| Issue |
Title |
File |
| No 4 (2016) |
New method of machine milking |
|
|
Amerhanov H.A., Ganeev A.A., Solovieva O.I., Zykov S.A.
|
| 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.
|
| 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.
|
| No 1 (2008) |
New national standards. Developments of the All-Russia Research Institute of the Cheese and Butter Industries (VNIIMS) |
|
|
Sviridenko Y.Y., Onosovskaya N.N.
|
| No 6 (2009) |
New national standards in cheese making |
|
|
Mordvinova V.A., Mordvinova V.A.
|
| No 6 (2006) |
New natural milk clotting enzyme preparation from the Danisco company |
|
|
Shergin A.N., Shergin A.N.
|
| No 1 (2009) |
New natural milk coagulating enzyme preparation of the company Danisco |
|
|
Shergin A.N., Shergin A.N.
|
| No 6 (2011) |
New normative documents incheese making |
|
|
Onosovskaya N.N., Onosovskaya N.N.
|
| No 6 (2016) |
New packaging solutions for cheese makers. The seminar of the company Sealed Air in Uglich |
|
|
Raicheva E.Y.
|
| No 1 (2005) |
New perspective bacterial concentrates from «Barnaulskayabiofactory» |
|
|
Bakhnova N.V., Anishchenko I.P., Bahnova N.V., Anischenko I.P.
|
| No 1 (2017) |
New possibilities for semi-hard cheese with reduced fat content |
|
|
Sabuss M., Van deb Hoven G., Mayauskaite V.
|
| No 2 (2015) |
New possibilities of the company «Molkom» |
|
|
- -.
|
| No 3 (2016) |
New possibilities with the solutions DSM for the Swiss cheese |
|
|
Sabuss M., Gert V.d., Mayauskaite V.
|
| No 6 (2003) |
New researches and developments |
|
|
Ostroumov L.A., Smirnova I.A., Ostroumova T.A., Ostroumov L.A., Smirnova I.A., Ostroumova T.A.
|
| No 2 (2016) |
New stabilizing systems for cheese products and for pizza of the «Feta» type. Simple and economic production |
|
|
- -.
|
| No 4 (2008) |
New standardsin the cheese sector |
|
|
Mordvinova V.A.
|
| No 5 (2011) |
New starter culturesfor the existing Russian cheese making |
|
|
- -.
|
| No 1 (2008) |
New technical documents for processed cheese products «Dyuna» and «Kupecheskii» |
|
|
Tsvetkov I.L., Babkina N.G.
|
| No 5 (2003) |
New technologies for milk processing, butter and cheese production |
|
|
Bushueva I.G., Bushueva I.G.
|
| No 2 (2008) |
New technologies in the field ofcheese making |
|
|
Shergina I.A., Lepilkina O.V., Mordvinova V.A., Delitskaya I.N.
|
| No 1 (2006) |
New technologies of the goat milk products |
|
|
Suyunchev O.A., Samoylov V.A., Nesterenko P.G., Shestakov V.V., Suyunchev O.A., Samoilov V.A., Nesterenko P.G.
|
| No 4 (2003) |
New technology for cheese butter production |
|
|
Vyshemirskiy F.A., Krasulya N.G., Ivanova N.V., Vyshemirskii F.A., Krasulya N.G., Ivanova N.V.
|
| No 1 (2006) |
New trends in the cheese making |
|
|
Ob\"edkova K.V., Ob'edkov K.V.
|
| No 5 (2008) |
New type of cheese with cheese curd cheddaring before formation |
|
|
Erohin V.Y.
|
| No 2 (2005) |
New type of cheese «Otechestvennyi» |
|
|
Tul'nikov A.V., Tulnikov A.V.
|
| No 3 (2006) |
New type of soft cheese with symbiotic whey supplement |
|
|
Gavrilova N.B., Zaripov I.R., Pas'ko O.V., Gavrilova N.B., Zaripov I.R., Pas'ko O.V.
|
| No 5 (2014) |
New types of products - the main resource of the stable operation |
|
|
Dunaev A.V., Konopleva A.V.
|
| No 2 (2015) |
New vectors in the cheese products manufacturing |
|
|
Zozulin O.I., Kapranchikov V.S.
|
| No 5 (2015) |
New Zealand cheeses: delicacy from the edge of the earth |
|
|
Rybalova T.I.
|
| No 4 (2004) |
News from the Packforum |
|
|
Rogov G.N., Dobrokhotova T.N., Rogov G.N., Dobrohotova T.N.
|
| No 6 (2011) |
News from the «Golden Autumn» |
|
|
- -.
|
| No 6 (2003) |
Nitrogen compounds ratio in cheeses with particial replacementof milk fat with vegetable oils |
|
|
Tul'nikov A.V., Tulnikov A.V.
|
| No 5 (2009) |
Nomenclature and biochemical characteristics of the principle cow milk whey proteins. Alfa-lactalbumin and whey albumin |
|
|
El'chaninov V.V., El'chaninov V.V.
|
| No 2 (2009) |
Nomenclature and biochemical properties of principle whey proteins. Beta-lactoglobulin. |
|
|
El'chaninov V.V., El'chaninov V.V.
|
| No 1 (2008) |
Nomenclature and biochemical properties of the cow milk caseins. Alfa-s2 -caseins |
|
|
El'chaninov V.V.
|
| No 3 (2008) |
Nomenclature and biochemical properties of the cow milk caseins. Beta-caseins |
|
|
El'chaninov V.V.
|
| No 5 (2008) |
Nomenclature and biochemical properties of the cow milk proteins. Kappa-caseins |
|
|
El'chaninov V.V., Kriger A.V.
|
| No 1 (2010) |
Nomenclature and biochemical properties of the main whey proteins. Lactoferrinand immunoglobulins. |
|
|
El'chaninov V.V.
|
| No 6 (2008) |
Nomenclature and biochemical properties of the main whey proteins of cow milk. General characteristic |
|
|
El'chaninov V.V.
|
| No 3 (2009) |
Non milk fats for processed cheese products |
|
|
Konovalova T.M., Konovalova T.M.
|
| No 2 (2015) |
Non-industrial manufacturing of cheese |
|
|
Mayorov A.A.
|
| No 6 (2012) |
Nonstandard behavior of milk clotting enzymes |
|
|
Murunova G.V., Municheva T.E., Kalinina G.E.
|
| No 3 (2008) |
Nonstationary heat conductivity in the cheese mass of the hard rennet cheese |
|
|
Lisin P.A.
|
| No 1 (2017) |
Normalization of cheese milk |
|
|
- -.
|
| No 5 (2010) |
Norms of the main microorganisms levels in brine |
|
|
Sviridenko G.M., Zaharova M.B., Sviridenko G.M., Zakharova M.B.
|
| No 1 (2018) |
Not a friend and not an enemy, and how? |
|
|
Rybalova T.I.
|
| No 3 (2010) |
Novelities PIR PAK |
|
|
- -.
|
| No 6 (2015) |
Novelties at the exhibition «World Food-2015» |
|
|
- -.
|
| No 4 (2013) |
Novelties from the exhibition «Food processing and Packaging» |
|
|
- -.
|
| No 2 (2014) |
Novelties of the «Prodexpo-2014» |
|
|
- -.
|
| No 1 (2011) |
Novelty from the company Stephan:Combitherm multifunctional plantfor puree products, processed cheeses,souses |
|
|
Klepping D., Klopping D.
|
| No 3 (2018) |
NOVINKI OT MKS |
|
|
- -.
|
| No 5 (2016) |
Novye razrabotki dlya proizvodstva tvorozhnykh syrov |
|
|
- -.
|
| No 1 (2010) |
Oborudovanie kompanii «TETRA» dlya maslodeliya |
|
|
- -.
|
| No 4 (2004) |
OCB OSKON. Strategy of the development |
|
|
Russkikh V.M., Russkih V.M.
|
| No 2 (2005) |
omparison of milk produced by cows of various breeds |
|
|
Sycheva O.V., Zlydnev N.Z., Sycheva O.V., Zlydnev N.Z.
|
| No 5 (2016) |
On qualitative indicators of sheep’s milk in the agricultural enterprise «LUKOZ» |
|
|
Novopashina S.I., Sannikov M.Y., Kojanov T.V., Shuvarikov A.S.
|
| No 2 (2009) |
Once more about a churn |
|
|
Tverdokhleb A.V., Tverdohleb A.V.
|
| No 5 (2003) |
Once more about elite cheeses production in Russia |
|
|
Dvinskiy B.M., Dvinskii B.M.
|
| No 4 (2004) |
Once more about milk coagulating preparations |
|
|
Dvinskiy B.M., Dvinskii B.M.
|
| No 2 (2016) |
Once more about the goat milk |
|
|
Sannikov M.Y., Novopashina S.I.
|
| No 3 (2016) |
On-line filling of the dairy butter and spreads in briquettes |
|
|
Tverdohleb A.V.
|
| No 6 (2014) |
Operation with retail nets - new possibilities for the Russian producers |
|
|
Petrova M.D.
|
| No 2 (2019) |
Opinion of the specialist. It is necessary to widen requirements to cheese and dairy butter quality |
|
|
Sesadze S.M.
|
| No 1 (2014) |
Optimal regime of the two-sided pressing of the cheese «Lori» |
|
|
Manukyan S.S.
|
| No 4 (2012) |
OPTIMAL'NYY BALANS ZhIR/BELOK V SYRODELII - VAShA DOPOLNITEL'NAYa PRIBYL'! |
|
|
Kudishkina Y.
|
| No 2 (2017) |
Optimization of the cheese ripening process |
|
|
- -.
|
| No 4 (2014) |
Optimization of the technological process for production of the cheeses «Pasta Filata» |
|
|
Bednyh B.S.
|
| No 4 (2013) |
Optimum regime of the two-sided pressing of the «Lori» cheese |
|
|
Manukyan S.S.
|
| No 4 (2011) |
Opyt primeneniya sovremennogo nasosnogo oborudovaniya |
|
|
- -.
|
| No 6 (2016) |
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard |
|
|
Tetereva L.I., Mordvinova V.A., Onosovskaya N.N., Lepilkina O.V., Delitskaya I.N.
|
| No 5 (2010) |
Organoleptic evaluation of the milk containing products |
|
|
Ojgihina N.N., Tetereva L.I., zhgikhina N.N., Tetereva L.I.
|
| No 5 (2011) |
Organoleptic methods of assessment |
|
|
Ozhgikhina N.N., Tetereva L.I., Ozhgihina N.N., Tetereva L.I.
|
| No 5 (2006) |
Organoleptic properties of the cheese Katunskii |
|
|
Belov A.N., Koval' A.D., Solov'eva N.I., Shchetinin M.P., Belov A.N., Koval' A.D., Solov'eva N.I., Shchetinin M.P.
|
| No 5 (2018) |
Original technologies of the brine cheese |
|
|
Mordvinova V.A., Delitskaya I.N.
|
| No 5 (2014) |
Otets russkogo molochnogo dela |
|
|
- -.
|
| No 4 (2015) |
Our forms - your cheese! |
|
|
Beneforti A.
|
| No 4 (2006) |
Outlook for enlargement of cheese varieties in Russia |
|
|
Shergina I.A., Shergina I.A.
|
| No 5 (2006) |
Outlook of the improving raw materials basis for processed cheeses |
|
|
Zhdanov E.G., Zhdanov E.G.
|
| No 4 (2013) |
Package — an important instrument for cheese promotion in the modern market |
|
|
Girinovish O.A.
|
| No 3 (2012) |
Packaged cheese - it is actual! |
|
|
Petrova M.
|
| No 3 (2008) |
Packaging equipment of the Benhill company |
|
|
Gegelmann V., Ivanov V.Y.
|
| No 3 (2011) |
Packaging equipmentof the Benhill company |
|
|
Gegel'mann V., Ivanov V., Gegelmann V., Ivanov V.
|
| No 3 (2008) |
Packaging for dairy butter |
|
|
Vyshemirskii F.A., Smirnova O.I.
|
| No 1 (2017) |
Packaging for elite cheese |
|
|
Smirnov V.
|
| No 6 (2015) |
Packaging of the dairy butter as a factor to prevent butter falsification |
|
|
Vyshemirskii F.A., Smirnova O.I.
|
| No 5 (2014) |
Packaging polimere materials with antimicrobial and antioxidant properties |
|
|
Snejko A.G., Fofanova E.M., Uzdenskii V.B., Strahova P.A., Ramanauskas P., Galginaite L.
|
| No 3 (2010) |
Packaging system BDF: advantages and prospects |
|
|
Bogach O.N., Bogach O.N.
|
| No 3 (2014) |
Packed cheese in Russia - yesterday, today, tomorrow |
|
|
Petrova M.D.
|
| No 1 (2008) |
Packforum: new trends in the world cheese market |
|
|
Dobrohotova Т.D.
|
| No 5 (2011) |
Pamyati Dmitriya Aleksandrovicha Korokha |
|
|
- -.
|
| No 4 (2003) |
Partial cheese grain salting |
|
|
Savel'eva T.A., Batchaev A.Y., Savel'ev A.A., Savelieva T.A., Batchaev A.Y., Saveliev A.A.
|
| No 4 (2014) |
Partial salting of curds or how to avoid salt whey |
|
|
Pribolotnyi A.V.
|
| No 1 (2019) |
Participation of water in the cheese structure formation |
|
|
Mironenko I.M.
|
| No 5 (2013) |
Partner relations — the pledge of a stable enterprise |
|
|
Sharlai N.V., Roshchupkina N.V., Konopleva A.A.
|
| No 2 (2005) |
Patent clearance as a competitive ability of cheese making sectorproducts |
|
|
Zhelnov M.V., Musina O.N., Zhelnov M.V., Musina O.N.
|
| No 6 (2006) |
Penetrometer for cheese |
|
|
Onopriyko V.A., Onopriiko V.A.
|
| No 3 (2016) |
Perspective technology to manage cheese ripening by the biotechnology methods |
|
|
Sviridenko Y.Y.
|
| No 1 (2019) |
Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production |
|
|
Abramov D.V., Myagkonosov D.S., Delitskaya I.N., Mordvinova V.A., Municheva T.E., Ovchinnikova E.G.
|
| No 2 (2010) |
Pervyy Rossiysko-yaponskiy kongress po sel'skomu khozyaystvu |
|
|
Bushueva I.G.
|
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