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Authors
How to get rid of moulds at packing cheese in film
Pribolotnyi A.V., Androshchuk S.V., Bogach O.N.
Draft new national standards on the methods to control butter and cheese making products
Onosovskaya N.N.
Existing protectivecoatings for cheese
Snezhko A.G., Gubanova M.I., Ramanauskas R.
Extension of the shelf life of soft and brine cheeses in a new package
Rozdov I.A., Orlova E.A., Bol'shakova E.A., Rozdov I.A., Orlova E.A., Bol'shakova E.A.
Recipe of the soft cheese made of cow, goat and camel milks
Tultabaeva T.C., Tultabaeva T.C.
Milk availability for using in Cheese products of Various cow breeds When giving them injections with the vitaminized preparation
Lifanova S.P., Lifanova S.P.
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.
Cheese market in Russia in 2009.
Goroshchenko L.G., Goroshchenko L.G.
Priority of the Dominanta -Cheddar
Dvinskiy B.M., Dvinskii B.M.
Food supplements with antioxidative action for extending shelf life of processed cheese
Rozdova V.F., Kulakov T.A., Ozhgikhina N.N., Rozdova V.F., Kulakov T.A., Ojgihina N.N.
Actual issues of the processed cheese manufacturing
Dunaev A.V., Dunaev A.V.
75 years to the cheese Sovetskii
Mayorov A.A., Maiorov A.A.
Up-to-date equipment for fume cheese smoking
Dunaev A.V.
Soft cheese from the mixture of cow and goat milks with addition of nut our
Chechetkina A.Y., Zabodalova L.A.
Impacts of moulding process on cheese properties
Shyngareva T.I., Skokova O.I., Giletich O.V., Dymar O.V.
From the history of the All Russian Research Institute of Cheese and ButterMaking
Vyshemirskii F.A.
Special vegetable oils for cheese products
Snegova V.N.
They have been united by Italy
Bushueva I.G., Bushueva I.G.
Development of the cheese makingscience in Russia (the second halfof the XX century)
Ostroumov L.A., Ostroumov L.A.
Computer imitation of the unsafe depreciationof the knives for cheese grating
Korenkov M.Y., Ilyukhin V.V., Zyankin M.B., Shishkin S.V., Korenkov M.Y., Ilyuhin V.V., Zyankin M.B., Shishkin S.V.
Cheese product for melting with vegetable puree
Shchetinin M.P., Kol'tyugina O.V., Rozhkova E.V., Shchetinin M.P., Koltyugina O.V., Rojkova E.V.
Cheese classi cation and the codes of the General RussianClassi er of Products (OKP)
Mordvinova V.A., Onosovskaya N.N., Mordvinova V.A., Onosovskaya N.N.
Quality and keepabilityof the cheese making products:principle factors
Mordvinova V.A., Mordvinova V.A.
Soft cheese «Globozum»
Funk I.A., Dorofeev R.V., Ott E.F.
Emulsification of milk fat replacers at cheese products manufacturing
Lepilkina O.V., Loginova I.V., Smykov I.T.
Effects of the spore microorganisms on the quality and keepability of processed cheese
Babkina N.G.
Import and export of cheese and curds in 2015
Goroshchenko L.G.
Development of the modern protective technologies for reduction losses in cheese making
Snejko A.G., Strahova P.P., Ramanauskas R., Galginaitine L.
Weight doser ISHIDA: zero losses at weighting and packaging of the expensive grated cheese
Cheese market in China
Kozlova L.V.
Prices on the Russian market of the dairy butter, cheese and curds in 2015
Goroshchenko L.G.
Assessment of risks at the production of the cheese «Rossiiskii»
Dunchenko N.I., Mikhailova K.V., Popova A.V.
New Zealand cheeses: delicacy from the edge of the earth
Rybalova T.I.
Prices on the Russian dairy butter market, various types of cheese and curds in January-February 2015
Goroshchenko L.G.
Requirements of the documents of the Customs Union to the processed cheese manufacturing
Dunaev A.V.
Labeling of cheese
Mayorov A.A.
Application of the enzyme Yielsmax PL for increasing cheese yield
Veziryan A., Kelyashova Y.
Portioning and packaging of cheese
Mayorov A.A.
Special features of proteolysis in different groups of cheese types
Myagkonosov D.S., Mordvinova V.A., Abramov D.V., Delitskaya I.N.
Restoration of traditions in the Education Union
Solov’eva N.I., Lyadova S.A.
Ways to salt cheese
Mayorov A.A., Mironenko I.M.
Production of cheese from milk whey
Mayorov A.A.
Technology of the semi-hard cheese the «Premium»
Gavrilova N.B., Loginov V.A., Linkevich E.T.
Cheese making of Russia: the pro le of the sector
Rybalova T.I.
New developments of the Siberian Research Institute of Cheese Making
Mayorov A.A.
Receiving of cheese product and whey drink by the thermo-acid coagulation method
Shchetinin M.P., Kol’tyugina O.V., Bychkova M.V.
Cheese and curds production is growing
Evangeleeva A.
Nanotechnological provision of the wastelesscycle of a cheese making plant
Ramanauskas R., Gal'ginaitite L.
Recipe and technology of the cheese with mould culture Penicillium roqueforti
Pershina E.I., Vasil'eva S.B., Vasil'ev E.A., Pershina E.I., Vasil'eva S.B., Vasil'ev E.A.
Improved of technology packaging of cheese in film without drying
Pribolotnyi A.V., Pribolotnyy, A.V.
Smoking of processed cheese and cheese products
Dunaev A.V., Dunaev A.V.
The range of the mould cheeses in the market of Kemerovo
Vasil'eva S.B., Pershina E.I., Vasil'ev E.A., Vasil'eva S.B., Pershina E.I., Vasil'ev E.A.
New national standard «Processed cheese products. General technical conditions»
Dunaev A.V., Onosovskaya N.N., Konovalova T.M., Vodolazskaya E.A., Sokolova N.Y.
Technological properties of milk from Yaroslavl pure breed cows
Tamarova R.V., Yarlykov N.G., Tamarova R.V., Yarlykov N.G.
Microbiological control in the processed cheese manufacturing
Sviridenko G.M., Sviridenko G.M.
Coatings for cheese and protection of cheese against moulds
Soft cheese - it is efficient
Ostroukhova I.L., Mordvinova V.A., Il'ina S.G., Ostrouhova I.L., Mordvinova V.A., Il'ina S.G.
Effects of the temperature on the special features of the types of the semi-hard rennet cheese
Mironenko I.M.
The development of the cheese production is one of priority directions of the agrarian policy of the Republic of Kazakhstan
Kozlova L.V.
Testing of phage resistance of the bacterial starters’ compositions and concentrates intended for cheese making
Tkachenko V.V., Odegov N.I., Dorofeyev R.V., Volokitina E.N.
Contribution of water to the cheese structure formation
Mironenko I.M.
Whey separator
Eliseev O.M., Eliseev O.M.
Goat's milk and its quality indicators by cheeseproduction
Toschev V.K., Mustafina G.N., Ruzhbelyaeva O.G.
Protective latex coatings in cheese making: situation and prospects
Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Gubanova M.I., Ramanauskas R., Gal'ginaytine L., Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Gubanova M.I., Ramanauskas R., Galginaitine L.
Cheese suitable propertiesof milk powder
Lepilkina O.V., Ostroukhov D.V., Lepilkina O.V., Ostrouhov D.V.
Technology smelt of the cheese product on the basis ofalbuminous - carbohydrate weight.
Gavrilova N.B., Shmat E.V., Sokhryakov S.O., Gavrilova N.B., Shmat E.V., Sohrjakov S.O.
The III International Cheese Saloon
Raycheva E.Y., Raicheva E.Y.
Usage of the HACCP principles in the organization of the starter cultures application in cheese making
Sorokina N.P., Kucherenko I.V., Kuraeva E.V.
Application of the soft cheese in the recipes of the jell products for sports nutrition
Polyanskii K.K., Hodyreva O.E., Magomedov M.G., Lobosova L.A., Magomedova A.Z.
Some issues of identification of the products of cheese and butter making
Topnikova E.V.
Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
Sviridenko G.M., Babkina N.G., Zaharova M.B.
The cheese famous, beneficial, tasty, processed
Rybalova T.I.
About the role of carbon dioxide in milk and cheese
Mironenko I.M.
Innovative domestic polymer materials with improved protective action for cheese
Snejko A.G., Strahova P., Ramanauskas R., Galginaitine L., Fofanova E.
The packages «PREMIUMPACK» - new solution in the packaging for cheese making
Orlova E.A., Mordvinova V.A., Bol’shakova E.A.
Application of the phospholipase A1 in cheese making
Veziryan A.A., Anisimov S.V., Evdokimov I.A., Veziryan V.A., Karychev R.Z., Kelyashova Y.N.
Special issues of cream cheese production
Mironenko I.M., Usatyuk D.A.
Development of the technology of the domestic analogous of the «Maskarpone» cheese
Mironenko I.M., Usatyuk D.A.
Packed cheese in Russia - yesterday, today, tomorrow
Petrova M.D.
Prices in the Russian market of dairy butter, various cheeses and curds
Goroshchenko L.G.
The world cheese market
Rybalova T.I.
Cheese suitability of milk received from the cows raised in the Altai territory
Kosarev A.P., Gromova T.V.
Innovations in existing technologies for cheese handling
Snejko A.G., Gubanova M.I., Ramanauskas R., Galginaitine L.
Grated cheeses in the Russian market
Mordvinova V.A., Delitskaya I.N.
Hygiene items in modern cheese making
Hanumyam A.A.
«Mozarella» - and no any problems!
Kashina E.
Processed cheese market
Solomin S.V.
Packaged cheese - it is actual!
Petrova M.
Food fibres «Citry-Fai»-innovations in the processed cheeses manufacturing
Gubina I.V.
Development of the science about cheese making in Russia (the second part of the XX century)
Ostroumov L.A.
Long expected on- line for the «Adygeiskii» cheese manufacturing
Protein - an important component of the cheese making products
Tetereva L.I., Tetereva L.I.
70 years to the Uglich experimental biofactory
Sorokina N.P., Sorokina N.P.
Effects of the melting salts produced in Russia on the quality of processed cheese products
Sokolova N.Y., Sokolova N.Y.
Food fibres «Citry-Fi»-innovations in the processed cheeses manufacturing
Gubina I.V., Gubina I.V.
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.
Technological specialtiesof the soft cheese manufacturing
Ostroumov L.A., Bobylin V.V., Husnullina N.V.
Russian market of cheese in 2009
Belyakova N.A.
Structure and volumes of import and export in the Russian Federation
Smirnov E.R., Smirnov E.R.
Freezing of hard cheese within conditions of regulated heat removal
Buyanov V.O.
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