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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Abstract
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Full Text
Browse
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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 1 (2019)
Articles
Control of the fat phase of milk products composition to detect their falsification with animal fats
No 6 (2018)
Articles
Control of the fat phase composition of milk products for detection of their falsification with vegetable fats
No 4 (2018)
Articles
About quality of milk products samples given for the competition at the International Milk Week
No 4 (2018)
Articles
Food fibers «Citri-Fi» for production of spreads with reduced fat content
No 2 (2018)
Articles
Study of the properties and stability against oxidation of some fat compositions intended for receiving products with combined fat phase
No 2 (2012)
Articles
Methods for determination of the oxidative deterioration in the dairy butter and spreads
No 4 (2012)
Articles
Annual forum of cheese and butter makers in Uglich
No 4 (2012)
Articles
Results of the competition of the cheese and butter making products
No 4 (2012)
Articles
Role of the fat phase and plasma in formation of spreads quality
No 5 (2012)
Articles
Maintenance of the national range of butter and development of the present day varieties
No 6 (2012)
Articles
The page of a technologist
No 1 (2013)
Articles
The page of a technologist
No 3 (2013)
Articles
Investigation of the fatty acids composition of dairy butter
No 4 (2013)
Articles
Results of the competition of quality in the Cheese Making and Butter Making Week
No 4 (2014)
Articles
Actual issues of butter making
No 6 (2014)
Articles
Some comments on the results of the contest of the products of cheese and butter making at the exhibition «The Golden Autumn - 2014»
No 1 (2015)
Articles
About standards in butter making under the conditions of introduction of the Technical Regulations of the Customs Union
No 1 (2015)
Articles
Effects of the equipment on the quality of the dairy butter with traditional composition
No 3 (2015)
Articles
Vegetable oil has been found in cheese! Is it really so?
No 3 (2015)
Articles
V.M. Vergelesov - physical chemist of butter making. To the 90 years from the birthday
No 4 (2015)
Articles
Situation and principle developments of cheese and butter making
No 4 (2015)
Articles
The butter «Vologodskoe» is the brand of Russia
No 5 (2015)
Articles
Items of the production of the butter «Buterbrodnoe» in view of the requirements of the TP TC 033/2013
No 2 (2016)
Articles
Butter of goat milk
No 2 (2016)
Articles
Fortification of the products of the butter making with functional ingredients
No 3 (2016)
Articles
Low fat products of cheese making for dietetic nutrition
No 3 (2016)
Articles
Food fibers «Citri-Fi» for low fat spreads
No 3 (2016)
Articles
Labeling of the butter making products in view of the existing requirements
No 4 (2016)
Articles
Food fibers «Citri-Fi» for spreads with reduced fat levels
No 6 (2016)
Articles
Some issues of identification of the products of cheese and butter making
No 1 (2017)
Articles
Some issues of identification of the products of cheese and butter making
No 1 (2017)
Articles
Effects of oxidation of the fat phase of spreads on their quality during storage
No 3 (2017)
Articles
Dairy butter of the improved quality grade
No 3 (2017)
Articles
Methods of the dairy butter falsification
No 4 (2017)
Articles
The food fibers «Citri-Fi» for spreads with reduced fat levels
No 5 (2017)
Articles
Role of the arbitration methods in detection of milk products falsification
No 1 (2018)
Articles
Items of the organic cheese production
No 1 (2018)
Articles
Dairy butter, spread or the vegetable-dairy butter - what should a consumer choose?
No 1 (2018)
Articles
Evaluation of the possibility to use the immune-ferment method for detecting dry milk at determination of the composition of raw materials applied for butter-making products
No 1 (2018)
Articles
Some aspects of the production of dairy butter for baby nutrition
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