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Title
Authors
No 2 (2012)
Sanitary and hygienic control at cheese production
Irkitova A.N., Ott E.F.
PDF
(Rus)
No 2 (2012)
Technological schemes of preparing milk for cheese manufacturing
Silaeva V.M., Saharov S.D.
PDF
(Rus)
No 4 (2011)
Investigation of the activity of the moulds enzymes systems
Sadovaya T.N.
PDF
(Rus)
No 2 (2011)
Methodological recommendation on salting semi-hard cheeses and cheese products
Ostroukhova I.L., Ostroukhov D.V., Ostrouhova I.L., Ostrouhov D.V.
PDF
(Rus)
No 2 (2011)
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.
PDF
(Rus)
No 5 (2010)
Technology of the new brine cheese
Vlasova J.A., Tsugkiev B.G., Vlasova, Z.A., Tsugkiev B.G.
PDF
(Rus)
No 4 (2010)
Microbiological risks in the critical control point- brine
Sviridenko G.M., Zaharova M.B., Sviridenko, G.M., Zakharova, M.B.
PDF
(Rus)
No 3 (2010)
The II International Saloon of Cheese
Raicheva E.Y., Raycheva E.Y.
PDF
(Rus)
No 2 (2010)
Products from the secondary raw milk materials intended for processed cheeses recipes
Kravchenko E.F., Dunaev A.V., Volkova Т.Д.
PDF
(Rus)
No 6 (2009)
Cheese salting: first steps
Pribolotnyy A.V., Pribolotnyi A.V.
PDF
(Rus)
No 5 (2009)
Priority of the Dominanta -Cheddar
Dvinskiy B.M., Dvinskii B.M.
PDF
(Rus)
No 4 (2009)
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.
PDF
(Rus)
No 3 (2009)
Actual issues of the processed cheese manufacturing
Dunaev A.V., Dunaev A.V.
PDF
(Rus)
No 1 (2009)
75 years to the cheese Sovetskii
Mayorov A.A., Maiorov A.A.
PDF
(Rus)
No 2 (2018)
Up-to-date equipment for fume cheese smoking
Dunaev A.V.
PDF
(Rus)
No 3 (2018)
Soft cheese from the mixture of cow and goat milks with addition of nut our
Chechetkina A.Y., Zabodalova L.A.
PDF
(Rus)
No 2 (2019)
Impacts of moulding process on cheese properties
Shyngareva T.I., Skokova O.I., Giletich O.V., Dymar O.V.
PDF
(Rus)
No 1 (2011)
Capillary structure of the hard rennetcheeses with low temperature of thesecond heating
Ermolaev V.A., Ermolaev V.A.
PDF
(Rus)
No 1 (2011)
Import and export of cheese and curds
Goroshchenko L.G., Goroshchenko L.G.
PDF
(Rus)
No 1 (2012)
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.
PDF
(Rus)
No 3 (2011)
Cheese product for foodsoperations
Gavrilova N.B., Burakovskaya N.V., Gavrilova N.B., Burakovskaya N.V.
PDF
(Rus)
No 6 (2011)
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.
No 5 (2011)
Organoleptic methods of assessment
Ozhgikhina N.N., Tetereva L.I., Ozhgihina N.N., Tetereva L.I.
PDF
(Rus)
No 6 (2017)
Modeling of the process of the cream cheese production by the thermo-acid way using glucono-5-lactone
Mironenko I.M., Usatyuk D.A.
PDF
(Rus)
No 5 (2017)
Modeling of the cream cheese production by the thermo-acid method using glucono-d-lactone
Mironenko I.M., Usatyuk D.A.
PDF
(Rus)
No 1 (2017)
Some issues of identification of the products of cheese and butter making
Topnikova E.V.
PDF
(Rus)
No 6 (2016)
Loaf cheese: merits and drawbacks
Mayorov A.A.
PDF
(Rus)
No 5 (2016)
Sanitary treatment of cheese moulds
Hanumyan A.A.
PDF
(Rus)
No 3 (2016)
Ability of the cheese curd to melting
Mironenko I.M.
PDF
(Rus)
No 2 (2016)
Prospects of the cheese market developments in Brazil
Kozlova L.V.
PDF
(Rus)
No 6 (2015)
The influence of stabilizers on the quality indicators of cream cheese
Kabanova T.V., Shuvalova E.G., Ambrosieva E.D.
PDF
(Rus)
No 5 (2015)
Production of brine cheese from reconstituted milk
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.
PDF
(Rus)
No 4 (2015)
Situation and principle developments of cheese and butter making
Sviridenko Y.Y., Topnikova E.V.
PDF
(Rus)
No 2 (2015)
CAGLIFICIO CLERICI: 20 years in Russia
Miklishanskii V.A.
PDF
(Rus)
No 1 (2015)
Processed cheese product on the bases of skim curds with use of appies
Lupinskaya S.M., Gantseva A.M.
PDF
(Rus)
No 6 (2014)
Study of the impacts of the starter cultures composition on the physical-chemical properties in the biotechnology of cheese making
Ramanauskas R.I.
PDF
(Rus)
No 5 (2014)
The technology of the processed cheese with addition of roe and milt of the Baltic herring
Lyutova E.V., Klyuchko N.Y.
PDF
(Rus)
No 3 (2014)
Cheese forms with micro-perforation - technological nuances
Stukacheva O.N.
PDF
(Rus)
No 2 (2014)
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
PDF
(Rus)
No 1 (2014)
«Sarmich» — a leading cheese making plant of Russia
Raicheva E.Y.
PDF
(Rus)
No 6 (2013)
Russian cheese making
Sviridenko Y.Y., Mordvinova V.A.
PDF
(Rus)
No 4 (2013)
Results of the competition of quality in the Cheese Making and Butter Making Week
Topnikova E.V., Mordvinova V.A., Sokolova N.Y.
PDF
(Rus)
No 2 (2013)
Specialized starches of the series «Cheese Maker» for improving profitability of processed cheese manufacturing
Maiauskaite V.Y., Sandbeck A., Slierendrecht H.
PDF
(Rus)
No 1 (2013)
Cheese cream «Non-melting sundae»
Mironenko I.M., Yashkin A.I., Vahrusheva S.A.
PDF
(Rus)
No 6 (2012)
Department of whey and cheese formation
Mayorov A.A., Mironenko I.M.
PDF
(Rus)
No 5 (2012)
Production and nishing of cheese grains. Typical mistakes
Silaeva V.M.
PDF
(Rus)
No 4 (2012)
A new page in the chronicle of cheese making in Altai
Shchetinin M.P., Solov’eva N.I.
PDF
(Rus)
No 3 (2012)
International conference in Paris: the present and the future of cheese making
Raicheva E.Y.
PDF
(Rus)
No 2 (2012)
How to get rid of moulds at packing cheese in film
Pribolotnyi A.V., Androshchuk S.V., Bogach O.N.
PDF
(Rus)
No 2 (2012)
Draft new national standards on the methods to control butter and cheese making products
Onosovskaya N.N.
PDF
(Rus)
No 4 (2011)
Existing protectivecoatings for cheese
Snezhko A.G., Gubanova M.I., Ramanauskas R.
PDF
(Rus)
No 2 (2011)
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.
PDF
(Rus)
No 5 (2010)
Recipe of the soft cheese made of cow, goat and camel milks
Tultabaeva T.C., Tultabaeva T.C.
PDF
(Rus)
No 4 (2010)
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.
PDF
(Rus)
No 3 (2010)
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.
PDF
(Rus)
No 3 (2010)
Cheese market in Russia in 2009.
Goroshchenko L.G., Goroshchenko L.G.
PDF
(Rus)
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