| Шығарылым |
Атауы |
Файл |
| № 5 (2011) |
Functional food fiber «Citri-fi»in the low fat spreads |
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Gubina I., Gubina I.
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| № 4 (2012) |
Functional supplements for spreads manufacturing |
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Dorozhkina T.
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| № 2 (2011) |
Functional ingredients for products containing milk and spreads |
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Roshchupkina N., Tikhonova A., Roshchupkina N., Tihonova A.
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| № 2 (2003) |
Functional ingredients of the TD Company «Protein, Technologies,Ingredients» for processed cheeses production |
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- -.
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| № 2 (2011) |
Functional ingredientsfor the cultured butter«To your health» |
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Pavlova T., Vyshemirskiy F., Topnikova E., Pavlova T., Vyshemirskii F., Topnikova E.
|
| № 5 (2003) |
Functional milk products |
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Sviridenko Y., Sviridenko Y.
|
| № 4 (2017) |
Functional special features of milk whey protein |
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Mironenko I.
|
| № 3 (2004) |
Characteristics of the protein fractions of different cheese types |
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Khaertdinov R., Gataullin A., Aliullov I., Khaertdinov R., Haertdinov R., Gataullin A., Aliullov I., Haertdinov R.
|
| № 1 (2012) |
Characteristic of the enzymes systems of the moulds Penicillium |
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Sadovaya T., Sadovaya T.
|
| № 6 (2013) |
Chemical composition of cheese with spices and aroma plants |
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Kochieva A., Vlasova J.
|
| № 4 (2011) |
The holding «The Sun Product»at the International conference «FoodIngredients Industry of the XXI Century» |
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Cherkasova N.
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| № 3 (2003) |
Storage of the cheeses covered with protective SOP*W/5M |
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Rozdov I., Bol'shakova E., Orlova E., Rozdov I., Bolshakova E., Orlova E.
|
| № 4 (2017) |
Keepability of the dairy butter produced by the Russian and classic methods |
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Vyshemirskii F.
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| № 3 (2017) |
Keepability of the dairy butter produced by the Russian and classic methods |
|
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Vyshemirskii F.
|
| № 5 (2010) |
Color of the «cow» butter, its quality and consumer demand |
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Vyshemirskii F., Stahovskii V., Vyshemirskaya K., Frants A., Stakhovskiy, V., Vyshemirskaya, K.
|
| № 3 (2009) |
Aims of fillers application in the products of cheese making sector |
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Musina O., Musina O.
|
| № 5 (2008) |
Prices in the Russian market of dairy butter and various types of cheese |
|
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Goroshchenko L.
|
| № 2 (2014) |
Prices in the Russian market of dairy butter, various cheeses and curds |
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Goroshchenko L.
|
| № 2 (2015) |
Prices in the Russian market of dairy butter, various cheeses and curds |
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Goroshchenko L.
|
| № 3 (2015) |
Prices on the Russian dairy butter market, various types of cheese and curds in January-February 2015 |
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|
Goroshchenko L.
|
| № 5 (2018) |
Prices on the Russian market of dairy butter, cheese and curds |
|
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Goroshchenko L.
|
| № 4 (2017) |
Prices on the Russian market of the dairy butter, cheese and curds |
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Goroshchenko L.
|
| № 2 (2016) |
Prices on the Russian market of the dairy butter, cheese and curds in 2015 |
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Goroshchenko L.
|
| № 6 (2009) |
Prices in the Russian market of dairy butter and various types of cheeses |
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Goroshchenko L., Goroshchenko L.
|
| № 4 (2009) |
Prices in the Russian market of dairy butter and cheese in 2009 |
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Goroshchenko L., Goroshchenko L.
|
| № 4 (2014) |
Partial salting of curds or how to avoid salt whey |
|
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Pribolotnyi A.
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| № 4 (2003) |
Partial cheese grain salting |
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Savel'eva T., Batchaev A., Savel'ev A., Savelieva T., Batchaev A., Saveliev A.
|
| № 3 (2016) |
Cheddaring of cheese curd: principle parameters and physical-chemical processes |
|
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Kashina E.
|
| № 2 (2008) |
Cheddaring: what is the secret of stability in? |
|
|
Mironenko I.
|
| № 5 (2018) |
With what and how to feed grass |
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Veretennikova V., Veretennikov N., Labunskii V.
|
| № 3 (2014) |
The Czech milk products at the exhibition «Dairy and Meat Industries» |
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- -.
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| № 1 (2017) |
What to do with curds whey? |
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Baranov S.
|
| № 2 (2010) |
Fluctuating rheometer for controlling rennet coagulum formation |
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Pirogov A., Shilov A., Zaharova L., Ratnikov S., Zaharenko S.
|
| № 4 (2013) |
Cream-raw material for receiving butter from cow milk |
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Vyshemirskii F., Smirnova O.
|
| № 1 (2014) |
Thermo - vacuum treatment of cream in butter making |
|
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Vyshemirskii F.
|
| № 1 (2016) |
THE SCHOOL OF BUTTER MAKER Packaging of the dairy butter as a factor to prevent butter falsification |
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Vyshemirskii F., Smirnova O.
|
| № 1 (2012) |
About raw materials for cheese making |
|
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Proshkina T., Belov A., Vistovskaya V., Proshkina T., Belov A., Vistovskaya V.
|
| № 3 (2017) |
Rapid cheeses |
|
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Mayorov A., Mironenko I., Bondarenko N.
|
| № 2 (2017) |
THE SCHOOL OF A CHEESE MAKER. Complex investigation of the technological process of cheese manufacturing |
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Mayorov A., Sidenko Y.
|
| № 1 (2014) |
Equipment for handling cheese and cheese packages |
|
|
Mayorov A., Nikolaeva E.
|
| № 3 (2014) |
Portioning and packaging of cheese |
|
|
Mayorov A.
|
| № 1 (2013) |
Pressing of cheese mass |
|
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Mayorov A., Mironenko I.
|
| № 2 (2013) |
Pressing of cheese mass |
|
|
Mayorov A., Mironenko I.
|
| № 1 (2017) |
The school of a cheese maker. Selfsplitting in cheese making: analysis of reasons |
|
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Mayorov A.
|
| № 4 (2013) |
Methods for handling cheeses |
|
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Mayorov A., Nikolaeva E.
|
| № 3 (2012) |
Special features of preparing milk for rennet coagulation |
|
|
Mironenko I.
|
| № 3 (2017) |
The School of Cheese Makers in Ufa continues to work |
|
|
Kanareikina S.
|
| № 5 (2006) |
Ecological and economical aspects of milk whey processing |
|
|
Sviridenko Y., Kravchenko E., Yakovleva O., Sviridenko Y., Kravchenko E., Yakovleva O.
|
| № 6 (2013) |
Express method to determine calcium content in milk and products of cheese making |
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Tetereva L.
|
| № 3 (2014) |
Expertise of soft cheeses with the white mould on the surface |
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Denisova M., Denisov S.
|
| № 2 (2005) |
Electronic microscope stady of low fat dairy butter |
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Smykov I., Topnikova E., Oborina M., Smykov I., Topnikova E., Oborina M.
|
| № 6 (2017) |
The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing |
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Sviridenko G., Sviridenko Y., Zaharova M., Babkina N.
|
| № 2 (2003) |
Emulsifiers for dairy and combinated butters |
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Topnikova E., Dunaev A., Stakhovskiy V., Oborina M., Didenko V., Topnikova E., Dunaev A., Stahovskii V., Oborina M., Didenko V.
|
| № 3 (2017) |
Emulsification of milk fat replacers at cheese products manufacturing |
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Lepilkina O., Loginova I., Smykov I.
|
| № 4 (2016) |
Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese |
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Sviridenko G., Zaharova M., Babkina N.
|
| № 3 (2009) |
Emulsifying characteristics of the natural aroma and flavoring ingredients Butter Buds |
|
|
Osad'ko M., Rumyantseva G., Zotkina D., Osad'ko M., Rumyantseva G., Zotkina D.
|
| № 5 (2015) |
The encyclopedia of butter making |
|
|
Vyshemirskii F.
|
| № 6 (2012) |
Standard approach to business managing |
|
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- -.
|
| № 2 (2017) |
Efficient treatment of cheese vats brine |
|
|
Davidyan G.
|
| № 2 (2014) |
Efficient disinfecting agent «Biopag-D» for cheese makers |
|
|
Efimov K.
|
| № 1 (2019) |
Efficiency of baro-membrane purification of technological solutions in the dairy butter and cheese manufacturing |
|
|
Lazarev S., Rodionov D., Polyanskii K.
|
| № 3 (2013) |
Efficiency and operating flexibility in the development of Russian cheese making |
|
|
- -.
|
| № 2 (2014) |
Efficiency of application of various components of cream at different methods of the dairy butter manufacturing |
|
|
Vyshemirskii F.
|
| № 3 (2005) |
Efficiency of dairy butter and spreads production |
|
|
Vyshemirskiy F., Silin V., Vyshemirskii F., M S.
|
| № 3 (2008) |
Efficiency of the hard cheese production from the milk of the cows of various breeds |
|
|
Lee S., Kintsel' V.
|
| № 6 (2016) |
Efficiency of slowing down the oxidative processes in the dairy butter with dihydroquercitine |
|
|
Smirnova O., Topnikova E., Ivanova I., Ostronkov V., Kabluchko T.
|
| № 3 (2018) |
Efficiency of the electric-chemical membrane methods at cheese whey concentrating and demineralization |
|
|
Lazarev S., Polyanskii K., Lazarev D., Vyazovov S., Selivanov I.
|
| № 3 (2005) |
Travel with «Alpma» company to Germany |
|
|
Dvinskiy B., Dvinskii B.
|
| Нәтижелер 1768 - 1701/1768 |
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