| Issue |
Title |
File |
| No 1 (2016) |
The Russian «Mozarella» - a successful replacement of import |
|
|
- -.
|
| 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 6 (2017) |
The «Adygeiskii» cheese - all the «pros» and «cons» |
|
|
- -.
|
| 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 |
|
|
- -.
|
| No 2 (2009) |
Trials of the Ester-P emulsifier at spreads manufacturing |
|
|
Topnikova E.V., Stakhovskiy V.A., Topnikova E.V., Stahovskii V.A.
|
| No 5 (2016) |
Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese |
|
|
Sviridenko G.M., Babkina N.G., Zaharova M.B.
|
| No 5 (2010) |
Type characteristic of the hard rennet cheeses and determination of their ripeness |
|
|
Haertdinov R.R., Khaertdinov R.R.
|
| No 2 (2009) |
Typical program for production control of cheese |
|
|
Mordvinova V.A., Sviridenko G.M., Tetereva L.I., Onosovskaya N.N., Mordvinova V.A., Sviridenko G.M., Tetereva L.I., Onosovskaya N.N.
|
| No 2 (2010) |
Ultra-filtration - revolution in the soft cheese manufacturing |
|
|
Ostrouhov D.V.
|
| No 2 (2018) |
Ultrafiltration concentrating and demineralization of cheese whey with impulse current feeding |
|
|
Lazarev S.I., Bogomolov V.Y., Lazarev D.S., Pronina O.V., Polyanskii K.K.
|
| No 5 (2004) |
Unification of the technology and equipment of the «Alpma» com pany for large variety of cheese |
|
|
Myasnikova L.I., Myasnikova L.I.
|
| No 3 (2016) |
Unique solutions in the production of curds and fresh cheese |
|
|
Vodetski K.
|
| No 6 (2013) |
Universal method for milk whey treatment |
|
|
Zolotareva M.S., Chablin B.V., Volodin D.N.
|
| No 6 (2016) |
Universality of the Russian method of the dairy butter production |
|
|
Vyshemirskii F.A.
|
| No 2 (2017) |
Universality of the Russian method of the dairy butter production |
|
|
Vyshemirskii F.A.
|
| No 4 (2013) |
Up-grading of the churning machine of the trade mark ТВФ-2 |
|
|
Tverdohleb A.V., Sidletskii V.M.
|
| No 6 (2018) |
Up-to-date cleaning agents for butter making |
|
|
Hanumyan A.A.
|
| No 6 (2010) |
Up-to-date cleaning agents for cheese making |
|
|
Khanumyan A.A., Khanumyan A.A.
|
| No 2 (2018) |
Up-to-date equipment for fume cheese smoking |
|
|
Dunaev A.V.
|
| No 4 (2011) |
Up−to−date cleaning agentsfor cheese making |
|
|
Khanumyan A.A.
|
| No 6 (2017) |
Usage of the HACCP principles in the organization of the starter cultures application in cheese making |
|
|
Sorokina N.P., Kucherenko I.V., Kuraeva E.V.
|
| No 2 (2015) |
Use of products of complex processing of stevia for improvement of milk quality |
|
|
Surkova N.E., Pelevina G.A., Vostroilov A.V., Polyansky K.K.
|
| No 3 (2018) |
V 2017 g. V ADYGEE PROIZVELI BOLEE 12 tys. t SYRA «ADYGEYSKIY» |
|
|
- -.
|
| No 4 (2018) |
V Rossii poyavitsya syr v printsipial'no novoy upakovke |
|
|
- -.
|
| No 4 (2017) |
Valio in Ershovo |
|
|
Bushueva I.G.
|
| No 4 (2018) |
Valio ZAPUSTILA LINIYu PROIZVODSTVA SYRA «VIOLA» V MYaGKOY UPAKOVKE |
|
|
- -.
|
| No 5 (2010) |
Varieties and compositions of the processed cheese products |
|
|
Dunaev A.V., Konovalova T.M., Dunaev, A.V., Konovalova T.M.
|
| No 2 (2012) |
Varieties and quality of the dairy butter producers in the Central regions of the black earth zone |
|
|
Semenova I.N., Gribanov A.Y., Polyanskii K.K., Rudakov O.B., Degtyarev N.M.
|
| No 6 (2005) |
Varieties of dairy butter with flavours |
|
|
Vyshemirskiy F.A., Topnikova E.V., Lobacheva T.P., Vyshemirskii F.A., Topnikova E.V., Lobacheva T.P.
|
| No 6 (2013) |
Vegetable components in the processed cheese manufacturing |
|
|
Shchetinin M.P., Azolkina L.N., Bogdanova N.S.
|
| No 5 (2011) |
Vegetable food supplements foradjustment of the dairy butternanostructure |
|
|
Rashevskaya T.A., Rashevskaya T.A.
|
| No 3 (2015) |
Vegetable oil has been found in cheese! Is it really so? |
|
|
Lepilkina O.V., Topnikova E.V.
|
| No 5 (2009) |
Vegetable oil ingredients for processed cheese products |
|
|
Dunaev A., Dunaev A.V.
|
| No 4 (2008) |
Vegetable oils applicationsincluding milk fat replacersin cheese products manufacturing |
|
|
Snegova V.
|
| No 3 (2009) |
Vegetable oils in the composition of processed cheese products |
|
|
Rozdova V.F., Rozdova V.F.
|
| No 5 (2005) |
Vegetable proteins isolates in composition for processed cheeseproduct |
|
|
Zakharova N.P., Rozdova V.F., Lepilkina O.V., Mekhova N.I., Timofeeva M.N., Antrops M.Y., Denisova E.A., Kosova I.A., Zaharova N.P., Rozdova V.F., Lepilkina O.V., Mehova N.I., Timofeeva M.N., Antrops M.Y., Denisova Y.A., Kosova I.A.
|
| No 2 (2008) |
Veterinarian carpet DezKov -assistance in the dairy farms operating |
|
|
Arakelova N.T., Marchenkov F.S.
|
| No 6 (2010) |
Visiting the Polish dairies with the company «Cryovac» |
|
|
Raycheva E.Y., Raicheva E.Y.
|
| No 3 (2015) |
V.M. Vergelesov - physical chemist of butter making. To the 90 years from the birthday |
|
|
Vyshemirskii F.A., Topnikova E.V., Tereshin G.P.
|
| No 2 (2003) |
Vologodskaya academy of dairying-training of the specialistsfor cheesemaking industry |
|
|
Sorokin Y.Y., Sorokin Y.Y.
|
| No 1 (2014) |
Vopros-otvet |
|
|
- -.
|
| No 5 (2016) |
VVODYaTSYa EDINYE PRAVILA SERTIFIKATsII ORGANIKI NA ROSSIYSKOM RYNKE |
|
|
- -.
|
| No 2 (2013) |
Ways of the efficient application of milk whey |
|
|
Gavrilov G.B., Kravchenko E.F.
|
| No 3 (2011) |
Ways to extend shelf lifeof cheeses |
|
|
Rozdov I.A., Orlova E.A., Bol'shakova E.A., Rozdov I.A., Orlova E.A., Bolshakova E.A.
|
| No 6 (2008) |
Ways to improve storage life of pickled cheese |
|
|
Shergin A.N.
|
| No 5 (2012) |
Ways to increase competitiveness of the domestic processed cheeses |
|
|
Dunaev A.V.
|
| No 3 (2013) |
Ways to salt cheese |
|
|
Mayorov A.A., Mironenko I.M.
|
| No 5 (2008) |
Ways to stabilize quality of cheeses made with cheddaring and thermomechanical treatment of cheese curd |
|
|
Shergin A.N.
|
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