Browse Title Index

Issue Title File
No 4 (2003) Raw milk cheeses
Donelli S.V., Donelly S.V.
No 2 (2011) Ready for the future:milk products for heart health
Vaydner M., Bzyuk O.V., Borisovets N., Vidner M., Bzyuk O.V., Borisovets N.
No 1 (2016) Real alternative to the cellulose films
Eliseeva A.
No 5 (2013) Real aseptic, and not its visibility. The systems of forcing out (pigging systems)
- -.
No 6 (2017) Reasonable price and deserving attention quality of the products with the starches Ingredion
- -.
No 3 (2018) Reasons of technological risks at the «Rossiiskii» cheese production
Dunchenko N.I., Mihailova K.V.
No 3 (2008) Reasons of the «bitter taste» defect formation in cheese and measures to prevent it
Shergin A.N.
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.
No 6 (2018) Receiving of curds whey with bifidogenous properties and its nano-filtration
Titov S.A., Jdanov V.N., Breev Y.V., Polyanskii K.K.
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.
No 5 (2010) Recipe of the soft cheese made of cow, goat and camel milks
Tultabaeva T.C., Tultabaeva T.C.
No 4 (2011) Reconstitution of the instant skim milk powder for cheese production
Golubeva L.V., Avakimyan A.B., Klyuchnikova D.B., Pirogova O.V., Tarasova A.Y.
No 6 (2009) Reduction of bitterness in the fermentative hydrolyzates of cheese whey proteins
Abramov D.V., Tolkachev A.N., Ovchinnikova E.G., Kokareva N.V., Kangin M.P., Abramov D.V., Tolkachev A.N., Ovchinnikova E.G., Kokareva N.V., Kangin M.P.
No 4 (2015) Reduction of the heavy metals levels in the curds produ< made with application of the paste from the Jerusalem artichoke
Polyanskii K.K., Varvarina O.E., Shentsova E.S., Magomedov M.G.
No 3 (2008) Regulation of the lactic acid process at the manufacturing of the cheese «Bayard»
Sturova Y.G., Shchetinin M.P.
No 4 (2012) Relation of hard cheese quality with animals genotypes according to kappa-casein
Volohov I.M., Kalashnikova L.A., Evdokimova A.S., Pashchenko O.V.
No 5 (2004) Relations between rennet and processed cheeses quality and lowstorage temperature
Kucherenko S.V., Zakharova N.P., Smykov I.T., Sokolova N.Y., Kucherenko S.V., Zaharova N.P., Smykov I.T., Sokolova N.Y.
No 3 (2014) Relief labeling of milk products Create your new commercial face
- -.
No 1 (2013) Rennet coagulation: formation of the milk proteins microparticulates
Smirnova I.A., Shtrigul V.K., Smirnov D.A.
No 1 (2013) Rennet enzyme «RENCO» - pledge of success
- -.
No 5 (2013) Renovated equipment. Myths and reality
- -.
No 6 (2015) Replacement of the import: consumer needs quality cheese
Nikolaeva M.A., Ryazanova O.A., Kleshchevskii Y.N.
No 1 (2015) Requirements of the documents of the Customs Union to the processed cheese manufacturing
Dunaev A.V.
No 4 (2010) Requirements of the normative and technical documents to the milk containing products
Onosovskaya N.N., Onosovskaya, N.N.
No 5 (2004) Requirements to cheese labeling
Abdullaeva L.V., Sviridenko Y.Y., Abdullaeva L.V., Sviridenko Y.Y.
No 4 (2014) Requirements to the bacterial starters for fermented milk products manufacturing
Sviridenko G.M.
No 6 (2018) Requirements to the products manufactured according to the technology of the products containing milk with milk fat replacement by more that 50 %
Ivanilova I.G.
No 3 (2015) Requirements to the raw milk for cheese making
Sviridenko G.M., Mordvinova V.A.
No 5 (2011) Reservation of curds and butter withliquid nitrogen application
Anistratova O.V., Serpunina L.T., Gaplevskaya N.M., Anistratova O.V., Serpunina L.T., Gaplevskaya N.M.
No 4 (2017) Resolution of the International Milk Week
- -.
No 4 (2017) Resources of the technologies replacing cheese import
Mordvinova V.A.
No 2 (2010) Resources saving technologies of processed cheeses and cheese products manufacturing
Dunaev A.V., Sokolova N.Y., Konovalova T.M., Vodolazskaya E.A.
No 6 (2003) Resources saving technology of the soft cheese «Adygeiskii Alpiiskii»
Khramtsov A.G., Suyunchev O.A., Lafishev A.F., Hramtsov A.G., Suyunchev O.A., Lafishev A.F.
No 5 (2013) Restoration of traditions in the Education Union
Solov’eva N.I., Lyadova S.A.
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.
No 4 (2012) Results of the competition of the cheese and butter making products
Topnikova E.V., Mordvinova V.A.
No 1 (2012) Results of the Russia joining the WTO for the dairy sector
Cheverov V.I., Cheverov V.I.
No 5 (2009) Retrospective analysis of the combined products tailoring in the domestic cheese making
Musina O.N., Musina O.N.
No 3 (2003) Retrospective and forecast for cheesemaking
Onopriyko A.V., Onopriyko V.A., Onopriiko A.V., Onopriiko V.A.
No 5 (2016) Reverse osmosis separation of solutions cornstarch production as an effective Way to reduce the cost processed cheese product
Kovaleva O.A., Lazarev S.I., Polanskii K.K.
No 6 (2008) Review of butter churns
Tverdohleb A.V.
No 1 (2004) Review of new technologies in cheese making
Osintsev A.M., Osintsev A.M.
No 6 (2004) Review of the butter market in Russia
Mazurenko I., Mazurenko I.
No 6 (2005) Review of the processed cheese market
Denisova E.A., Kosova I.A., Denisova E.A., Kosova I.A.
No 2 (2019) Review of the Russian market of milk clotting preparations and prospects of its development
Myagkonosov D.S., Abramov D.V., Mordvinova V.A., Municheva T.E., Ovchinnicova E.G.
No 4 (2013) Review of the starter cultures market
Sorokina N.P.
No 1 (2003) Revision of technical norms
Onosovskaya N.N., Abdullaeva L.V., Onosovskaya N.N., Abdullaeva L.V.
No 5 (2008) Rheological properties of fats and their impacts on cheese technology
Lepilkina O.V.
No 6 (2003) Rheological properties of processed cheeses
Lepilkina O.V., Kalabushkin V.V., Zakharova N.P., Lepilkina O.V., Kalabushin V.V., Zaharova N.P.
No 6 (2015) Rheological properties of the curds masses with the paste from Jerusalem artichok
Polyanskii K.K., Juravlev A.A., Magomedov M.G., Varvarina O.E.
No 1 (2015) Rheological properties of the processed cheese with added roe and milt
Lyutova E.V., Klyuchko N.Y.
No 5 (2009) Rheological specialties of sheeses with cheddaring and thermo-mechanical treatment of cheese mass
Golubeva L.V., Avakimyan A.B., Meshcheryakov A.V., Golubeva L.V., Avakimyan A.B., Meshcheryakov A.V.
No 3 (2011) Rindless cheeses: distinctive featuresand some aspects of ripening
Rogov G.N., Rogov G.N.
No 4 (2003) Ripening and storage of cheese in polymere materials «Kryovak»
Bushueva I.G., Bushueva I.G.
No 5 (2004) Ripening of cheese with high temperature of second heating inpolymere film
Nikolaeva E.A., Nikolaeva E.A.
No 2 (2018) Risks managing in the critical control points at the production of the cheese «Rossiiskii»
Dunchenko N.I., Mihailova K.V.
No 3 (2004) Rokishkis cheesmaking plant - a leader of the Lithuanian dairyindustry
Ramanauskas R., Ramanauskas R.
No 6 (2005) Role of active acidity in cheese formation
Nikolaeva E.A., Umanskiy M.S., Nikolaeva E.A., Umanskii M.S.
No 3 (2008) Role of calcium at milk processing
Mironenko I.M., Chore E.V., Zharkov R.V., Suhorukov M.V.
No 5 (2006) Role of emulsifiers and stabilizers in butter churning and formation of the low fat butter structure
Topnikova E.V., Topnikova E.V.
No 2 (2005) Role of emulsifiers in providing butter quality
Didenko V.M., Kalenov S.P., Didenko V.M., Kalenov S.P.
No 2 (2003) Role of some microelements in cheesemaking
Savel'eva T.A., Grigorov N.I., Savel'ev S.A., Savel'ev A.A., Savelieva T.A., Grigorov N.I., Saveliev S.A., Saveliev A.A.
No 5 (2012) Role of starter cultures in preserving special properties of the national products of cheese making
Sorokina N.P.
No 5 (2017) Role of the arbitration methods in detection of milk products falsification
Lepilkina O.V., Topnikova E.V.
No 5 (2012) Role of the dairy butter components in formation of its structure and quality
Vyshemirskii F.A., Sviridenko Y.Y.
No 3 (2003) Role of the enzymes degradating casein in the hard cheese production
Savel'eva T.A., Savel'ev S.A., Batchaev A.Y., Sorokin M.Y., Savelieva T.A., Saveliev S.A., Batchaev A.Y., Sorokin M.Y.
No 4 (2012) Role of the fat phase and plasma in formation of spreads quality
Topnikova E.V., Pirogova E.N., Kustova T.P.
No 1 (2004) Role of the labeling in cheese promotion in the market
Savel'eva T.A., Shvedenko V.V., Saveleva T.A., Shvedenko V.V.
No 2 (2004) Role of the labeling in production of cheese market
Savel'eva T.A., Shvedenko V.V., Savel`eva T.A., Shvedenko V.V.
No 3 (2008) Role of the low temperatures in the microbiological evaluation of frozen cheese
Buyanova I.V., Kriger O.V., Larina I.O., Buyanov V.O.
No 3 (2003) Role of the milkclotting enzymes in cheese quality improvement
Shamanova G.P., Tolstykh O.V., Shamanova G.P., Tolstyh O.V.
No 5 (2009) Role of the organoleptic evaluation in assessing milk products quality
Ozhgikhina N.N., Tetereva L.I., Ojgihina N.N., Tetereva L.N.
No 3 (2014) Role of the sensor evaluation in improvement of the milk products research objectivity
Ojgihina N.N., Tetereva L.I.
No 4 (2004) Rostov processed cheese plant
Bushueva I.G., Bushueva I.G.
No 2 (2005) Rubtsovskii milkplant: yesterday, today, tomorrow
Sturova O.M., Sturova O.M.
No 6 (2018) Russia on the world cheese market: prospects of development
Prosekov A.Y.
No 3 (2004) Russian butter market
Goroshchenko L.G., Goroschenko L.G.
No 5 (2017) Russian cheese and butter making in the first half of 2017
Rybalova T.I.
No 3 (2012) Russian cheese and curds production in 2011
Goroshenko L.G.
No 3 (2013) Russian cheese and curds production in 2012
Goroshchenko L.G.
No 3 (2018) Russian cheese and curds production in 2017
Goroshchenko L.G.
No 4 (2006) Russian cheese makers still have not noticed reduction of the Ukrainian import
Rybalova T., Rybalova T.
No 6 (2013) Russian cheese making
Sviridenko Y.Y., Mordvinova V.A.
No 6 (2017) Russian cheese making after three years of sanctions
Marshner U.
No 6 (2015) Russian cheese making in the conditions of crisis and antisanction prolongation
Marshner U.
No 3 (2005) Russian cheese market
Goroshchenko L.G., Goroshchenko L.G.
No 5 (2016) Russian cheese market - nothing bad, but good is not enough
Petrova M.D.
No 2 (2012) Russian cheese market and the Worlds Trade Organization (WTO)
Rybalova T.I.
No 2 (2008) Russian cheese market in 2007
Goroshchenko L.G.
No 2 (2009) Russian cheese market in 2008
Goroshchenko L.G.
No 3 (2003) Russian cheese market study
Kuz'micheva M.B., Kuzmicheva M.B.
No 2 (2005) Russian dairy butter market
Goroshchenko L.G., Goroshchenko L.G.
No 3 (2006) Russian market of butter
Goroshchenko L.G., Goroshchenko L.G.
No 2 (2003) Russian market of butter
Goroshchenko L., Goroschenko L.
No 6 (2006) Russian market of butter and spreads (for 9 months of 2006)
Goroshchenko L.G., Goroshchenko L.G.
No 2 (2010) Russian market of cheese in 2009
Belyakova N.A.
No 3 (2011) Russian market of cheesesin 2010
Goroshchenko L.G., Goroshchenko L.G.
No 2 (2009) Russian market of dairy butter and spreads in 2008
Goroshchenko L.G.
No 3 (2006) Russian market of milk products (1 quarter of 2006)
Goroshchenko L.G., Goroshchenko L.G.
No 2 (2003) Russian market of palm and coconut oils
Kuz'micheva M., Kuzmicheva M.
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