| Issue |
Title |
File |
| No 3 (2011) |
Cheese product for foodsoperations |
|
|
Gavrilova N.B., Burakovskaya N.V., Gavrilova N.B., Burakovskaya N.V.
|
| No 6 (2011) |
Cheese product for functional nutrition |
|
|
Gavrilova, N.B., Ryabkova D.S., Gavrilova N.B., Ryabkova D.S.
|
| No 6 (2011) |
Cheese product for melting with vegetable puree |
|
|
Shchetinin M.P., Kol'tyugina O.V., Rozhkova E.V., Shchetinin M.P., Koltyugina O.V., Rojkova E.V.
|
| No 2 (2005) |
Cheese product -tasty, beneficially and profitably |
|
|
Stepanova L.I., Smurygina N.V., Stepanova L.I., Smurygina N.V.
|
| No 2 (2004) |
Cheese production with chedderization and thermomechanicaltreatment of cheese mass |
|
|
Shergin A.N., Lepilkina O.V., Shergina I.A., Shergin A.N., Lepilkina O.V., Shergina I.A.
|
| No 2 (2015) |
Cheese products - the objective reality |
|
|
Mordvinova V.A., Ostrouhova I.L.
|
| No 1 (2013) |
Cheese products conforming principles of healthy nutrition |
|
|
Boldyreva T., Golyak Y.
|
| No 5 (2017) |
Cheese products with vegetable ingredient curcuma |
|
|
Gavrilova N.B., Moliboga E.A., Moiseikina D.N.
|
| No 3 (2009) |
Cheese ripening in polymere films. Problems and ways for their elimination |
|
|
Bogach O.N., Bogach O.N.
|
| No 6 (2018) |
Cheese ripening: optimizing processes |
|
|
- -.
|
| No 6 (2012) |
Cheese sale room – the mirror of the market |
|
|
- -.
|
| No 6 (2012) |
Cheese sale: the rules of successful display |
|
|
- -.
|
| No 4 (2005) |
Cheese salting with vacuum application |
|
|
Savel'eva N.S., Savel'ev A.A., Saveleva N.S., Savelev A.A.
|
| No 6 (2009) |
Cheese salting: first steps |
|
|
Pribolotnyy A.V., Pribolotnyi A.V.
|
| No 1 (2009) |
Cheese suitability of milk produced by cows of the Mihailovskii type |
|
|
Tamarova R.V., Yarlykov N.G., Tamarova R.V., Yarlykov N.G.
|
| No 5 (2013) |
Cheese suitability of milk received from the cows raised in the Altai territory |
|
|
Kosarev A.P., Gromova T.V.
|
| No 3 (2011) |
Cheese suitable propertiesof milk powder |
|
|
Lepilkina O.V., Ostroukhov D.V., Lepilkina O.V., Ostrouhov D.V.
|
| No 6 (2016) |
Cheese whey drinks as a factor to improve competitiveness of an enterprise |
|
|
Kriger A.V., Sturova Y.G.
|
| No 3 (2018) |
Cheese whey: the less color - the more income |
|
|
- -.
|
| No 3 (2004) |
Cheese «Brie» from Lithunia |
|
|
Ozhekauskas C., Bobelene B., Ramanauskas R., Ozhekauskas C., Bobelene B., Ramanauskas R.
|
| No 3 (2012) |
Cheese «Kostromckoi» |
|
|
Ahmetova A.
|
| No 2 (2003) |
Cheese «Novo Rossiiskii» |
|
|
Savel'ev A.A., Sorokin M.Y., Shneyder L.K., Savel'ev S.A., Saveliev A.A., Sorokin M.Y., Shneider L.K., Saveliev S.A.
|
| No 3 (2005) |
Cheese «Volzhskii» |
|
|
Savel'ev A.A., Saveliev A.A.
|
| No 6 (2003) |
Cheesemaking departament |
|
|
Shergina I.A., Shergina I.A.
|
| No 1 (2018) |
Cheesemaking equipment of the Czech company «VPS engineering a.s.» has been checked by time |
|
|
Gladik Y., Nemets V., Murashov V.V.
|
| No 1 (2018) |
Cheesemaking: legislation, technology, quality, control |
|
|
- -.
|
| No 4 (2014) |
Cheeses in the «Country KaDeWe» |
|
|
Dvinskii B.M.
|
| No 2 (2008) |
Cheeses ripening with cheese slimemicroflora participation |
|
|
Shergina I.A., Perfil'ev G.D., Mordvinova V.A.
|
| No 6 (2009) |
Cheeses salting. What's new? |
|
|
Ostrouhova I.L., Ostrouhov D.V., Ostroukhova I.L., Ostroukhov D.V.
|
| No 2 (2003) |
Cheeses with cheese mass cheddarization before formation |
|
|
- -.
|
| No 5 (2004) |
Cheeses with high temperature of second heating |
|
|
Shergina I.A., Perfil'ev G.D., Mordvinova V.A., Shergina I.A., Perfiliev G.D., Mordvinova V.A.
|
| No 2 (2009) |
Cheeses with probiotic microflora |
|
|
Kagan Y.R., Kagan Y.R.
|
| No 4 (2008) |
Cheeses with stained curd |
|
|
Shergina I.A.
|
| No 6 (2013) |
Chemical composition of cheese with spices and aroma plants |
|
|
Kochieva A.A., Vlasova J.A.
|
| No 4 (2012) |
Choosing of the equipment for cheese production with cheddarring and melting of mass |
|
|
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.
|
| No 2 (2004) |
Chr.Hansen company - 130 years in the cheesemaking market |
|
|
Snyatkovskiy M.V., Gorina T.A., Van Itten E., Snyatkovsky M.V., Gorina T.A., Van Etten A.
|
| No 5 (2008) |
Clarification of wastes from butter making plants |
|
|
Butovskii M.E., Dzyubo V.V.
|
| No 4 (2008) |
Classification and peculiarities of the soft cheese production |
|
|
Shergina I.A.
|
| No 6 (2011) |
Classification of cheeses |
|
|
Ramanauskas R., Ramanauskas R.
|
| No 1 (2009) |
Cleaning and disinfecting agents from the BK Guilini company |
|
|
Tsvetkov I.L., Babkina N.G., Tsvetkov I.L., Babkina N.G.
|
| No 1 (2009) |
Cleaning of cheese moulds |
|
|
Kanunnikova E., Kanunnikova E.
|
| No 6 (2010) |
Cleaning of the equipment for butter making |
|
|
Kanunnikova E., Kanunnikova, E.
|
| No 4 (2013) |
Cleaning with foam in the cheese making operations |
|
|
Hanumyan A.A.
|
| No 1 (2010) |
Coagulants and rennets for cheesemaking |
|
|
Gorina T.A.
|
| No 6 (2008) |
Coagulator for continuous production |
|
|
- -.
|
| No 3 (2009) |
Coatings for cheese and protection of cheese against moulds |
|
|
- -.
|
| No 5 (2010) |
Color of the «cow» butter, its quality and consumer demand |
|
|
Vyshemirskii F.A., Stahovskii V.A., Vyshemirskaya K.V., Frants A.V., Stakhovskiy, V.A., Vyshemirskaya, K.V.
|
| No 4 (2003) |
Combinated butter with arahys paste |
|
|
Tereshchuk L.V., Chubakov A.G., Tereschuk L.V., Chubakov A.G.
|
| No 2 (2003) |
Combinated soft cheese with probiotic properties |
|
|
Smirnova I.A., Gutova S.V., Smirnova I.A., Gutova S.V.
|
| No 2 (2009) |
Combined cheese: looking for leading companies and bodies of the sector |
|
|
Musina O.N., Musina O.N.
|
| No 5 (2009) |
Combined material based on aluminium foil for dairy butter |
|
|
Vyshemirskiy F.A., Smirnova O.I., Sviridenko G.M., Dergunova M.E., Vyshemirskii F.A., Smirnova O.I., Sviridenko G.M., Dergunova M.E.
|
| No 5 (2008) |
Comminuted cheese from the Valio company |
|
|
- -.
|
| No 2 (2016) |
Commodity-technological classification of cheeses and cheese products: innovative approaches |
|
|
Nikolaeva M.A., Ryazanova O.A.
|
| No 4 (2005) |
Companies group «Protein. Technologies. Ingredients» |
|
|
- -.
|
| No 3 (2010) |
Company Grodtorgmash |
|
|
- -.
|
| No 6 (2013) |
Comparative evaluation of the dairy productivity of the black-and -white cows and Holstein cows in the terms of megafarms |
|
|
Morozova N.I., Musaev F.A., Podol S.R., Ulkina M.A.
|
| No 3 (2012) |
Comparing evaluation of ways to package cheese |
|
|
Rozdov I.A., Orlova E.A., Bol’shakova E.A.
|
| No 4 (2011) |
Competition of the cheese and butter making products quality |
|
|
Mordvinova V.A., Tophikova E.V., Dunaev A.V., Semova E.G.
|
| No 1 (2009) |
Competition of the professional skill of the butter makers from Vologda |
|
|
Vyshemirskiy F.A., Malek L.N., Vyshemirskii F.A., Malek L.N.
|
| No 1 (2014) |
Complex assessment of the milk of cows of principle domestic breeds kept in the Central Federal Region |
|
|
Hromova L.G.
|
| No 1 (2012) |
Complex protection of cheeses against moulds: preservatives and coating |
|
|
- -.
|
| No 1 (2011) |
Complex solution for the dairy butter andspreads manufacturing |
|
|
- -.
|
| No 3 (2010) |
Complex solutions for processed cheese packaging |
|
|
- -.
|
| No 4 (2012) |
Complex technologies for whey processing from the company ALPMA |
|
|
- -.
|
| No 2 (2013) |
Complex technologies for whey processing from the company ALPMA |
|
|
- -.
|
| No 5 (2014) |
Complex technology of processed cheeses and cheese products |
|
|
Gavrilova N.B., Moliboga E.A.
|
| No 2 (2009) |
Composition and biological value of soft cheese with lupin concentrate |
|
|
Yurchenko N.A., Yurchenko N.A.
|
| No 2 (2009) |
Composition of micellium fungi contaminating semi-hard cheese surface |
|
|
Nagula M.N., Kuznetsova L.S., Ozerskaya S.M., Ivanushkina N.E., Nagula M.N., Kuznetsova L.S., Ozerskaya S.M., Ivanushkina N.E.
|
| No 5 (2011) |
Composition of the nitrogencontaining substances formedat milk fermentation with mouldsPenicillium |
|
|
Sadovaya T.N., Sadovaya T.N.
|
| No 6 (2006) |
Composition systems of the whey cheese LACTOCHEESE |
|
|
Khramtsov A.G., Kubanskaya D.M., Suyunchev O.A., Hramtsov A.G., Kubanskaya D.M., Suyunchev O.A.
|
| No 3 (2013) |
Compounds for imitation cheeses |
|
|
Svistun N.
|
| No 6 (2011) |
Computer imitation of the unsafe depreciationof the knives for cheese grating |
|
|
Korenkov M.Y., Ilyukhin V.V., Zyankin M.B., Shishkin S.V., Korenkov M.Y., Ilyuhin V.V., Zyankin M.B., Shishkin S.V.
|
| No 1 (2009) |
Computer optimization of spreads recipes |
|
|
Parinov D.B., Rudakova L.V., Polyanskiy K.K., Rudakov O.B., Parinov D.B., Rudakova L.V., Polyanskii K.K., Rudakov O.B.
|
| No 4 (2008) |
Computerization of the rheological study of the dairy butter |
|
|
Litvinova I.A., Pirogov A.M., Zaharova L.V.
|
| No 1 (2006) |
Concentrates of the direct vat setting at the production of cheese with high temperature of secondary heating |
|
|
Anishchenko I.P., Kotvitskaya E.N., Avdanina E.A., Anishchenko I.R., Kotvitskaya E.N., Avdanina E.A.
|
| No 3 (2005) |
Conception of «Cryovac Slicepak» increases varietyof packaging materials for food indystry |
|
|
- -.
|
| No 5 (2018) |
Conceptual approaches to the system of milk products quality on the base of the blockchain technology |
|
|
Polyanskii K.K., Makarov E.I., Makarov M.E.
|
| No 5 (2011) |
Conductometric methodfor determination of the natriumchloride in cheeses |
|
|
Volkova T.A., Kravchenko E.F., Yudova E.P., Belov N.A., Volkova T.A., Kravchenko E.F., Yudova E.P., Belov N.A.
|
| No 2 (2011) |
Congratulation with the jubilee! |
|
|
- -.
|
| No 6 (2004) |
Congratulations to jubilant! |
|
|
- -.
|
| No 4 (2010) |
Congratulations with the jubilee |
|
|
Shalomskene Y.
|
| No 1 (2013) |
Congratulations with the jubilee |
|
|
- -.
|
| No 4 (2013) |
Congratulations with the jubilee of M.P.Schetinin |
|
|
- -.
|
| No 1 (2011) |
Consuming demand for mould cheesein Kemerovo |
|
|
Pershina E.I., Vasil'eva E.I., Vasil'ev E.A., Pershina E.I., Vasileva S.B., Vasileve E.A.
|
| No 1 (2018) |
Consumption of cheese in Russia today - changes in preferences |
|
|
Djafarova A.
|
| No 5 (2017) |
Consumption trends-2017: positioning of cheese and cheese products |
|
|
Smagina Y.
|
| No 4 (2009) |
Contest of the processed cheese quality |
|
|
Dunaev A.V., Sokolova N.Y., Vodolazskaya E.A., Dunaev A.V., Sokolova N.Y., Vodolazskaya E.A.
|
| No 2 (2019) |
Contribution of water to the cheese structure formation |
|
|
Mironenko I.M.
|
| No 6 (2018) |
Control of the fat phase composition of milk products for detection of their falsification with vegetable fats |
|
|
Topnikova E.V., Danilova E.S.
|
| No 1 (2019) |
Control of the fat phase of milk products composition to detect their falsification with animal fats |
|
|
Topnikova E.V., Danilova E.S., Zabolotin G.Y.
|
| No 6 (2014) |
Control of the indices of quality and safety of raw milk materials and milk products under the terms of working technical regulations of the Customs Union |
|
|
Yurova E.A.
|
| No 4 (2005) |
Control of the milk clotting enzymes preparations |
|
|
Krayushkin V.A., Sokolova V.V., Buzov I.P., Krayushkin V.A., Sokolova V.V., Buzov I.P.
|
| 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.V., Municheva T.G., Murunova G.V., Municheva T.E., Kalinina G.E.
|
| No 3 (2003) |
Cooling of the melted processed cheeses |
|
|
Lepilkina O.V., Kalabushkin V.V., Zakharova N.P., Lepilkina O.V., Kalabushkin V.V., Zaharova N.P.
|
| No 6 (2018) |
Correction of the technological regimes of cheese manufacturing at milk quality changes |
|
|
Loginov V.A., Linkevich E.T., Mayorov A.A.
|
| No 1 (2005) |
Cottage cheese |
|
|
Savel'ev A.A., Savelev A.A.
|
| No 1 (2003) |
Cream reservation and its quality |
|
|
Krasulya N.G., Topnikova E.V., Krasulya N.G., Topnikova E.V.
|
| No 2 (2010) |
Cream-protein dessert product |
|
|
Gavrilova N.B., Sharapova E.
|
| No 4 (2013) |
Cream-raw material for receiving butter from cow milk |
|
|
Vyshemirskii F.A., Smirnova O.I.
|
| No 4 (2005) |
Cream-vegetable spread: samspecial features of the technology |
|
|
Stepanova L.I., Stepanova L.I.
|
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