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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.
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.
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.
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.
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.
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.
Russian melting salt for heatresistant processed cheese and cheese products manufacturing
Sokolova N.Y., Kesoyan G.A., Dobtoskokina N.D.
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.
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.
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.
Effect of Enzyme Compositions on Cheese Proteolysis
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
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.
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.
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.
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
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.
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.
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.
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.
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.
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