Author Details

Лепилкина, О В

Issue	Section	Title	File
No 1 (2008)	Articles	Gel formation in cheese productsbased on milk powder and vegetableoils
No 2 (2008)	Articles	New technologies in the field ofcheese making
No 5 (2008)	Articles	Rheological properties of fats and their impacts on cheese technology
No 6 (2008)	Articles	Special issues in manufacturing of cheese products with vegetable oils
No 4 (2004)	Articles	Cheddering and factors effecting its duration
No 1 (2005)	Articles	Structural and mechanical characteristics of cheese massin the course of storage
No 5 (2004)	Articles	Some special features of the technology for cheeses with vegetable oils
No 6 (2004)	Articles	Stabilizers for cheese paste
No 6 (2005)	Articles	Falsification of milk composition and cheese and buttermaking products: methods of control
No 5 (2005)	Articles	Vegetable proteins isolates in composition for processed cheeseproduct
No 4 (2006)	Articles	To the problem of the methods of cheese consistency evaluation
No 3 (2003)	Articles	Cooling of the melted processed cheeses
No 1 (2004)	Articles	New documentation for processed cheeses 17
No 6 (2003)	Articles	Physical chemystry departament
No 2 (2004)	Articles	Cheese production with chedderization and thermomechanicaltreatment of cheese mass
No 6 (2003)	Articles	Rheological properties of processed cheeses