Cheesemaking and buttermaking
ISSN 2073-4018 (Print)
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butter making
cheese
cheese making
cheese product
cheese products
curds
dairy butter
equipment
export
import
keepability
milk
milk products
packaging
processed cheese
production
quality
ripening
soft cheese
spreads
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Search
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Authors
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By Author
By Title
Other Journals
Categories
Keywords
butter making
cheese
cheese making
cheese product
cheese products
curds
dairy butter
equipment
export
import
keepability
milk
milk products
packaging
processed cheese
production
quality
ripening
soft cheese
spreads
technology
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Author Details
Author Details
Topnikova, E V
Issue
Section
Title
File
No 3 (2008)
Articles
Testing of the «Palsgaard» emulsifiers at spreads manufacturing
No 3 (2008)
Articles
Dairy butter and spreads with flavor components
No 5 (2008)
Articles
Study of the cultured butter technology
No 6 (2008)
Articles
Question - answer
No 2 (2009)
Articles
Trials of the Ester-P emulsifier at spreads manufacturing
No 5 (2009)
Articles
Production of cow milk butter in compliance with new documents
No 5 (2009)
Articles
Processed cheese - a flavor component for products of buttermaking
No 6 (2009)
Articles
Milk forum in Vologda.
No 4 (2010)
Articles
International scientific-practical conference in Uglich
No 4 (2010)
Articles
Manufacturing of the products containing milk in Russia
No 4 (2010)
Articles
Existing requirements to milk fat replacers
No 4 (2010)
Articles
Existing range of the dairy butter
No 5 (2010)
Articles
Study of the butter pastes technology
No 6 (2010)
Articles
Grading evaluationof the dairy butter quality
No 2 (2011)
Articles
Functional ingredientsfor the cultured butter«To your health»
No 4 (2011)
Articles
Situation in the cheese and butter making sector in Russia nowadays
No 4 (2011)
Articles
Principle factors effecting quality and keepability of the dairy butter
No 5 (2011)
Articles
Raw materials and regimes for theirtreatment as a factor of quality andkeepability of butter
No 3 (2005)
Articles
System for providing microbiological safety and quality of spreads
No 2 (2005)
Articles
Electronic microscope stady of low fat dairy butter
No 3 (2006)
Articles
Low fat butter and its analogues
No 3 (2006)
Articles
Home emulsifiers for low fat butter and spreads manufacturing
No 5 (2006)
Articles
Role of emulsifiers and stabilizers in butter churning and formation of the low fat butter structure
No 6 (2005)
Articles
Varieties of dairy butter with flavours
No 2 (2003)
Articles
Emulsifiers for dairy and combinated butters
No 6 (2005)
Articles
The butter «Zakusochnoe»
No 1 (2003)
Articles
Cream reservation and its quality
No 1 (2003)
Articles
Exhibition «Butter. Cheese$2002»
No 4 (2003)
Articles
Branch standard on raw cream
No 1 (2010)
Articles
Dairy butter consistency as an index of quality
No 1 (2010)
Articles
Low fatspreads of improved quality
No 4 (2008)
Articles
About rational applicationsof flavors in spreads manufacturing
No 3 (2003)
Articles
Antioxidants and preservatives effect on the dairy butter quality
No 1 (2011)
Articles
Butter oil and milk fat in the existingrange of products
No 6 (2003)
Articles
Butter. Cheese. Situation, problems and trends
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