| Edição |
Título |
Arquivo |
| Nº 5 (2014) |
Is Russia going over to domestic cheese? |
|
|
- -.
|
| Nº 4 (2004) |
Rostov processed cheese plant |
|
|
Bushueva I., Bushueva I.
|
| Nº 3 (2010) |
The Rubtsovskii milk plant − a leader of cheese making |
|
|
Prokopenko N., Prokopenko N.
|
| Nº 2 (2005) |
Rubtsovskii milkplant: yesterday, today, tomorrow |
|
|
Sturova O., Sturova O.
|
| Nº 1 (2005) |
Soft cheese market and prospects of its production in the Altairegion |
|
|
Silaeva V., Sakharov S., Mironenko I., Silaeva V., Saharov S., Mironenko I.
|
| Nº 3 (2012) |
Processed cheese market |
|
|
Solomin S.
|
| Nº 1 (2011) |
The market of the dairy butter |
|
|
Fedorova S., Fedorova S.
|
| Nº 5 (2004) |
Butter and hard cheese market (first half of 2004) |
|
|
Rybalova T., Rybalova T.
|
| Nº 3 (2017) |
Cheese market in Argentina |
|
|
Kozlova L.
|
| Nº 3 (2016) |
Cheese market in China |
|
|
Kozlova L.
|
| Nº 3 (2014) |
Cheese market of the European Union |
|
|
Rybalova T.
|
| Nº 4 (2011) |
Cheese market in the USA. |
|
|
Rybalova T.
|
| Nº 5 (2017) |
Cheese market: thought out package gives something new to buying habits and approach to eating |
|
|
Galbusera A.
|
| Nº 3 (2005) |
With whom are you, cheesemakers of Russia? |
|
|
Larichev O., Shtykov A., Shabunin L., Ukhankin L., Kulikova T., Larichev O., Shtykov A., Shabunin L., Ukhankin L., Kulikova T.
|
| Nº 6 (2008) |
With benefits for health! |
|
|
- -.
|
| Nº 3 (2018) |
The Salairskii butter and cheese making plant: continuous trend - development |
|
|
- -.
|
| Nº 6 (2012) |
Cheese sale room – the mirror of the market |
|
|
- -.
|
| Nº 4 (2005) |
Salskii milk plant: old traditions)new technologies)quality |
|
|
Panchenko T., Panchenko T.
|
| Nº 4 (2005) |
Self-pressing cheese - reality of today |
|
|
Savel'ev A., Savelev A.
|
| Nº 1 (2019) |
Sanitary treatment of cheese moulds |
|
|
Hanumyan A.
|
| Nº 3 (2018) |
Sanitary treatment of cheese moulds |
|
|
Hanumyan A.
|
| Nº 2 (2013) |
Sanitarian treatment of cheese forms |
|
|
Hanumyan A.
|
| Nº 5 (2015) |
Sanitary treatment of cheese forms |
|
|
Hanumyan A.
|
| Nº 5 (2016) |
Sanitary treatment of cheese moulds |
|
|
Hanumyan A.
|
| Nº 5 (2017) |
Sanitarian treatment of cheese forms |
|
|
Hanumyan A.
|
| Nº 6 (2010) |
Sanitarian treatment of the membrane equipment |
|
|
Kuzina J., Manevich B., Manevich E., Kuzina Z., Manevich B., Manevich E.
|
| Nº 2 (2012) |
Sanitary and hygienic control at cheese production |
|
|
Irkitova A., Ott E.
|
| Nº 1 (2009) |
Sanitarian and hygienic control of a cheese making production |
|
|
Sviridenko G., Zakharova M., Sviridenko G., Zaharova M.
|
| Nº 4 (2003) |
JSC «Sugar2cheesemaking plant «Leningradskii» -40 years in the market |
|
|
- -.
|
| Nº 1 (2013) |
Fresh cheeses |
|
|
Mogensen F.
|
| Nº 3 (2014) |
Free fat in milk |
|
|
Lepilkina O., Smykov I., Loginova I.
|
| Nº 4 (2014) |
Free fat in cheese and cheese products |
|
|
Lepilkina O., Smykov I., Loginova I.
|
| Nº 5 (2018) |
Milk production and seasons |
|
|
Loginov V., Linkevich E., Mayorov A.
|
| Nº 1 (2011) |
Secrets of the professional skill |
|
|
Dunaev A., Dunaev A.
|
| Nº 6 (2003) |
Sector of norms and standards |
|
|
Abdullaeva L., Abdullaeva L.
|
| Nº 3 (2009) |
Supplement enriched with selenium for milk and dairy butter |
|
|
Zhamsaranova S., Nimatsyrenova L., Jamsaranova S., Nimatsyrenova L.
|
| Nº 3 (2004) |
Family chhesemaking plants: English traditions and Russian reality |
|
|
Dvinskiy B., Dvinskii B.
|
| Nº 4 (2003) |
Seminar «BK Gulini» in Krasnodar |
|
|
Raycheva E., Raicheva E.
|
| Nº 2 (2017) |
The seminar of the company «EFCO» at the exhibition «Prodexpo - 2017» |
|
|
- -.
|
| Nº 2 (2008) |
Sensor analysis at quality control |
|
|
Snegova V.
|
| Nº 2 (2018) |
Sialic acids of milk and milk products |
|
|
Shidlovskaya V.
|
| Nº 4 (2008) |
The Siberian Research Institute of Cheese Making - activity and prospects for the future |
|
|
Maiorov A.
|
| Nº 6 (2010) |
Synbiotic product based on whey protein particulate |
|
|
Mel'nikova E., Stanislavskaya E., Podgornyi N., Chunosova E., Mel'nikova E., Stanislavskaya E., Podgornyy N., Chunosova E.
|
| Nº 3 (2005) |
System for providing microbiological safety and quality of spreads |
|
|
Sviridenko G., Topnikova E., Sviridenko G., Topnikiva E.
|
| Nº 1 (2005) |
System for managing microbiological safety and quality in buttermaking |
|
|
Sviridenko G., Sviridenko G.
|
| Nº 4 (2018) |
The system of full-value feeding of the cattle in the Vologda region: effects on milk productivity and milk quality |
|
|
Gusarov I., Fomenko P., Bogatyreva E.
|
| Nº 5 (2017) |
The system for traceability of microbiological risks effecting quality and keepability of processed cheese |
|
|
Sviridenko G., Sviridenko Y., Zaharova M., Babkina N.
|
| Nº 3 (2010) |
Packaging system BDF: advantages and prospects |
|
|
Bogach O., Bogach O.
|
| Nº 3 (2009) |
First aid against moulds |
|
|
Efimov K., Snezhko A., Dityuk A., Bogdanov A., Efimov K., Snezhko A., Dityuk A., Bogdanov A.
|
| Nº 3 (2010) |
Going by the tradition: seminar by Atlantis−Pak in Altay |
|
|
Girinovich O., Girinovich O.
|
| Nº 5 (2005) |
Functional cream and vegetable spread |
|
|
Tereshchuk L., Ivina O., Mishustina E., Tereshchuk L., Ivina O., Mishustina E.
|
| Nº 2 (2010) |
Cream-protein dessert product |
|
|
Gavrilova N., Sharapova E.
|
| Nº 6 (2005) |
The butter «Zakusochnoe» |
|
|
Vyshemirskiy F., Topnikova E., Lobacheva T., Vyshemirskii F., Topnikova E., Lobacheva T.
|
| Nº 3 (2008) |
Dairy butter and spreads with flavor components |
|
|
Topnikova E., Smirnova O., Dunaev A.
|
| Nº 2 (2019) |
Dairy butter as a food product |
|
|
Vyshemirskii F.
|
| Nº 3 (2017) |
Dairy butter of the improved quality grade |
|
|
Topnikova E., Ivanova N.
|
| Nº 1 (2018) |
Dairy butter, spread or the vegetable-dairy butter - what should a consumer choose? |
|
|
Topnikova E.
|
| Nº 4 (2005) |
Cream-vegetable spread: samspecial features of the technology |
|
|
Stepanova L., Stepanova L.
|
| Nº 4 (2009) |
Contest of the processed cheese quality |
|
|
Dunaev A., Sokolova N., Vodolazskaya E., Dunaev A., Sokolova N., Vodolazskaya E.
|
| 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., Smirnova J., Sokolova O., Myalenko D., Topnikova E., Mordvinova V.
|
| Nº 6 (2009) |
Reduction of bitterness in the fermentative hydrolyzates of cheese whey proteins |
|
|
Abramov D., Tolkachev A., Ovchinnikova E., Kokareva N., Kangin M., Abramov D., Tolkachev A., Ovchinnikova E., Kokareva N., Kangin M.
|
| 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., Varvarina O., Shentsova E., Magomedov M.
|
| Nº 1 (2013) |
Improvement of the barrier technologies for antimicrobial protection of cheese surfaces |
|
|
Snejko A., Gubanova M., Ramanauskas R., Galginaitine L.
|
| Nº 1 (2016) |
Improvement of the production of milk replacers for calves |
|
|
Shentsova E., Derkanosova A., Korotaeva A., Polyanskii K.
|
| Nº 5 (2010) |
Study of the butter pastes technology |
|
|
Nikitina Y., Topnikova E., Kustova T., Smykov I., Nikitina, Y., Topnikova E., Kustova, T., Smykov I.
|
| Nº 1 (2003) |
Improvement of the soft cheeses technology |
|
|
Shingareva T., Davydova E., Shingareva T., Davydova E.
|
| Nº 6 (2012) |
Improving the technology of the national cheese of Egypt «Domiati» |
|
|
Tikhomirova N., El Mogazi A.
|
| Nº 2 (2018) |
Up-to-date equipment for fume cheese smoking |
|
|
Dunaev A.
|
| Nº 4 (2006) |
Present situation and future prospects for cheese making equipment developments in Russia |
|
|
Eliseev O., Eliseev O.
|
| Nº 3 (2015) |
Present day situation on the cheese market in the EC |
|
|
Kozlova L.
|
| Nº 5 (2017) |
Cheese market in the USA |
|
|
Kozlova L.
|
| Nº 4 (2011) |
Situation in the cheese and butter making sector in Russia nowadays |
|
|
Sviridenko Y., Topnikova E., Mordvinova V., Dunaev A.
|
| Nº 2 (2010) |
Present day aspects of spreads production |
|
|
Stahovskii V.
|
| Nº 1 (2005) |
Modern aspects of the Russian butter making |
|
|
- -.
|
| Nº 4 (2011) |
Existing protectivecoatings for cheese |
|
|
Snezhko A., Gubanova M., Ramanauskas R.
|
| Nº 3 (2015) |
Present day innovative products for the dairy and butter and oil sectors |
|
|
- -.
|
| Nº 6 (2018) |
Up-to-date cleaning agents for butter making |
|
|
Hanumyan A.
|
| Nº 2 (2014) |
Existing cleaning agents for butter making equipment |
|
|
Hanumyan A.
|
| Nº 6 (2010) |
Up-to-date cleaning agents for cheese making |
|
|
Khanumyan A., Khanumyan A.
|
| Nº 4 (2011) |
Up−to−date cleaning agentsfor cheese making |
|
|
Khanumyan A.
|
| Nº 4 (2015) |
Modern approaches to sanitation in cheese |
|
|
Chulanov E.
|
| Nº 4 (2018) |
Present day trends in the equipment for cheese forming and pressing |
|
|
Loginov V., Mayorov A.
|
| Nº 6 (2018) |
Current market trends of milk-coagulating enzyme preparations |
|
|
Abramov D., Myagkonosov D., Mordvinova V., Delitskaya I., Ovchinnikova E.
|
| Nº 6 (2013) |
Existing technologies of disinfection in cheese making-from problems to solutions |
|
|
Efimov K., Dityuk A., Bogdanov A., Snejko A., Fedorova L., Chernyavskii I.
|
| Nº 6 (2011) |
Existing technologies of the processed cheeses |
|
|
Dunaev, A., Dunaev A.
|
| Nº 5 (2012) |
Present day technologies for milk fat replacers production |
|
|
Mel’nikov V.
|
| Nº 4 (2010) |
Existing requirements to milk fat replacers |
|
|
Topnikova E., Stahovskii V., Topnikova, E., Stakhovskiy, V.
|
| Nº 4 (2010) |
Existing range of the dairy butter |
|
|
Vyshemirskii F., Topnikova E., Vyshemirskiy F., Topnikova, E.
|
| Nº 5 (2005) |
Modern approach of the «Edelveis&M» company to the establishingcheese and other milk products manufacturing |
|
|
Kolesnikov M., Kolesnikov M.
|
| Nº 6 (2018) |
Modern cheese making plant: the enterprise scale & up-grading scale |
|
|
Volodin D., Topalov V., Gridin A., Hurshydov A., Evdokimov I., Gul'ko P.
|
| Nº 1 (2008) |
Modern packaging material for dairybutter - parchment paper «Troitskii» |
|
|
Vyshemirskii F., Smirnova O., Sviridenko G., Kim I.
|
| Nº 3 (2004) |
Soya paste concentrate in the soft cheese production |
|
|
Martynyuk O., Smirnova I., Martynyuk O., Smirnova I.
|
| Nº 1 (2012) |
To create future means to be seriouslyconcerned with the present |
|
|
- -.
|
| Nº 6 (2011) |
The association of the processed cheese producershas been created |
|
|
- -.
|
| Nº 4 (2010) |
Formation of the sensory evaluation commission at an oil and fat enterprise: principles and approaches |
|
|
Frolova N., Hrabrova N., Frolova, N., Khrabrova, N.
|
| Nº 1 (2003) |
Development of the new types of acid$rennet soft cheeses |
|
|
Ostroumov L., Bobylin V., Vozhdaeva L., Zakharova L., Ostroumov L., Bobylin V., Vozhdaeva L., Zaharova L.
|
| Nº 3 (2014) |
Creation of the structure in spreads with Akoblend SB |
|
|
- -.
|
| Nº 4 (2003) |
Ripening and storage of cheese in polymere materials «Kryovak» |
|
|
Bushueva I., Bushueva I.
|
| Nº 3 (2009) |
Cheese ripening in polymere films. Problems and ways for their elimination |
|
|
Bogach O., Bogach O.
|
| Nº 6 (2018) |
Cheese ripening: optimizing processes |
|
|
- -.
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| 1301 - 1400 de 1768 resultados |
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