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
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Authors
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Abstract
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Full Text
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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
Sviridenko, Yu. Ya
Issue
Section
Title
File
No 3 (2012)
Articles
Problems of the Russian cheese making. Maintenance of traditions and development of national brands
No 5 (2012)
Articles
Role of the dairy butter components in formation of its structure and quality
No 3 (2013)
Articles
Secondary milk raw materials as an efficient resource for receiving cheese and butter making products
No 6 (2013)
Articles
Russian cheese making
No 6 (2013)
Articles
Improvement of the milk whey products competitiveness
No 1 (2014)
Articles
And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
No 4 (2014)
Articles
Scientific provision of the manufacturing of the competitive products of cheese and butter making
No 4 (2014)
Articles
History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making)
No 5 (2014)
Articles
Key ways to reduce losses in the cheese making sector
No 6 (2014)
Articles
Innovative replacing import technologies of natural cheese
No 2 (2015)
Articles
Technologies of the milk whey products replacing import
No 4 (2015)
Articles
Situation and principle developments of cheese and butter making
No 3 (2016)
Articles
Perspective technology to manage cheese ripening by the biotechnology methods
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
No 6 (2017)
Articles
Production of the liquid complex enzyme preparations using membrane methods
No 1 (2018)
Articles
Items of the organic cheese production
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