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Title
Authors
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)
No 5 (2010)
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.
PDF
(Rus)
No 5 (2010)
Application of moulds in cheese production
Ostroumov L.A., Bespomestnyh K.V., Sadovaya T.N., Ostroumov L.A., Bespomestnykh K.V., Sadovaya, T.N.
PDF
(Rus)
No 3 (2010)
Method of separating protein from brine
Pribolotnyi A.V., Pribolotnyy A.V.
No 3 (2010)
Packaging system BDF: advantages and prospects
Bogach O.N., Bogach O.N.
PDF
(Rus)
No 2 (2010)
Natural flavorsfor processed cheeses
Abramov D.V.
PDF
(Rus)
No 6 (2009)
Quality of the brine cheese Alanskii at ripening and storage
Vlasova Z.A., Vlasova J.A., Tsugkiev B.G., Tsugkiev B.G.
PDF
(Rus)
No 5 (2009)
Vegetable oil ingredients for processed cheese products
Dunaev A., Dunaev A.V.
PDF
(Rus)
No 4 (2009)
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.
PDF
(Rus)
No 3 (2009)
Non milk fats for processed cheese products
Konovalova T.M., Konovalova T.M.
PDF
(Rus)
No 1 (2009)
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.
PDF
(Rus)
No 2 (2018)
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.
PDF
(Rus)
No 3 (2018)
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.
PDF
(Rus)
No 5 (2018)
Prices on the Russian market of dairy butter, cheese and curds
Goroshchenko L.G.
PDF
(Rus)
No 1 (2019)
Special issues of the fermented cheese production
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V., Il'ina S.G.
PDF
(Rus)
No 2 (2019)
New functional products - soft cheese «Globozum» and semi-hard cheese «Pladolens»
Musina O.N., Ott E.F.
PDF
(Rus)
No 1 (2011)
«Parmesan» is the head for everything
Shergina I.A., Shergina I.A.
PDF
(Rus)
No 1 (2010)
Surprising world of water in milk.Role of water in the process of transforming milk in cheese
Mironenko I.M.
PDF
(Rus)
No 5 (2011)
Bifidogenous activity of the fucosecontaining supplement from thecheese whey
Mel'nikova E.I., Muradova O.A., Ponomarev A.N., Rudnichenko E.S., Melnikova E.I., Muradova O.A., Ponomarev A.N., Rudnichenko E.S.
PDF
(Rus)
No 3 (2011)
The initial treatmentof raw milkfor cheese production
Pogozheva N.N., Pogozheva N.N.
PDF
(Rus)
No 6 (2011)
Existing technologies of the processed cheeses
Dunaev, A.V., Dunaev A.V.
No 6 (2011)
New normative documents incheese making
Onosovskaya N.N., Onosovskaya N.N.
No 6 (2017)
Dynamics of the strength of the fermented milk gels with kappa-carrageenans
Dimitrov V.G., Shchetinin M.P., Nikolaeva E.A.
PDF
(Rus)
No 4 (2017)
Prices on the Russian market of the dairy butter, cheese and curds
Goroshchenko L.G.
PDF
(Rus)
No 3 (2017)
Cheese market in Argentina
Kozlova L.V.
PDF
(Rus)
No 1 (2017)
Study of the beetroot doses effects on the rheological properties of curds mass
Magomedov M.G., Juravlev A.A., Varvarina O.E., Polyanskii K.K.
PDF
(Rus)
No 6 (2016)
Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese
Sviridenko G.M., Zaharova M.B., Babkina N.G.
PDF
(Rus)
No 5 (2016)
Assessment of the fatty-acids composition of semi-hard cheese
Svyatkina L.I., Andruhova V.Y., Borisov A.A.
PDF
(Rus)
No 4 (2016)
Bacterial starters for cheese production
Sorokina N.P., Kuraeva E.V., Kucherenko I.V.
PDF
(Rus)
No 2 (2016)
Effects of antibiotics on the cheese suitability of milk and cheese quality
Mironeneko I.M.
PDF
(Rus)
No 1 (2016)
Import and export of cheese and curds
Goroshchenko L.G.
PDF
(Rus)
No 5 (2015)
Cheese classic is packed in the «Amivac CH-B-7»
Smirnov V.
PDF
(Rus)
No 4 (2015)
Effects of the melting salts on the microbiological stability and keepability of processed cheese
Sviridenko G.M., Zaharova M.B., Sokolova N.Y.
PDF
(Rus)
No 3 (2015)
Present day situation on the cheese market in the EC
Kozlova L.V.
PDF
(Rus)
No 1 (2015)
Production of cheese according to the technology of separate pasteurization of milk mixture
Veziryan V.A., Evdokimov I.A., Veziryan A.A., Anisimov S.V.
PDF
(Rus)
No 5 (2014)
Keep abreast of the times
Kashina E.D.
PDF
(Rus)
No 3 (2014)
Food bers «Citri-Fi» in the processed cheese manufacturing
Gubina I.V.
PDF
(Rus)
No 2 (2014)
Equipment for handling cheese and its package
Mayorov A.A., Nikolaeva E.A.
PDF
(Rus)
No 1 (2014)
The company EKOKOM has solved the item of on-line automated production of the «Adygeiskii» cheese
PDF
(Rus)
No 6 (2013)
Chemical composition of cheese with spices and aroma plants
Kochieva A.A., Vlasova J.A.
PDF
(Rus)
No 4 (2013)
Fatty acids composition of the cheese with spices and aroma plants
Vlasova J.A., Kochieva A.A., Vlasov N.Y.
PDF
(Rus)
No 2 (2013)
Technology semi-hard of smoked cheeses
Gavrilova N.B., Linkevich E.T.
PDF
(Rus)
No 1 (2013)
Food fibres «Citri-Fai» — innovations in the processed cheeses manufacturing
Gubina I.V.
PDF
(Rus)
No 6 (2012)
CAGLIFICIO CLERICI: 18 years in Russia
Miklishanskii V.A.
PDF
(Rus)
No 5 (2012)
Energy saving technology of cheeses with cheddaring and melting of cheese mass (experience of introduction at the milk combine «Stavropolskii»)
Anisimov S.V., Veziryan A.A., Kaplenko N.N., Kaplenko A.N.
PDF
(Rus)
No 4 (2012)
The company «BK Giulini» («KS Vityaz») - 10 years in the Altai region
Tsvetkov I.L., Babkina N.G.
PDF
(Rus)
No 3 (2012)
Technological properties of the milk received from the cows of the Samarskii type
Grashin V.A., Grashin A.A.
PDF
(Rus)
No 2 (2012)
European cheese market: trends and prospects of development
Raicheva E.Y.
PDF
(Rus)
No 4 (2011)
Hard guarantees to the hard cheese
Ischakov R.N.
PDF
(Rus)
No 2 (2011)
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.
PDF
(Rus)
No 2 (2011)
Development of cheese making in the Republic Mariy El
Khlopov A.D., Pogozheva N.N., Hlopov A.D., Pogojeva N.N.
PDF
(Rus)
No 5 (2010)
Type characteristic of the hard rennet cheeses and determination of their ripeness
Haertdinov R.R., Khaertdinov R.R.
PDF
(Rus)
No 4 (2010)
Dairy traditions and innovations in Italy
Evdokimov I.A., Evdokimov I.A.
PDF
(Rus)
No 3 (2010)
Effects of the natural flavors Butter buds on quality characteristics of the processedcheese products
Osad'ko M.I., Osad'ko M.I.
No 2 (2010)
Processed cheese products with powdered milk ingredients
Ostroumov L.A., Leonenko Y.V.
PDF
(Rus)
No 5 (2009)
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.
PDF
(Rus)
No 4 (2009)
Prices in the Russian market of dairy butter and cheese in 2009
Goroshchenko L.G., Goroshchenko L.G.
PDF
(Rus)
No 3 (2009)
Processed cheese packaging: situation and prospects
Rozdova V.F., Rozdova V.F.
PDF
(Rus)
No 2 (2009)
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.
PDF
(Rus)
No 1 (2009)
MAXICURD TM allows improve cheese yield
PDF
(Rus)
No 2 (2018)
Risks managing in the critical control points at the production of the cheese «Rossiiskii»
Dunchenko N.I., Mihailova K.V.
PDF
(Rus)
No 3 (2018)
Reasons of technological risks at the «Rossiiskii» cheese production
Dunchenko N.I., Mihailova K.V.
PDF
(Rus)
No 6 (2018)
Study of the covers for smocked sausage cheese
Dunaev A.V., Orlova E.A., Kalabushkin V.V.
PDF
(Rus)
No 1 (2019)
Participation of water in the cheese structure formation
Mironenko I.M.
PDF
(Rus)
No 2 (2019)
Import and export of cheese and curds in 2017
Goroshchenko L.G.
PDF
(Rus)
No 1 (2011)
Akocheese - perfection of taste
Snegova V.N., Snegova V.N.
PDF
(Rus)
No 1 (2010)
Production line based on the «Cheesemaker®»: Dutch quality cheese manufacturedin Russia
Boom W.
PDF
(Rus)
No 1 (2011)
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.
PDF
(Rus)
No 6 (2011)
Acquaintance with the UK dairy industry
No 5 (2011)
New starter culturesfor the existing Russian cheese making
PDF
(Rus)
No 1 (2012)
About raw materials for cheese making
Proshkina T.G., Belov A.N., Vistovskaya V.P., Proshkina T.G., Belov A.N., Vistovskaya V.P.
PDF
(Rus)
No 6 (2011)
Holiday of cheese in Barnaul
No 6 (2017)
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.
PDF
(Rus)
No 5 (2017)
Cheese products with vegetable ingredient curcuma
Gavrilova N.B., Moliboga E.A., Moiseikina D.N.
PDF
(Rus)
No 3 (2017)
Study of the high fat milk products by the method of thermo-effectometry
Usatyuk D.A., Mironenko I.M.
PDF
(Rus)
No 2 (2017)
Marmalade with adding cottage cheese and concentrated sugarbeet paste
Magomedov M.G., Poliynskiy K.K., Hodyreva O.E., Lobosova L.A., Kharlamova M.N.
PDF
(Rus)
No 1 (2017)
The school of a cheese maker. Selfsplitting in cheese making: analysis of reasons
Mayorov A.A.
PDF
(Rus)
No 5 (2016)
The use of vegetable ingredients in soft cheese technology
Gavrilova N.B., Makarova E.A.
PDF
(Rus)
No 3 (2016)
Intensification of cheese and curds technologies using membrane processes
Zolotoreva M.S., Volodin D.N., Topalov V.K., Evdokimov I.A., Chablin B.V.
PDF
(Rus)
No 2 (2016)
Low fat cheese: an actual trend of the Russian market
Kelyashova Y.
PDF
(Rus)
No 5 (2015)
Improvement of the consuming properties of the cheese «Osetinskii» at denitrification
Kokaeva M.G., Temiraev R.B.
PDF
(Rus)
No 4 (2015)
Soft cheese. Varieties and technological special features
Mironeneko I.M., Usatyuk D.A.
PDF
(Rus)
No 2 (2015)
Prices in the Russian market of dairy butter, various cheeses and curds
Goroshchenko L.G.
PDF
(Rus)
No 1 (2015)
Rheological properties of the processed cheese with added roe and milt
Lyutova E.V., Klyuchko N.Y.
PDF
(Rus)
No 6 (2014)
Special items of measuring equilibrum moisture of cheese
Bednyh B.S., Ramanauskas R.I.
PDF
(Rus)
No 5 (2014)
New types of products - the main resource of the stable operation
Dunaev A.V., Konopleva A.V.
PDF
(Rus)
No 4 (2014)
Partial salting of curds or how to avoid salt whey
Pribolotnyi A.V.
PDF
(Rus)
No 3 (2014)
Distribution of cheese hardness at two-sided pressing
Manukyan S.S.
PDF
(Rus)
No 2 (2014)
Development of stabilization mixture for melting of curd raw materials in the production of pasty fused cheese products
Lupinskaya S.M., Chechko S.G.
PDF
(Rus)
No 1 (2014)
Equipment for handling cheese and cheese packages
Mayorov A.A., Nikolaeva E.A.
PDF
(Rus)
No 6 (2013)
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.
PDF
(Rus)
No 4 (2013)
Innovative technologies and ecological safety of cheese making
PDF
(Rus)
No 2 (2013)
Pressing of cheese mass
Mayorov A.A., Mironenko I.M.
PDF
(Rus)
No 1 (2013)
Cheese products conforming principles of healthy nutrition
Boldyreva T., Golyak Y.
PDF
(Rus)
No 6 (2012)
Improving the technology of the national cheese of Egypt «Domiati»
Tikhomirova N.A., El Mogazi A.H.
PDF
(Rus)
No 5 (2012)
Role of starter cultures in preserving special properties of the national products of cheese making
Sorokina N.P.
PDF
(Rus)
No 4 (2012)
Tasty and healthy cheese from the company «Ricon»
PDF
(Rus)
No 3 (2012)
Cheese - reply to many questions. Ef cient, resources saving and exible cheese production
Tim High -.
PDF
(Rus)
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