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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Search Scope
All
Authors
Title
Abstract
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Full Text
Browse
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By Author
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
Lepilkina, O V
Issue
Section
Title
File
No 1 (2008)
Articles
Gel formation in cheese productsbased on milk powder and vegetableoils
No 2 (2008)
Articles
New technologies in the field ofcheese making
No 5 (2008)
Articles
Rheological properties of fats and their impacts on cheese technology
No 6 (2008)
Articles
Special issues in manufacturing of cheese products with vegetable oils
No 1 (2009)
Articles
Methods for analysis of fat phase of the products containing vegetable oils
No 3 (2009)
Articles
Freezing, storage and defrosting of raw materials for processed cheese manufacture.
No 4 (2010)
Articles
Technological aspects of cheese products manufacturing
No 4 (2010)
Articles
Food value of cheese products with vegetable oils
No 6 (2010)
Articles
Physical-chemical aspects of the poly-component products of cheese making
No 5 (2011)
Articles
Methods for detectingfalsification of the fat phaseof the products
No 3 (2011)
Articles
Cheese suitable propertiesof milk powder
No 4 (2004)
Articles
Cheddering and factors effecting its duration
No 1 (2005)
Articles
Structural and mechanical characteristics of cheese massin the course of storage
No 5 (2004)
Articles
Some special features of the technology for cheeses with vegetable oils
No 6 (2004)
Articles
Stabilizers for cheese paste
No 6 (2005)
Articles
Falsification of milk composition and cheese and buttermaking products: methods of control
No 5 (2005)
Articles
Vegetable proteins isolates in composition for processed cheeseproduct
No 4 (2006)
Articles
To the problem of the methods of cheese consistency evaluation
No 3 (2003)
Articles
Cooling of the melted processed cheeses
No 1 (2004)
Articles
New documentation for processed cheeses 17
No 6 (2003)
Articles
Physical chemystry departament
No 2 (2004)
Articles
Cheese production with chedderization and thermomechanicaltreatment of cheese mass
No 6 (2003)
Articles
Rheological properties of processed cheeses
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