| Issue |
Title |
File |
| No 5 (2018) |
The Italian cheese producer applies packing solution to improve ecological and food safety and operation efficiency |
|
|
- -.
|
| No 6 (2010) |
The Italian equipment for cheese production |
|
|
Mayorov A.A., Mayorov A.A.
|
| No 5 (2016) |
The king of cheeses: the great and beautiful «Parmesan» |
|
|
Rybalova T.I.
|
| No 5 (2013) |
The large scale reconstruction is coming to an end at the Barnaul milk combine |
|
|
- -.
|
| No 5 (2014) |
The line to start innovations |
|
|
Girinovich O.A., Bykovskaya G.V.
|
| No 3 (2014) |
The lines for the dairy butter and spreads manufacturing of the company GEA Westfalia Separator |
|
|
- -.
|
| No 5 (2014) |
The main drivers are cheese makers and they will strive for raw materials (The interview with the Director General of the GK «KRAUN» A. Bulat) |
|
|
- -.
|
| No 1 (2011) |
The market of the dairy butter |
|
|
Fedorova S.S., Fedorova S.S.
|
| No 2 (2017) |
The method to determine mass share of total calcium in milk and products of cheese making |
|
|
Lepilkina O.V., Tetereva L.I.
|
| No 2 (2008) |
The method to salt «Baiyard» cheese |
|
|
Sturova Y.G., Shchetinin M.P.
|
| No 2 (2008) |
The method to separate cheese fines from whey |
|
|
Prybolotnyi A.
|
| No 5 (2014) |
The methodology to determine antibiotics in milk |
|
|
Aspandiyarova M.T.
|
| No 6 (2016) |
The methods to control degree of cheese ripeness |
|
|
Lepilkina O.V., Mordvinova V.A., Delitskaya I.N., Tetereva L.I.
|
| No 4 (2016) |
The milk pride of Russia |
|
|
- -.
|
| No 3 (2015) |
The packages «PREMIUMPACK» - new solution in the packaging for cheese making |
|
|
Orlova E.A., Mordvinova V.A., Bol’shakova E.A.
|
| No 1 (2019) |
The page of a technologist |
|
|
- -.
|
| No 4 (2018) |
The page of a technologist |
|
|
Sorokin M.Y.
|
| No 2 (2018) |
The page of a technologist |
|
|
- -.
|
| No 6 (2008) |
The page of a technologist |
|
|
Mordvinova V.A.
|
| No 2 (2010) |
The page of a technologist |
|
|
Mordvinova V.A.
|
| No 2 (2011) |
The page of a technologist |
|
|
- -.
|
| No 6 (2012) |
The page of a technologist |
|
|
Topnikova E.V.
|
| No 1 (2013) |
The page of a technologist |
|
|
Topnikova E.V.
|
| 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 (2012) |
The page of a technologist |
|
|
- -.
|
| No 1 (2011) |
The page of a technologist |
|
|
Мордвинова В.
|
| No 3 (2011) |
The parchment of the Troitskayapaper mill:quality examined by time |
|
|
Kir'yanov Y.A.
|
| No 3 (2003) |
The Paris atmosphere |
|
|
Bushueva I.G., Bushueva I.G.
|
| No 6 (2012) |
The portrait of the leader |
|
|
- -.
|
| No 5 (2011) |
The premium product from the«Sevskii maslodel» |
|
|
Shloma V., Shloma V.
|
| No 1 (2019) |
The problem of late cheese blowing and the ways to solve it |
|
|
Gorina T.A.
|
| No 3 (2018) |
The problems of the sector have been discussed in the Club of Cheese Makers |
|
|
- -.
|
| No 4 (2017) |
The products alternatives to the classic cheese: economic production and tastes varieties |
|
|
- -.
|
| No 5 (2013) |
The products of the company LAKT - tasteful, healthy, qualitative |
|
|
- -.
|
| No 3 (2010) |
The range of the mould cheeses in the market of Kemerovo |
|
|
Vasil'eva S.B., Pershina E.I., Vasil'ev E.A., Vasil'eva S.B., Pershina E.I., Vasil'ev E.A.
|
| No 2 (2018) |
The role of agricultural policy in development of the cheese-making in Belarus |
|
|
Kozlova L.V.
|
| No 3 (2012) |
The role of stevia in improving cheese suitability of milk |
|
|
Savina I.P., Semenov S.N., Ponomarev A.N., Polyanskii K.K.
|
| No 3 (2010) |
The Rubtsovskii milk plant − a leader of cheese making |
|
|
Prokopenko N.V., Prokopenko N.V.
|
| No 1 (2016) |
The Russian «Mozarella» - a successful replacement of import |
|
|
- -.
|
| No 4 (2013) |
THE RUSSIAN BUTTER MAKERS ARE FOR THE HEALTHY STYLE OF LIFE |
|
|
- -.
|
| No 2 (2011) |
The Russian cheese market in 2010. Foreign countries again «have given support»… |
|
|
Rybalova T.I., Rybalova T.I.
|
| No 3 (2017) |
The Russian cheesemaking has prospects for growth |
|
|
- -.
|
| No 3 (2018) |
The Salairskii butter and cheese making plant: continuous trend - development |
|
|
- -.
|
| No 2 (2017) |
THE SCHOOL OF A CHEESE MAKER. Complex investigation of the technological process of cheese manufacturing |
|
|
Mayorov A.A., Sidenko Y.A.
|
| No 1 (2017) |
The school of a cheese maker. Selfsplitting in cheese making: analysis of reasons |
|
|
Mayorov A.A.
|
| No 1 (2016) |
THE SCHOOL OF BUTTER MAKER Packaging of the dairy butter as a factor to prevent butter falsification |
|
|
Vyshemirskii F.A., Smirnova O.I.
|
| No 2 (2017) |
The school of cheese makers has been opened in Ufa |
|
|
Kanareikina S.G.
|
| No 3 (2017) |
The School of Cheese Makers in Ufa continues to work |
|
|
Kanareikina S.G.
|
| No 2 (2017) |
The seminar of the company «EFCO» at the exhibition «Prodexpo - 2017» |
|
|
- -.
|
| No 4 (2008) |
The Siberian Research Institute of Cheese Making - activity and prospects for the future |
|
|
Maiorov A.A.
|
| No 6 (2010) |
The students from Altai trains in France |
|
|
Solov'eva N.I., Kapustin A.A., Nesterova Y.V., Solov'eva N.I., Kapustin A.A., Nesterova Y.V.
|
| No 2 (2018) |
The study of lactic acid bacteria isolated from natural sources |
|
|
Orlova T.N., Dorofeev R.V., Meshcheryakova G.S.
|
| No 5 (2017) |
The system for traceability of microbiological risks effecting quality and keepability of processed cheese |
|
|
Sviridenko G.M., Sviridenko Y.Y., Zaharova M.B., Babkina N.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.V., Fomenko P.A., Bogatyreva E.V.
|
| No 5 (2016) |
The taste of the imported cheese not always justifies consumers’ expectations |
|
|
- -.
|
| No 1 (2017) |
The technology of the new type of cream cheese by the method of thermo-acid coagulation |
|
|
Usatyuk D.A.
|
| No 5 (2014) |
The technology of the processed cheese with addition of roe and milt of the Baltic herring |
|
|
Lyutova E.V., Klyuchko N.Y.
|
| 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.M., Gavrilova N.B.
|
| No 2 (2018) |
The temperature of the second heating as a way to regulate syneresis and intensity of the lactic acid process at hard cheese production |
|
|
Delitskaya I.N., Mordvinova V.A.
|
| No 5 (2010) |
The Third Russian Innovative Forum took place! |
|
|
- -.
|
| No 5 (2013) |
The Tretyakovskii butter and cheese plant |
|
|
- -.
|
| No 5 (2016) |
The use of vegetable ingredients in soft cheese technology |
|
|
Gavrilova N.B., Makarova E.A.
|
| No 3 (2014) |
The VI International Salon of Cheese |
|
|
Raicheva E.Y.
|
| No 5 (2014) |
The winners of the competition of quality «The best milk products of the Siberia» |
|
|
- -.
|
| No 1 (2014) |
The world cheese market |
|
|
Rybalova T.I.
|
| No 5 (2008) |
Theoretical grounds of cheese salting |
|
|
Ostrouhova I.L., Perfil'ev G.D., Matevosyan L.S.
|
| No 6 (2005) |
Theory and practice |
|
|
Panova E.M., Il'inskaya N.A., Panova E.M., Ilinskaya N.A.
|
| No 1 (2016) |
There is a direction - ahead. The interview with G.N.Rogov, the company Sealed Air Caustic |
|
|
- -.
|
| No 1 (2014) |
Thermo - vacuum treatment of cream in butter making |
|
|
Vyshemirskii F.A.
|
| No 6 (2004) |
Thermoacid cheese with composite fat basis |
|
|
Smirnova I.A., Ignat'eva A.V., Smirnova I.A., Ignatieva A.V.
|
| No 6 (2005) |
Thermoacid cheeses |
|
|
Shchetinin M.P., Sebekina A.Y., Azolkina L.N., Shchetinin M.P., Sebekina A.Y., Azolkina L.N.
|
| No 2 (2004) |
Thermodynamic method to assess cheese protein proteolysis |
|
|
Anikina A.P., Ivanov V.L., Lisin P.A., Anikina A.P., Ivanov V.L., Lisin P.A.
|
| No 3 (2009) |
Thermoformers of the company CFS: evolution in the world of packaging |
|
|
Tregubova E., Tregubova E.
|
| No 5 (2010) |
Thermographic method for determination of the thermoacid milk coagulation |
|
|
Ostroumov L.A., Braginsky V.I., Chebotarev A.L., Osintsev A.M., Ostroumov L.A., Braginskiy V.I., Chebotarev, A.L., Osintsev A.M.
|
| No 5 (2005) |
Thermographic method for milk coagulation investment |
|
|
Osintsev A.M., Bakhtin N.A., Braginskiy V.I., Ivanenko O.V., Osintsev A.M., Bahtin N.A., Braginskii V.I., Ivanenko O.V.
|
| No 1 (2011) |
They have been united by Italy |
|
|
Bushueva I.G., Bushueva I.G.
|
| No 2 (2019) |
Time to help producers. Study of the fatty acids composition of the dairy butter and its analogues |
|
|
Stepycheva N.V., Kulikova A.A.
|
| No 1 (2012) |
To create future means to be seriouslyconcerned with the present |
|
|
- -.
|
| No 3 (2013) |
To heep the best-technology of the company Eurodia |
|
|
Aykush C.
|
| No 2 (2009) |
To the 170th anniversary of N.V. Vereshchagin birth date |
|
|
Vyshemirskiy F.A., Sviridenko Y.Y., Vyshemirskii F.A., Sviridenko Y.Y.
|
| No 3 (2012) |
To the item of applying calcium chloride in cheese making |
|
|
Mordvinova V.A., Delitskaya I.N., Tetereva I.N.
|
| No 6 (2018) |
To the item of biochemical processes at reservation and storage of milk |
|
|
Koval' A.D., Mironova A.V., Pushkarev V.A., Shevchenko K.E., Belov A.N., Tkachenko V.V.
|
| No 2 (2019) |
To the item of taste formation in the cheese with white mould |
|
|
Ostrouhova I.L., Mordvinova V.A., Sviridenko G.M., Ostrouhov D.V., Myagkonosov D.S.
|
| No 4 (2006) |
To the problem of the methods of cheese consistency evaluation |
|
|
Lepilkina O.V., Lepilkina O.V.
|
| No 3 (2004) |
Toxic elements in food additives |
|
|
Tetereva L.I., Zakharova N.P., Dolgoshchinova V.G., Tolkachev A.N., Tetereva L.I., Zaharova N.P., Dolgoschinova V.G., Tolkachev A.N.
|
| No 6 (2016) |
Trade marks on the Russian cheese market |
|
|
Rybalova T.I.
|
| No 1 (2017) |
Traditional kinds of butterand cheese among the Bashkirs |
|
|
Migranova E.V.
|
| No 2 (2019) |
Transfer of metabolites of bifidobacteria into whey during production |
|
|
Polyanskii K.K., Popov E.S., Razinkova T.A., Rodionova N.A., Keba-Lazutina Y.O.
|
| No 6 (2013) |
Transforming the wastes into the profit |
|
|
- -.
|
| No 2 (2012) |
Trans-isomers — the plague of the XXI century |
|
|
Zaytseva L.V.
|
| No 4 (2004) |
Travel to far countries... |
|
|
Bushueva I.G., Bushueva I.G.
|
| No 3 (2005) |
Travel with «Alpma» company to Germany |
|
|
Dvinskiy B.M., Dvinskii B.M.
|
| No 1 (2008) |
Trends in the food processing sector |
|
|
Snegova V.
|
| No 2 (2015) |
Trends in the processed cheese market - new tastes and unusual combinations |
|
|
- -.
|
| No 1 (2004) |
Trends in the Russian buttermaking |
|
|
Vyshemirskiy F.A., Vishemirskii F.A.
|
| No 4 (2012) |
Trends of the cheese making sector developments from the point of view of the «Tetra Pak» company |
|
|
- -.
|
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