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Title
Authors
No 3 (2010)
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.
PDF
(Rus)
No 6 (2009)
Technical and technological prospects of cheese producing by the bulk method
Mayorov A.A., Nikolaeva E.A., Chupin A.A., Mayorov A.A., Nikolaeva Е.А., Chupin A.A.
PDF
(Rus)
No 2 (2018)
Effects of the temperature on the special features of the types of the semi-hard rennet cheese
Mironenko I.M.
PDF
(Rus)
No 6 (2018)
Correction of the technological regimes of cheese manufacturing at milk quality changes
Loginov V.A., Linkevich E.T., Mayorov A.A.
PDF
(Rus)
No 6 (2011)
Existing technologies of the processed cheeses
Dunaev, A.V., Dunaev A.V.
No 5 (2017)
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.
PDF
(Rus)
No 2 (2017)
Effects of the spore microorganisms on the quality and keepability of processed cheese
Babkina N.G.
PDF
(Rus)
No 6 (2016)
Development of the modern protective technologies for reduction losses in cheese making
Snejko A.G., Strahova P.P., Ramanauskas R., Galginaitine L.
PDF
(Rus)
No 2 (2016)
Commodity-technological classification of cheeses and cheese products: innovative approaches
Nikolaeva M.A., Ryazanova O.A.
PDF
(Rus)
No 5 (2015)
Microstructure of soft cheeses before and after the baro-vacuum drying
Ravnyushkin E.A., Ermolaev V.A.
PDF
(Rus)
No 1 (2015)
Possibilities and prospects of the farmers’ cheese making
Mironenko I.M.
PDF
(Rus)
No 4 (2014)
Optimization of the technological process for production of the cheeses «Pasta Filata»
Bednyh B.S.
PDF
(Rus)
No 6 (2013)
Russian cheese making
Sviridenko Y.Y., Mordvinova V.A.
PDF
(Rus)
No 2 (2013)
Freezing of cheeses with cheddar-ing and mass melting
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N., Maremshaov A.B.
PDF
(Rus)
No 6 (2012)
Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks
Sviridenko G.M., Shatrova O.A., Zaharova M.B., Sokolova N.Y.
PDF
(Rus)
No 2 (2012)
Russian cheese market and the Worlds Trade Organization (WTO)
Rybalova T.I.
PDF
(Rus)
No 3 (2010)
New issues in coatings for cheese packaging
Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Snezhko A.G., Fedotova, A.V., Filinskaya Y.A.
PDF
(Rus)
No 6 (2009)
New national standards in cheese making
Mordvinova V.A., Mordvinova V.A.
PDF
(Rus)
No 2 (2009)
Combined cheese: looking for leading companies and bodies of the sector
Musina O.N., Musina O.N.
PDF
(Rus)
No 3 (2018)
Effects of the barrier properties of the packaging materials on the quality of the sausage smoked cheese at storing
Dunaev A.V., Orlova E.A., Kalabushkin V.V., Alekseeva E.V.
PDF
(Rus)
No 1 (2019)
Applying natural aroma supplements with cheese flavor
Myagkonosov D.S., Mordvinova V.A., Kalabushkin V.V., Abramov D.V., Alekseeva E.V.
PDF
(Rus)
No 3 (2011)
Rindless cheeses: distinctive featuresand some aspects of ripening
Rogov G.N., Rogov G.N.
PDF
(Rus)
No 5 (2017)
The system for traceability of microbiological risks effecting quality and keepability of processed cheese
Sviridenko G.M., Sviridenko Y.Y., Zaharova M.B., Babkina N.G.
PDF
(Rus)
No 2 (2017)
Dependence of the processed cheese quality on the selected regimes of smoking
Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.
PDF
(Rus)
No 2 (2016)
Prices on the Russian market of the dairy butter, cheese and curds in 2015
Goroshchenko L.G.
PDF
(Rus)
No 5 (2015)
New Zealand cheeses: delicacy from the edge of the earth
Rybalova T.I.
PDF
(Rus)
No 1 (2015)
The farmers cheese: underestimated in Russia business
Rybalova T.I.
PDF
(Rus)
No 4 (2014)
Production of cheese and curds in Russia
Goroshchenko L.G.
PDF
(Rus)
No 6 (2013)
The autumn 2013: scienti c-practical seminar in Adygeya
Bushueva I.G.
PDF
(Rus)
No 2 (2013)
Specialized starches of the series «Cheese Maker» for improving profitability of processed cheese manufacturing
Maiauskaite V.Y., Sandbeck A., Slierendrecht H.
PDF
(Rus)
No 5 (2012)
Russian melting salt for heatresistant processed cheese and cheese products manufacturing
Sokolova N.Y., Kesoyan G.A., Dobtoskokina N.D.
PDF
(Rus)
No 6 (2010)
The students from Altai trains in France
Solov'eva N.I., Kapustin A.A., Nesterova Y.V., Solov'eva N.I., Kapustin A.A., Nesterova Y.V.
PDF
(Rus)
No 2 (2010)
Microstructure of the brine cheeses on based camel's milk
Dichanbaeva F.T.
PDF
(Rus)
No 6 (2009)
Proposals concerning correction of possible customs taxes on processed cheeses
Cheverov V.I., Cheverov V.I.
PDF
(Rus)
No 5 (2018)
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.
PDF
(Rus)
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