Informaçao sobre o Autor

Ostroumov, L A

Edição Seção Título Arquivo
Nº 1 (2009) Articles Quality standards in the cheese making in Russia and Chinese People's Republic: characteristics and prospects for integration
Nº 3 (2009) Articles Intensification of the rennet cheese ripening
Nº 2 (2010) Articles Processed cheese products with powdered milk ingredients
Nº 2 (2010) Articles Milk-protein concentrates for processed cheeses
Nº 2 (2010) Articles Hydrodynamic plant for processed cheese manufacturing
Nº 2 (2010) Articles Prospects of stabilizers application in the processed cheese manufacturing
Nº 2 (2010) Articles Technological specialtiesof the soft cheese manufacturing
Nº 5 (2010) Articles Application of moulds in cheese production
Nº 5 (2010) Articles Innovative technologies of the mould cheeses production
Nº 5 (2010) Articles Thermographic method for determination of the thermoacid milk coagulation
Nº 6 (2010) Articles Dynamics of the blue moulds growthat cheese ripening
Nº 2 (2011) Articles Widening of the varietiesof processed cheese products
Nº 4 (2011) Articles Development of the science about cheese making in Russia (the second part of the XX century)
Nº 4 (2004) Articles Situation and trends in cheese production in Altai region
Nº 3 (2004) Articles Determination of the gel formation starting point in milk
Nº 5 (2011) Articles Effects of the temperature parameterson the quality of the soft acid-rennetcheeses
Nº 6 (2011) Articles Development of the science aboutcheese making in Russia (the secondpart of the XX century)
Nº 5 (2011) Articles Development of the cheese makingscience in Russia (the second halfof the XX century)
Nº 5 (2004) Articles Effect of salt quantity on ripening and organoleptic characteristicsof «Gornyi» cheese
Nº 1 (2005) Articles Some special features of hard rennet cheese freezing
Nº 1 (2003) Articles Development of the new types of acid$rennet soft cheeses
Nº 1 (2011) Articles Microstructure of cheeses with whitemoulds
Nº 2 (2004) Articles Main characteristics of the water state in large block frozen cheeses
Nº 6 (2003) Articles New researches and developments