| Issue |
Section |
Title |
File |
| No 5 (2018) |
Articles |
Formation of the type special features of the cheeses with high temperature of the second heating |
|
| No 2 (2014) |
Articles |
Development of the technology of the product with high fat content |
|
| No 5 (2014) |
Articles |
Development of the technology of the domestic analogous of the «Maskarpone» cheese |
|
| No 6 (2014) |
Articles |
Special issues of cream cheese production |
|
| No 4 (2015) |
Articles |
Soft cheese. Varieties and technological special features |
|
| No 6 (2015) |
Articles |
Goat milk. How to make dreams come true |
|
| No 1 (2017) |
Articles |
The technology of the new type of cream cheese by the method of thermo-acid coagulation |
|
| No 3 (2017) |
Articles |
Study of the high fat milk products by the method of thermo-effectometry |
|
| No 5 (2017) |
Articles |
Modeling of the cream cheese production by the thermo-acid method using glucono-d-lactone |
|
| No 6 (2017) |
Articles |
Modeling of the process of the cream cheese production by the thermo-acid way using glucono-5-lactone |
|
