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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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
Polyanskii, K. K
Issue
Section
Title
File
No 2 (2019)
Articles
Soft cheese with vegetable complex from green buckwheat for dietetic nutrition
No 2 (2019)
Articles
Transfer of metabolites of bifidobacteria into whey during production
No 1 (2019)
Articles
Preparation of raw materials for drinks based on milk whey and apple juice using baro-membrane technologies
No 1 (2019)
Articles
Efficiency of baro-membrane purification of technological solutions in the dairy butter and cheese manufacturing
No 6 (2018)
Articles
Receiving of curds whey with bifidogenous properties and its nano-filtration
No 5 (2018)
Articles
Conceptual approaches to the system of milk products quality on the base of the blockchain technology
No 4 (2018)
Articles
Effects of the vegetable complex from lucerne on the antioxidant activity of cheese paste
No 3 (2018)
Articles
Efficiency of the electric-chemical membrane methods at cheese whey concentrating and demineralization
No 2 (2018)
Articles
Ultrafiltration concentrating and demineralization of cheese whey with impulse current feeding
No 2 (2012)
Articles
Varieties and quality of the dairy butter producers in the Central regions of the black earth zone
No 3 (2012)
Articles
The role of stevia in improving cheese suitability of milk
No 5 (2012)
Articles
Analysis of critical points in the technology of raw milk receiving
No 6 (2013)
Articles
Baromembrane purification of effluents from the products of cheese making
No 4 (2014)
Articles
Pilot plants for membrane filtration in the operation for raw milk materials processing
No 4 (2014)
Articles
Special aspects of membrane concentration of cheese production waste waters in Russia in terms of Bondarsky cheese factory
No 1 (2015)
Articles
The curds product of the improved food value
No 2 (2015)
Articles
Effects of the physical properties of cheese whey on the technological processes aimed at extraction of whey valuable components
No 4 (2015)
Articles
Formation of the dynamic membranes at separation of biological solutions by ultrafiltration
No 4 (2015)
Articles
Reduction of the heavy metals levels in the curds produ< made with application of the paste from the Jerusalem artichoke
No 6 (2015)
Articles
Rheological properties of the curds masses with the paste from Jerusalem artichok
No 1 (2016)
Articles
Improvement of the production of milk replacers for calves
No 4 (2016)
Articles
Jelly product on the base of curds mass with the paste from Jerusalem artichoke
No 4 (2016)
Articles
Investigation of cheese whey concentrating by ultrafiltration
No 1 (2017)
Articles
Study of the beetroot doses effects on the rheological properties of curds mass
No 3 (2017)
Articles
Application of the soft cheese in the recipes of the jell products for sports nutrition
No 5 (2017)
Articles
Protein snack with the concentrate of whey protein for sportsmen nutrition
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