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Authors
Correction of the technological regimes of cheese manufacturing at milk quality changes
Loginov V.A., Linkevich E.T., Mayorov A.A.
Assessment of the organoleptic indices of the product containing more than 50 % of milk fat substitute in the fat phase and produced by the processed cheese technology
Ivanilova I.G.
Whey separator
Eliseev O.M., Eliseev O.M.
Goat's milk and its quality indicators by cheeseproduction
Toschev V.K., Mustafina G.N., Ruzhbelyaeva O.G.
Protective latex coatings in cheese making: situation and prospects
Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Gubanova M.I., Ramanauskas R., Gal'ginaytine L., Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Gubanova M.I., Ramanauskas R., Galginaitine L.
Cheese suitable propertiesof milk powder
Lepilkina O.V., Ostroukhov D.V., Lepilkina O.V., Ostrouhov D.V.
Technology smelt of the cheese product on the basis ofalbuminous - carbohydrate weight.
Gavrilova N.B., Shmat E.V., Sokhryakov S.O., Gavrilova N.B., Shmat E.V., Sohrjakov S.O.
The III International Cheese Saloon
Raycheva E.Y., Raicheva E.Y.
Usage of the HACCP principles in the organization of the starter cultures application in cheese making
Sorokina N.P., Kucherenko I.V., Kuraeva E.V.
Application of the soft cheese in the recipes of the jell products for sports nutrition
Polyanskii K.K., Hodyreva O.E., Magomedov M.G., Lobosova L.A., Magomedova A.Z.
Some issues of identification of the products of cheese and butter making
Topnikova E.V.
The king of cheeses: the great and beautiful «Parmesan»
Rybalova T.I.
Commodity-technological classification of cheeses and cheese products: innovative approaches
Nikolaeva M.A., Ryazanova O.A.
Lactose free cheese - myth or reality?
Mordvinova V.A., Lepilkina O.V.
Production of goat cheese in the world and in Russia
Rybalova T.I.
Problems of cheese classification in the commodity turnover
Mayorov A.A., Surai N.M.
The factors effecting quality of the cheese of the «Maasdam» type
Mordvinova V.A., Sviridenko G.M.
Cheese products - the objective reality
Mordvinova V.A., Ostrouhova I.L.
The farmers cheese: underestimated in Russia business
Rybalova T.I.
Innovative replacing import technologies of natural cheese
Sviridenko Y.Y., Mordvinova V.A.
Cheese making in Belarus
Rybalova T.I.
The International Week of Cheese and Butter Making
Raicheva E.Y.
The company «Orbita» - innovations multiplied by experience
Production is falling and import is growing
Petrova M.D., Rybalova T.I.
Vegetable components in the processed cheese manufacturing
Shchetinin M.P., Azolkina L.N., Bogdanova N.S.
Methods for handling cheeses
Mayorov A.A., Nikolaeva E.A.
Development trends of the packed cheese market in 2012
Petrova M.
«POLISVED» — reliable protection of rennet cheeses
Fedotova A.V., Snejko A.G.
Problems of distribution and prices formation in the cheese making sector
Torbenko A.B.
Biocoating for improving safety and quality of the cheese «Adygeiskii»
Zaharchenko A.V., Ganina V.I., Fedotova A.V., Galkina T.E.
Plants for microparticulation in the present day milk processing
Baranov S.A.
Effects of drying on cheese microstructure
Ostroumov L.A., Ermolaev V.A., Chesnokov N.S.
Problems of the Russian cheese making. Maintenance of traditions and development of national brands
Sviridenko Y.Y., Mordvinova V.A.
Special features of formation of the organoleptic indices of cheese products
Mordvinova V.A., Lepilkina O.V., Ostrouhova I.L., Samoilov A.V.
Before the cheese countersof Rome
Dvinskii B.M.
Large scale reconstruction at the Elanskii butter and cheese combine has beencompleted
Raicheva E.Y.
Belebeevskii dairy factory - an enterprise of the Russian scale
Technologies for the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev u.V., Konovalova, T.M.
Food value of cheese products with vegetable oils
Lepilkina O.V., Lepilkina O.V.
How British is the UK's favourite cheese
Reduction of bitterness in the fermentative hydrolyzates of cheese whey proteins
Abramov D.V., Tolkachev A.N., Ovchinnikova E.G., Kokareva N.V., Kangin M.P., Abramov D.V., Tolkachev A.N., Ovchinnikova E.G., Kokareva N.V., Kangin M.P.
Import and export of cheese and curds
Goroshchenko L.G., Goroshchenko L.G.
Aims of fillers application in the products of cheese making sector
Musina O.N., Musina O.N.
Cheese making sector: problems and offers
Cheverov V.I., Cheverov V.I.
Russian cheese market in 2008
Goroshchenko L.G.
Prospects of sheep milk processing in the Altai Territory
Shchetinina E.M.
Russian cheese and curds production in 2017
Goroshchenko L.G.
Russia on the world cheese market: prospects of development
Prosekov A.Y.
Soft cheese with vegetable complex from green buckwheat for dietetic nutrition
Polyanskii K.K., Lesnikova E.P., Glagoleva L.E., Tokareva D.M.
Innovations in the cheese wayprocessing
Mel'nikova E.I., Niftaliev S.I., Shirunov M.O., Melnikova E.I., Niftaliev S.I., Shirunov M.O.
New application of processed cheese
Tsvetkov I.L.
Premium Pack - Premium CheeseSomething new in the package for cheeseripening
Innovative packaging solutions fromthe «Multivac»
Lebedeva A., Lebedeva A.
The association of the processed cheese producershas been created
Import and export of cheese and curds
Goroshchenko L.G., Goroshchenko L.G.
Russian market of cheesesin 2010
Goroshchenko L.G., Goroshchenko L.G.
Application of the description-profile method of the tasting analysis at comparing quality of the DOP cheese and its analogues
Zavorohina N.V.
Cheese market in the USA
Kozlova L.V.
Effects of the way of the milk mixture normalization on the hard cheese quality
Delitskaya I.N., Mordvinova V.A., Lepilkina O.V., Myagkonosov D.S.
Milk casein composition and its practical importance
Guskova S.V., Eskin G.V.
Russian production of cheese and curds in 2015 and in the first half of 2016
Goroshchenko L.G.
Production of the combined rennet cheese
Veziryan V.A., Evdokimov I.A., Anisimov S.V., Veziryan A.A.
Replacement of the import: consumer needs quality cheese
Nikolaeva M.A., Ryazanova O.A., Kleshchevskii Y.N.
Non-industrial manufacturing of cheese
Mayorov A.A.
Some comments on the results of the contest of the products of cheese and butter making at the exhibition «The Golden Autumn - 2014»
Fedotova O.B., Smirnova J.I., Sokolova O.V., Myalenko D.M., Topnikova E.V., Mordvinova V.A.
Cheese product - a remote relative of cheese
Rybalova T.I.
Import and export of cheese and curds
Goroshchenko L.G.
Cheese market of the European Union
Rybalova T.I.
High temperature pasteurization and homogenization of cream at fresh cheese production with cheddaring and mass melting
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.
Cheese making of Ireland
Rybalova T.I.
Processed cheese manufacturing: problems and ways of their solution
Dunaev A.V.
Russian cheese and curds production in 2012
Goroshchenko L.G.
Improvement of the barrier technologies for antimicrobial protection of cheese surfaces
Snejko A.G., Gubanova M.I., Ramanauskas R., Galginaitine L.
Import and export of cheese and curds
Goroshchenko L.G.
Modi ed atmosphere in providing quality of packaged cheeses
Rozdov I.A., Orlova E.A., Bol’shakova E.A.
Results of the competition of the cheese and butter making products
Topnikova E.V., Mordvinova V.A.
To the item of applying calcium chloride in cheese making
Mordvinova V.A., Delitskaya I.N., Tetereva I.N.
Process of cheddaring: formation of taste in cheeses
Mironenko I.M.
Cheese market in the USA.
Rybalova T.I.
International Week of Cheese and Butter Making in Uglich
Raicheva E.Y.
Cheese making of Russia: results of the «zeroes»
Dvinskiy B.M., Dvinskii B.M.
Cheese holiday is a holiday for all
Bushueva I., Bushueva I.G.
Varieties and compositions of the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev, A.V., Konovalova T.M.
Technological aspects of cheese products manufacturing
Mordvinova V.A., Lepilkina O.V., Mordvinova V.A., Lepilkina, O.V.
Complex solutions for processed cheese packaging
Prospects of stabilizers application in the processed cheese manufacturing
Ostroumov L.A., Arhipov A.N.
Multi-stage vacuum drying of soft cheeses
Ermolaev V.A., Ermolaev V.A.
Processed cheese - a flavor component for products of buttermaking
Topnikova E.V., Konovalova T.M., Topnikova E.V., Konovalova T.M.
Intensification of the semi-hard rennet cheese technology
Gavrilova N.B., Borovskaya A.V., Gavrilova N.B., Borovskaya A.V.
Quality standards in the cheese making in Russia and Chinese People's Republic: characteristics and prospects for integration
Jia Z., Cheng L., Ostroumov L.A., Prosekov A.Y., Zheleznov A.I., Smirnova I.A., Jia Z., Cheng L., Ostroumov L.A., Prosekov A.Y., Jeleznov A.I., Smirnova I.A.
Cleaning of cheese moulds
Kanunnikova E., Kanunnikova E.
The role of agricultural policy in development of the cheese-making in Belarus
Kozlova L.V.
Effects of the vegetable complex from lucerne on the antioxidant activity of cheese paste
Polyanskii K.K., Glagoleva L.E., Tokareva D.M., Aleksandrova A.V.
The technology of the soft cheese on the base of the milk produced by the goats in the Altai region
Shchetinina E.M., Gavrilova N.B.
Improvement of the quality of the«Osetinskii» cheese
Vlasova Z.A., Tsukgiev B.G., Vlasova J.A., Tsugkiev B.G.
Kinetic process of vacuum drying adygeisci and a brynza
Ermolaev V.A.
About problems of season production and cheese suitability of milk
Mayorov A.A., Mironenko I.M., Baibikova A.A.
Development of the science aboutcheese making in Russia (the secondpart of the XX century)
Ostroumov L.A., Ostroumov L.A.
New brine cheese product«Grecheski»
Mordvinova V.A., Delitskaya I.N., Il'ina S.G., Mordvinova V.A., Delitskaya I.N., Ilina S.G.
New mineral enricher «Calcium- MAKG» for cheeseproduct
Gavrilova N.B., Sokhryakov S.O., Shmat E.V., Gavrilova N.B., Sohrjakov S.O., Shmat E.V.
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