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Title
Authors
Hard guarantees to the hard cheese
Ischakov R.N.
Widening of the varietiesof processed cheese products
Ostroumov L.A., Gralevskaya I.V., Davydenko V.A., Ostroumov L.A., Gralevskaya I.V., Davydenko V.A.
Development of cheese making in the Republic Mariy El
Khlopov A.D., Pogozheva N.N., Hlopov A.D., Pogojeva N.N.
Type characteristic of the hard rennet cheeses and determination of their ripeness
Haertdinov R.R., Khaertdinov R.R.
Dairy traditions and innovations in Italy
Evdokimov I.A., Evdokimov I.A.
Effects of the natural flavors Butter buds on quality characteristics of the processedcheese products
Osad'ko M.I., Osad'ko M.I.
Processed cheese products with powdered milk ingredients
Ostroumov L.A., Leonenko Y.V.
Vegetable oil ingredients for processed cheese products
Dunaev A., Dunaev A.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.
Non milk fats for processed cheese products
Konovalova T.M., Konovalova T.M.
Technology of the cheese paste Dauriya
Sviridenko Y.Y., Perfil'ev G.D., Delitskaya I.N., Tetereva L.I., Gal'tseva O.G., Shergina I.N., Sviridenko Y.Y., Perfil'ev G.D., Delitskaya I.N., Tetereva L.I., Gal'tseva O.E., Shergina I.A.
Ultrafiltration concentrating and demineralization of cheese whey with impulse current feeding
Lazarev S.I., Bogomolov V.Y., Lazarev D.S., Pronina O.V., Polyanskii K.K.
Efficiency of the electric-chemical membrane methods at cheese whey concentrating and demineralization
Lazarev S.J., Polyanskii K.K., Lazarev D.S., Vyazovov S.A., Selivanov I.V.
Prices on the Russian market of dairy butter, cheese and curds
Goroshchenko L.G.
Special issues of the fermented cheese production
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V., Il'ina S.G.
New functional products - soft cheese «Globozum» and semi-hard cheese «Pladolens»
Musina O.N., Ott E.F.
Akocheese - perfection of taste
Snegova V.N., Snegova V.N.
Production line based on the «Cheesemaker®»: Dutch quality cheese manufacturedin Russia
Boom W.
100 years to the processed cheese
Dunaev A.V., Vodolazskaya E.A., Konovalova T.M., Dunaev A.V., Vodolazskaya E.A., Konovalova T.M., Dunaev A.V.
Acquaintance with the UK dairy industry
New starter culturesfor the existing Russian cheese making
About raw materials for cheese making
Proshkina T.G., Belov A.N., Vistovskaya V.P., Proshkina T.G., Belov A.N., Vistovskaya V.P.
Organoleptic methods of assessment
Ozhgikhina N.N., Tetereva L.I., Ozhgihina N.N., Tetereva L.I.
The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing
Sviridenko G.M., Sviridenko Y.Y., Zaharova M.B., Babkina N.G.
Cheese products with vegetable ingredient curcuma
Gavrilova N.B., Moliboga E.A., Moiseikina D.N.
Study of the high fat milk products by the method of thermo-effectometry
Usatyuk D.A., Mironenko I.M.
Marmalade with adding cottage cheese and concentrated sugarbeet paste
Magomedov M.G., Poliynskiy K.K., Hodyreva O.E., Lobosova L.A., Kharlamova M.N.
The school of a cheese maker. Selfsplitting in cheese making: analysis of reasons
Mayorov A.A.
The use of vegetable ingredients in soft cheese technology
Gavrilova N.B., Makarova E.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.
Low fat cheese: an actual trend of the Russian market
Kelyashova Y.
Improvement of the consuming properties of the cheese «Osetinskii» at denitrification
Kokaeva M.G., Temiraev R.B.
Soft cheese. Varieties and technological special features
Mironeneko I.M., Usatyuk D.A.
Prices in the Russian market of dairy butter, various cheeses and curds
Goroshchenko L.G.
Rheological properties of the processed cheese with added roe and milt
Lyutova E.V., Klyuchko N.Y.
Special items of measuring equilibrum moisture of cheese
Bednyh B.S., Ramanauskas R.I.
New types of products - the main resource of the stable operation
Dunaev A.V., Konopleva A.V.
Partial salting of curds or how to avoid salt whey
Pribolotnyi A.V.
Distribution of cheese hardness at two-sided pressing
Manukyan S.S.
Development of stabilization mixture for melting of curd raw materials in the production of pasty fused cheese products
Lupinskaya S.M., Chechko S.G.
Equipment for handling cheese and cheese packages
Mayorov A.A., Nikolaeva E.A.
Existing technologies of disinfection in cheese making-from problems to solutions
Efimov K.M., Dityuk A.I., Bogdanov A.I., Snejko A.G., Fedorova L.S., Chernyavskii I.N.
Innovative technologies and ecological safety of cheese making
Pressing of cheese mass
Mayorov A.A., Mironenko I.M.
Cheese products conforming principles of healthy nutrition
Boldyreva T., Golyak Y.
Improving the technology of the national cheese of Egypt «Domiati»
Tikhomirova N.A., El Mogazi A.H.
Role of starter cultures in preserving special properties of the national products of cheese making
Sorokina N.P.
Tasty and healthy cheese from the company «Ricon»
Cheese - reply to many questions. Ef cient, resources saving and exible cheese production
Tim High -.
Sanitary and hygienic control at cheese production
Irkitova A.N., Ott E.F.
Technological schemes of preparing milk for cheese manufacturing
Silaeva V.M., Saharov S.D.
Investigation of the activity of the moulds enzymes systems
Sadovaya T.N.
Methodological recommendation on salting semi-hard cheeses and cheese products
Ostroukhova I.L., Ostroukhov D.V., Ostrouhova I.L., Ostrouhov D.V.
The branch target program «Development of cheese and butter making in Russia for the period 2011-2013»
Sviridenko Y.Y., Ozhgikhina N.N., Sviridenko Y.Y., Ojgihina N.N.
Technology of the new brine cheese
Vlasova J.A., Tsugkiev B.G., Vlasova, Z.A., Tsugkiev B.G.
Microbiological risks in the critical control point- brine
Sviridenko G.M., Zaharova M.B., Sviridenko, G.M., Zakharova, M.B.
The II International Saloon of Cheese
Raicheva E.Y., Raycheva E.Y.
Products from the secondary raw milk materials intended for processed cheeses recipes
Kravchenko E.F., Dunaev A.V., Volkova Т.Д.
Cheese salting: first steps
Pribolotnyy A.V., Pribolotnyi A.V.
Effect of propionic bacteria starter culture on soft cheeses quality
Khamagaeva I.S., Choyzhilsuren N.B., Kachanina L.M., Hamagaeva I.S., Choijilsuren N., Kachanina L.M.
Prices in the Russian market of dairy butter and cheese in 2009
Goroshchenko L.G., Goroshchenko L.G.
Processed cheese packaging: situation and prospects
Rozdova V.F., Rozdova V.F.
Issues of standardization at soft cheese manufacturing
Mordvinova V.A., Ostroukhova I.L., Onosovskaya N.N., Mordvinova V.A., Ostrouhiva I.L., Onosovskaya N.N.
MAXICURD TM allows improve cheese yield
Risks managing in the critical control points at the production of the cheese «Rossiiskii»
Dunchenko N.I., Mihailova K.V.
Reasons of technological risks at the «Rossiiskii» cheese production
Dunchenko N.I., Mihailova K.V.
Study of the covers for smocked sausage cheese
Dunaev A.V., Orlova E.A., Kalabushkin V.V.
Participation of water in the cheese structure formation
Mironenko I.M.
Import and export of cheese and curds in 2017
Goroshchenko L.G.
Capillary structure of the hard rennetcheeses with low temperature of thesecond heating
Ermolaev V.A., Ermolaev V.A.
Import and export of cheese and curds
Goroshchenko L.G., Goroshchenko L.G.
Application of the starter cultures Lyofast for extendingcheese varieties
Tsvetkov I.L., Toloknova I.V., Babkina N.G., Tsvetkov I.L., Toloknova I.V., Babkina N.G.
Cheese product for foodsoperations
Gavrilova N.B., Burakovskaya N.V., Gavrilova N.B., Burakovskaya N.V.
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.
Holiday of cheese in Barnaul
Modeling of the process of the cream cheese production by the thermo-acid way using glucono-5-lactone
Mironenko I.M., Usatyuk D.A.
Modeling of the cream cheese production by the thermo-acid method using glucono-d-lactone
Mironenko I.M., Usatyuk D.A.
Some issues of identification of the products of cheese and butter making
Topnikova E.V.
Loaf cheese: merits and drawbacks
Mayorov A.A.
Sanitary treatment of cheese moulds
Hanumyan A.A.
Ability of the cheese curd to melting
Mironenko I.M.
Prospects of the cheese market developments in Brazil
Kozlova L.V.
The influence of stabilizers on the quality indicators of cream cheese
Kabanova T.V., Shuvalova E.G., Ambrosieva E.D.
Production of brine cheese from reconstituted milk
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.
Situation and principle developments of cheese and butter making
Sviridenko Y.Y., Topnikova E.V.
CAGLIFICIO CLERICI: 20 years in Russia
Miklishanskii V.A.
Processed cheese product on the bases of skim curds with use of appies
Lupinskaya S.M., Gantseva A.M.
Study of the impacts of the starter cultures composition on the physical-chemical properties in the biotechnology of cheese making
Ramanauskas R.I.
The technology of the processed cheese with addition of roe and milt of the Baltic herring
Lyutova E.V., Klyuchko N.Y.
Cheese forms with micro-perforation - technological nuances
Stukacheva O.N.
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
«Sarmich» — a leading cheese making plant of Russia
Raicheva E.Y.
Russian cheese making
Sviridenko Y.Y., Mordvinova V.A.
Results of the competition of quality in the Cheese Making and Butter Making Week
Topnikova E.V., Mordvinova V.A., Sokolova N.Y.
Specialized starches of the series «Cheese Maker» for improving profitability of processed cheese manufacturing
Maiauskaite V.Y., Sandbeck A., Slierendrecht H.
Cheese cream «Non-melting sundae»
Mironenko I.M., Yashkin A.I., Vahrusheva S.A.
Department of whey and cheese formation
Mayorov A.A., Mironenko I.M.
Production and nishing of cheese grains. Typical mistakes
Silaeva V.M.
A new page in the chronicle of cheese making in Altai
Shchetinin M.P., Solov’eva N.I.
International conference in Paris: the present and the future of cheese making
Raicheva E.Y.
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