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Title
Authors
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)
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 (2010)
From the history of the All Russian Research Institute of Cheese and ButterMaking
Vyshemirskii F.A.
PDF
(Rus)
No 1 (2010)
Special vegetable oils for cheese products
Snegova V.N.
PDF
(Rus)
No 1 (2011)
They have been united by Italy
Bushueva I.G., Bushueva I.G.
PDF
(Rus)
No 5 (2011)
Development of the cheese makingscience in Russia (the second halfof the XX century)
Ostroumov L.A., Ostroumov L.A.
PDF
(Rus)
No 6 (2011)
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.
No 6 (2011)
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.
No 1 (2012)
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.
PDF
(Rus)
No 5 (2011)
Quality and keepabilityof the cheese making products:principle factors
Mordvinova V.A., Mordvinova V.A.
PDF
(Rus)
No 6 (2017)
Soft cheese «Globozum»
Funk I.A., Dorofeev R.V., Ott E.F.
PDF
(Rus)
No 3 (2017)
Emulsification of milk fat replacers at cheese products manufacturing
Lepilkina O.V., Loginova I.V., Smykov I.T.
PDF
(Rus)
No 2 (2017)
Effects of the spore microorganisms on the quality and keepability of processed cheese
Babkina N.G.
PDF
(Rus)
No 1 (2017)
Import and export of cheese and curds in 2015
Goroshchenko L.G.
PDF
(Rus)
No 6 (2016)
Development of the modern protective technologies for reduction losses in cheese making
Snejko A.G., Strahova P.P., Ramanauskas R., Galginaitine L.
PDF
(Rus)
No 5 (2016)
Weight doser ISHIDA: zero losses at weighting and packaging of the expensive grated cheese
PDF
(Rus)
No 3 (2016)
Cheese market in China
Kozlova L.V.
PDF
(Rus)
No 2 (2016)
Prices on the Russian market of the dairy butter, cheese and curds in 2015
Goroshchenko L.G.
PDF
(Rus)
No 6 (2015)
Assessment of risks at the production of the cheese «Rossiiskii»
Dunchenko N.I., Mikhailova K.V., Popova A.V.
PDF
(Rus)
No 5 (2015)
New Zealand cheeses: delicacy from the edge of the earth
Rybalova T.I.
PDF
(Rus)
No 3 (2015)
Prices on the Russian dairy butter market, various types of cheese and curds in January-February 2015
Goroshchenko L.G.
PDF
(Rus)
No 1 (2015)
Requirements of the documents of the Customs Union to the processed cheese manufacturing
Dunaev A.V.
PDF
(Rus)
No 6 (2014)
Labeling of cheese
Mayorov A.A.
PDF
(Rus)
No 4 (2014)
Application of the enzyme Yielsmax PL for increasing cheese yield
Veziryan A., Kelyashova Y.
PDF
(Rus)
No 3 (2014)
Portioning and packaging of cheese
Mayorov A.A.
PDF
(Rus)
No 2 (2014)
Special features of proteolysis in different groups of cheese types
Myagkonosov D.S., Mordvinova V.A., Abramov D.V., Delitskaya I.N.
PDF
(Rus)
No 5 (2013)
Restoration of traditions in the Education Union
Solov’eva N.I., Lyadova S.A.
PDF
(Rus)
No 3 (2013)
Ways to salt cheese
Mayorov A.A., Mironenko I.M.
PDF
(Rus)
No 2 (2013)
Production of cheese from milk whey
Mayorov A.A.
PDF
(Rus)
No 1 (2013)
Technology of the semi-hard cheese the «Premium»
Gavrilova N.B., Loginov V.A., Linkevich E.T.
PDF
(Rus)
No 6 (2012)
Cheese making of Russia: the pro le of the sector
Rybalova T.I.
PDF
(Rus)
No 4 (2012)
New developments of the Siberian Research Institute of Cheese Making
Mayorov A.A.
PDF
(Rus)
No 2 (2012)
Receiving of cheese product and whey drink by the thermo-acid coagulation method
Shchetinin M.P., Kol’tyugina O.V., Bychkova M.V.
PDF
(Rus)
No 2 (2012)
Cheese and curds production is growing
Evangeleeva A.
PDF
(Rus)
No 4 (2011)
Nanotechnological provision of the wastelesscycle of a cheese making plant
Ramanauskas R., Gal'ginaitite L.
PDF
(Rus)
No 2 (2011)
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.
PDF
(Rus)
No 5 (2010)
Improved of technology packaging of cheese in film without drying
Pribolotnyi A.V., Pribolotnyy, A.V.
PDF
(Rus)
No 4 (2010)
Smoking of processed cheese and cheese products
Dunaev A.V., Dunaev A.V.
PDF
(Rus)
No 3 (2010)
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.
PDF
(Rus)
No 2 (2010)
New national standard «Processed cheese products. General technical conditions»
Dunaev A.V., Onosovskaya N.N., Konovalova T.M., Vodolazskaya E.A., Sokolova N.Y.
PDF
(Rus)
No 4 (2009)
Technological properties of milk from Yaroslavl pure breed cows
Tamarova R.V., Yarlykov N.G., Tamarova R.V., Yarlykov N.G.
PDF
(Rus)
No 4 (2009)
Microbiological control in the processed cheese manufacturing
Sviridenko G.M., Sviridenko G.M.
PDF
(Rus)
No 3 (2009)
Coatings for cheese and protection of cheese against moulds
PDF
(Rus)
No 2 (2009)
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.
PDF
(Rus)
No 2 (2018)
Effects of the temperature on the special features of the types of the semi-hard rennet cheese
Mironenko I.M.
PDF
(Rus)
No 4 (2018)
The development of the cheese production is one of priority directions of the agrarian policy of the Republic of Kazakhstan
Kozlova L.V.
PDF
(Rus)
No 6 (2018)
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.
PDF
(Rus)
No 2 (2019)
Contribution of water to the cheese structure formation
Mironenko I.M.
PDF
(Rus)
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