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Title
Authors
No 3 (2010)
Dependence of renneting and syneresis characteristics of protein clots on season features of milk
Proshkina T.G., Belov A.N., Odegov N.I., Shalimova E.V.
PDF
(Rus)
No 2 (2010)
Technological specialtiesof the soft cheese manufacturing
Ostroumov L.A., Bobylin V.V., Husnullina N.V.
PDF
(Rus)
No 2 (2010)
Russian market of cheese in 2009
Belyakova N.A.
PDF
(Rus)
No 6 (2009)
Structure and volumes of import and export in the Russian Federation
Smirnov E.R., Smirnov E.R.
PDF
(Rus)
No 4 (2009)
Freezing of hard cheese within conditions of regulated heat removal
Buyanov V.O.
PDF
(Rus)
No 4 (2009)
Situation and prospects of the processed cheese production
Sviridenko Y.Y., Dunaev A., Sviridenko Y.Y., Dunaev A.V.
PDF
(Rus)
No 3 (2009)
Intensification of the rennet cheese ripening
Ostroumov L.A., Nikolaeva E.A., Ostroumov L.A., Nikolaeva E.A.
PDF
(Rus)
No 1 (2009)
Microbiological state of brine
Perfil'ev G.D., Matevosyan L.S., Ostroukhova I.L., Shkalikov Y.A., Perfil'ev G.D., Matevosyan L.S., Ostrouhova I.L., Shkalikova Y.A.
PDF
(Rus)
No 2 (2018)
The temperature of the second heating as a way to regulate syneresis and intensity of the lactic acid process at hard cheese production
Delitskaya I.N., Mordvinova V.A.
PDF
(Rus)
No 3 (2018)
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.
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 2 (2019)
Assessment of the organoleptic indices of the product containing more than 50 % of milk fat substitute in the fat phase and produced by the processed cheese technology
Ivanilova I.G.
PDF
(Rus)
No 1 (2011)
Innovations in the cheese wayprocessing
Mel'nikova E.I., Niftaliev S.I., Shirunov M.O., Melnikova E.I., Niftaliev S.I., Shirunov M.O.
PDF
(Rus)
No 1 (2010)
New application of processed cheese
Tsvetkov I.L.
PDF
(Rus)
No 1 (2012)
Premium Pack - Premium CheeseSomething new in the package for cheeseripening
PDF
(Rus)
No 5 (2011)
Innovative packaging solutions fromthe «Multivac»
Lebedeva A., Lebedeva A.
PDF
(Rus)
No 1 (2012)
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.
PDF
(Rus)
No 3 (2011)
Russian market of cheesesin 2010
Goroshchenko L.G., Goroshchenko L.G.
PDF
(Rus)
No 6 (2017)
Application of the description-profile method of the tasting analysis at comparing quality of the DOP cheese and its analogues
Zavorohina N.V.
PDF
(Rus)
No 5 (2017)
Cheese market in the USA
Kozlova L.V.
PDF
(Rus)
No 2 (2017)
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.
PDF
(Rus)
No 5 (2016)
Milk casein composition and its practical importance
Guskova S.V., Eskin G.V.
PDF
(Rus)
No 5 (2016)
The king of cheeses: the great and beautiful «Parmesan»
Rybalova T.I.
PDF
(Rus)
No 2 (2016)
Commodity-technological classification of cheeses and cheese products: innovative approaches
Nikolaeva M.A., Ryazanova O.A.
PDF
(Rus)
No 1 (2016)
Lactose free cheese - myth or reality?
Mordvinova V.A., Lepilkina O.V.
PDF
(Rus)
No 6 (2015)
Production of goat cheese in the world and in Russia
Rybalova T.I.
PDF
(Rus)
No 5 (2015)
Problems of cheese classification in the commodity turnover
Mayorov A.A., Surai N.M.
PDF
(Rus)
No 3 (2015)
The factors effecting quality of the cheese of the «Maasdam» type
Mordvinova V.A., Sviridenko G.M.
PDF
(Rus)
No 2 (2015)
Cheese products - the objective reality
Mordvinova V.A., Ostrouhova I.L.
PDF
(Rus)
No 1 (2015)
The farmers cheese: underestimated in Russia business
Rybalova T.I.
PDF
(Rus)
No 6 (2014)
Innovative replacing import technologies of natural cheese
Sviridenko Y.Y., Mordvinova V.A.
PDF
(Rus)
No 5 (2014)
Cheese making in Belarus
Rybalova T.I.
PDF
(Rus)
No 4 (2014)
The International Week of Cheese and Butter Making
Raicheva E.Y.
PDF
(Rus)
No 3 (2014)
The company «Orbita» - innovations multiplied by experience
PDF
(Rus)
No 2 (2014)
Production is falling and import is growing
Petrova M.D., Rybalova T.I.
PDF
(Rus)
No 6 (2013)
Vegetable components in the processed cheese manufacturing
Shchetinin M.P., Azolkina L.N., Bogdanova N.S.
PDF
(Rus)
No 4 (2013)
Methods for handling cheeses
Mayorov A.A., Nikolaeva E.A.
PDF
(Rus)
No 3 (2013)
Development trends of the packed cheese market in 2012
Petrova M.
PDF
(Rus)
No 1 (2013)
«POLISVED» — reliable protection of rennet cheeses
Fedotova A.V., Snejko A.G.
PDF
(Rus)
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)
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