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Nº 1 (2010)
Food value of the cheese «Alanskii»
Vlasova J., Tsugkiev B.
PDF
(Rus)
Nº 2 (2009)
Typical program for production control of cheese
Mordvinova V., Sviridenko G., Tetereva L., Onosovskaya N., Mordvinova V., Sviridenko G., Tetereva L., Onosovskaya N.
PDF
(Rus)
Nº 3 (2015)
Vegetable oil has been found in cheese! Is it really so?
Lepilkina O., Topnikova E.
PDF
(Rus)
Nº 1 (2011)
Improvement of the quality of the«Osetinskii» cheese
Vlasova Z., Tsukgiev B., Vlasova J., Tsugkiev B.
PDF
(Rus)
Nº 6 (2011)
Computer imitation of the unsafe depreciationof the knives for cheese grating
Korenkov M., Ilyukhin V., Zyankin M., Shishkin S., Korenkov M., Ilyuhin V., Zyankin M., Shishkin S.
Nº 3 (2011)
Russian market of cheesesin 2010
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
Nº 3 (2017)
Application of the soft cheese in the recipes of the jell products for sports nutrition
Polyanskii K., Hodyreva O., Magomedov M., Lobosova L., Magomedova A.
PDF
(Rus)
Nº 5 (2016)
The use of vegetable ingredients in soft cheese technology
Gavrilova N., Makarova E.
PDF
(Rus)
Nº 6 (2015)
Innovative domestic polymer materials with improved protective action for cheese
Snejko A., Strahova P., Ramanauskas R., Galginaitine L., Fofanova E.
PDF
(Rus)
Nº 3 (2015)
Present day situation on the cheese market in the EC
Kozlova L.
PDF
(Rus)
Nº 5 (2014)
Import and export of cheese and curds
Goroshchenko L.
PDF
(Rus)
Nº 6 (2013)
Methods for handling cheeses
Mayorov A., Nikolaeva E.
PDF
(Rus)
Nº 3 (2013)
Russian cheese and curds production in 2012
Goroshchenko L.
PDF
(Rus)
Nº 5 (2012)
Biocoating for improving safety and quality of the cheese «Adygeiskii»
Zaharchenko A., Ganina V., Fedotova A., Galkina T.
PDF
(Rus)
Nº 2 (2012)
How to get rid of moulds at packing cheese in film
Pribolotnyi A., Androshchuk S., Bogach O.
PDF
(Rus)
Nº 2 (2011)
Methodological recommendation on salting semi-hard cheeses and cheese products
Ostroukhova I., Ostroukhov D., Ostrouhova I., Ostrouhov D.
PDF
(Rus)
Nº 4 (2010)
Smoking of processed cheese and cheese products
Dunaev A., Dunaev A.
PDF
(Rus)
Nº 3 (2010)
Cheese market in Russia in 2009.
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
Nº 4 (2009)
Intensification of the semi-hard rennet cheese technology
Gavrilova N., Borovskaya A., Gavrilova N., Borovskaya A.
PDF
(Rus)
Nº 3 (2009)
Actual issues of the processed cheese manufacturing
Dunaev A., Dunaev A.
PDF
(Rus)
Nº 3 (2018)
Reasons of technological risks at the «Rossiiskii» cheese production
Dunchenko N., Mihailova K.
PDF
(Rus)
Nº 5 (2018)
The development of milk and cheese production in Uzbekistan within the framework of agrarian policy
Kozlova L.
PDF
(Rus)
Nº 2 (2019)
Import and export of cheese and curds in 2017
Goroshchenko L.
PDF
(Rus)
Nº 1 (2011)
Effects of heat load on the vacuumdrying of brine cheeses
Prosekov A., Kushevskiy I., Prosekov A., Kushevskii I.
PDF
(Rus)
Nº 1 (2010)
«Tilsit» and Tilsiter» - see the difference
Mordvinova V.
PDF
(Rus)
Nº 3 (2011)
Principles of the modern productionof processed cheeses and cheeseproducts
Romanova P., Romanova P.
PDF
(Rus)
Nº 1 (2018)
Import and export of cheese and curds
Goroshchenko L.
PDF
(Rus)
Nº 3 (2017)
Biological value of the new type of the brine cheese «Ironskii»
Vlasova J.
PDF
(Rus)
Nº 5 (2016)
The king of cheeses: the great and beautiful «Parmesan»
Rybalova T.
PDF
(Rus)
Nº 6 (2015)
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y., Mordvinova V.
PDF
(Rus)
Nº 2 (2015)
Prices in the Russian market of dairy butter, various cheeses and curds
Goroshchenko L.
PDF
(Rus)
Nº 4 (2014)
The American artisan cheeses
Rybalova T.
PDF
(Rus)
Nº 6 (2013)
Chemical composition of cheese with spices and aroma plants
Kochieva A., Vlasova J.
PDF
(Rus)
Nº 2 (2013)
Technology semi-hard of smoked cheeses
Gavrilova N., Linkevich E.
PDF
(Rus)
Nº 5 (2012)
Amino acids score of the cheese «Spartanskii»
Vlasova J., Vasiliadi G.
PDF
(Rus)
Nº 2 (2012)
Receiving of cheese product and whey drink by the thermo-acid coagulation method
Shchetinin M., Kol’tyugina O., Bychkova M.
PDF
(Rus)
Nº 2 (2011)
Recipe and technology of the cheese with mould culture Penicillium roqueforti
Pershina E., Vasil'eva S., Vasil'ev E., Pershina E., Vasil'eva S., Vasil'ev E.
PDF
(Rus)
Nº 4 (2010)
Food fibres «Citry-Fi»-innovations in the processed cheeses manufacturing
Gubina I., Gubina I.
PDF
(Rus)
Nº 2 (2010)
Ultra-filtration - revolution in the soft cheese manufacturing
Ostrouhov D.
PDF
(Rus)
Nº 4 (2009)
Formation apparatus with belt moving bottom
Eliseev O., Eliseev O.
PDF
(Rus)
Nº 3 (2009)
Intensification of the rennet cheese ripening
Ostroumov L., Nikolaeva E., Ostroumov L., Nikolaeva E.
PDF
(Rus)
Nº 3 (2018)
Soft cheese from the mixture of cow and goat milks with addition of nut our
Chechetkina A., Zabodalova L.
PDF
(Rus)
Nº 6 (2018)
Special features of cheese ripening with cheese slime microflora
Mordvinova V., Ostrouhova I., Sviridenko G.
PDF
(Rus)
Nº 1 (2011)
Automated production of cheese inthe cheese making machine «TheCheeseMaker»: experience of theDutch cheese makers
Bom V., Boom W.
PDF
(Rus)
Nº 1 (2010)
Goat's milk and its quality indicators by cheeseproduction
Toschev V., Mustafina G., Ruzhbelyaeva O.
PDF
(Rus)
Nº 6 (2011)
Microbiological and biochemical special features of ripening of thecheese manufactured with P.roqueforti
Sadovaya T., Shabanova O., Sadovaya T., Shabanova O.
Nº 6 (2017)
Modeling of the process of the cream cheese production by the thermo-acid way using glucono-5-lactone
Mironenko I., Usatyuk D.
PDF
(Rus)
Nº 2 (2017)
Special features of the technology of the brine cheese «Ironsky» production
Vlasova J.
PDF
(Rus)
Nº 3 (2016)
Intensification of cheese and curds technologies using membrane processes
Zolotoreva M., Volodin D., Topalov V., Evdokimov I., Chablin B.
PDF
(Rus)
Nº 5 (2015)
Production of brine cheese from reconstituted milk
Kaplenko A., Evdokimov I., Kaplenko N.
PDF
(Rus)
Nº 2 (2015)
CAGLIFICIO CLERICI: 20 years in Russia
Miklishanskii V.
PDF
(Rus)
Nº 4 (2014)
Free fat in cheese and cheese products
Lepilkina O., Smykov I., Loginova I.
PDF
(Rus)
Nº 6 (2013)
Import and export of milk products
Goroshchenko L.
PDF
(Rus)
Nº 1 (2013)
Food fibres «Citri-Fai» — innovations in the processed cheeses manufacturing
Gubina I.
PDF
(Rus)
Nº 4 (2012)
«Mozarella» - and no any problems!
Kashina E.
PDF
(Rus)
Nº 2 (2012)
Food fibres «Citry-Fai»-innovations in the processed cheeses manufacturing
Gubina I.
PDF
(Rus)
Nº 6 (2010)
Belebeevskii dairy factory - an enterprise of the Russian scale
PDF
(Rus)
Nº 3 (2010)
Method of separating protein from brine
Pribolotnyi A., Pribolotnyy A.
Nº 2 (2010)
Technological specialtiesof the soft cheese manufacturing
Ostroumov L., Bobylin V., Husnullina N.
PDF
(Rus)
Nº 4 (2009)
Technical and technological prospects of cheese formed by the bulk method
Mayorov A., Nikolaeva E., Chupin A., Mayorov A., Nikolaeva E., Chupin A.
PDF
(Rus)
Nº 3 (2018)
New concepts and names of the cheese making products
Mordvinova V., Onosovskaya N.
PDF
(Rus)
Nº 1 (2019)
Technology of the brine cheese product enriched with vegetable ingridients
Kryuchkova V., Korneichuk K., Skripin P., Belik S.
PDF
(Rus)
Nº 1 (2011)
Akocheese - perfection of taste
Snegova V., Snegova V.
PDF
(Rus)
Nº 1 (2011)
Processed cheese with whey proteinparticulate
Mel'nikova E., Stanislavskaya E., Podgornyy N., Mel'nikova E., Stanislavskaya E., Podgornyi N.
PDF
(Rus)
Nº 1 (2012)
Cheese classi cation and the codes of the General RussianClassi er of Products (OKP)
Mordvinova V., Onosovskaya N., Mordvinova V., Onosovskaya N.
PDF
(Rus)
Nº 6 (2017)
Soft cheese «Globozum»
Funk I., Dorofeev R., Ott E.
PDF
(Rus)
Nº 1 (2017)
Traditional kinds of butterand cheese among the Bashkirs
Migranova E.
PDF
(Rus)
Nº 2 (2016)
Low fat cheese: an actual trend of the Russian market
Kelyashova Y.
PDF
(Rus)
Nº 5 (2015)
Problems of cheese classification in the commodity turnover
Mayorov A., Surai N.
PDF
(Rus)
Nº 2 (2015)
Direct vat starters for the brine cheese production
Kaplenko A., Evdokimov I., Kaplenko N., Shramko M., Haritonova I.
PDF
(Rus)
Nº 3 (2014)
Packed cheese in Russia - yesterday, today, tomorrow
Petrova M.
PDF
(Rus)
Nº 4 (2013)
Methods for handling cheeses
Mayorov A., Nikolaeva E.
PDF
(Rus)
Nº 1 (2013)
Technology of the semi-hard cheese the «Premium»
Gavrilova N., Loginov V., Linkevich E.
PDF
(Rus)
Nº 3 (2012)
Processed cheese market
Solomin S.
PDF
(Rus)
Nº 2 (2012)
Application of milk protein in cheese manufacturing
PDF
(Rus)
Nº 5 (2010)
Physicomechanical parameters of dry and restored dairy-albuminous concentrates
Ermolaev V., Donja D., Shilov A., Ermolaev V., Donya, D., Shilov, A.
PDF
(Rus)
Nº 3 (2010)
The range of the mould cheeses in the market of Kemerovo
Vasil'eva S., Pershina E., Vasil'ev E., Vasil'eva S., Pershina E., Vasil'ev E.
PDF
(Rus)
Nº 2 (2010)
Russian market of cheese in 2009
Belyakova N.
PDF
(Rus)
Nº 4 (2009)
Prices in the Russian market of dairy butter and cheese in 2009
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
Nº 2 (2009)
Russian cheese market in 2008
Goroshchenko L.
PDF
(Rus)
Nº 3 (2018)
Possibility of obtaining the sign NPGO (name of the place of goods origin) to the unique dairy products produced in Altai territory
Khodyreva Z., Shchetinina E.
PDF
(Rus)
Nº 1 (2019)
Special issues of the fermented cheese production
Mordvinova V., Ostrouhova I., Ostrouhov D., Il'ina S.
PDF
(Rus)
Nº 1 (2011)
Capillary structure of the hard rennetcheeses with low temperature of thesecond heating
Ermolaev V., Ermolaev V.
PDF
(Rus)
Nº 1 (2010)
Surprising world of water in milk.Role of water in the process of transforming milk in cheese
Mironenko I.
PDF
(Rus)
Nº 1 (2012)
Import and export of cheese and curds
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
Nº 6 (2017)
Production of milk products with protected name of the place of origin of goods
Mordvinova V., Onosovskaya N.
PDF
(Rus)
Nº 1 (2017)
The technology of the new type of cream cheese by the method of thermo-acid coagulation
Usatyuk D.
PDF
(Rus)
Nº 2 (2016)
Prospects of the cheese market developments in Brazil
Kozlova L.
PDF
(Rus)
Nº 4 (2015)
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.
PDF
(Rus)
Nº 1 (2015)
Rheological properties of the processed cheese with added roe and milt
Lyutova E., Klyuchko N.
PDF
(Rus)
Nº 3 (2014)
The company «Orbita» - innovations multiplied by experience
PDF
(Rus)
Nº 4 (2013)
Milk clotting preparations in the Russian market
Miklishanskii V., Gorbunov Y.
PDF
(Rus)
Nº 1 (2013)
Import and export of cheese and curds
Goroshchenko L.
PDF
(Rus)
Nº 3 (2012)
Cheese - reply to many questions. Ef cient, resources saving and exible cheese production
Tim High -.
PDF
(Rus)
Nº 2 (2012)
Cheese and curds production is growing
Evangeleeva A.
PDF
(Rus)
Nº 5 (2010)
Technology of the new brine cheese
Vlasova J., Tsugkiev B., Vlasova, Z., Tsugkiev B.
PDF
(Rus)
Nº 3 (2010)
How British is the UK's favourite cheese
PDF
(Rus)
Nº 6 (2009)
Multi-stage vacuum drying of soft cheeses
Ermolaev V., Ermolaev V.
PDF
(Rus)
Nº 4 (2009)
Food supplements with antioxidative action for extending shelf life of processed cheese
Rozdova V., Kulakov T., Ozhgikhina N., Rozdova V., Kulakov T., Ojgihina N.
PDF
(Rus)
Nº 2 (2018)
Risks managing in the critical control points at the production of the cheese «Rossiiskii»
Dunchenko N., Mihailova K.
PDF
(Rus)
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  • Palavras-chave são sensíveis a maiúsculas
  • Preposições e conjunções ingleses são ignoradas
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  • Use OR para pesquisar um termo exato, ex.: educação OR formação
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  • Para pesquisar uma frase precisa use aspas duplas, ex.: "investigações científicas"
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  • Use * como caractere-coringa, ex.: científic* recuperará as palavras "científico", "científicos", etc.