| Issue |
Title |
File |
| 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.
|
| No 4 (2016) |
Physical - chemical and fermentative methods of sanitarian treatment of the equipment for spreads manufacturing |
|
|
Kuzina J.I., Manevich B.V., Kosiyanenko T.V., Haritonova E.B.
|
| No 1 (2008) |
Physical and chemical composition of goats milk and goats milk products |
|
|
Mustafina G.N.
|
| No 2 (2003) |
Physical and chemical provision of rennet cheeses technology |
|
|
Ramanauskas R.I., Ramanauskas R.I.
|
| No 6 (2003) |
Physical chemystry departament |
|
|
Lepilkina O.V., Lepilkina O.V.
|
| No 3 (2013) |
Physical structure and consistency of the dairy butter |
|
|
Vyshemirskii F.A.
|
| No 6 (2010) |
Physical-chemical aspects of the poly-component products of cheese making |
|
|
Lepilkina O.V., Lepilkina O.V.
|
| No 1 (2005) |
Physico*chemical basis of butter production with compound fat |
|
|
Arsen'eva T.P., Arsenieva T.P.
|
| No 5 (2005) |
Physico-chemical mechanism of cream and vegetable mixtures-homogenizing |
|
|
Arsen'eva T.P., Kutsakova V.E., Arseneva T.P., Kutsakova V.E.
|
| 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.
|
| No 2 (2012) |
Phytosterines — efficient prophylaxis of cardio-vascular disease and atherosclerosis |
|
|
Boldyreva T.B.
|
| No 4 (2014) |
Pilot plants for membrane filtration in the operation for raw milk materials processing |
|
|
Klyuchnikov A.I., Ponomarev A.N., Polyanskii K.K.
|
| No 5 (2008) |
PiR-РАК: packed service |
|
|
Timofeeva E.
|
| No 4 (2012) |
Plants for microparticulation in the present day milk processing |
|
|
Baranov S.A.
|
| No 6 (2005) |
Plastified cheese masses witn biologically active suppliments |
|
|
Zakharova N.P., Konovalova T.M., Lipatov N.N., Kuznetsova I.N., Zaharova N.P., Konovalova T.M., Lipatov N.N., Kuznetsova I.N.
|
| No 2 (2013) |
Plastinchatyy skrebkovyy pasterizator ot kampanii «Adamas» |
|
|
- -.
|
| No 5 (2013) |
Plavich: our mission is to create high quality products |
|
|
- -.
|
| No 4 (2018) |
Pobediteli konkursa kachestva |
|
|
- -.
|
| No 3 (2018) |
PODMOSKOVNYE FERMERY PROYDUT OBUChENIE V ShVEYTsARSKOM UNIVERSITETE |
|
|
- -.
|
| No 6 (2015) |
Polymorphism of the DNA in the Yaroslavskaya breed of the cattle according to the gene of kappa-casein |
|
|
Konovalov A.V., Il’ina A.V., Serova T.A., Zvereva E.A.
|
| No 6 (2017) |
Polysaccharides in the dairy cattle feeding |
|
|
Buryakov N.P., Kosolapov A.V., Malkov M.A., Danikova T.V.
|
| No 3 (2014) |
Portioning and packaging of cheese |
|
|
Mayorov A.A.
|
| No 3 (2016) |
Positive aspects of the enlivening cheese sanctions |
|
|
Prokopenko G.V., Kiselev A.Y., Bednyh B.S.
|
| No 1 (2015) |
Possibilities and prospects of the farmers’ cheese making |
|
|
Mironenko I.M.
|
| No 3 (2018) |
Possibility of obtaining the sign NPGO (name of the place of goods origin) to the unique dairy products produced in Altai territory |
|
|
Khodyreva Z.R., Shchetinina E.M.
|
| No 5 (2006) |
Practical aspects of the application of milk clotting enzymes from the rennets of reindeers |
|
|
El'chaninov V.V., Belov A.N., Umanskiy M.S., Koval' A.D., Avdanina E.A., Vistovskaya V.P., Kriger A.V., El'chaninov V.V., Belov A.N., Umanskii M.S., Koval' A.D., Avdanina E.A., Vistovskaya V.P., Kriger A.V.
|
| No 2 (2004) |
Practical solution of some problems of cheesemaking microbiology.Nutritive medium «Superbact 2000 MBM» |
|
|
- -.
|
| No 1 (2018) |
Practice of using working legislations and introduction of new requirements at cheese products manufacturing |
|
|
Abrosimova S.V.
|
| No 1 (2016) |
Precise cutting, laying and packaging with the GEA technologies |
|
|
- -.
|
| No 1 (2012) |
Premium Pack - Premium CheeseSomething new in the package for cheeseripening |
|
|
- -.
|
| No 1 (2019) |
Preparation of raw materials for drinks based on milk whey and apple juice using baro-membrane technologies |
|
|
Polyanskii K.K., Titov S.A., Shahov S.V., Korysheva N.N., Klyuchnikova D.V.
|
| No 3 (2012) |
Preparations «Biopag» - present day solution for complex disinfection |
|
|
- -.
|
| No 2 (2010) |
Present day aspects of spreads production |
|
|
Stahovskii V.A.
|
| No 3 (2015) |
Present day innovative products for the dairy and butter and oil sectors |
|
|
- -.
|
| No 5 (2009) |
Present day situation in the dairy butter market |
|
|
Rybalova T.I., Rybalova T.I.
|
| No 3 (2015) |
Present day situation on the cheese market in the EC |
|
|
Kozlova L.V.
|
| No 5 (2012) |
Present day technologies for milk fat replacers production |
|
|
Mel’nikov V.V.
|
| No 4 (2018) |
Present day trends in the equipment for cheese forming and pressing |
|
|
Loginov V.A., Mayorov A.A.
|
| No 4 (2006) |
Present situation and future prospects for cheese making equipment developments in Russia |
|
|
Eliseev O.M., Eliseev O.M.
|
| No 1 (2013) |
Pressing of cheese mass |
|
|
Mayorov A.A., Mironenko I.M.
|
| No 2 (2013) |
Pressing of cheese mass |
|
|
Mayorov A.A., Mironenko I.M.
|
| No 4 (2016) |
Prevention and fighting with moulds, coli-bacteria in cheese making |
|
|
Efimov K.M., Dityuk A.I., Bogdanov A.I., Efimova E.K., Snejko A.G., Dusov E.I.
|
| No 4 (2009) |
Prices in the Russian market of dairy butter and cheese in 2009 |
|
|
Goroshchenko L.G., Goroshchenko L.G.
|
| No 5 (2008) |
Prices in the Russian market of dairy butter and various types of cheese |
|
|
Goroshchenko L.G.
|
| No 6 (2009) |
Prices in the Russian market of dairy butter and various types of cheeses |
|
|
Goroshchenko L.G., Goroshchenko L.G.
|
| No 2 (2014) |
Prices in the Russian market of dairy butter, various cheeses and curds |
|
|
Goroshchenko L.G.
|
| No 2 (2015) |
Prices in the Russian market of dairy butter, various cheeses and curds |
|
|
Goroshchenko L.G.
|
| No 3 (2015) |
Prices on the Russian dairy butter market, various types of cheese and curds in January-February 2015 |
|
|
Goroshchenko L.G.
|
| No 5 (2018) |
Prices on the Russian market of dairy butter, cheese and curds |
|
|
Goroshchenko L.G.
|
| No 4 (2017) |
Prices on the Russian market of the dairy butter, cheese and curds |
|
|
Goroshchenko L.G.
|
| No 2 (2016) |
Prices on the Russian market of the dairy butter, cheese and curds in 2015 |
|
|
Goroshchenko L.G.
|
| No 6 (2012) |
Principle classi cation of the dairy butter production methods |
|
|
Vyshemirskii F.A.
|
| No 4 (2011) |
Principle factors effecting quality and keepability of the dairy butter |
|
|
Topnikova E.V.
|
| No 5 (2006) |
Principles of selecting milk clotting enzymes for cheese production |
|
|
Murunova G.V., Sviridenko Y.Y., Murunova G.V., Sviridenko Y.Y.
|
| No 3 (2011) |
Principles of the modern productionof processed cheeses and cheeseproducts |
|
|
Romanova P., Romanova P.
|
| No 3 (2015) |
Priorities of the cheese making developments discussed at the Milk Forum |
|
|
Raicheva E.Y.
|
| No 5 (2009) |
Priority of the Dominanta -Cheddar |
|
|
Dvinskiy B.M., Dvinskii B.M.
|
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