| Edição |
Título |
Arquivo |
| Nº 5 (2004) |
Ripening of cheese with high temperature of second heating inpolymere film |
|
|
Nikolaeva E., Nikolaeva E.
|
| Nº 3 (2014) |
Melting Salts Novelties of the Group of Companies PTI |
|
|
Zimin A.
|
| Nº 5 (2010) |
Melting salts «Solva» and «Joha» for processed cheese from the company «BK Giulini» |
|
|
Tsvetkov I., Tsvetkov I.
|
| Nº 4 (2008) |
Melting salts in the new COST (Government standard) P 52685-2006 «Processed cheese. General technical specifications» |
|
|
Tsvetkov I.
|
| Nº 2 (2010) |
Melting salts of the «Phosphomix» group |
|
|
- -.
|
| Nº 6 (2003) |
Nitrogen compounds ratio in cheeses with particial replacementof milk fat with vegetable oils |
|
|
Tul'nikov A., Tulnikov A.
|
| Nº 3 (2008) |
Sorbents for improving quality of the raw milk for dairy butter |
|
|
Ohrimenko O., Zabegalova G.
|
| Nº 6 (2010) |
Grading evaluationof the dairy butter quality |
|
|
Vyshemirskiy F., Sviridenko Y., Topnikova E., Vyshemirskii F., Sviridenko Y., Topnikova E.
|
| Nº 5 (2011) |
Composition of the nitrogencontaining substances formedat milk fermentation with mouldsPenicillium |
|
|
Sadovaya T., Sadovaya T.
|
| Nº 2 (2009) |
Composition of micellium fungi contaminating semi-hard cheese surface |
|
|
Nagula M., Kuznetsova L., Ozerskaya S., Ivanushkina N., Nagula M., Kuznetsova L., Ozerskaya S., Ivanushkina N.
|
| Nº 5 (2016) |
Milk casein composition and its practical importance |
|
|
Guskova S., Eskin G.
|
| Nº 3 (2017) |
The first meeting of the Cheese Makers Club took place |
|
|
- -.
|
| Nº 4 (2015) |
Situation and principle developments of cheese and butter making |
|
|
Sviridenko Y., Topnikova E.
|
| Nº 4 (2009) |
Situation and prospects of the processed cheese production |
|
|
Sviridenko Y., Dunaev A., Sviridenko Y., Dunaev A.
|
| Nº 4 (2004) |
Situation and trends in cheese production in Altai region |
|
|
Kustov N., Ostroumov L., Kustov N., Ostroumov L.
|
| Nº 3 (2005) |
Situation and development trends in domestic cheesemaking |
|
|
Sviridenko Y., Sviridenko Y.
|
| Nº 5 (2012) |
Maintenance of the national range of butter and development of the present day varieties |
|
|
Topnikova E.
|
| Nº 1 (2012) |
Maintenance of the quality of the butter making products in the lm«Depol» |
|
|
Smirnova O., Kudryavtsev A., Smirnova O., Kudryavtsev A.
|
| Nº 5 (2003) |
Keepability of the butteroil |
|
|
Vyshemirskiy F., Smirnova O., Dunaev A., Vishemirskii F., Smirnova O., Dunaev A.
|
| Nº 3 (2013) |
To heep the best-technology of the company Eurodia |
|
|
Aykush C.
|
| Nº 4 (2008) |
Spectrum of the aroma and flavor substances of the sweet butter |
|
|
Vyshemirskii F., Kustova T., Panov V.
|
| Nº 6 (2012) |
Specialized fats «SolPro» |
|
|
Kozyrev D.
|
| Nº 5 (2013) |
Specialized fats «SolPro» |
|
|
- -.
|
| Nº 6 (2013) |
Specialized fats «SolPro» |
|
|
- -.
|
| Nº 2 (2011) |
Specialized fats «SolPro»for the dairy sector |
|
|
Kozyrev D., Kozyrev D.
|
| Nº 2 (2009) |
Special fats for vegetable cream |
|
|
Alekseenko A., Kolesnikova S., Alekseenko A., Kolesnikova S.
|
| Nº 1 (2009) |
Specialized vegetable oils of the AKK company |
|
|
Snegova V., Snegova V.
|
| Nº 1 (2010) |
Special vegetable oils for cheese products |
|
|
Snegova V.
|
| Nº 2 (2013) |
Specialized starches of the series «Cheese Maker» for improving profitability of processed cheese manufacturing |
|
|
Maiauskaite V., Sandbeck A., Slierendrecht H.
|
| Nº 2 (2008) |
The method to separate cheese fines from whey |
|
|
Prybolotnyi A.
|
| Nº 3 (2010) |
Method of separating protein from brine |
|
|
Pribolotnyi A., Pribolotnyy A.
|
| Nº 2 (2008) |
The method to salt «Baiyard» cheese |
|
|
Sturova Y., Shchetinin M.
|
| Nº 4 (2009) |
Method of salting the Vodopad cheese |
|
|
Pribolotnyy A., Pribolotnyi A.
|
| Nº 3 (2016) |
Ability of the cheese curd to melting |
|
|
Mironenko I.
|
| Nº 1 (2010) |
Methods to prepare fillers for addition to the products of cheese making |
|
|
Musina O.
|
| Nº 3 (2013) |
Ways to salt cheese |
|
|
Mayorov A., Mironenko I.
|
| Nº 3 (2015) |
Methods of applying bacterial starters and concentrates |
|
|
Sorokina N., Kuraeva E.
|
| Nº 5 (2008) |
Ways to stabilize quality of cheeses made with cheddaring and thermomechanical treatment of cheese curd |
|
|
Shergin A.
|
| Nº 3 (2011) |
Ways to extend shelf lifeof cheeses |
|
|
Rozdov I., Orlova E., Bol'shakova E., Rozdov I., Orlova E., Bolshakova E.
|
| Nº 6 (2013) |
Methods for handling cheeses |
|
|
Mayorov A., Nikolaeva E.
|
| Nº 1 (2012) |
Spread is a product of new generation |
|
|
Roshchupkina N., Konopleva A., Roshchupkina N., Konopleva A.
|
| Nº 6 (2014) |
Spreads in present day nutrition |
|
|
Vyshemirskii F., Dunaev A.
|
| Nº 1 (2010) |
Low fatspreads of improved quality |
|
|
Karavaeva E., Topnikova E., Pirogova E., Dunaev A.
|
| Nº 2 (2011) |
Spreads for functional purposes -a new high quality product |
|
|
Gubina I., Gubina I.
|
| Nº 2 (2005) |
omparison of milk produced by cows of various breeds |
|
|
Sycheva O., Zlydnev N., Sycheva O., Zlydnev N.
|
| Nº 6 (2013) |
Comparative evaluation of the dairy productivity of the black-and -white cows and Holstein cows in the terms of megafarms |
|
|
Morozova N., Musaev F., Podol S., Ulkina M.
|
| Nº 3 (2012) |
Comparing evaluation of ways to package cheese |
|
|
Rozdov I., Orlova E., Bol’shakova E.
|
| Nº 4 (2004) |
Storage life of the vegetative raw materials improvement |
|
|
Buyanova I., Buyanov O., Buyanova I., Buyanov O.
|
| Nº 3 (2010) |
Stabilizers «Turrizin» and «Bekaplus» for processed cheese and otherproducts |
|
|
Tsvetkov I., Babkina N., Tsvetkov I., Babkina N.
|
| Nº 6 (2004) |
Stabilizers for cheese paste |
|
|
Shergina I., Delitskaya I., Lepilkina O., Kurtova E., Shergina I., Delitskaya I., Lepilkina O., Krutova E.
|
| Nº 2 (2014) |
Development of stabilization mixture for melting of curd raw materials in the production of pasty fused cheese products |
|
|
Lupinskaya S., Chechko S.
|
| Nº 3 (2015) |
Standardization of milk by membrane methods in the protein products technology |
|
|
Zolotareva M., Volodin D., Topalov V., Evdokimov I., Knyazev S., Somov V.
|
| Nº 6 (2004) |
Milk clotting preparations and their standardization |
|
|
Krayushkin V., Sviridenko Y., Krayushkin V., Sviridenko Y.
|
| Nº 1 (2009) |
Quality standards in the cheese making in Russia and Chinese People's Republic: characteristics and prospects for integration |
|
|
Jia Z., Cheng L., Ostroumov L., Prosekov A., Zheleznov A., Smirnova I., Jia Z., Cheng L., Ostroumov L., Prosekov A., Jeleznov A., Smirnova I.
|
| Nº 1 (2019) |
The page of a technologist |
|
|
- -.
|
| Nº 4 (2018) |
The page of a technologist |
|
|
Sorokin M.
|
| Nº 2 (2018) |
The page of a technologist |
|
|
- -.
|
| Nº 6 (2008) |
The page of a technologist |
|
|
Mordvinova V.
|
| Nº 2 (2010) |
The page of a technologist |
|
|
Mordvinova V.
|
| Nº 2 (2011) |
The page of a technologist |
|
|
- -.
|
| Nº 6 (2012) |
The page of a technologist |
|
|
Topnikova E.
|
| Nº 1 (2013) |
The page of a technologist |
|
|
Topnikova E.
|
| Nº 6 (2014) |
STRANIChKA TEKhNOLOGA |
|
|
- -.
|
| Nº 5 (2015) |
The page of a technologist |
|
|
- -.
|
| Nº 2 (2016) |
The page of a technologist |
|
|
- -.
|
| Nº 6 (2017) |
The page of a technologist |
|
|
- -.
|
| Nº 1 (2018) |
The page of a technologist |
|
|
- -.
|
| Nº 3 (2011) |
The page of a technologist |
|
|
- -.
|
| Nº 1 (2010) |
Stranichka tekhnologa |
|
|
- -.
|
| Nº 1 (2011) |
The page of a technologist |
|
|
Мордвинова В.
|
| Nº 1 (2012) |
The page of a technologist |
|
|
- -.
|
| Nº 1 (2011) |
Strategy of the company Saturn -innovative approaches to the targetssolution |
|
|
Krasnova I., Krasnova I.
|
| Nº 6 (2009) |
Structure and volumes of import and export in the Russian Federation |
|
|
Smirnov E., Smirnov E.
|
| Nº 1 (2005) |
Structural and mechanical characteristics of cheese massin the course of storage |
|
|
Shergina I., Delitskaya I., Lepilkina O., Shergina I., Delitskaya I., Lepilkina O.
|
| Nº 1 (2008) |
Structural changes in the heterogenous fat-protein systems |
|
|
Smykov I.
|
| Nº 3 (2012) |
Structure formation in cheeses with cheddaring and melting of cheese mass |
|
|
Kaplenko A., Evdokimov I., Kaplenko N., Maremshaov A., Lepilkina O., Dykalo N.
|
| Nº 3 (2004) |
Cheese mass formation at chedderazation and plastification |
|
|
Onopriyko A., Onopriyko V., Onopriiko A., Onopriiko V.
|
| Nº 6 (2014) |
Super-professional in the dairy sector |
|
|
Molochnikov V., Sycheva O., Hramtsov A.
|
| Nº 4 (2003) |
Dry concentrates based on secondary milk raw materials |
|
|
Volkova T., Kravchenko E., Volkova T., Kravchenko E.
|
| Nº 1 (2003) |
Dry milk components |
|
|
Ostroukhov D., Ostroukhova I., Shergina I., Ostrouhov D., Ostrouhova I., Shergina I.
|
| Nº 6 (2008) |
Whey - a constituent of cheese |
|
|
Hramtsov A., Onopriiko V., Onopriiko A.
|
| Nº 3 (2006) |
Whey in the processed cheese production |
|
|
Zakharova N., Smykov I., Vodolazskaya E., Kucherenko S., Zaharova N., Smykov I., Vodolazskaya E., Kucherenko S.
|
| Nº 2 (2012) |
Whey is becoming a principle product at cheese plants |
|
|
- -.
|
| Nº 3 (2016) |
Whey-oil concentrate: perspective, special items of the technology |
|
|
Kapranchikov V., Fedorova E.
|
| Nº 3 (2012) |
Cheese - reply to many questions. Ef cient, resources saving and exible cheese production |
|
|
Tim High -.
|
| Nº 6 (2017) |
The «Adygeiskii» cheese - all the «pros» and «cons» |
|
|
- -.
|
| Nº 5 (2003) |
10 years of the cheese «Vityaz» |
|
|
Silaeva V., Sakharov S., Mayorov A., Umanskiy M., Silaeva V., Saharov S., Mayorov A., Umanskii M.
|
| Nº 3 (2005) |
«Gauda Premium» cheese - something the best in the Russianmarket |
|
|
Gorina T., Sokolova O., Gorina T., Socolova O.
|
| Nº 4 (2005) |
Syr «Dagestanskiy» |
|
|
Akaev M., Akaev M.
|
| Nº 3 (2012) |
Cheese «Kostromckoi» |
|
|
Ahmetova A.
|
| Nº 1 (2003) |
Addeo F.Mozzarella cheese: traditions and development of its production |
|
|
Addeo F., Addeo F.
|
| Nº 2 (2003) |
Cheese «Novo Rossiiskii» |
|
|
Savel'ev A., Sorokin M., Shneyder L., Savel'ev S., Saveliev A., Sorokin M., Shneider L., Saveliev S.
|
| Nº 2 (2005) |
New type of cheese «Otechestvennyi» |
|
|
Tul'nikov A., Tulnikov A.
|
| Nº 2 (2008) |
«Tilsiter de luxe»: new scientific and technical documentation |
|
|
Shergin A.
|
| Nº 2 (2018) |
Cheese is always in trend |
|
|
Rybalova T.
|
| Nº 3 (2006) |
Cheese from the milk of black and white cows of home, German and Danish selections |
|
|
Basonov O., Shkilev N., Basonov O., Shkilev N.
|
| Nº 2 (2013) |
Cheese from whey? Why not? |
|
|
Ostrouhova I., Mordvinova V., Ostrouhov D.
|
| Nº 3 (2004) |
Cheese «Brie» from Lithunia |
|
|
Ozhekauskas C., Bobelene B., Ramanauskas R., Ozhekauskas C., Bobelene B., Ramanauskas R.
|
| Nº 4 (2016) |
Cheese. New areas for selling. International seminar for cheese makers organized by the company Sealed Air |
|
|
Raicheva E.
|
| Nº 3 (2016) |
The cheese famous, beneficial, tasty, processed |
|
|
Rybalova T.
|
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