Author Details

Shergin, A N

Issue	Section	Title	File
No 1 (2008)	Articles	Enlargement of cheese varieties applying new technologies of the «Danisco» company
No 3 (2008)	Articles	Reasons of the «bitter taste» defect formation in cheese and measures to prevent it
No 2 (2008)	Articles	«Tilsiter de luxe»: new scientific and technical documentation
No 5 (2008)	Articles	Ways to stabilize quality of cheeses made with cheddaring and thermomechanical treatment of cheese curd
No 6 (2008)	Articles	Ways to improve storage life of pickled cheese
No 1 (2009)	Articles	New natural milk coagulating enzyme preparation of the company Danisco
No 4 (2004)	Articles	Cheddering and factors effecting its duration
No 5 (2005)	Articles	Cheese packaging under light vacuum treatment
No 6 (2006)	Articles	New natural milk clotting enzyme preparation from the Danisco company
No 4 (2008)	Articles	Some special issuesof the technology of the softcheeses like «Camembert»
No 2 (2004)	Articles	Cheese production with chedderization and thermomechanicaltreatment of cheese mass