| Issue |
Title |
File |
| No 6 (2008) |
Special issues in manufacturing of cheese products with vegetable oils |
|
|
Lepilkina O.V., Chubenko A.V., Shutov V.E.
|
| No 2 (2016) |
Special issues of «Mozarella» type cheeses manufacturing |
|
|
Dimitrov B.G.
|
| No 1 (2011) |
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production |
|
|
Mordvinova V.A., Delitskaya I.N., Manuylov S.E., Mordvinova V.A., Delitskaya I.N., Manuilov S.E.
|
| No 6 (2014) |
Special issues of cream cheese production |
|
|
Mironenko I.M., Usatyuk D.A.
|
| No 2 (2009) |
Special issues of processing milk whey proteins |
|
|
Mironenko I.M., Chorey E.V., Mironenko I.M., Chorei E.V.
|
| No 3 (2014) |
Special issues of producing thermo-acid cheeses |
|
|
Mironenko I.M.
|
| No 1 (2019) |
Special issues of the fermented cheese production |
|
|
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V., Il'ina S.G.
|
| No 3 (2013) |
Special issues of the technology for packing by the clipping method |
|
|
- -.
|
| No 3 (2013) |
Special issues of the two-saddle valves cleanability |
|
|
- -.
|
| No 6 (2014) |
Special items of measuring equilibrum moisture of cheese |
|
|
Bednyh B.S., Ramanauskas R.I.
|
| No 6 (2010) |
Special technological issues of the new slime cheese production |
|
|
Mordvinova V.A., Chubenko A.V., Perfil'ev G.D., Matevosyan L.S., Mordvinova V.A., Chubenko A.V., Perfil'ev G.D., Matevosyan L.S.
|
| No 1 (2010) |
Special vegetable oils for cheese products |
|
|
Snegova V.N.
|
| No 1 (2004) |
Speciality of the lactic acid behavior in harge cheesesat freezing and storage |
|
|
Buyanova I.V., Buyanova I.V.
|
| No 6 (2012) |
Specialized fats «SolPro» |
|
|
Kozyrev D.I.
|
| No 5 (2013) |
Specialized fats «SolPro» |
|
|
- -.
|
| No 6 (2013) |
Specialized fats «SolPro» |
|
|
- -.
|
| No 2 (2011) |
Specialized fats «SolPro»for the dairy sector |
|
|
Kozyrev D.I., Kozyrev D.I.
|
| No 2 (2013) |
Specialized starches of the series «Cheese Maker» for improving profitability of processed cheese manufacturing |
|
|
Maiauskaite V.Y., Sandbeck A., Slierendrecht H.
|
| No 1 (2009) |
Specialized vegetable oils of the AKK company |
|
|
Snegova V., Snegova V.
|
| No 5 (2009) |
Specific heat consumption at vacuum cheese drying |
|
|
Prosekov A.Y., Ermolaev V.A., Prosekov A.Y., Ermolaev V.A.
|
| No 4 (2008) |
Spectrum of the aroma and flavor substances of the sweet butter |
|
|
Vyshemirskii F.A., Kustova T.P., Panov V.P.
|
| No 5 (2005) |
Spread fortified with active synthesied vitamins microflora |
|
|
Sergeev V.N., Ibragimova A.Z., Shamraeva N.D., Lovtsova L.B., Stepanova A.P., Sergeev V.N., Ibragimova A.Z., Shamraeva N.D., Lovtsova L.B., Stepanova A.P.
|
| No 1 (2012) |
Spread is a product of new generation |
|
|
Roshchupkina N.V., Konopleva A.A., Roshchupkina N.V., Konopleva A.A.
|
| No 2 (2011) |
Spreads for functional purposes -a new high quality product |
|
|
Gubina I.V., Gubina I.V.
|
| No 6 (2014) |
Spreads in present day nutrition |
|
|
Vyshemirskii F.A., Dunaev A.V.
|
| No 3 (2008) |
Spreads production in Russia -situation and problems |
|
|
Vyshemirskii F.A., Vyshemirskaya K.V.
|
| No 4 (2010) |
Stabicream-rich taste of the real dairy butter |
|
|
- -.
|
| No 3 (2010) |
Stabilizers «Turrizin» and «Bekaplus» for processed cheese and otherproducts |
|
|
Tsvetkov I.L., Babkina N.G., Tsvetkov I.L., Babkina N.G.
|
| No 6 (2004) |
Stabilizers for cheese paste |
|
|
Shergina I.A., Delitskaya I.N., Lepilkina O.V., Kurtova E.N., Shergina I.A., Delitskaya I.N., Lepilkina O.V., Krutova E.N.
|
| No 4 (2018) |
Stainless austenitic alloys |
|
|
- -.
|
| No 6 (2012) |
Standard approach to business managing |
|
|
- -.
|
| No 3 (2015) |
Standardization of milk by membrane methods in the protein products technology |
|
|
Zolotareva M.S., Volodin D.N., Topalov V.K., Evdokimov I.A., Knyazev S.N., Somov V.S.
|
| No 5 (2003) |
Starter culture production: the ways to activizeand stabilize lactic acid process |
|
|
Sviridenko G.M., Perfil'ev G.D., Sviridenko Y.Y., Zakharova M.B., Sviridenko G.M., Perfiliev G.D., Sviridenko Y.Y., Zakharova M.B.
|
| No 3 (2013) |
Starter cultures «AltaLact» for cheese making |
|
|
Kashina E.D.
|
| No 3 (2015) |
Starter cultures and enzymes Mayasan for cheese |
|
|
- -.
|
| No 4 (2018) |
Starter cultures to any taste |
|
|
- -.
|
| No 3 (2017) |
Steam melting and stretching of the coagulum in the production of the «Pasta Filata» cheeses |
|
|
- -.
|
| No 4 (2004) |
Storage life of the vegetative raw materials improvement |
|
|
Buyanova I.V., Buyanov O.N., Buyanova I.V., Buyanov O.N.
|
| No 3 (2003) |
Storage of the cheeses covered with protective SOP*W/5M |
|
|
Rozdov I.A., Bol'shakova E.A., Orlova E.A., Rozdov I.A., Bolshakova E.A., Orlova E.A.
|
| No 6 (2014) |
STRANIChKA TEKhNOLOGA |
|
|
- -.
|
| No 1 (2010) |
Stranichka tekhnologa |
|
|
- -.
|
| No 1 (2011) |
Strategy of the company Saturn -innovative approaches to the targetssolution |
|
|
Krasnova I.O., Krasnova I.O.
|
| No 1 (2005) |
Structural and mechanical characteristics of cheese massin the course of storage |
|
|
Shergina I.A., Delitskaya I.N., Lepilkina O.V., Shergina I.A., Delitskaya I.N., Lepilkina O.V.
|
| No 1 (2008) |
Structural changes in the heterogenous fat-protein systems |
|
|
Smykov I.T.
|
| No 6 (2009) |
Structure and volumes of import and export in the Russian Federation |
|
|
Smirnov E.R., Smirnov E.R.
|
| No 3 (2012) |
Structure formation in cheeses with cheddaring and melting of cheese mass |
|
|
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N., Maremshaov A.B., Lepilkina O.V., Dykalo N.Y.
|
| No 1 (2012) |
Study of conformity of milk products to the State Standards(GOST) |
|
|
Morozova N.I., Podol' S.R., Ul'kina M.A., Morozova N.I., Podol S.R., Ulkina M.A.
|
| No 6 (2017) |
Study of enzymatic stability of the liquid preparations of the recombinant bovine (Bos taurus taurus L.) chymosin |
|
|
Rudometov A.P., Belenkaya S.V., Shcherbakov D.N., Balabova D.V., Krieger A.V., Elchaninov V.V.
|
| No 6 (2008) |
Study of milk gels at manufacturing cheese of the «Cottage» type |
|
|
Shergina I.A.
|
| No 2 (2019) |
Study of the acoustic fluctuation passing through milk at coagulation |
|
|
Mayorov A.A., Sidenko Y.A., Loginov V.A.
|
| No 1 (2017) |
Study of the beetroot doses effects on the rheological properties of curds mass |
|
|
Magomedov M.G., Juravlev A.A., Varvarina O.E., Polyanskii K.K.
|
| No 5 (2008) |
Study of the butter made from cream with extract of the vegetative origin |
|
|
Tokaev E.S., Djasheeva Z.A., Kovalenko D.N.
|
| No 5 (2010) |
Study of the butter pastes technology |
|
|
Nikitina Y.V., Topnikova E.V., Kustova T.P., Smykov I.T., Nikitina, Y.V., Topnikova E.V., Kustova, T.P., Smykov I.T.
|
| No 6 (2018) |
Study of the covers for smocked sausage cheese |
|
|
Dunaev A.V., Orlova E.A., Kalabushkin V.V.
|
| No 5 (2008) |
Study of the cultured butter technology |
|
|
Vyshemirskii F.A., Topnikova E.V., Pavlova Т.Д., Perfil'ev G.D., Matevosyan L.S.
|
| No 3 (2017) |
Study of the high fat milk products by the method of thermo-effectometry |
|
|
Usatyuk D.A., Mironenko I.M.
|
| No 6 (2014) |
Study of the impacts of the starter cultures composition on the physical-chemical properties in the biotechnology of cheese making |
|
|
Ramanauskas R.I.
|
| No 2 (2018) |
Study of the properties and stability against oxidation of some fat compositions intended for receiving products with combined fat phase |
|
|
Topnikova E.V., Ivanova N.V., Pirogova E.N., Danilova E.S., Zabolotin G.Y.
|
| No 2 (2014) |
Study of the raw materials composition of the non-traditional products in the cheese market |
|
|
Roshchupkina N.V., Konopleva A.A., Ponomar T.V.
|
| No 6 (2015) |
Study structure formation processes cheese products for specialized power |
|
|
Moliboga E.A.
|
| No 1 (2011) |
Successes and projects of the Plavych |
|
|
- -.
|
| No 3 (2016) |
Such a man he was... |
|
|
Mayorov A.A.
|
| No 6 (2014) |
Super-professional in the dairy sector |
|
|
Molochnikov V.V., Sycheva O.V., Hramtsov A.G.
|
| No 3 (2009) |
Supplement enriched with selenium for milk and dairy butter |
|
|
Zhamsaranova S.D., Nimatsyrenova L.G., Jamsaranova S.D., Nimatsyrenova L.G.
|
| No 1 (2010) |
Surprising world of water in milk.Role of water in the process of transforming milk in cheese |
|
|
Mironenko I.M.
|
| No 3 (2010) |
Suyunchev O.A.: creative contribution to the dairying of Russia |
|
|
- -.
|
| No 6 (2010) |
Synbiotic product based on whey protein particulate |
|
|
Mel'nikova E.I., Stanislavskaya E.B., Podgornyi N.A., Chunosova E.V., Mel'nikova E.I., Stanislavskaya E.B., Podgornyy N.A., Chunosova E.V.
|
| No 4 (2005) |
Syr «Dagestanskiy» |
|
|
Akaev M.-., Akaev M.P.
|
| No 5 (2012) |
Syrodelie i maslodelie Rossii: novyy impul's k razvitiyu otrasli |
|
|
- -.
|
| No 1 (2005) |
System for managing microbiological safety and quality in buttermaking |
|
|
Sviridenko G.M., Sviridenko G.M.
|
| No 3 (2005) |
System for providing microbiological safety and quality of spreads |
|
|
Sviridenko G.M., Topnikova E.V., Sviridenko G.M., Topnikiva E.V.
|
| No 2 (2003) |
Taste and aroma additives for processed cheeses |
|
|
Myagkonosov D.S., Zakharova N.P., Perfil'ev G.D., Konovalova T.M., Myagkonosov D.S., Zaharova N.P., Perfiliev G.D., Konovalova T.M.
|
| No 3 (2008) |
Taste of the Russian sweet butter |
|
|
Vyshemirskii F.A., Vyshemirskaya K.V.
|
| No 4 (2012) |
Tasty and healthy cheese from the company «Ricon» |
|
|
- -.
|
| No 5 (2015) |
Tasty spread? It is simple! |
|
|
Konopleva A.A., Kolesnikova S.V.
|
| No 4 (2005) |
Teaching the art of cheese making |
|
|
Lyakh V.Y., Sadovaya T.N., Shabanova O.V., Lyah V.Y., Sadovaya T.N., Shabanova O.V.
|
| No 4 (2009) |
Technical and technological prospects of cheese formed by the bulk method |
|
|
Mayorov A.A., Nikolaeva E.A., Chupin A.A., Mayorov A.A., Nikolaeva E.A., Chupin A.A.
|
| No 6 (2009) |
Technical and technological prospects of cheese producing by the bulk method |
|
|
Mayorov A.A., Nikolaeva E.A., Chupin A.A., Mayorov A.A., Nikolaeva Е.А., Chupin A.A.
|
| No 4 (2006) |
Technical features of processed cheese manufacturing |
|
|
Budrik V.G., Budrik V.G.
|
| No 6 (2011) |
Technical oils in the foodindustry is a crime |
|
|
Barysheva O.S., Barysheva O.S.
|
| No 6 (2010) |
Technical regulation in the field of foods safety and quality |
|
|
Kostyleva O.F., Kostyleva O.F.
|
| No 3 (2018) |
Technical seminar «Innovations in the world practice of milk processing - widening of milk products and ice-cream range» |
|
|
Titkova M.
|
| No 6 (2011) |
Technological and biochemical aspects of the cheese«Legenda» from goat milk |
|
|
Mustafina G.N., Izyakov V.T., Kozhanov T.V., Mustafina G.N., Izyakov V.T., Kozhanov T.V.
|
| No 4 (2010) |
Technological aspects of cheese products manufacturing |
|
|
Mordvinova V.A., Lepilkina O.V., Mordvinova V.A., Lepilkina, O.V.
|
| No 6 (2004) |
Technological changes of casein in the process of cheese manufacturing |
|
|
Khaertdinov R.A., Gataullin A.M., Aliullov I.F., Khaertdinov R.R., Haertdinov R.A., Gataullin A.M., Aliullov I.F., Haertdinov R.R.
|
| No 2 (2003) |
Technological practices of the butter with complicated rawmaterials composition |
|
|
Stepanova L.I., Stepanova L.I.
|
| No 4 (2009) |
Technological properties of milk from Yaroslavl pure breed cows |
|
|
Tamarova R.V., Yarlykov N.G., Tamarova R.V., Yarlykov N.G.
|
| No 5 (2009) |
Technological properties of milk received from the cows fed with feeds supplemented with the chelate compound |
|
|
Temiraev R.B., Baeva Z.T., Ter-Ter'yan N.G., Gazdarov A.A., Tebloeva L.R., Temiraev R.B., Baeva Z.T., Ter-Ter'yan N.G., Gazdarov A.A., Tebloeva L.R.
|
| No 3 (2012) |
Technological properties of the milk received from the cows of the Samarskii type |
|
|
Grashin V.A., Grashin A.A.
|
| No 3 (2018) |
Technological safety of the cheese making enterprises |
|
|
Zolotareva M.S., Volodin D.N., Topalov V.K., Gridin A.S., Evdokimov I.A., Mertin P.
|
| No 2 (2012) |
Technological schemes of preparing milk for cheese manufacturing |
|
|
Silaeva V.M., Saharov S.D.
|
| No 3 (2018) |
Technological solutions in the production of high quality spreads |
|
|
Kapranchikov V.S., Shestopalov A.M.
|
| No 2 (2019) |
Technological solutions ROVIPLUS®FS and ROVISAL®P130 from the companies BK Guilini -Omya Algol Rus to reduce E-codes quantity and extend keepability of processed cheese |
|
|
- -.
|
| No 5 (2017) |
Technological special features of making cheese from goat milk |
|
|
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V.
|
| No 2 (2010) |
Technological specialtiesof the soft cheese manufacturing |
|
|
Ostroumov L.A., Bobylin V.V., Husnullina N.V.
|
| No 5 (2010) |
Technologies for the processed cheese products |
|
|
Dunaev A.V., Konovalova T.M., Dunaev u.V., Konovalova, T.M.
|
| No 5 (2012) |
Technologies of the company CRYOVAC in cheese making |
|
|
Moroz M.N., Komandirov A.
|
| No 2 (2015) |
Technologies of the milk whey products replacing import |
|
|
Sviridenko Y.Y., Volkova T.A.
|
| No 2 (2008) |
Technology at your service in the field of milk processing and cheese manufacturing |
|
|
- -.
|
| No 5 (2003) |
Technology for cheeses with regulated ripening |
|
|
Ryzhkova T.N., Ryzhkova T.N.
|
| 1401 - 1500 of 1768 Items |
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