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Intensification of the rennet cheese ripening
Ostroumov L.A., Nikolaeva E.A., Ostroumov L.A., Nikolaeva E.A.
Soft cheese from the mixture of cow and goat milks with addition of nut our
Chechetkina A.Y., Zabodalova L.A.
Special features of cheese ripening with cheese slime microflora
Mordvinova V.A., Ostrouhova I.L., Sviridenko G.M.
Automated production of cheese inthe cheese making machine «TheCheeseMaker»: experience of theDutch cheese makers
Bom V., Boom W.
Goat's milk and its quality indicators by cheeseproduction
Toschev V.K., Mustafina G.N., Ruzhbelyaeva O.G.
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.
Modeling of the process of the cream cheese production by the thermo-acid way using glucono-5-lactone
Mironenko I.M., Usatyuk D.A.
Special features of the technology of the brine cheese «Ironsky» production
Vlasova J.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.
Production of brine cheese from reconstituted milk
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.
CAGLIFICIO CLERICI: 20 years in Russia
Miklishanskii V.A.
Free fat in cheese and cheese products
Lepilkina O.V., Smykov I.T., Loginova I.V.
Import and export of milk products
Goroshchenko L.G.
Food fibres «Citri-Fai» — innovations in the processed cheeses manufacturing
Gubina I.V.
«Mozarella» - and no any problems!
Kashina E.
Food fibres «Citry-Fai»-innovations in the processed cheeses manufacturing
Gubina I.V.
Belebeevskii dairy factory - an enterprise of the Russian scale
Method of separating protein from brine
Pribolotnyi A.V., Pribolotnyy A.V.
Technological specialtiesof the soft cheese manufacturing
Ostroumov L.A., Bobylin V.V., Husnullina N.V.
Technical and technological prospects of cheese formed by the bulk method
Mayorov A.A., Nikolaeva E.A., Chupin A.A., Mayorov A.A., Nikolaeva E.A., Chupin A.A.
New concepts and names of the cheese making products
Mordvinova V.A., Onosovskaya N.N.
Technology of the brine cheese product enriched with vegetable ingridients
Kryuchkova V.V., Korneichuk K.M., Skripin P.V., Belik S.N.
Akocheese - perfection of taste
Snegova V.N., Snegova V.N.
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.
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.
Soft cheese «Globozum»
Funk I.A., Dorofeev R.V., Ott E.F.
Traditional kinds of butterand cheese among the Bashkirs
Migranova E.V.
Low fat cheese: an actual trend of the Russian market
Kelyashova Y.
Problems of cheese classification in the commodity turnover
Mayorov A.A., Surai N.M.
Direct vat starters for the brine cheese production
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N., Shramko M.I., Haritonova I.V.
Packed cheese in Russia - yesterday, today, tomorrow
Petrova M.D.
Methods for handling cheeses
Mayorov A.A., Nikolaeva E.A.
Technology of the semi-hard cheese the «Premium»
Gavrilova N.B., Loginov V.A., Linkevich E.T.
Processed cheese market
Solomin S.V.
Application of milk protein in cheese manufacturing
Physicomechanical parameters of dry and restored dairy-albuminous concentrates
Ermolaev V.A., Donja D.V., Shilov A.V., Ermolaev V.A., Donya, D.V., Shilov, 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.
Russian market of cheese in 2009
Belyakova N.A.
Prices in the Russian market of dairy butter and cheese in 2009
Goroshchenko L.G., Goroshchenko L.G.
Russian cheese market in 2008
Goroshchenko L.G.
Possibility of obtaining the sign NPGO (name of the place of goods origin) to the unique dairy products produced in Altai territory
Khodyreva Z.R., Shchetinina E.M.
Special issues of the fermented cheese production
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V., Il'ina S.G.
Capillary structure of the hard rennetcheeses with low temperature of thesecond heating
Ermolaev V.A., Ermolaev V.A.
Surprising world of water in milk.Role of water in the process of transforming milk in cheese
Mironenko I.M.
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.
Production of milk products with protected name of the place of origin of goods
Mordvinova V.A., Onosovskaya N.N.
The technology of the new type of cream cheese by the method of thermo-acid coagulation
Usatyuk D.A.
Prospects of the cheese market developments in Brazil
Kozlova L.V.
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.P.
Rheological properties of the processed cheese with added roe and milt
Lyutova E.V., Klyuchko N.Y.
The company «Orbita» - innovations multiplied by experience
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
Import and export of cheese and curds
Goroshchenko L.G.
Cheese - reply to many questions. Ef cient, resources saving and exible cheese production
Tim High -.
Cheese and curds production is growing
Evangeleeva A.
Technology of the new brine cheese
Vlasova J.A., Tsugkiev B.G., Vlasova, Z.A., Tsugkiev B.G.
How British is the UK's favourite cheese
Multi-stage vacuum drying of soft cheeses
Ermolaev V.A., Ermolaev V.A.
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.
Risks managing in the critical control points at the production of the cheese «Rossiiskii»
Dunchenko N.I., Mihailova K.V.
Russian cheese and curds production in 2017
Goroshchenko L.G.
Soft cheese with vegetable complex from green buckwheat for dietetic nutrition
Polyanskii K.K., Lesnikova E.P., Glagoleva L.E., Tokareva D.M.
101 - 162 of 162 Items << < 1 2 

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