Author Details

Остроумов, Лев Александрович

Issue Section Title File
No 1 (2009) Articles Quality standards in the cheese making in Russia and Chinese People's Republic: characteristics and prospects for integration
No 3 (2009) Articles Intensification of the rennet cheese ripening
No 2 (2010) Articles Processed cheese products with powdered milk ingredients
No 2 (2010) Articles Milk-protein concentrates for processed cheeses
No 2 (2010) Articles Hydrodynamic plant for processed cheese manufacturing
No 2 (2010) Articles Prospects of stabilizers application in the processed cheese manufacturing
No 2 (2010) Articles Technological specialtiesof the soft cheese manufacturing
No 5 (2010) Articles Application of moulds in cheese production
No 5 (2010) Articles Innovative technologies of the mould cheeses production
No 5 (2010) Articles Thermographic method for determination of the thermoacid milk coagulation
No 6 (2010) Articles Dynamics of the blue moulds growthat cheese ripening
No 2 (2011) Articles Widening of the varietiesof processed cheese products
No 4 (2011) Articles Development of the science about cheese making in Russia (the second part of the XX century)
No 3 (2012) Articles Effects of drying on cheese microstructure
No 1 (2014) Articles Formation of the acid-rennet milk coagulum with application of vegetable oil
No 3 (2016) Articles In memory of M.S. Umanskii A human being, a scientist, a citizen
No 5 (2011) Articles Effects of the temperature parameterson the quality of the soft acid-rennetcheeses
No 6 (2011) Articles Development of the science aboutcheese making in Russia (the secondpart of the XX century)
No 5 (2011) Articles Development of the cheese makingscience in Russia (the second halfof the XX century)
No 1 (2011) Articles Microstructure of cheeses with whitemoulds

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