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Title
Authors
No 1 (2013)
Problems of distribution and prices formation in the cheese making sector
Torbenko A.B.
PDF
(Rus)
No 5 (2012)
Biocoating for improving safety and quality of the cheese «Adygeiskii»
Zaharchenko A.V., Ganina V.I., Fedotova A.V., Galkina T.E.
PDF
(Rus)
No 4 (2012)
Plants for microparticulation in the present day milk processing
Baranov S.A.
PDF
(Rus)
No 3 (2012)
Effects of drying on cheese microstructure
Ostroumov L.A., Ermolaev V.A., Chesnokov N.S.
PDF
(Rus)
No 3 (2012)
Problems of the Russian cheese making. Maintenance of traditions and development of national brands
Sviridenko Y.Y., Mordvinova V.A.
PDF
(Rus)
No 2 (2012)
Special features of formation of the organoleptic indices of cheese products
Mordvinova V.A., Lepilkina O.V., Ostrouhova I.L., Samoilov A.V.
PDF
(Rus)
No 4 (2011)
Before the cheese countersof Rome
Dvinskii B.M.
PDF
(Rus)
No 4 (2011)
Large scale reconstruction at the Elanskii butter and cheese combine has beencompleted
Raicheva E.Y.
PDF
(Rus)
No 6 (2010)
Belebeevskii dairy factory - an enterprise of the Russian scale
PDF
(Rus)
No 5 (2010)
Technologies for the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev u.V., Konovalova, T.M.
PDF
(Rus)
No 4 (2010)
Food value of cheese products with vegetable oils
Lepilkina O.V., Lepilkina O.V.
PDF
(Rus)
No 3 (2010)
How British is the UK's favourite cheese
PDF
(Rus)
No 6 (2009)
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.
PDF
(Rus)
No 6 (2009)
Import and export of cheese and curds
Goroshchenko L.G., Goroshchenko L.G.
PDF
(Rus)
No 3 (2009)
Aims of fillers application in the products of cheese making sector
Musina O.N., Musina O.N.
PDF
(Rus)
No 3 (2009)
Cheese making sector: problems and offers
Cheverov V.I., Cheverov V.I.
PDF
(Rus)
No 2 (2009)
Russian cheese market in 2008
Goroshchenko L.G.
PDF
(Rus)
No 2 (2018)
Prospects of sheep milk processing in the Altai Territory
Shchetinina E.M.
PDF
(Rus)
No 3 (2018)
Russian cheese and curds production in 2017
Goroshchenko L.G.
PDF
(Rus)
No 6 (2018)
Russia on the world cheese market: prospects of development
Prosekov A.Y.
PDF
(Rus)
No 2 (2019)
Soft cheese with vegetable complex from green buckwheat for dietetic nutrition
Polyanskii K.K., Lesnikova E.P., Glagoleva L.E., Tokareva D.M.
PDF
(Rus)
No 1 (2011)
Improvement of the quality of the«Osetinskii» cheese
Vlasova Z.A., Tsukgiev B.G., Vlasova J.A., Tsugkiev B.G.
PDF
(Rus)
No 1 (2010)
Kinetic process of vacuum drying adygeisci and a brynza
Ermolaev V.A.
PDF
(Rus)
No 1 (2010)
About problems of season production and cheese suitability of milk
Mayorov A.A., Mironenko I.M., Baibikova A.A.
PDF
(Rus)
No 6 (2011)
Development of the science aboutcheese making in Russia (the secondpart of the XX century)
Ostroumov L.A., Ostroumov L.A.
No 3 (2011)
New brine cheese product«Grecheski»
Mordvinova V.A., Delitskaya I.N., Il'ina S.G., Mordvinova V.A., Delitskaya I.N., Ilina S.G.
PDF
(Rus)
No 6 (2011)
The association of the processed cheese producershas been created
No 6 (2011)
Classification of cheeses
Ramanauskas R., Ramanauskas R.
No 1 (2018)
Items of the organic cheese production
Sviridenko Y.Y., Topnikova E.V., Mordvinova V.A.
PDF
(Rus)
No 6 (2017)
Production of milk products with protected name of the place of origin of goods
Mordvinova V.A., Onosovskaya N.N.
PDF
(Rus)
No 3 (2017)
Special features of production of cheeses with cheddaring and thermo-mechanical treatment
Delitskaya I.N., Mordvinova V.A.
PDF
(Rus)
No 1 (2017)
Traditional kinds of butterand cheese among the Bashkirs
Migranova E.V.
PDF
(Rus)
No 5 (2016)
Reverse osmosis separation of solutions cornstarch production as an effective Way to reduce the cost processed cheese product
Kovaleva O.A., Lazarev S.I., Polanskii K.K.
PDF
(Rus)
No 5 (2016)
Russian production of cheese and curds in 2015 and in the first half of 2016
Goroshchenko L.G.
PDF
(Rus)
No 1 (2016)
Production of the combined rennet cheese
Veziryan V.A., Evdokimov I.A., Anisimov S.V., Veziryan A.A.
PDF
(Rus)
No 6 (2015)
Replacement of the import: consumer needs quality cheese
Nikolaeva M.A., Ryazanova O.A., Kleshchevskii Y.N.
PDF
(Rus)
No 2 (2015)
Non-industrial manufacturing of cheese
Mayorov A.A.
PDF
(Rus)
No 6 (2014)
Some comments on the results of the contest of the products of cheese and butter making at the exhibition «The Golden Autumn - 2014»
Fedotova O.B., Smirnova J.I., Sokolova O.V., Myalenko D.M., Topnikova E.V., Mordvinova V.A.
PDF
(Rus)
No 6 (2014)
Cheese product - a remote relative of cheese
Rybalova T.I.
PDF
(Rus)
No 5 (2014)
Import and export of cheese and curds
Goroshchenko L.G.
PDF
(Rus)
No 3 (2014)
Cheese market of the European Union
Rybalova T.I.
PDF
(Rus)
No 1 (2014)
High temperature pasteurization and homogenization of cream at fresh cheese production with cheddaring and mass melting
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.
PDF
(Rus)
No 6 (2013)
Cheese making of Ireland
Rybalova T.I.
PDF
(Rus)
No 4 (2013)
Processed cheese manufacturing: problems and ways of their solution
Dunaev A.V.
PDF
(Rus)
No 3 (2013)
Russian cheese and curds production in 2012
Goroshchenko L.G.
PDF
(Rus)
No 1 (2013)
Improvement of the barrier technologies for antimicrobial protection of cheese surfaces
Snejko A.G., Gubanova M.I., Ramanauskas R., Galginaitine L.
PDF
(Rus)
No 1 (2013)
Import and export of cheese and curds
Goroshchenko L.G.
PDF
(Rus)
No 5 (2012)
Modi ed atmosphere in providing quality of packaged cheeses
Rozdov I.A., Orlova E.A., Bol’shakova E.A.
PDF
(Rus)
No 4 (2012)
Results of the competition of the cheese and butter making products
Topnikova E.V., Mordvinova V.A.
PDF
(Rus)
No 3 (2012)
To the item of applying calcium chloride in cheese making
Mordvinova V.A., Delitskaya I.N., Tetereva I.N.
PDF
(Rus)
No 2 (2012)
Process of cheddaring: formation of taste in cheeses
Mironenko I.M.
PDF
(Rus)
No 4 (2011)
Cheese market in the USA.
Rybalova T.I.
PDF
(Rus)
No 4 (2011)
International Week of Cheese and Butter Making in Uglich
Raicheva E.Y.
PDF
(Rus)
No 2 (2011)
Cheese making of Russia: results of the «zeroes»
Dvinskiy B.M., Dvinskii B.M.
PDF
(Rus)
No 6 (2010)
Cheese holiday is a holiday for all
Bushueva I., Bushueva I.G.
PDF
(Rus)
No 5 (2010)
Varieties and compositions of the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev, A.V., Konovalova T.M.
PDF
(Rus)
No 4 (2010)
Technological aspects of cheese products manufacturing
Mordvinova V.A., Lepilkina O.V., Mordvinova V.A., Lepilkina, O.V.
PDF
(Rus)
No 3 (2010)
Complex solutions for processed cheese packaging
PDF
(Rus)
No 2 (2010)
Prospects of stabilizers application in the processed cheese manufacturing
Ostroumov L.A., Arhipov A.N.
PDF
(Rus)
No 6 (2009)
Multi-stage vacuum drying of soft cheeses
Ermolaev V.A., Ermolaev V.A.
PDF
(Rus)
No 5 (2009)
Processed cheese - a flavor component for products of buttermaking
Topnikova E.V., Konovalova T.M., Topnikova E.V., Konovalova T.M.
PDF
(Rus)
No 4 (2009)
Intensification of the semi-hard rennet cheese technology
Gavrilova N.B., Borovskaya A.V., Gavrilova N.B., Borovskaya A.V.
PDF
(Rus)
No 1 (2009)
Quality standards in the cheese making in Russia and Chinese People's Republic: characteristics and prospects for integration
Jia Z., Cheng L., Ostroumov L.A., Prosekov A.Y., Zheleznov A.I., Smirnova I.A., Jia Z., Cheng L., Ostroumov L.A., Prosekov A.Y., Jeleznov A.I., Smirnova I.A.
PDF
(Rus)
No 1 (2009)
Cleaning of cheese moulds
Kanunnikova E., Kanunnikova E.
PDF
(Rus)
No 2 (2018)
The role of agricultural policy in development of the cheese-making in Belarus
Kozlova L.V.
PDF
(Rus)
No 4 (2018)
Effects of the vegetable complex from lucerne on the antioxidant activity of cheese paste
Polyanskii K.K., Glagoleva L.E., Tokareva D.M., Aleksandrova A.V.
PDF
(Rus)
No 2 (2019)
The technology of the soft cheese on the base of the milk produced by the goats in the Altai region
Shchetinina E.M., Gavrilova N.B.
PDF
(Rus)
No 1 (2011)
Effects of heat load on the vacuumdrying of brine cheeses
Prosekov A.Y., Kushevskiy I.V., Prosekov A.Y., Kushevskii I.V.
PDF
(Rus)
No 1 (2010)
Dynamics of change amino acid of structure of cheesesbefore and after vacuum drying
Prosekov A.Y., Ermolaev V.A., Soldatova L.S.
PDF
(Rus)
No 1 (2012)
The cheeses of Normandy
Raycheva E.Y., Raicheva E.Y.
PDF
(Rus)
No 6 (2011)
Cheese product for functional nutrition
Gavrilova, N.B., Ryabkova D.S., Gavrilova N.B., Ryabkova D.S.
No 3 (2011)
Principles of the modern productionof processed cheeses and cheeseproducts
Romanova P., Romanova P.
PDF
(Rus)
No 3 (2011)
Ways to extend shelf lifeof cheeses
Rozdov I.A., Orlova E.A., Bol'shakova E.A., Rozdov I.A., Orlova E.A., Bolshakova E.A.
PDF
(Rus)
No 1 (2018)
Import and export of cheese and curds
Goroshchenko L.G.
PDF
(Rus)
No 3 (2017)
Rapid cheeses
Mayorov A.A., Mironenko I.M., Bondarenko N.I.
PDF
(Rus)
No 1 (2017)
The technology of the new type of cream cheese by the method of thermo-acid coagulation
Usatyuk D.A.
PDF
(Rus)
No 6 (2016)
Cheese whey drinks as a factor to improve competitiveness of an enterprise
Kriger A.V., Sturova Y.G.
PDF
(Rus)
No 5 (2016)
Whey protein microparticulate application in processed cheese technology
Ponomarev A.N., Melnikova E.I., Stanislavskaia E.B.
PDF
(Rus)
No 4 (2016)
Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
Sviridenko G.M., Zaharova M.B., Babkina N.G.
PDF
(Rus)
No 2 (2016)
About the role of emulsifiers in improving cheese products quality
Lepilkina O.V., Smykov I.T., Loginova I.V.
PDF
(Rus)
No 1 (2016)
Brine cheese: from the past to the future
Mordvinova V.A., Delitskaya I.N.
PDF
(Rus)
No 4 (2015)
Reduction of the heavy metals levels in the curds produ< made with application of the paste from the Jerusalem artichoke
Polyanskii K.K., Varvarina O.E., Shentsova E.S., Magomedov M.G.
PDF
(Rus)
No 3 (2015)
Requirements to the raw milk for cheese making
Sviridenko G.M., Mordvinova V.A.
PDF
(Rus)
No 2 (2015)
Cheese making and вийег making in Russia: results of 2014
Rybalova T.I.
PDF
(Rus)
No 6 (2014)
Microbiological safety at dairy farms with the preparation «Biopag»
Efimov K.M., Dityuk A.I., Bogdanov A.I., Malgin I.V., Snejko A.G., Fedorova L.S.
PDF
(Rus)
No 4 (2014)
The American artisan cheeses
Rybalova T.I.
PDF
(Rus)
No 3 (2014)
Expertise of soft cheeses with the white mould on the surface
Denisova M.F., Denisov S.V.
PDF
(Rus)
No 1 (2014)
Bassine — the system from the company ALPMA: flexible solution for continuous curds production for soft and white cheese
Bekturova R., Polner M.
PDF
(Rus)
No 6 (2013)
Methods for handling cheeses
Mayorov A.A., Nikolaeva E.A.
PDF
(Rus)
No 4 (2013)
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
PDF
(Rus)
No 2 (2013)
Sanitarian treatment of cheese forms
Hanumyan A.A.
PDF
(Rus)
No 1 (2013)
Pressing of cheese mass
Mayorov A.A., Mironenko I.M.
PDF
(Rus)
No 6 (2012)
Effects of natrium citrate on consistency of soft thermoacid cheese from reconstituted whole milk
Mayorov A.A., Mironenko I.M., Mazalevskii V.B.
PDF
(Rus)
No 4 (2012)
Annual forum of cheese and butter makers in Uglich
Mordvinova V.A., Topnikova E.V., Semova E.G., Raicheva E.Y.
PDF
(Rus)
No 3 (2012)
Prospects of using nanomaterials in the manufacturing of cheese products
Smykov I.T.
PDF
(Rus)
No 3 (2012)
Russian cheese and curds production in 2011
Goroshenko L.G.
PDF
(Rus)
No 2 (2012)
Application of milk protein in cheese manufacturing
PDF
(Rus)
No 4 (2011)
Reconstitution of the instant skim milk powder for cheese production
Golubeva L.V., Avakimyan A.B., Klyuchnikova D.B., Pirogova O.V., Tarasova A.Y.
PDF
(Rus)
No 4 (2011)
Situation in the cheese and butter making sector in Russia nowadays
Sviridenko Y.Y., Topnikova E.V., Mordvinova V.A., Dunaev A.V.
PDF
(Rus)
No 2 (2011)
The Russian cheese market in 2010. Foreign countries again «have given support»…
Rybalova T.I., Rybalova T.I.
PDF
(Rus)
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