| Edição |
Título |
Arquivo |
| Nº 4 (2009) |
Technological properties of milk from Yaroslavl pure breed cows |
|
|
Tamarova R., Yarlykov N., Tamarova R., Yarlykov N.
|
| Nº 2 (2012) |
Technological schemes of preparing milk for cheese manufacturing |
|
|
Silaeva V., Saharov S.
|
| Nº 1 (2006) |
Technology for production of soft portion cheese from reconstituted milk |
|
|
Gavrilova N., Pas'ko O., Germanskaya L., Gavrilova N., Pas'ko O., Germanskaya L.
|
| Nº 2 (2019) |
The technology of the soft cheese on the base of the milk produced by the goats in the Altai region |
|
|
Shchetinina E., Gavrilova N.
|
| Nº 1 (2017) |
The technology of the new type of cream cheese by the method of thermo-acid coagulation |
|
|
Usatyuk D.
|
| Nº 5 (2014) |
The technology of the processed cheese with addition of roe and milt of the Baltic herring |
|
|
Lyutova E., Klyuchko N.
|
| Nº 6 (2005) |
Technology of the processed cheese products |
|
|
Zakharova N., Konovalova T., Rozdova V., Zaharova N., Konovalova T., Rozdova V.
|
| Nº 1 (2013) |
Technology of the semi-hard cheese the «Premium» |
|
|
Gavrilova N., Loginov V., Linkevich E.
|
| Nº 2 (2013) |
Technology semi-hard of smoked cheeses |
|
|
Gavrilova N., Linkevich E.
|
| Nº 1 (2015) |
Production of cheese according to the technology of separate pasteurization of milk mixture |
|
|
Veziryan V., Evdokimov I., Veziryan A., Anisimov S.
|
| Nº 1 (2019) |
Technology of the brine cheese product enriched with vegetable ingridients |
|
|
Kryuchkova V., Korneichuk K., Skripin P., Belik S.
|
| Nº 2 (2013) |
Technology of sanitary treatment of the equipment providing butter and spreads quality |
|
|
Manevich B., Kuzina J., Simonova I., Kosiyanenko T.
|
| Nº 1 (2009) |
Technology of the cheese paste Dauriya |
|
|
Sviridenko Y., Perfil'ev G., Delitskaya I., Tetereva L., Gal'tseva O., Shergina I., Sviridenko Y., Perfil'ev G., Delitskaya I., Tetereva L., Gal'tseva O., Shergina I.
|
| Nº 5 (2003) |
Technology for cheeses with regulated ripening |
|
|
Ryzhkova T., Ryzhkova T.
|
| Nº 2 (2012) |
Technology of cheeses with cheddaring with reduced fat content |
|
|
Klenikova E.
|
| Nº 2 (2009) |
Typical program for production control of cheese |
|
|
Mordvinova V., Sviridenko G., Tetereva L., Onosovskaya N., Mordvinova V., Sviridenko G., Tetereva L., Onosovskaya N.
|
| Nº 2 (2016) |
Commodity-technological classification of cheeses and cheese products: innovative approaches |
|
|
Nikolaeva M., Ryazanova O.
|
| Nº 3 (2004) |
Toxic elements in food additives |
|
|
Tetereva L., Zakharova N., Dolgoshchinova V., Tolkachev A., Tetereva L., Zaharova N., Dolgoschinova V., Tolkachev A.
|
| Nº 1 (2011) |
Butter oil and milk fat in the existingrange of products |
|
|
Vyshemirskiy F., Topnikova E., Kustova T., Vyshemirskii F., Topnikova E., Kustova T.
|
| Nº 6 (2016) |
Trade marks on the Russian cheese market |
|
|
Rybalova T.
|
| Nº 1 (2016) |
Precise cutting, laying and packaging with the GEA technologies |
|
|
- -.
|
| Nº 1 (2017) |
Traditional kinds of butterand cheese among the Bashkirs |
|
|
Migranova E.
|
| Nº 2 (2012) |
Trans-isomers — the plague of the XXI century |
|
|
Zaytseva L.
|
| Nº 2 (2019) |
Transfer of metabolites of bifidobacteria into whey during production |
|
|
Polyanskii K., Popov E., Razinkova T., Rodionova N., Keba-Lazutina Y.
|
| Nº 1 (2015) |
Requirements of the documents of the Customs Union to the processed cheese manufacturing |
|
|
Dunaev A.
|
| Nº 4 (2014) |
Requirements to the bacterial starters for fermented milk products manufacturing |
|
|
Sviridenko G.
|
| Nº 5 (2004) |
Requirements to cheese labeling |
|
|
Abdullaeva L., Sviridenko Y., Abdullaeva L., Sviridenko Y.
|
| 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.
|
| Nº 3 (2015) |
Requirements to the raw milk for cheese making |
|
|
Sviridenko G., Mordvinova V.
|
| Nº 4 (2010) |
Requirements of the normative and technical documents to the milk containing products |
|
|
Onosovskaya N., Onosovskaya, N.
|
| Nº 5 (2013) |
The Tretyakovskii butter and cheese plant |
|
|
- -.
|
| Nº 6 (2009) |
Quality has no analogues |
|
|
- -.
|
| Nº 3 (2017) |
The Russian cheesemaking has prospects for growth |
|
|
- -.
|
| Nº 4 (2011) |
Before the cheese countersof Rome |
|
|
Dvinskii B.
|
| Nº 5 (2005) |
Extension of brine - processing cycle times by membrane technology |
|
|
Ottosen N., Ottosen N.
|
| Nº 2 (2011) |
Extension of the shelf life of soft and brine cheeses in a new package |
|
|
Rozdov I., Orlova E., Bol'shakova E., Rozdov I., Orlova E., Bol'shakova E.
|
| Nº 6 (2010) |
70 years to the Uglich experimental biofactory |
|
|
Sorokina N., Sorokina N.
|
| Nº 5 (2009) |
Specific heat consumption at vacuum cheese drying |
|
|
Prosekov A., Ermolaev V., Prosekov A., Ermolaev V.
|
| Nº 1 (2010) |
Surprising world of water in milk.Role of water in the process of transforming milk in cheese |
|
|
Mironenko I.
|
| Nº 1 (2011) |
Improvement of the quality of the«Osetinskii» cheese |
|
|
Vlasova Z., Tsukgiev B., Vlasova J., Tsugkiev B.
|
| Nº 2 (2018) |
Ultrafiltration concentrating and demineralization of cheese whey with impulse current feeding |
|
|
Lazarev S., Bogomolov V., Lazarev D., Pronina O., Polyanskii K.
|
| Nº 2 (2010) |
Ultra-filtration - revolution in the soft cheese manufacturing |
|
|
Ostrouhov D.
|
| Nº 1 (2013) |
Anisotropy and biochemical processes in the «Shveitsarskii» cheese manufactured with twosided pressing |
|
|
Manukyan S.
|
| Nº 6 (2016) |
Universality of the Russian method of the dairy butter production |
|
|
Vyshemirskii F.
|
| Nº 2 (2017) |
Universality of the Russian method of the dairy butter production |
|
|
Vyshemirskii F.
|
| Nº 6 (2013) |
Universal method for milk whey treatment |
|
|
Zolotareva M., Chablin B., Volodin D.
|
| Nº 3 (2016) |
Unique solutions in the production of curds and fresh cheese |
|
|
Vodetski K.
|
| Nº 5 (2004) |
Unification of the technology and equipment of the «Alpma» com pany for large variety of cheese |
|
|
Myasnikova L., Myasnikova L.
|
| Nº 4 (2013) |
Package — an important instrument for cheese promotion in the modern market |
|
|
Girinovish O.
|
| Nº 3 (2008) |
Packaging for dairy butter |
|
|
Vyshemirskii F., Smirnova O.
|
| Nº 1 (2017) |
Packaging for elite cheese |
|
|
Smirnov V.
|
| Nº 3 (2009) |
Processed cheese packaging: situation and prospects |
|
|
Rozdova V., Rozdova V.
|
| Nº 3 (2009) |
Dairy butter packaging: conformity with requirements of the Technical Regulation |
|
|
Vyshemirskiy F., Smirnova O., Vyshemirskii F., Smirnova O.
|
| Nº 3 (2008) |
Cheese packaging: up-to-date methods, process automation |
|
|
Bogach O.
|
| Nº 3 (2008) |
Packaging equipment of the Benhill company |
|
|
Gegelmann V., Ivanov V.
|
| Nº 3 (2011) |
Packaging equipmentof the Benhill company |
|
|
Gegel'mann V., Ivanov V., Gegelmann V., Ivanov V.
|
| Nº 5 (2014) |
Packaging polimere materials with antimicrobial and antioxidant properties |
|
|
Snejko A., Fofanova E., Uzdenskii V., Strahova P., Ramanauskas P., Galginaite L.
|
| Nº 5 (2005) |
Cheese packaging under light vacuum treatment |
|
|
Rogov G., Shergin A., Rogov G., Shergin A.
|
| Nº 3 (2010) |
Control of the milk clottingenzymes utilization with the cup developed at the All Russian ResearchInstitute if Cheese and Butter Making (VNIIMS) |
|
|
Murunova G., Municheva T., Murunova G., Municheva T., Kalinina G.
|
| Nº 2 (2018) |
Risks managing in the critical control points at the production of the cheese «Rossiiskii» |
|
|
Dunchenko N., Mihailova K.
|
| Nº 1 (2004) |
Acceleration of cheese ripening |
|
|
Shneyder L., Savel'ev S., Savel'ev A., Shneider L., Savel`ev S., Savel`ev A.
|
| Nº 5 (2010) |
Improved of technology packaging of cheese in film without drying |
|
|
Pribolotnyi A., Pribolotnyy, A.
|
| Nº 1 (2011) |
Successes and projects of the Plavych |
|
|
- -.
|
| Nº 1 (2006) |
Achievements and problems of the Ukrainian cheese making |
|
|
Fedin F., Orlyuk Y., Fedin F., Orlyuk Y.
|
| Nº 4 (2012) |
Plants for microparticulation in the present day milk processing |
|
|
Baranov S.
|
| Nº 2 (2019) |
Contribution of water to the cheese structure formation |
|
|
Mironenko I.
|
| Nº 1 (2019) |
Participation of water in the cheese structure formation |
|
|
Mironenko I.
|
| Nº 3 (2014) |
Factors effecting activity of the enzymes preparations of the animal origin |
|
|
Sturova Y., Kriger A., Jydkih K.
|
| Nº 1 (2003) |
Factors effecting cheese quality and safety |
|
|
Savel'ev A., Sorokin M., Shneyder L., Kryshin A., Savel'ev S., Dmitrieva V., Saveliev A., Sorokin M., Shneider L., Kryshin A., Saveliev S., Dmitrieva V.
|
| Nº 3 (2015) |
The factors effecting quality of the cheese of the «Maasdam» type |
|
|
Mordvinova V., Sviridenko G.
|
| Nº 1 (2009) |
Factors determining choice of the cleaning agents |
|
|
Fil'chakova S., Fil'chakova S.
|
| Nº 5 (2018) |
Falsification of dairy products as a reflection of the problems of the industry |
|
|
Lepilkina O.
|
| Nº 6 (2005) |
Falsification of milk composition and cheese and buttermaking products: methods of control |
|
|
Lepilkina O., Lepilkina O.
|
| Nº 6 (2015) |
Packaging of the dairy butter as a factor to prevent butter falsification |
|
|
Vyshemirskii F., Smirnova O.
|
| Nº 3 (2012) |
Packaged cheese - it is actual! |
|
|
Petrova M.
|
| Nº 3 (2014) |
Packed cheese in Russia - yesterday, today, tomorrow |
|
|
Petrova M.
|
| Nº 4 (2011) |
Enzyme DSM preparations for the dairy sector |
|
|
- -.
|
| Nº 1 (2015) |
The farmers cheese: underestimated in Russia business |
|
|
Rybalova T.
|
| Nº 2 (2003) |
Physical and chemical provision of rennet cheeses technology |
|
|
Ramanauskas R., Ramanauskas R.
|
| Nº 1 (2005) |
Physico*chemical basis of butter production with compound fat |
|
|
Arsen'eva T., Arsenieva T.
|
| Nº 6 (2010) |
Physical-chemical aspects of the poly-component products of cheese making |
|
|
Lepilkina O., Lepilkina O.
|
| Nº 4 (2016) |
Physical - chemical and fermentative methods of sanitarian treatment of the equipment for spreads manufacturing |
|
|
Kuzina J., Manevich B., Kosiyanenko T., Haritonova E.
|
| Nº 5 (2005) |
Physico-chemical mechanism of cream and vegetable mixtures-homogenizing |
|
|
Arsen'eva T., Kutsakova V., Arseneva T., Kutsakova V.
|
| Nº 1 (2008) |
Physical and chemical composition of goats milk and goats milk products |
|
|
Mustafina G.
|
| Nº 3 (2013) |
Physical structure and consistency of the dairy butter |
|
|
Vyshemirskii F.
|
| Nº 4 (2016) |
The final of the game «Beginning farmer»: the winners - 6 teams! |
|
|
Tsyganok V.
|
| Nº 5 (2015) |
The company «Kaloria»: every customer should find goods according to his taste and possibilities |
|
|
- -.
|
| Nº 2 (2012) |
Phytosterines — efficient prophylaxis of cardio-vascular disease and atherosclerosis |
|
|
Boldyreva T.
|
| Nº 4 (2010) |
Focus on reducing saturated fatty acids content |
|
|
Snegova, V., Tyuleneva E.
|
| Nº 4 (2016) |
Formation of the varieties policy at a cheese plant in the context of embargo |
|
|
Kriger A., Sturova Y.
|
| Nº 5 (2018) |
Formation of the type special features of the cheeses with high temperature of the second heating |
|
|
Mironeneko I., Bondarenko N., Usatyuk D.
|
| Nº 2 (2008) |
Formation of the taste of spreads |
|
|
Stepanova L.
|
| Nº 1 (2014) |
Formation of the acid-rennet milk coagulum with application of vegetable oil |
|
|
Ostroumov L., Apenysheva T., Barsukova L.
|
| Nº 4 (2018) |
Formation of the organoleptic properties of cheese and control of cheese ripening process |
|
|
Belov A., Kriger A., Koval’ A., Miklishannskii V.
|
| Nº 4 (2009) |
Formation apparatus with belt moving bottom |
|
|
Eliseev O., Eliseev O.
|
| Nº 6 (2003) |
French cheese Camamber |
|
|
Videman M., Talibov A., Videman M., Talibov A.
|
| Nº 6 (2018) |
The French technologist about secrets of cheese making. The interview with Gregory Rosae |
|
|
- -.
|
| Nº 2 (2010) |
Functional food fiber «Citri-Fi» in the low fat spreads |
|
|
Gubina I.
|
| Nº 3 (2012) |
Functional food fiber «CitriFi» in the low fat spreads |
|
|
Gubina I.
|
| Nº 3 (2013) |
Functional food fiber «Citri-Fie» in the low fat spreads |
|
|
Gubina I.
|
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