Cheesemaking and buttermaking
ISSN 2073-4018 (Print)
Menu
Archives
Home
About the Journal
Editorial Policies
Author Guidelines
About the Journal
Issues
Search
Current
Retracted articles
Archives
Contact
Subscriptions
Editorial Board
All Journals
User
Username
Password
Remember me
Forgot password?
Register
Notifications
View
Subscribe
Subscription
Login to verify subscription
Search
Search
Search Scope
All
Authors
Title
Abstract
Index terms
Full Text
Browse
By Issue
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
×
User
Username
Password
Remember me
Forgot password?
Register
Notifications
View
Subscribe
Subscription
Login to verify subscription
Search
Search
Search Scope
All
Authors
Title
Abstract
Index terms
Full Text
Browse
By Issue
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
Home
>
Search
>
Author Details
Author Details
Sviridenko, Yu Ya
Issue
Section
Title
File
No 1 (2008)
Articles
New national standards. Developments of the All-Russia Research Institute of the Cheese and Butter Industries (VNIIMS)
No 6 (2008)
Articles
Method for assessing cheese suitabilityof milk by rennet test
No 6 (2008)
Articles
Effects of vacuum methodand packaging regimeson the quality of soft and pickledcheeses
No 6 (2008)
Articles
Question - answer
No 1 (2009)
Articles
Technology of the cheese paste Dauriya
No 4 (2009)
Articles
Situation and prospects of the processed cheese production
No 5 (2009)
Articles
Effects of stabilizers on the structure of the albumin paste Dauriya
No 4 (2010)
Articles
Manufacturing of the products containing milk in Russia
No 6 (2010)
Articles
Grading evaluationof the dairy butter quality
No 2 (2011)
Articles
The branch target program «Development of cheese and butter making in Russia for the period 2011-2013»
No 4 (2011)
Articles
Situation in the cheese and butter making sector in Russia nowadays
No 3 (2011)
Articles
Innovative developmentsin the field of cheese making
No 4 (2004)
Articles
About long reservation of spreads
No 3 (2011)
Articles
Liquid rennet:application at cheeseproduction
No 5 (2011)
Articles
Gel-filtration method for solublewhey proteins
No 5 (2004)
Articles
Requirements to cheese labeling
No 6 (2004)
Articles
Milk clotting preparations and their standardization
No 3 (2005)
Articles
Situation and development trends in domestic cheesemaking
No 5 (2004)
Articles
About modeling rennet coagulation of milk
No 2 (2006)
Articles
New functional product for prevention of osteoporosis.
No 3 (2006)
Articles
Production and applications of bacteriological concentrates
No 5 (2006)
Articles
Principles of selecting milk clotting enzymes for cheese production
No 6 (2006)
Articles
Processed cheese product Monomah
No 5 (2006)
Articles
Ecological and economical aspects of milk whey processing
No 5 (2003)
Articles
Functional milk products
No 4 (2008)
Articles
Liniya zhizni uchenogo
No 5 (2003)
Articles
Starter culture production: the ways to activizeand stabilize lactic acid process
No 6 (2003)
Articles
AU Russia Research Institute for Cheese and Butter making -60 years of development
No 2 (2004)
Articles
The holiday of VNIIMS
No 2 (2004)
Articles
All about speads
No 6 (2003)
Articles
Butter. Cheese. Situation, problems and trends
This website uses cookies
You consent to our cookies if you continue to use our website.
About Cookies
TOP