| Issue |
Title |
File |
| No 2 (2008) |
Russian market of the dairy butter and spreads |
|
|
Goroshchenko L.G.
|
| No 3 (2010) |
Russian market of the dairybutter and spreads in 2009 |
|
|
Goroshchenko L.G., Goroshchenko L.G.
|
| No 3 (2011) |
Russian market of the dairybutter and spreads in 2010 |
|
|
Goroshchenko L.G., Goroshchenko L.G.
|
| No 5 (2012) |
Russian melting salt for heatresistant processed cheese and cheese products manufacturing |
|
|
Sokolova N.Y., Kesoyan G.A., Dobtoskokina N.D.
|
| No 5 (2016) |
Russian production of cheese and curds in 2015 and in the first half of 2016 |
|
|
Goroshchenko L.G.
|
| No 3 (2013) |
Russian production of dairy butter and spreads in 2012 |
|
|
Goroshchenko L.G.
|
| No 4 (2015) |
Russian production of the dairy butter and spreads in 2014 and in the first quarter of 2015 |
|
|
Goroshchenko L.G.
|
| No 4 (2016) |
Russian production of the dairy butter and spreads in 2015 and in the first quarter of 2016 |
|
|
Goroshchenko L.G.
|
| No 2 (2017) |
Russian production of the dairy butter and spreads in 2016 |
|
|
Goroshchenko L.G.
|
| No 3 (2018) |
Russian production of the dairy butter and spreads in 2017 |
|
|
Goroshchenko L.G.
|
| No 6 (2004) |
Safety and quality of cheese: requirements to raw milk |
|
|
Sviridenko G.M., Sviridenko G.M.
|
| No 4 (2005) |
Salskii milk plant: old traditions)new technologies)quality |
|
|
Panchenko T.V., Panchenko T.V.
|
| No 6 (2004) |
Salting an important factor of high quality hard cheese |
|
|
Pribolotnyy A., Prybolotnyi A.
|
| No 5 (2003) |
Salting of the soft bifidocontaining cheeses |
|
|
Danilov M.B., Danilov M.B.
|
| No 5 (2003) |
Salting parameters at thermoacid cheeses production |
|
|
Shingareva T.I., Davydova E.A., Shingareva T.I., Davidova E.A.
|
| No 1 (2009) |
Sanitarian and hygienic control of a cheese making production |
|
|
Sviridenko G.M., Zakharova M.B., Sviridenko G.M., Zaharova M.B.
|
| No 2 (2013) |
Sanitarian treatment of cheese forms |
|
|
Hanumyan A.A.
|
| No 5 (2017) |
Sanitarian treatment of cheese forms |
|
|
Hanumyan A.A.
|
| No 6 (2010) |
Sanitarian treatment of the membrane equipment |
|
|
Kuzina J.I., Manevich B.V., Manevich E.B., Kuzina Z.I., Manevich B.V., Manevich E.B.
|
| No 2 (2012) |
Sanitary and hygienic control at cheese production |
|
|
Irkitova A.N., Ott E.F.
|
| No 5 (2015) |
Sanitary treatment of cheese forms |
|
|
Hanumyan A.A.
|
| No 1 (2019) |
Sanitary treatment of cheese moulds |
|
|
Hanumyan A.A.
|
| No 3 (2018) |
Sanitary treatment of cheese moulds |
|
|
Hanumyan A.A.
|
| No 5 (2016) |
Sanitary treatment of cheese moulds |
|
|
Hanumyan A.A.
|
| No 2 (2004) |
Scientific and practical aspects of the processed cheese qualityimprovement |
|
|
Rozdova V.F., Rozdova V.F.
|
| No 3 (2006) |
Scientific and technical foundations of the modern technology for whey cheese |
|
|
Khramtsov A.G., Kubanskaya D.M., Suyunchev O.A., Hramtsov A.G., Kubanskaya D.M., Suyunchev O.A.
|
| No 4 (2014) |
Scientific provision of the manufacturing of the competitive products of cheese and butter making |
|
|
Sviridenko Y.Y.
|
| No 2 (2003) |
Scientific readings devoted to the 100th annivesary of D.A.Granikov |
|
|
Bushueva I.G., Bushueva I.G.
|
| No 3 (2016) |
Scientific-technical prerequisites for formation of the LipidOmics of cheese making according to Professor M.S. Umanskii |
|
|
Hramtsov A.G.
|
| No 2 (2019) |
Sealed Air - safety, ecology and products preserving. The interview with G.N.Rogov |
|
|
- -.
|
| No 1 (2013) |
Sealed Air. We’re here to make your job easier |
|
|
- -.
|
| No 3 (2013) |
Secondary milk raw materials as an efficient resource for receiving cheese and butter making products |
|
|
Sviridenko Y.Y., Volkova T.A.
|
| No 3 (2017) |
Secondary packaging for cheese: up to date requirements of the market |
|
|
Eliseeva A.
|
| No 1 (2011) |
Secrets of the professional skill |
|
|
Dunaev A.V., Dunaev A.V.
|
| No 6 (2003) |
Sector of norms and standards |
|
|
Abdullaeva L.V., Abdullaeva L.V.
|
| No 2 (2004) |
Selebrate together: seventy years of the Moscow processedcheeses plant «Karat» |
|
|
Garbuzova B.D., Garbuzova B.D.
|
| No 4 (2006) |
Selection of the propionic acid bacteria strains for Katunskii cheese |
|
|
Kagan Y.R., Ott E.F., Sergeeva I.Y., Kozhina E.S., Solov'eva N.I., Shchetinin M.P., Kagan Y.R., Ott E.F., Sergeeva I.Y., Kozhina E.S., Solov'eve N.I., Shchetinin M.P.
|
| No 2 (2008) |
Self pressing cheese, with cheddaring and thermomechanical treatment |
|
|
Sorokin M.Y.
|
| No 4 (2005) |
Self-pressing cheese - reality of today |
|
|
Savel'ev A.A., Savelev A.A.
|
| No 5 (2005) |
Semiautomatic plant for pressing and cutting cheese mass |
|
|
Fominykh A.V., Rodionov S.S., Myalin M.I., Yakovlev A.I., Fominyh V.N., Rodioniv S.S., Myalin M.I., Yakovlev A.I.
|
| No 4 (2008) |
Semi-hard and hard cheese production |
|
|
- -.
|
| No 3 (2004) |
Semihard cheese «Sveten» |
|
|
Tyukova E.A., Belov A.N., Mironenko I.M., Tukova E.A., Below A.N., Nironenko I.M.
|
| No 4 (2015) |
Semi-hard cheese of the premium segment: with us is possible economically efficient production |
|
|
Gert van den Hoven -., Mayauskaite V.
|
| No 4 (2003) |
Seminar «BK Gulini» in Krasnodar |
|
|
Raycheva E.Y., Raicheva E.Y.
|
| No 2 (2008) |
Sensor analysis at quality control |
|
|
Snegova V.
|
| No 1 (2004) |
Setting raw materials norms in the butter making sector |
|
|
Silin V.M., Onosovskaya N.N., Silin V.M., Onosovskaya N.N.
|
| No 5 (2017) |
Shell we have «Camamber» in Russia? |
|
|
Prokopenko G.V., Bednyh B.S.
|
| No 2 (2018) |
Sialic acids of milk and milk products |
|
|
Shidlovskaya V.P.
|
| No 3 (2005) |
Situation and development trends in domestic cheesemaking |
|
|
Sviridenko Y.Y., Sviridenko Y.Y.
|
| No 4 (2015) |
Situation and principle developments of cheese and butter making |
|
|
Sviridenko Y.Y., Topnikova E.V.
|
| No 4 (2009) |
Situation and prospects of the processed cheese production |
|
|
Sviridenko Y.Y., Dunaev A., Sviridenko Y.Y., Dunaev A.V.
|
| No 4 (2004) |
Situation and trends in cheese production in Altai region |
|
|
Kustov N.P., Ostroumov L.A., Kustov N.P., Ostroumov L.A.
|
| No 4 (2011) |
Situation in the cheese and butter making sector in Russia nowadays |
|
|
Sviridenko Y.Y., Topnikova E.V., Mordvinova V.A., Dunaev A.V.
|
| No 2 (2016) |
Situation on the dairy butter market (Everything goes like clockwork) |
|
|
Rybalova T.I.
|
| No 1 (2008) |
Slicing cheese with CFS |
|
|
- -.
|
| No 4 (2010) |
Smoking of processed cheese and cheese products |
|
|
Dunaev A.V., Dunaev A.V.
|
| 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.
|
| No 6 (2017) |
Soft cheese «Globozum» |
|
|
Funk I.A., Dorofeev R.V., Ott E.F.
|
| No 2 (2009) |
Soft cheese from milk-protein concentrates |
|
|
Suyunchev O.A., Evdokimov I.A., Sardak A.S., Klepker V.M., Rudakov A.S., Suyunchev O.A., Evdokimov I.A., Sardak A.S., Klepker V.M., Rudakov A.S.
|
| No 2 (2016) |
Soft cheese from the farm «Koza Nostra» |
|
|
- -.
|
| No 3 (2018) |
Soft cheese from the mixture of cow and goat milks with addition of nut our |
|
|
Chechetkina A.Y., Zabodalova L.A.
|
| No 2 (2014) |
Soft cheese from the UF-concentrate of milk |
|
|
Mordvinova V.A., Ostrouhov D.V.
|
| No 1 (2005) |
Soft cheese market and prospects of its production in the Altairegion |
|
|
Silaeva V.M., Sakharov S.D., Mironenko I.M., Silaeva V.M., Saharov S.D., Mironenko I.M.
|
| No 4 (2008) |
Soft cheese production |
|
|
Maiorov A.A., Silaeva V.M.
|
| No 4 (2015) |
Soft cheese. Varieties and technological special features |
|
|
Mironeneko I.M., Usatyuk D.A.
|
| No 2 (2019) |
Soft cheese with vegetable complex from green buckwheat for dietetic nutrition |
|
|
Polyanskii K.K., Lesnikova E.P., Glagoleva L.E., Tokareva D.M.
|
| No 4 (2005) |
Soft combined cheese of the improved biological value |
|
|
Yurchenko N.A., Zhurbina T.S., Yurchenko N.A., Zhurbina T.S.
|
| No 2 (2013) |
Some aspects of applying whey in industrial operations |
|
|
Strashnov N.M., Filippova O.V., Shunyaeva O.B., Zyuzina O.V.
|
| No 5 (2017) |
Some aspects of keepability of the packaged cheese |
|
|
Orlova E.A., Mordvinova V.A., Il'ina S.G.
|
| No 1 (2018) |
Some aspects of the production of dairy butter for baby nutrition |
|
|
Topnikova E.V., Pavlova T.A.
|
| No 3 (2003) |
Some aspects of the USA dairy industry |
|
|
Fesyun V.G., Fesjun V.G.
|
| No 6 (2014) |
Some comments on the results of the contest of the products of cheese and butter making at the exhibition «The Golden Autumn - 2014» |
|
|
Fedotova O.B., Smirnova J.I., Sokolova O.V., Myalenko D.M., Topnikova E.V., Mordvinova V.A.
|
| No 2 (2003) |
Some features of «Mozzarella» cheese production |
|
|
- -.
|
| No 4 (2004) |
Some features of the «Pasta Filata» type cheese production |
|
|
- -.
|
| No 5 (2003) |
Some features of the new technigue development by OKB «OSKON».Development of the horizontal cheesemaking machine |
|
|
Russkikh V.M., Russkih V.M.
|
| No 6 (2016) |
Some issues of identification of the products of cheese and butter making |
|
|
Topnikova E.V.
|
| No 1 (2017) |
Some issues of identification of the products of cheese and butter making |
|
|
Topnikova E.V.
|
| No 5 (2010) |
Some progress has been noted in the process of approving new requirements to food products by the EC |
|
|
Snegova V.N.
|
| No 5 (2011) |
Some properties of the milk clottingenzymes |
|
|
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
|
| No 5 (2006) |
Some special aspects of biotechnology and manufacturing of cheeses with moulds microflora spread through the cheese mass |
|
|
Shergina I.A., Perfil'ev G.D., Ostroukhova I.L., Matevosyan L.S., Shergina I.A., Perfil'ev G.D., Ostrouhova I.L., Matevosyan L.S.
|
| No 1 (2005) |
Some special features of hard rennet cheese freezing |
|
|
Ostroumov L.A., Buyanova I.V., Ostroumov L.A., Buyanova I.V.
|
| No 5 (2004) |
Some special features of the selfpressing cheeses technology |
|
|
Savel'ev A.A., Grigorov N.I., Kazak B.M., Savel'eva T.A., Saveliev A.A., Grigorov N.I., Kazak B.M., Savelieva T.A.
|
| No 5 (2004) |
Some special features of the technology for cheeses with vegetable oils |
|
|
Lepilkina O.V., Chubenko A.V., Shergina I.A., Lepilkina O.V., Chubenko A.V., Shergina I.A.
|
| No 3 (2005) |
Some special issues of the GOST P 52100-2003 introduction«Spreads and mixtures cooked. General technical conditions» |
|
|
Belova A.B., Nosovitskaya F.P., Belova A.B., Nosovitskaya F.P.
|
| No 4 (2008) |
Some special issuesof the technology of the softcheeses like «Camembert» |
|
|
Shergin A.N.
|
| No 3 (2008) |
Sorbents for improving quality of the raw milk for dairy butter |
|
|
Ohrimenko O.V., Zabegalova G.N.
|
| No 5 (2009) |
Sour cream butter of increased taxotrophicity |
|
|
Pavlova T.A., Vyshemirskiy F.A., Gavrilov G.B., Ervol'der T.M., Pavlova T.A., Vyshemirskii F.A., Gavrilov G.B., Ervol'der T.M.
|
| No 3 (2004) |
Soya paste concentrate in the soft cheese production |
|
|
Martynyuk O.V., Smirnova I.A., Martynyuk O.V., Smirnova I.A.
|
| No 4 (2014) |
Special aspects of membrane concentration of cheese production waste waters in Russia in terms of Bondarsky cheese factory |
|
|
Lazarev S.I., Bogomolov W.Y., Polyanskii K.K.
|
| No 2 (2009) |
Special fats for vegetable cream |
|
|
Alekseenko A.V., Kolesnikova S.V., Alekseenko A.V., Kolesnikova S.V.
|
| No 1 (2017) |
Special feature of calcium behavior at formation of milk coagula. Part 2. Interrelation of the active calcium dynamics in milk with temperature and active acidity |
|
|
Mironenko I.M.
|
| No 5 (2016) |
Special features of calcium behavior at milk coagulum formation. Part 1. Functional properties of calcium |
|
|
Mironenko I.M., Sidenko Y.A.
|
| No 6 (2018) |
Special features of cheese ripening with cheese slime microflora |
|
|
Mordvinova V.A., Ostrouhova I.L., Sviridenko G.M.
|
| No 2 (2012) |
Special features of formation of the organoleptic indices of cheese products |
|
|
Mordvinova V.A., Lepilkina O.V., Ostrouhova I.L., Samoilov A.V.
|
| No 6 (2012) |
Special features of lling spreads in consuming tare |
|
|
Kapranchikov V.S.
|
| No 3 (2012) |
Special features of preparing milk for rennet coagulation |
|
|
Mironenko I.M.
|
| No 3 (2017) |
Special features of production of cheeses with cheddaring and thermo-mechanical treatment |
|
|
Delitskaya I.N., Mordvinova V.A.
|
| 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.
|
| No 5 (2017) |
Special features of salting new type of the hard cheese |
|
|
Delitskaya I.N., Mordvinova V.A.
|
| No 2 (2017) |
Special features of the technology of the brine cheese «Ironsky» production |
|
|
Vlasova J.A.
|
| 1301 - 1400 of 1768 Items |
<< < 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 > >> |
