| Шығарылым |
Атауы |
Файл |
| № 5 (2014) |
Development of the technology of the domestic analogous of the «Maskarpone» cheese |
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Mironenko I., Usatyuk D.
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| № 2 (2014) |
Development of the technology of the product with high fat content |
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Mironenko I., Bondarenko N., Usatyuk D.
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| № 5 (2009) |
Development of the spread technology with hydrocolloid addition |
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Smirnova I., Vasil'eva G., Smirnova I., Vasil'eva G.
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| № 2 (2017) |
We reveal the secret of the successful production of the new type of cheese |
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- -.
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| № 3 (2014) |
Distribution of cheese hardness at two-sided pressing |
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Manukyan S.
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| № 1 (2016) |
Brine cheese: from the past to the future |
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Mordvinova V., Delitskaya I.
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| № 3 (2009) |
Vegetable oils in the composition of processed cheese products |
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Rozdova V., Rozdova V.
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| № 5 (2009) |
Vegetable oil ingredients for processed cheese products |
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Dunaev A., Dunaev A.
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| № 6 (2013) |
Vegetable components in the processed cheese manufacturing |
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Shchetinin M., Azolkina L., Bogdanova N.
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| № 5 (2011) |
Vegetable food supplements foradjustment of the dairy butternanostructure |
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Rashevskaya T., Rashevskaya T.
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| № 3 (2010) |
Filling of the dairy butter and spreads in large bricks |
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Tverdohleb A., Sidletskii V., Tverdokhleb A., Sidletskiy V.
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| № 6 (2004) |
Inlargement of prosessed cheese variety with application of meltingsolts «Solva» and «Joha» |
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Tsvetkov I., Safferling Y., Tsvetkov I., Sufferling I.
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| № 1 (2008) |
Enlargement of cheese varieties applying new technologies of the «Danisco» company |
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Shergin A.
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| № 2 (2011) |
Widening of the varietiesof processed cheese products |
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Ostroumov L., Gralevskaya I., Davydenko V., Ostroumov L., Gralevskaya I., Davydenko V.
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| № 3 (2013) |
Widening the variety: «Cream with sour cream» and «Paste with curds» |
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Konopleva A.
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| № 3 (2003) |
Rational usage of milk whey - new developments |
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Volkova T., Kravchenko E., Volkova T., Kravchenko E.
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| № 1 (2016) |
Real alternative to the cellulose films |
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Eliseeva A.
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| № 3 (2008) |
Regulation of the lactic acid process at the manufacturing of the cheese «Bayard» |
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Sturova Y., Shchetinin M.
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| № 4 (2005) |
Adjustment of structure and consistency of butterwitn combined fat |
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Arsen'eva T., Grishchenko A., Arseneva T., Grishchenko A.
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| № 1 (2003) |
Cream reservation and its quality |
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Krasulya N., Topnikova E., Krasulya N., Topnikova E.
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| № 5 (2011) |
Reservation of curds and butter withliquid nitrogen application |
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Anistratova O., Serpunina L., Gaplevskaya N., Anistratova O., Serpunina L., Gaplevskaya N.
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| № 4 (2017) |
Resolution of the International Milk Week |
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- -.
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| № 4 (2008) |
We recommend: «Fromase®» |
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Vervoort P.
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| № 3 (2014) |
Relief labeling of milk products Create your new commercial face |
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- -.
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| № 5 (2013) |
Renovated equipment. Myths and reality |
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- -.
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| № 5 (2009) |
Rheological specialties of sheeses with cheddaring and thermo-mechanical treatment of cheese mass |
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Golubeva L., Avakimyan A., Meshcheryakov A., Golubeva L., Avakimyan A., Meshcheryakov A.
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| № 5 (2010) |
Physicomechanical parameters of dry and restored dairy-albuminous concentrates |
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Ermolaev V., Donja D., Shilov A., Ermolaev V., Donya, D., Shilov, A.
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| № 5 (2008) |
Rheological properties of fats and their impacts on cheese technology |
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Lepilkina O.
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| № 1 (2015) |
Rheological properties of the processed cheese with added roe and milt |
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Lyutova E., Klyuchko N.
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| № 6 (2003) |
Rheological properties of processed cheeses |
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Lepilkina O., Kalabushkin V., Zakharova N., Lepilkina O., Kalabushin V., Zaharova N.
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| № 6 (2015) |
Rheological properties of the curds masses with the paste from Jerusalem artichok |
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Polyanskii K., Juravlev A., Magomedov M., Varvarina O.
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| № 6 (2003) |
Resources saving technology of the soft cheese «Adygeiskii Alpiiskii» |
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Khramtsov A., Suyunchev O., Lafishev A., Hramtsov A., Suyunchev O., Lafishev A.
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| № 5 (2012) |
Energy saving technology of cheeses with cheddaring and melting of cheese mass (experience of introduction at the milk combine «Stavropolskii») |
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Anisimov S., Veziryan A., Kaplenko N., Kaplenko A.
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| № 2 (2010) |
Resources saving technologies of processed cheeses and cheese products manufacturing |
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Dunaev A., Sokolova N., Konovalova T., Vodolazskaya E.
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| № 4 (2017) |
Resources of the technologies replacing cheese import |
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Mordvinova V.
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| № 3 (2003) |
Retrospective and forecast for cheesemaking |
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Onopriyko A., Onopriyko V., Onopriiko A., Onopriiko V.
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| № 5 (2009) |
Retrospective analysis of the combined products tailoring in the domestic cheese making |
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Musina O., Musina O.
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| № 2 (2011) |
Recipe and technology of the cheese with mould culture Penicillium roqueforti |
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Pershina E., Vasil'eva S., Vasil'ev E., Pershina E., Vasil'eva S., Vasil'ev E.
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| № 3 (2004) |
Rokishkis cheesmaking plant - a leader of the Lithuanian dairyindustry |
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Ramanauskas R., Ramanauskas R.
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| № 2 (2018) |
The role of agricultural policy in development of the cheese-making in Belarus |
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Kozlova L.
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| № 6 (2005) |
Role of active acidity in cheese formation |
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Nikolaeva E., Umanskiy M., Nikolaeva E., Umanskii M.
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| № 5 (2017) |
Role of the arbitration methods in detection of milk products falsification |
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Lepilkina O., Topnikova E.
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| № 4 (2012) |
Role of the fat phase and plasma in formation of spreads quality |
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Topnikova E., Pirogova E., Kustova T.
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| № 4 (2003) |
Casein in relation to cheese |
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Butru R., Gan'er V., Boutrou R., Gagnaire V.
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| № 3 (2008) |
Role of calcium at milk processing |
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Mironenko I., Chore E., Zharkov R., Suhorukov M.
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| № 5 (2012) |
Role of the dairy butter components in formation of its structure and quality |
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Vyshemirskii F., Sviridenko Y.
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| № 3 (2003) |
Role of the milkclotting enzymes in cheese quality improvement |
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Shamanova G., Tolstykh O., Shamanova G., Tolstyh O.
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| № 2 (2003) |
Role of some microelements in cheesemaking |
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Savel'eva T., Grigorov N., Savel'ev S., Savel'ev A., Savelieva T., Grigorov N., Saveliev S., Saveliev A.
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| № 3 (2008) |
Role of the low temperatures in the microbiological evaluation of frozen cheese |
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Buyanova I., Kriger O., Larina I., Buyanov V.
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| № 5 (2009) |
Role of the organoleptic evaluation in assessing milk products quality |
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Ozhgikhina N., Tetereva L., Ojgihina N., Tetereva L.
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| № 4 (2003) |
Proteolitic enzymes in cheese ripening |
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Visser S., Van Den Berg D., Wisser S., Van den Berg J.
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| № 3 (2014) |
Role of the sensor evaluation in improvement of the milk products research objectivity |
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Ojgihina N., Tetereva L.
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| № 3 (2012) |
The role of stevia in improving cheese suitability of milk |
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Savina I., Semenov S., Ponomarev A., Polyanskii K.
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| № 3 (2003) |
Role of the enzymes degradating casein in the hard cheese production |
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Savel'eva T., Savel'ev S., Batchaev A., Sorokin M., Savelieva T., Saveliev S., Batchaev A., Sorokin M.
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| № 2 (2005) |
Role of emulsifiers in providing butter quality |
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Didenko V., Kalenov S., Didenko V., Kalenov S.
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| № 5 (2006) |
Role of emulsifiers and stabilizers in butter churning and formation of the low fat butter structure |
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Topnikova E., Topnikova E.
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| № 1 (2004) |
Role of the labeling in cheese promotion in the market |
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Savel'eva T., Shvedenko V., Saveleva T., Shvedenko V.
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| № 2 (2004) |
Role of the labeling in production of cheese market |
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Savel'eva T., Shvedenko V., Savel`eva T., Shvedenko V.
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| № 1 (2016) |
The Russian «Mozarella» - a successful replacement of import |
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- -.
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| № 5 (2012) |
Russian melting salt for heatresistant processed cheese and cheese products manufacturing |
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Sokolova N., Kesoyan G., Dobtoskokina N.
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| № 4 (2013) |
THE RUSSIAN BUTTER MAKERS ARE FOR THE HEALTHY STYLE OF LIFE |
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- -.
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| № 4 (2006) |
Russian cheese makers still have not noticed reduction of the Ukrainian import |
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Rybalova T., Rybalova T.
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| № 3 (2006) |
Russian market of milk products (1 quarter of 2006) |
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Goroshchenko L., Goroshchenko L.
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| № 3 (2004) |
Russian butter market |
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Goroshchenko L., Goroschenko L.
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| № 2 (2005) |
Russian dairy butter market |
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Goroshchenko L., Goroshchenko L.
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| № 3 (2006) |
Russian market of butter |
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Goroshchenko L., Goroshchenko L.
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| № 2 (2003) |
Russian market of butter |
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Goroshchenko L., Goroschenko L.
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| № 2 (2008) |
Russian market of the dairy butter and spreads |
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Goroshchenko L.
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| № 2 (2009) |
Russian market of dairy butter and spreads in 2008 |
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Goroshchenko L.
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| № 6 (2006) |
Russian market of butter and spreads (for 9 months of 2006) |
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Goroshchenko L., Goroshchenko L.
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| № 3 (2011) |
Russian market of the dairybutter and spreads in 2010 |
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Goroshchenko L., Goroshchenko L.
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| № 3 (2005) |
Russian cheese market |
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Goroshchenko L., Goroshchenko L.
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| № 2 (2010) |
Russian market of cheese in 2009 |
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Belyakova N.
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| № 3 (2003) |
Russian cheese market study |
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Kuz'micheva M., Kuzmicheva M.
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| № 5 (2016) |
Russian cheese market - nothing bad, but good is not enough |
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Petrova M.
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| № 2 (2008) |
Russian cheese market in 2007 |
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Goroshchenko L.
|
| № 2 (2009) |
Russian cheese market in 2008 |
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Goroshchenko L.
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| № 3 (2011) |
Russian market of cheesesin 2010 |
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Goroshchenko L., Goroshchenko L.
|
| № 2 (2011) |
The Russian cheese market in 2010. Foreign countries again «have given support»… |
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Rybalova T., Rybalova T.
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| № 2 (2012) |
Russian cheese market and the Worlds Trade Organization (WTO) |
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Rybalova T.
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| № 3 (2010) |
Cheese market in Russia in 2009. |
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Goroshchenko L., Goroshchenko L.
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| № 3 (2010) |
Russian market of the dairybutter and spreads in 2009 |
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Goroshchenko L., Goroshchenko L.
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| № 3 (2018) |
Russian production of the dairy butter and spreads in 2017 |
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Goroshchenko L.
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| № 3 (2012) |
Production of dairy butter and spreads in Russia in 2011 |
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Goroshenko L.
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| № 3 (2013) |
Russian production of dairy butter and spreads in 2012 |
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Goroshchenko L.
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| № 3 (2014) |
Production of the dairy butter and spreads in Russia in 2013 |
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Goroshchenko L.
|
| № 4 (2015) |
Russian production of the dairy butter and spreads in 2014 and in the first quarter of 2015 |
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Goroshchenko L.
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| № 4 (2016) |
Russian production of the dairy butter and spreads in 2015 and in the first quarter of 2016 |
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Goroshchenko L.
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| № 2 (2017) |
Russian production of the dairy butter and spreads in 2016 |
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Goroshchenko L.
|
| № 4 (2014) |
Production of cheese and curds in Russia |
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Goroshchenko L.
|
| № 3 (2012) |
Russian cheese and curds production in 2011 |
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Goroshenko L.
|
| № 3 (2013) |
Russian cheese and curds production in 2012 |
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Goroshchenko L.
|
| № 5 (2015) |
Production of cheese and curds in Russia in 2014 and in the first half of 2015 |
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Goroshchenko L.
|
| № 2 (2017) |
Production of cheese and curds in Russia in 2016 |
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Goroshchenko L.
|
| № 3 (2018) |
Russian cheese and curds production in 2017 |
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Goroshchenko L.
|
| № 5 (2016) |
Russian production of cheese and curds in 2015 and in the first half of 2016 |
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|
Goroshchenko L.
|
| № 6 (2015) |
Russian cheese making in the conditions of crisis and antisanction prolongation |
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Marshner U.
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| № 5 (2017) |
Russian cheese and butter making in the first half of 2017 |
|
|
Rybalova T.
|
| № 6 (2017) |
Russian cheese making after three years of sanctions |
|
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Marshner U.
|
| № 6 (2018) |
Russia on the world cheese market: prospects of development |
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Prosekov A.
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| Нәтижелер 1768 - 1201/1300 |
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