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
technology
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Search
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Authors
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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
Delitskaya, I. N
Issue
Section
Title
File
No 1 (2019)
Articles
Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production
No 6 (2018)
Articles
Current market trends of milk-coagulating enzyme preparations
No 5 (2018)
Articles
Original technologies of the brine cheese
No 2 (2018)
Articles
The temperature of the second heating as a way to regulate syneresis and intensity of the lactic acid process at hard cheese production
No 3 (2012)
Articles
To the item of applying calcium chloride in cheese making
No 1 (2013)
Articles
Grated cheeses in the Russian market
No 1 (2014)
Articles
And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
No 2 (2014)
Articles
Special features of proteolysis in different groups of cheese types
No 5 (2014)
Articles
Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing
No 5 (2015)
Articles
Production of the elite cheese in the terms of the Russian cheesemaking
No 1 (2016)
Articles
Brine cheese: from the past to the future
No 6 (2016)
Articles
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
No 6 (2016)
Articles
The methods to control degree of cheese ripeness
No 2 (2017)
Articles
Effects of the way of the milk mixture normalization on the hard cheese quality
No 3 (2017)
Articles
Special features of production of cheeses with cheddaring and thermo-mechanical treatment
No 5 (2017)
Articles
Special features of salting new type of the hard cheese
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