| Issue |
Section |
Title |
File |
| No 2 (2019) |
Articles |
Dairy butter as a food product |
|
| No 2 (2018) |
Articles |
From the history of the Russian method of the dairy butter manufacturing |
|
| No 1 (2009) |
Articles |
Competition of the professional skill of the butter makers from Vologda |
|
| No 2 (2009) |
Articles |
To the 170th anniversary of N.V. Vereshchagin birth date |
|
| No 3 (2009) |
Articles |
Dairy butter packaging: conformity with requirements of the Technical Regulation |
|
| No 5 (2009) |
Articles |
Sour cream butter of increased taxotrophicity |
|
| No 5 (2009) |
Articles |
Combined material based on aluminium foil for dairy butter |
|
| No 5 (2009) |
Articles |
Effects of storage regimes on the sweet butter taste |
|
| No 6 (2009) |
Articles |
Effect of cream heat treatment on taste of sweet cream butter |
|
| No 2 (2010) |
Articles |
Effects of the production method on formation of sweet butter flavor |
|
| No 2 (2010) |
Articles |
From the history of butter making |
|
| No 4 (2010) |
Articles |
Existing range of the dairy butter |
|
| No 6 (2010) |
Articles |
Grading evaluationof the dairy butter quality |
|
| No 2 (2011) |
Articles |
Functional ingredientsfor the cultured butter«To your health» |
|
| No 2 (2011) |
Articles |
Products of butter making in thelight of science about healthynutrition |
|
| No 3 (2012) |
Articles |
«Cows» butter in modern nutrition |
|
| No 5 (2012) |
Articles |
Role of the dairy butter components in formation of its structure and quality |
|
| No 5 (2012) |
Articles |
Impacts of functional food supplements on quality of spreads used for sandwiches |
|
| No 6 (2012) |
Articles |
Principle classi cation of the dairy butter production methods |
|
| No 1 (2013) |
Articles |
Known and unknown thins about the «Vologodskoe» dairy butter |
|
| No 3 (2013) |
Articles |
Physical structure and consistency of the dairy butter |
|
| No 4 (2013) |
Articles |
Cream-raw material for receiving butter from cow milk |
|
| No 1 (2014) |
Articles |
Thermo - vacuum treatment of cream in butter making |
|
| No 2 (2014) |
Articles |
Efficiency of application of various components of cream at different methods of the dairy butter manufacturing |
|
| No 4 (2014) |
Articles |
Assessment of quality and grades of the dairy butter |
|
| No 5 (2014) |
Articles |
Food value and taste of the dairy butter The farther of the Russian dairying |
|
| No 6 (2014) |
Articles |
Spreads in present day nutrition |
|
| No 4 (2015) |
Articles |
The butter «Vologodskoe» is the brand of Russia |
|
| No 5 (2015) |
Articles |
The encyclopedia of butter making |
|
| No 6 (2015) |
Articles |
Packaging of the dairy butter as a factor to prevent butter falsification |
|
| No 1 (2016) |
Articles |
THE SCHOOL OF BUTTER MAKER Packaging of the dairy butter as a factor to prevent butter falsification |
|
| No 6 (2016) |
Articles |
Universality of the Russian method of the dairy butter production |
|
| No 2 (2017) |
Articles |
Universality of the Russian method of the dairy butter production |
|
| No 3 (2017) |
Articles |
Keepability of the dairy butter produced by the Russian and classic methods |
|
| No 4 (2017) |
Articles |
Keepability of the dairy butter produced by the Russian and classic methods |
|
| No 1 (2018) |
Articles |
Canned dairy butter in Russia |
|
| No 1 (2010) |
Articles |
Dairy butter consistency as an index of quality |
|
| No 1 (2010) |
Articles |
From the history of the All Russian Research Institute of Cheese and ButterMaking |
|
| No 1 (2011) |
Articles |
Butter oil and milk fat in the existingrange of products |
|
