full Text
Browse
By Issue
By Author
By Title
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
Home
>
Search
>
Author Details
Author Details
Евдокимов, Иван Алексеевич
Issue
Section
Title
File
No 6 (2018)
Articles
Modern cheese making plant: the enterprise scale & up-grading scale
No 3 (2018)
Articles
Technological safety of the cheese making enterprises
No 2 (2009)
Articles
Soft cheese from milk-protein concentrates
No 4 (2010)
Articles
Dairy traditions and innovations in Italy
No 3 (2012)
Articles
Structure formation in cheeses with cheddaring and melting of cheese mass
No 4 (2012)
Articles
Choosing of the equipment for cheese production with cheddarring and melting of mass
No 4 (2012)
Articles
Membrane processes in the dairy industry - ef cient, modern and reliable
No 2 (2013)
Articles
Freezing of cheeses with cheddar-ing and mass melting
No 3 (2013)
Articles
Impacts of temperature regimes on efficiency of milk whey demineralization at electrodialysis
No 4 (2013)
Articles
Membrane methods in the curds cheeses manufacturing
No 4 (2013)
Articles
Effects of succession of components introduction to the mixture at melting in presence of saccharose
No 1 (2014)
Articles
High temperature pasteurization and homogenization of cream at fresh cheese production with cheddaring and mass melting
No 5 (2014)
Articles
Milk whey components in cheese making
No 6 (2014)
Articles
Items of acid milk whey processing
No 1 (2015)
Articles
Production of cheese according to the technology of separate pasteurization of milk mixture
No 2 (2015)
Articles
Application of the phospholipase A1 in cheese making
No 2 (2015)
Articles
Direct vat starters for the brine cheese production
No 3 (2015)
Articles
Standardization of milk by membrane methods in the protein products technology
No 5 (2015)
Articles
Production of brine cheese from reconstituted milk
No 5 (2015)
Articles
Effects of the surface-active agents on the water penetration of the ultrafiltration membranes
No 1 (2016)
Articles
Production of the combined rennet cheese
No 3 (2016)
Articles
Intensification of cheese and curds technologies using membrane processes
No 6 (2016)
Articles
Intensification of milk whey processing using membrane equipment
No 5 (2017)
Articles
Milk whey - a source of valuable food ingredients and additional profit
This website uses cookies
You consent to our cookies if you continue to use our website.
About Cookies
TOP