| Шығарылым |
Атауы |
Файл |
| № 5 (2012) |
Analysis of critical points in the technology of raw milk receiving |
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Semenov S., Ponomarev A., Kuzovleva A., Polyanskii K.
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| № 1 (2004) |
Review of new technologies in cheese making |
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Osintsev A., Osintsev A.
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| № 4 (2018) |
The analogous curds and cream cheeses with the taste of natural milk products |
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Osad’ko M.
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| № 2 (2014) |
Anisotropy of the rectangular cheese produced with two-sided pressing |
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Manukyan S.
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| № 4 (2013) |
Antimicrobial polimer package — an efficient factor of cheese and milk products safety |
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Snejko A., Gubanova M., Uzdenskii V., Strahova P., Ramanayskas R., Galginaitine L.
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| № 4 (2004) |
Flavours in processed cheese production |
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Denisova E., Denisova E.
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| № 4 (2008) |
Flavours for processed cheese and cheese products |
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Sokolova N., Kalabushkin V., Kucherehko S., Kuznetsova M.
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| № 5 (2017) |
Aroma-forming substances: cheese assortment |
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- -.
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| № 4 (2004) |
Some features of the «Pasta Filata» type cheese production |
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- -.
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| № 2 (2012) |
Varieties and quality of the dairy butter producers in the Central regions of the black earth zone |
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Semenova I., Gribanov A., Polyanskii K., Rudakov O., Degtyarev N.
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| № 5 (2010) |
Varieties and compositions of the processed cheese products |
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Dunaev A., Konovalova T., Dunaev, A., Konovalova T.
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| № 3 (2010) |
The range of the mould cheeses in the market of Kemerovo |
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Vasil'eva S., Pershina E., Vasil'ev E., Vasil'eva S., Pershina E., Vasil'ev E.
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| № 4 (2012) |
Range of the products of the company «AtlantisPak» for the dairy sector |
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Smirnov V.
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| № 6 (2005) |
Varieties of dairy butter with flavours |
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Vyshemirskiy F., Topnikova E., Lobacheva T., Vyshemirskii F., Topnikova E., Lobacheva T.
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| № 5 (2013) |
The company AKH «Anuiskoe»: carefully keep up the traditions and experience of the Altai cheese making |
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- -.
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| № 3 (2003) |
The Paris atmosphere |
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Bushueva I., Bushueva I.
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| № 6 (2006) |
Production of cheese with low temperature of second heating with accelerated ripening |
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Sturova Y., Shchetinin M., Sturova Y., Shchetinin M.
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| № 4 (2016) |
Bacterial starters for cheese production |
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Sorokina N., Kuraeva E., Kucherenko I.
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| № 6 (2008) |
Bacterial starters and concentrates in the cheese making biotechnology |
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Smirnov E., Sorokina N.
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| № 3 (2004) |
Bacteriological concentrates |
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Sorokina N., Sorokina N.
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| № 6 (2011) |
Bacterial concentrates and starters of the biofactory Barnaulskaya |
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Bakhnova, N., Bahnova N.
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| № 3 (2018) |
Bacteriaphage - it is not a problem! |
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Biraschi E., Kashina E.
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| № 1 (2014) |
The bacteriophages of lactococci |
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Sorokina N., Perfiliev G., Polyanskaya I.
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| № 4 (2012) |
The Barnaul’skii milk combine |
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- -.
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| № 6 (2013) |
Baromembrane purification of effluents from the products of cheese making |
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Bogomolov V., Lazarev S., Golovin Y., Polyanskii K.
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| № 2 (2014) |
Beglyy vzglyad na molochnye prilavki Londona |
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Dvinskiy B.
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| № 1 (2016) |
Lactose free cheese - myth or reality? |
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Mordvinova V., Lepilkina O.
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| № 5 (2014) |
Cheese making in Belarus |
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Rybalova T.
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| № 6 (2010) |
Belebeevskii dairy factory - an enterprise of the Russian scale |
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- -.
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| № 5 (2005) |
Belebeevsky Cheese Plant is again among the best ones in the country |
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Dvinskiy B., Dvinskii B.
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| № 5 (2017) |
Protein snack with the concentrate of whey protein for sportsmen nutrition |
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Magomedov G., Magomedov M., Rybina A., Polyanskii K., Pronina O.
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| № 2 (2011) |
Protein - an important component of the cheese making products |
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Tetereva L., Tetereva L.
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| № 3 (2011) |
Rindless cheeses: distinctive featuresand some aspects of ripening |
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Rogov G., Rogov G.
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| № 2 (2012) |
Business in Russia. The company «ЕК0К0М» |
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- -.
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| № 3 (2006) |
Biological value of the Adygeiskii cheese proteins at supplement of cows feed with spirulina |
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Evsenina M., Evsenina M.
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| № 3 (2017) |
Biological value of the new type of the brine cheese «Ironskii» |
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Vlasova J.
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| № 5 (2016) |
Prospects of biotechnology |
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Hramtsov A.
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| № 5 (2012) |
Biocoating for improving safety and quality of the cheese «Adygeiskii» |
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Zaharchenko A., Ganina V., Fedotova A., Galkina T.
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| № 5 (2011) |
Bifidogenous activity of the fucosecontaining supplement from thecheese whey |
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Mel'nikova E., Muradova O., Ponomarev A., Rudnichenko E., Melnikova E., Muradova O., Ponomarev A., Rudnichenko E.
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| № 6 (2016) |
Loaf cheese: merits and drawbacks |
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Mayorov A.
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| № 6 (2008) |
Great cheese making of the small country |
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Dvinskii B.
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| № 5 (2017) |
Shell we have «Camamber» in Russia? |
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Prokopenko G., Bednyh B.
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| № 3 (2018) |
V 2017 g. V ADYGEE PROIZVELI BOLEE 12 tys. t SYRA «ADYGEYSKIY» |
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- -.
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| № 5 (2014) |
Keep abreast of the times |
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Kashina E.
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| № 5 (2015) |
Looking for stable texture: how to overcome difficulties at the production of the «Mozzarella» |
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Savige B., Sabuss M., Gert V., Mayauskaite V.
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| № 4 (2018) |
V Rossii poyavitsya syr v printsipial'no novoy upakovke |
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- -.
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| № 3 (2015) |
Vegetable oil has been found in cheese! Is it really so? |
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Lepilkina O., Topnikova E.
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| № 6 (2014) |
In cheese making package is a part of technology |
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Raicheva E.
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| № 2 (2017) |
The school of cheese makers has been opened in Ufa |
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Kanareikina S.
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| № 5 (2016) |
VVODYaTSYa EDINYE PRAVILA SERTIFIKATsII ORGANIKI NA ROSSIYSKOM RYNKE |
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- -.
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| № 2 (2003) |
Vologodskaya academy of dairying-training of the specialistsfor cheesemaking industry |
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Sorokin Y., Sorokin Y.
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| № 5 (2011) |
Great deeds at the Velikie Luki milkcombine |
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Dvinskiy B., Dvinskii B.
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| № 5 (2016) |
Weight doser ISHIDA: zero losses at weighting and packaging of the expensive grated cheese |
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- -.
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| № 2 (2008) |
Veterinarian carpet DezKov -assistance in the dairy farms operating |
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Arakelova N., Marchenkov F.
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| № 4 (2012) |
Relation of hard cheese quality with animals genotypes according to kappa-casein |
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Volohov I., Kalashnikova L., Evdokimova A., Pashchenko O.
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| № 1 (2015) |
The course was set to the increase of volumes |
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Kuznetsova T.
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| № 5 (2016) |
Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese |
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Sviridenko G., Babkina N., Zaharova M.
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| № 5 (2010) |
Type characteristic of the hard rennet cheeses and determination of their ripeness |
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Haertdinov R., Khaertdinov R.
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| № 5 (2008) |
Calling cardof the Vologda region |
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Bykovskaya G.
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| № 5 (2016) |
The taste of the imported cheese not always justifies consumers’ expectations |
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- -.
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| № 3 (2008) |
Taste of the Russian sweet butter |
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Vyshemirskii F., Vyshemirskaya K.
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| № 4 (2012) |
Tasty and healthy cheese from the company «Ricon» |
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- -.
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| № 5 (2015) |
Tasty spread? It is simple! |
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Konopleva A., Kolesnikova S.
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| № 2 (2008) |
Flavor of the sweet butter |
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Kustova T., Panov V.
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| № 2 (2013) |
Freezing of cheeses with cheddar-ing and mass melting |
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Kaplenko A., Evdokimov I., Kaplenko N., Maremshaov A.
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| № 2 (2013) |
Effects of anisotropy on the consistency of the «Shveitsarskii» cheese manufactured with two-sided pressing |
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Manukyan S.
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| № 2 (2016) |
Effects of antibiotics on the cheese suitability of milk and cheese quality |
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Mironeneko I.
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| № 3 (2003) |
Antioxidants and preservatives effect on the dairy butter quality |
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Vyshemirskiy F., Gordeeva E., Smirnova O., Topnikova E., Perfil'ev G., Vyshemirskii F., Gordeeva E., Smirnova O., Topnikova E., Perfiliev G.
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| № 6 (2016) |
Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese |
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Orlova E., Mordvinova V., Sviridenko G.
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| № 3 (2018) |
Effects of the barrier properties of the packaging materials on the quality of the sausage smoked cheese at storing |
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Dunaev A., Orlova E., Kalabushkin V., Alekseeva E.
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| № 2 (2019) |
Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making |
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Sviridenko G., Ivanova N., Zaharova M., Smirnova O.
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| № 6 (2008) |
Effects of vacuum methodand packaging regimeson the quality of soft and pickledcheeses |
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Orlova E., Sviridenko Y., Rozdov I.
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| № 5 (2015) |
Effects of the surface-active agents on the water penetration of the ultrafiltration membranes |
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Manevich E., Kuzina J., Manevich B., Kosiyanenko T., Evdokimov I.
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| № 4 (2015) |
Effects of the melting salts on the microbiological stability and keepability of processed cheese |
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Sviridenko G., Zaharova M., Sokolova N.
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| № 5 (2011) |
Effect of the species composition ofthe starter culture on the quality ofcheeses with cheddaring |
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Klenikova E., Klenikova E.
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| № 4 (2012) |
Effects of two sided pressing without tissue on the quality of the Dutch cheese |
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Manukyan S.
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| № 6 (2013) |
Effects of the two-sided pressing without napkins on the quality of the «Lory» cheese |
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Manukyan S.
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| № 1 (2017) |
Study of the beetroot doses effects on the rheological properties of curds mass |
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Magomedov M., Juravlev A., Varvarina O., Polyanskii K.
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| № 5 (2009) |
Effect of propionic bacteria starter culture on soft cheeses quality |
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Khamagaeva I., Choyzhilsuren N., Kachanina L., Hamagaeva I., Choijilsuren N., Kachanina L.
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| № 2 (2018) |
Effects of cheese components on the dehydration process under reduced pressure |
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Ermolaev V., Yakovchenko M.
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| № 2 (2013) |
Effects of the ion calcium concentration in the reconstituted whole milk on the consistency of soft thermo-acid cheese |
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Mayorov A., Mironenko I., Mazalevskii V.
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| № 5 (2004) |
Effect of lysozyme on cheese quality |
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Shergina I., Mordvinova V., Shergina I., Mordvinova V.
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| № 2 (2005) |
Effect of lysocime on the lactococci growth in cheese |
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Shergina I., Shergina I.
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| № 2 (2010) |
Effects of the production method on formation of sweet butter flavor |
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Kustova T., Vyshemirskii F.
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| № 1 (2017) |
Whey protein microparticulate effect on melting property of cheese |
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Ponomarev A., Melnikova E., Stanislavskaia E., Zhuravleva O.
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| № 1 (2009) |
Effects of milk clotting preparation on cheese organoleptic indices |
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Belov A., Koval' A., Avdanina E., El'chaninov V., Belov A., Koval' A., Avdanina E., El'chaninov V.
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| № 5 (2009) |
Effects of milk coagulating preparations of animal origin on ripening and quality of bryndza |
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Delitskaya I., Tetereva L., Gal'tseva O., Il'ina S., Delitskaya I., Tetereva L., Gal'tseva O., Il'ina S.
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| № 3 (2010) |
Effects of the natural flavors Butter buds on quality characteristics of the processedcheese products |
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Osad'ko M., Osad'ko M.
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| № 2 (2011) |
Effects of the natural flavors Butter Buds on the quality indices of spreads |
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Osad'ko M., Osad'ko M.
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| № 1 (2015) |
Effects of the equipment on the quality of the dairy butter with traditional composition |
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Topnikova E., Stahovskii V.
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| № 1 (2014) |
Optimal regime of the two-sided pressing of the cheese «Lori» |
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Manukyan S.
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| № 1 (2006) |
Effects of the main technological parameters on the strength of the acid-rennet coagulum structure. |
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Pirogov A., Leonov A., Zakharova L., Donya D., Pirogov A., Leonov A., Zaharova L., Donya D.
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| № 4 (2013) |
Effects of succession of components introduction to the mixture at melting in presence of saccharose |
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Lepilkina O., Evdokimov I., Maremshaov A.
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| № 2 (2010) |
The effect of calf lipase on cheese ripening |
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Krieger A., Belov A.
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| № 1 (2017) |
Effects of oxidation of the fat phase of spreads on their quality during storage |
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Topnikova E., Ivanova N., Pirogova E., Danilova E.
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| № 5 (2003) |
Effect of propionic bacteria on the milk products flavor |
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Myagkonosov D., Zakharova N., Perfil'ev G., Myagkonosov D., Zaharova N., Perfiliev G.
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| № 2 (2019) |
Impacts of moulding process on cheese properties |
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Shyngareva T., Skokova O., Giletich O., Dymar O.
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| № 2 (2011) |
Effects of various factors on the proteolytic activity of the moulds fermentative systems |
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Sadovaya T., Sadovaya T.
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| № 6 (2009) |
Effects of brine on structural properties of semi-hard cheeses |
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Ostroukhova I., Ostrouhova I., Ostrouhov D., Ostroukhov D.
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| № 4 (2018) |
Effects of the vegetable complex from lucerne on the antioxidant activity of cheese paste |
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Polyanskii K., Glagoleva L., Tokareva D., Aleksandrova A.
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| Нәтижелер 1768 - 101/200 |
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