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Acquaintance with the UK dairy industry
New starter culturesfor the existing Russian cheese making
About raw materials for cheese making
Proshkina T.G., Belov A.N., Vistovskaya V.P., Proshkina T.G., Belov A.N., Vistovskaya V.P.
Organoleptic methods of assessment
Ozhgikhina N.N., Tetereva L.I., Ozhgihina N.N., Tetereva L.I.
The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing
Sviridenko G.M., Sviridenko Y.Y., Zaharova M.B., Babkina N.G.
Cheese products with vegetable ingredient curcuma
Gavrilova N.B., Moliboga E.A., Moiseikina D.N.
Study of the high fat milk products by the method of thermo-effectometry
Usatyuk D.A., Mironenko I.M.
Marmalade with adding cottage cheese and concentrated sugarbeet paste
Magomedov M.G., Poliynskiy K.K., Hodyreva O.E., Lobosova L.A., Kharlamova M.N.
The school of a cheese maker. Selfsplitting in cheese making: analysis of reasons
Mayorov A.A.
The use of vegetable ingredients in soft cheese technology
Gavrilova N.B., Makarova E.A.
Intensification of cheese and curds technologies using membrane processes
Zolotoreva M.S., Volodin D.N., Topalov V.K., Evdokimov I.A., Chablin B.V.
Low fat cheese: an actual trend of the Russian market
Kelyashova Y.
Improvement of the consuming properties of the cheese «Osetinskii» at denitrification
Kokaeva M.G., Temiraev R.B.
Soft cheese. Varieties and technological special features
Mironeneko I.M., Usatyuk D.A.
Prices in the Russian market of dairy butter, various cheeses and curds
Goroshchenko L.G.
Rheological properties of the processed cheese with added roe and milt
Lyutova E.V., Klyuchko N.Y.
Special items of measuring equilibrum moisture of cheese
Bednyh B.S., Ramanauskas R.I.
New types of products - the main resource of the stable operation
Dunaev A.V., Konopleva A.V.
Cheese forms with micro-perforation - technological nuances
Stukacheva O.N.
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
«Sarmich» — a leading cheese making plant of Russia
Raicheva E.Y.
Russian cheese making
Sviridenko Y.Y., Mordvinova V.A.
Results of the competition of quality in the Cheese Making and Butter Making Week
Topnikova E.V., Mordvinova V.A., Sokolova N.Y.
Specialized starches of the series «Cheese Maker» for improving profitability of processed cheese manufacturing
Maiauskaite V.Y., Sandbeck A., Slierendrecht H.
Cheese cream «Non-melting sundae»
Mironenko I.M., Yashkin A.I., Vahrusheva S.A.
Department of whey and cheese formation
Mayorov A.A., Mironenko I.M.
Production and nishing of cheese grains. Typical mistakes
Silaeva V.M.
A new page in the chronicle of cheese making in Altai
Shchetinin M.P., Solov’eva N.I.
International conference in Paris: the present and the future of cheese making
Raicheva E.Y.
How to get rid of moulds at packing cheese in film
Pribolotnyi A.V., Androshchuk S.V., Bogach O.N.
Draft new national standards on the methods to control butter and cheese making products
Onosovskaya N.N.
Existing protectivecoatings for cheese
Snezhko A.G., Gubanova M.I., Ramanauskas R.
Extension of the shelf life of soft and brine cheeses in a new package
Rozdov I.A., Orlova E.A., Bol'shakova E.A., Rozdov I.A., Orlova E.A., Bol'shakova E.A.
Recipe of the soft cheese made of cow, goat and camel milks
Tultabaeva T.C., Tultabaeva T.C.
Milk availability for using in Cheese products of Various cow breeds When giving them injections with the vitaminized preparation
Lifanova S.P., Lifanova S.P.
Investigation of the Brevibacteriumlines properties.
Perfil'ev G.D., Mordvinova V.A., Chubenko A.V., Matevosyan L.S., Perfil'ev G.D., Mordvinova, V.A., Chubenko A.V., Matevosyan L.S.
Cheese market in Russia in 2009.
Goroshchenko L.G., Goroshchenko L.G.
Priority of the Dominanta -Cheddar
Dvinskiy B.M., Dvinskii B.M.
Food supplements with antioxidative action for extending shelf life of processed cheese
Rozdova V.F., Kulakov T.A., Ozhgikhina N.N., Rozdova V.F., Kulakov T.A., Ojgihina N.N.
Actual issues of the processed cheese manufacturing
Dunaev A.V., Dunaev A.V.
75 years to the cheese Sovetskii
Mayorov A.A., Maiorov A.A.
Up-to-date equipment for fume cheese smoking
Dunaev A.V.
Soft cheese from the mixture of cow and goat milks with addition of nut our
Chechetkina A.Y., Zabodalova L.A.
Impacts of moulding process on cheese properties
Shyngareva T.I., Skokova O.I., Giletich O.V., Dymar O.V.
Capillary structure of the hard rennetcheeses with low temperature of thesecond heating
Ermolaev V.A., Ermolaev V.A.
Import and export of cheese and curds
Goroshchenko L.G., Goroshchenko L.G.
Application of the starter cultures Lyofast for extendingcheese varieties
Tsvetkov I.L., Toloknova I.V., Babkina N.G., Tsvetkov I.L., Toloknova I.V., Babkina N.G.
Cheese product for foodsoperations
Gavrilova N.B., Burakovskaya N.V., Gavrilova N.B., Burakovskaya N.V.
Microbiological and biochemical special features of ripening of thecheese manufactured with P.roqueforti
Sadovaya T.N., Shabanova O.V., Sadovaya T.N., Shabanova O.V.
Holiday of cheese in Barnaul
Modeling of the process of the cream cheese production by the thermo-acid way using glucono-5-lactone
Mironenko I.M., Usatyuk D.A.
Modeling of the cream cheese production by the thermo-acid method using glucono-d-lactone
Mironenko I.M., Usatyuk D.A.
Some issues of identification of the products of cheese and butter making
Topnikova E.V.
Loaf cheese: merits and drawbacks
Mayorov A.A.
Sanitary treatment of cheese moulds
Hanumyan A.A.
Ability of the cheese curd to melting
Mironenko I.M.
Prospects of the cheese market developments in Brazil
Kozlova L.V.
The influence of stabilizers on the quality indicators of cream cheese
Kabanova T.V., Shuvalova E.G., Ambrosieva E.D.
Production of brine cheese from reconstituted milk
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.
Situation and principle developments of cheese and butter making
Sviridenko Y.Y., Topnikova E.V.
CAGLIFICIO CLERICI: 20 years in Russia
Miklishanskii V.A.
Processed cheese product on the bases of skim curds with use of appies
Lupinskaya S.M., Gantseva A.M.
Study of the impacts of the starter cultures composition on the physical-chemical properties in the biotechnology of cheese making
Ramanauskas R.I.
The technology of the processed cheese with addition of roe and milt of the Baltic herring
Lyutova E.V., Klyuchko N.Y.
Application of the enzyme Yielsmax PL for increasing cheese yield
Veziryan A., Kelyashova Y.
Portioning and packaging of cheese
Mayorov A.A.
Special features of proteolysis in different groups of cheese types
Myagkonosov D.S., Mordvinova V.A., Abramov D.V., Delitskaya I.N.
Restoration of traditions in the Education Union
Solov’eva N.I., Lyadova S.A.
Ways to salt cheese
Mayorov A.A., Mironenko I.M.
Production of cheese from milk whey
Mayorov A.A.
Technology of the semi-hard cheese the «Premium»
Gavrilova N.B., Loginov V.A., Linkevich E.T.
Cheese making of Russia: the pro le of the sector
Rybalova T.I.
New developments of the Siberian Research Institute of Cheese Making
Mayorov A.A.
Receiving of cheese product and whey drink by the thermo-acid coagulation method
Shchetinin M.P., Kol’tyugina O.V., Bychkova M.V.
Cheese and curds production is growing
Evangeleeva A.
Nanotechnological provision of the wastelesscycle of a cheese making plant
Ramanauskas R., Gal'ginaitite L.
Recipe and technology of the cheese with mould culture Penicillium roqueforti
Pershina E.I., Vasil'eva S.B., Vasil'ev E.A., Pershina E.I., Vasil'eva S.B., Vasil'ev E.A.
Improved of technology packaging of cheese in film without drying
Pribolotnyi A.V., Pribolotnyy, A.V.
Smoking of processed cheese and cheese products
Dunaev A.V., Dunaev A.V.
The range of the mould cheeses in the market of Kemerovo
Vasil'eva S.B., Pershina E.I., Vasil'ev E.A., Vasil'eva S.B., Pershina E.I., Vasil'ev E.A.
New national standard «Processed cheese products. General technical conditions»
Dunaev A.V., Onosovskaya N.N., Konovalova T.M., Vodolazskaya E.A., Sokolova N.Y.
Technological properties of milk from Yaroslavl pure breed cows
Tamarova R.V., Yarlykov N.G., Tamarova R.V., Yarlykov N.G.
Microbiological control in the processed cheese manufacturing
Sviridenko G.M., Sviridenko G.M.
Coatings for cheese and protection of cheese against moulds
Soft cheese - it is efficient
Ostroukhova I.L., Mordvinova V.A., Il'ina S.G., Ostrouhova I.L., Mordvinova V.A., Il'ina S.G.
Effects of the temperature on the special features of the types of the semi-hard rennet cheese
Mironenko I.M.
The development of the cheese production is one of priority directions of the agrarian policy of the Republic of Kazakhstan
Kozlova L.V.
Testing of phage resistance of the bacterial starters’ compositions and concentrates intended for cheese making
Tkachenko V.V., Odegov N.I., Dorofeyev R.V., Volokitina E.N.
Contribution of water to the cheese structure formation
Mironenko I.M.
From the history of the All Russian Research Institute of Cheese and ButterMaking
Vyshemirskii F.A.
Special vegetable oils for cheese products
Snegova V.N.
They have been united by Italy
Bushueva I.G., Bushueva I.G.
Development of the cheese makingscience in Russia (the second halfof the XX century)
Ostroumov L.A., Ostroumov L.A.
Computer imitation of the unsafe depreciationof the knives for cheese grating
Korenkov M.Y., Ilyukhin V.V., Zyankin M.B., Shishkin S.V., Korenkov M.Y., Ilyuhin V.V., Zyankin M.B., Shishkin S.V.
Cheese product for melting with vegetable puree
Shchetinin M.P., Kol'tyugina O.V., Rozhkova E.V., Shchetinin M.P., Koltyugina O.V., Rojkova E.V.
Cheese classi cation and the codes of the General RussianClassi er of Products (OKP)
Mordvinova V.A., Onosovskaya N.N., Mordvinova V.A., Onosovskaya N.N.
Quality and keepabilityof the cheese making products:principle factors
Mordvinova V.A., Mordvinova V.A.
Soft cheese «Globozum»
Funk I.A., Dorofeev R.V., Ott E.F.
Emulsification of milk fat replacers at cheese products manufacturing
Lepilkina O.V., Loginova I.V., Smykov I.T.
Effects of the spore microorganisms on the quality and keepability of processed cheese
Babkina N.G.
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