| Issue |
Title |
File |
| No 2 (2008) |
Cheddaring: what is the secret of stability in? |
|
|
Mironenko I.M.
|
| No 4 (2004) |
Cheddering and factors effecting its duration |
|
|
Shergin A.N., Lepilkina O.V., Shergina I.A., Shergin A.N., Lepilkina O.V., Shergina I.A.
|
| No 3 (2012) |
Cheese - reply to many questions. Ef cient, resources saving and exible cheese production |
|
|
Tim High -.
|
| 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 4 (2003) |
Cheese and butter celebration-2003 |
|
|
Bushueva I.G., Dvinskiy B.M., Bushueva I.G., Dvinskii B.M.
|
| No 2 (2012) |
Cheese and curds production is growing |
|
|
Evangeleeva A.
|
| No 1 (2012) |
Cheese classi cation and the codes of the General RussianClassi er of Products (OKP) |
|
|
Mordvinova V.A., Onosovskaya N.N., Mordvinova V.A., Onosovskaya N.N.
|
| No 5 (2015) |
Cheese classic is packed in the «Amivac CH-B-7» |
|
|
Smirnov V.
|
| No 1 (2013) |
Cheese cream «Non-melting sundae» |
|
|
Mironenko I.M., Yashkin A.I., Vahrusheva S.A.
|
| No 3 (2014) |
Cheese forms with micro-perforation - technological nuances |
|
|
Stukacheva O.N.
|
| No 3 (2006) |
Cheese from the milk of black and white cows of home, German and Danish selections |
|
|
Basonov O.A., Shkilev N.P., Basonov O.A., Shkilev N.P.
|
| No 2 (2013) |
Cheese from whey? Why not? |
|
|
Ostrouhova I.L., Mordvinova V.A., Ostrouhov D.V.
|
| No 5 (2013) |
Cheese holiday in the capital of cheese making in Russia - Barnaul |
|
|
- -.
|
| No 6 (2010) |
Cheese holiday is a holiday for all |
|
|
Bushueva I., Bushueva I.G.
|
| No 2 (2018) |
Cheese is always in trend |
|
|
Rybalova T.I.
|
| No 1 (2019) |
Cheese making and butter making: results of 2018 |
|
|
Rybalova T.I.
|
| No 2 (2015) |
Cheese making and вийег making in Russia: results of 2014 |
|
|
Rybalova T.I.
|
| No 5 (2014) |
Cheese making in Belarus |
|
|
Rybalova T.I.
|
| No 1 (2008) |
Cheese making in Russia and abroad: comparing inventiveness activity |
|
|
Musina O.N.
|
| No 6 (2014) |
Cheese making in Russia: to live impossible to die |
|
|
Marshner U.
|
| No 6 (2013) |
Cheese making of Ireland |
|
|
Rybalova T.I.
|
| No 2 (2011) |
Cheese making of Russia: results of the «zeroes» |
|
|
Dvinskiy B.M., Dvinskii B.M.
|
| No 6 (2012) |
Cheese making of Russia: the pro le of the sector |
|
|
Rybalova T.I.
|
| No 1 (2017) |
Cheese making sector in 2016 |
|
|
Rybalova T.I.
|
| No 3 (2009) |
Cheese making sector: problems and offers |
|
|
Cheverov V.I., Cheverov V.I.
|
| No 3 (2017) |
Cheese market in Argentina |
|
|
Kozlova L.V.
|
| No 3 (2016) |
Cheese market in China |
|
|
Kozlova L.V.
|
| No 3 (2010) |
Cheese market in Russia in 2009. |
|
|
Goroshchenko L.G., Goroshchenko L.G.
|
| No 4 (2011) |
Cheese market in the USA. |
|
|
Rybalova T.I.
|
| No 5 (2017) |
Cheese market in the USA |
|
|
Kozlova L.V.
|
| No 2 (2003) |
Cheese market in the Voronezh region |
|
|
Tul'nikov A.V., Degtyarev A.N., Tulnikov A.V., Degtyarev A.N.
|
| No 3 (2014) |
Cheese market of the European Union |
|
|
Rybalova T.I.
|
| No 5 (2017) |
Cheese market: thought out package gives something new to buying habits and approach to eating |
|
|
Galbusera A.
|
| No 3 (2004) |
Cheese mass formation at chedderazation and plastification |
|
|
Onopriyko A.V., Onopriyko V.A., Onopriiko A.V., Onopriiko V.A.
|
| No 1 (2019) |
Cheese moulds manufacturing and some aspects of their usage |
|
|
- -.
|
| No 4 (2016) |
Cheese. New areas for selling. International seminar for cheese makers organized by the company Sealed Air |
|
|
Raicheva E.Y.
|
| No 5 (2005) |
Cheese packaging under light vacuum treatment |
|
|
Rogov G.G., Shergin A.N., Rogov G.G., Shergin A.N.
|
| No 3 (2008) |
Cheese packaging: up-to-date methods, process automation |
|
|
Bogach O.N.
|
| No 2 (2004) |
Cheese paste «Miloslava» |
|
|
Borodina N.A., Mironenko I.M., Belov A.N., Filimonova E.Y., Borodina N.A., Mironenko I.M., Belov A.N., Filimonova E.Y.
|
| No 1 (2019) |
Cheese powders «Lactosan» |
|
|
Kanevskii V.Y.
|
| No 5 (2005) |
Cheese powders for extruded products manufacturing |
|
|
Ostrikov A.N., Vasilenko V.N., Ostrikov A.N., Vasilenko V.N.
|
| No 2 (2008) |
Cheese powders of the «Lactosan» company |
|
|
Kanevskii V.Y.
|
| No 5 (2008) |
Cheese powdersfrom the Lactosan company |
|
|
Kanevskii V.Y.
|
| No 2 (2012) |
Cheese preferences of the Russian people |
|
|
Rybalova T.I.
|
| No 6 (2014) |
Cheese product - a remote relative of cheese |
|
|
Rybalova T.I.
|
| 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 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.
|
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