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And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
Sviridenko Y.Y., Mordvinova V.A., Delitskaya I.N.
Some aspects of keepability of the packaged cheese
Orlova E.A., Mordvinova V.A., Il'ina S.G.
Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
Orlova E.A., Mordvinova V.A., Sviridenko G.M.
Imitating processed cheese products and items of import replacement
Dunaev A.V.
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
Tetereva L.I., Mordvinova V.A., Onosovskaya N.N., Lepilkina O.V., Delitskaya I.N.
New natural milk coagulating enzyme preparation of the company Danisco
Shergin A.N., Shergin A.N.
Biological value of the new type of the brine cheese «Ironskii»
Vlasova J.A.
The methods to control degree of cheese ripeness
Lepilkina O.V., Mordvinova V.A., Delitskaya I.N., Tetereva L.I.
Resources of the technologies replacing cheese import
Mordvinova V.A.
Effects of brine on structural properties of semi-hard cheeses
Ostroukhova I.L., Ostrouhova I.L., Ostrouhov D.V., Ostroukhov D.V.
Physical-chemical aspects of the poly-component products of cheese making
Lepilkina O.V., Lepilkina O.V.
Special features of salting new type of the hard cheese
Delitskaya I.N., Mordvinova V.A.
Complex technology of processed cheeses and cheese products
Gavrilova N.B., Moliboga E.A.
Production of the elite cheese in the terms of the Russian cheesemaking
Delitskaya I.N., Mordvinova V.A.
Problems of improving cheese yield
Mayorov A.A., Mironenko I.M., Baybikova A.A., Mayorov A.A., Mironenko I.M., Baibikova A.A.
The effect of calf lipase on cheese ripening
Krieger A.V., Belov A.N.
Method of salting the Vodopad cheese
Pribolotnyy A.V., Pribolotnyi A.
Original technologies of the brine cheese
Mordvinova V.A., Delitskaya I.N.
Milk fat replacers for cheese products and processed cheese products of new generation
Stepanova L.I., Stepanova L.I.
Conductometric methodfor determination of the natriumchloride in cheeses
Volkova T.A., Kravchenko E.F., Yudova E.P., Belov N.A., Volkova T.A., Kravchenko E.F., Yudova E.P., Belov N.A.
International Cheese Saloon
Raicheva E.Y.
Emulsifying characteristics of the natural aroma and flavoring ingredients Butter Buds
Osad'ko M.I., Rumyantseva G.N., Zotkina D.S., Osad'ko M.I., Rumyantseva G.N., Zotkina D.S.
Composition of micellium fungi contaminating semi-hard cheese surface
Nagula M.N., Kuznetsova L.S., Ozerskaya S.M., Ivanushkina N.E., Nagula M.N., Kuznetsova L.S., Ozerskaya S.M., Ivanushkina N.E.
Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature
Krieger A.V., Belov A.N., Koval A.D.
Technology of the brine cheese product enriched with vegetable ingridients
Kryuchkova V.V., Korneichuk K.M., Skripin P.V., Belik S.N.
Application of rice and albumin flours in the technology of processed cheese product
Bogdanova N.S.
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.P.
Vegetable oil has been found in cheese! Is it really so?
Lepilkina O.V., Topnikova E.V.
Production of cheese and curds in Russia
Goroshchenko L.G.
Russian melting salt for heatresistant processed cheese and cheese products manufacturing
Sokolova N.Y., Kesoyan G.A., Dobtoskokina N.D.
The development of milk and cheese production in Uzbekistan within the framework of agrarian policy
Kozlova L.V.
Processed cheese with whey proteinparticulate
Mel'nikova E.I., Stanislavskaya E.B., Podgornyy N.A., Mel'nikova E.I., Stanislavskaya E.B., Podgornyi N.A.
Effects of the packaging materials on the quality of the smoked sausage and processed cheese and cheese products
Orlova E.A., Dunaev A.V., Kalabushkin V.V.
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y.Y., Mordvinova V.A.
Packaging polimere materials with antimicrobial and antioxidant properties
Snejko A.G., Fofanova E.M., Uzdenskii V.B., Strahova P.A., Ramanauskas P., Galginaite L.
The VI International Salon of Cheese
Raicheva E.Y.
Cheese preferences of the Russian people
Rybalova T.I.
30 years with the dairy industry
Processed cheese products with functional characteristics
Ostroumova T.A., Ryapolov A.N., Leonenko Y.V., Ostroumova T.A., Ryapolov A.N., Leonenko Y.V.
The company ICL Food Specialties / BK Giulini and Omya Algol Rus: expanding the range of proceed cheese with the emulsifying salts BK Giulini. Recipes and recommendation
Automated production of cheese inthe cheese making machine «TheCheeseMaker»: experience of theDutch cheese makers
Bom V., Boom W.
Application of ultrafiltration in production curd products
Merzlikina A.A., Polyansky K.K., Ponomarev A.N., Kluchnikov A.I.
Identification and consuming properties of processed cheese
Svyatkina L.I., Andruhova V.Y.
Effect of Enzyme Compositions on Cheese Proteolysis
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
Formation of the organoleptic properties of cheese and control of cheese ripening process
Belov A.N., Kriger A.V., Koval’ A.D., Miklishannskii V.A.
Effects of the packaging materials properties on the quality of smoked processed cheese and cheese products
Dunaev A.V., Orlova E.A., Kalabushkin V.V., Alekseeva E.V.
Study structure formation processes cheese products for specialized power
Moliboga E.A.
Resources saving technologies of processed cheeses and cheese products manufacturing
Dunaev A.V., Sokolova N.Y., Konovalova T.M., Vodolazskaya E.A.
Cheeses salting. What's new?
Ostrouhova I.L., Ostrouhov D.V., Ostroukhova I.L., Ostroukhov D.V.
Soft cheese from milk-protein concentrates
Suyunchev O.A., Evdokimov I.A., Sardak A.S., Klepker V.M., Rudakov A.S., Suyunchev O.A., Evdokimov I.A., Sardak A.S., Klepker V.M., Rudakov A.S.
Present day trends in the equipment for cheese forming and pressing
Loginov V.A., Mayorov A.A.
Special features of cheese ripening with cheese slime microflora
Mordvinova V.A., Ostrouhova I.L., Sviridenko G.M.
Developments for cheese salting
Pribolotnyy A.V., Pribolotnyi A.V.
«Tilsit» and Tilsiter» - see the difference
Mordvinova V.A.
Application of the rice flour and albumin in the technology of the processed cheese product
Bogdanova N.S.
Special features of the technology of the brine cheese «Ironsky» production
Vlasova J.A.
Free fat in cheese and cheese products
Lepilkina O.V., Smykov I.T., Loginova I.V.
Amino acids score of the cheese «Spartanskii»
Vlasova J.A., Vasiliadi G.K.
Innovations in spite of trends
Altuhov V.D.
Effekt of enzume composition on cheese quality
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
Ultra-filtration - revolution in the soft cheese manufacturing
Ostrouhov D.V.
New national standards in cheese making
Mordvinova V.A., Mordvinova V.A.
Be acquainted - Imtech Process Solutions company from the Netherlands
New concepts and names of the cheese making products
Mordvinova V.A., Onosovskaya N.N.
Direct vat starters for the brine cheese production
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N., Shramko M.I., Haritonova I.V.
Typical program for production control of cheese
Mordvinova V.A., Sviridenko G.M., Tetereva L.I., Onosovskaya N.N., Mordvinova V.A., Sviridenko G.M., Tetereva L.I., Onosovskaya N.N.
Quality of sausage cheese and products containing milk with milk fat replacers (MFR)) produced according to the processed cheese technology
Orlova E.A., Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production
Mordvinova V.A., Delitskaya I.N., Manuylov S.E., Mordvinova V.A., Delitskaya I.N., Manuilov S.E.
Technological special features of making cheese from goat milk
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V.
Dependence of the processed cheese quality on the selected regimes of smoking
Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.
Possibilities and prospects of the farmers’ cheese making
Mironenko I.M.
History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making)
Sviridenko Y.Y., Mordvinova V.A.
The Fifth International Cheese Salon
Raicheva E.Y.
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.
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.
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.
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