Author Details

Sviridenko, G M

Issue	Section	Title	File
No 1 (2008)	Articles	Modern packaging material for dairybutter - parchment paper «Troitskii»
No 6 (2008)	Articles	Method for assessing cheese suitabilityof milk by rennet test
No 1 (2009)	Articles	Sanitarian and hygienic control of a cheese making production
No 2 (2009)	Articles	Typical program for production control of cheese
No 4 (2009)	Articles	Microbiological control in the processed cheese manufacturing
No 5 (2009)	Articles	Combined material based on aluminium foil for dairy butter
No 4 (2010)	Articles	Microbiological risks in the critical control point- brine
No 5 (2010)	Articles	Norms of the main microorganisms levels in brine
No 5 (2011)	Articles	Raw materials and regimes for theirtreatment as a factor of quality andkeepability of butter
No 1 (2012)	Articles	Methods for determination of milksuitability to rennet coagulating
No 6 (2004)	Articles	Safety and quality of cheese: requirements to raw milk
No 1 (2005)	Articles	System for managing microbiological safety and quality in buttermaking
No 3 (2005)	Articles	System for providing microbiological safety and quality of spreads
No 2 (2006)	Articles	Applications of dry bacterial preparations in fermented milk products manufacturing
No 2 (2006)	Articles	New functional product for prevention of osteoporosis.
No 5 (2003)	Articles	Starter culture production: the ways to activizeand stabilize lactic acid process
No 1 (2004)	Articles	Maintenance of the foods safety and quality
No 6 (2003)	Articles	Microbiology depatrament