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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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
Zaharova, M. B
Issue
Section
Title
File
No 2 (2019)
Articles
Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making
No 6 (2012)
Articles
Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks
No 5 (2014)
Articles
Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing
No 4 (2015)
Articles
Effects of the melting salts on the microbiological stability and keepability of processed cheese
No 4 (2016)
Articles
Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
No 5 (2016)
Articles
Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
No 6 (2016)
Articles
Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese
No 5 (2017)
Articles
The system for traceability of microbiological risks effecting quality and keepability of processed cheese
No 6 (2017)
Articles
The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing
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