| Edição |
Título |
Arquivo |
| Nº 5 (2009) |
Effects of storage regimes on the sweet butter taste |
|
|
Kustova T., Vyshemirskiy F., Panov V., Kustova T., Vyshemirskii F., Panov V.
|
| Nº 4 (2009) |
Effects of the Russian melting salts on the processed cheese quality |
|
|
Sokolova N., Sokolova N.
|
| Nº 5 (2010) |
Effects of the melting salts produced in Russia on the quality of processed cheese products |
|
|
Sokolova N., Sokolova N.
|
| Nº 3 (2010) |
Dependence of renneting and syneresis characteristics of protein clots on season features of milk |
|
|
Proshkina T., Belov A., Odegov N., Shalimova E.
|
| Nº 2 (2008) |
Effects of fat content on cheesetexture |
|
|
Smirnova I., Donya D., Manylov S.
|
| Nº 2 (2005) |
Effect of salt level on the bryndza ripening degree and quality |
|
|
Akaev M., Dabuzova G., Akaev M., Dabuzova G.
|
| Nº 1 (2006) |
Effect of melting salts on the quality and safety of processed cheese |
|
|
Zakharova N., Sokolova N., Kesoyan G., Zaharova N., Sokolova N., Kesoyan G.
|
| Nº 6 (2014) |
Study of the impacts of the starter cultures composition on the physical-chemical properties in the biotechnology of cheese making |
|
|
Ramanauskas R.
|
| Nº 6 (2010) |
Effekt of enzume composition on cheese quality |
|
|
Kriger A., Belov A., Kriger A., Belov A.
|
| Nº 2 (2017) |
Effects of the spore microorganisms on the quality and keepability of processed cheese |
|
|
Babkina N.
|
| Nº 2 (2017) |
Effects of the way of the milk mixture normalization on the hard cheese quality |
|
|
Delitskaya I., Mordvinova V., Lepilkina O., Myagkonosov D.
|
| Nº 5 (2006) |
Effects of cheese handling at ripening on the organoleptic characteristics of the product |
|
|
Nikolaeva E., Nikolaeva E.
|
| Nº 6 (2015) |
The influence of stabilizers on the quality indicators of cream cheese |
|
|
Kabanova T., Shuvalova E., Ambrosieva E.
|
| Nº 5 (2009) |
Effects of stabilizers on the structure of the albumin paste Dauriya |
|
|
Sviridenko Y., Delitskaya I., Gal'tseva O., Shergina I., Sviridenko Y., Delitskaya I., Gal'tseva O., Shergina I.
|
| Nº 3 (2012) |
Effects of drying on cheese microstructure |
|
|
Ostroumov L., Ermolaev V., Chesnokov N.
|
| Nº 5 (2006) |
Effect of whey-coagulant on yield and quality of the thermoacid cheese |
|
|
Shingareva T., Kuptsova O., Shingareva T., Kuptsova O.
|
| Nº 3 (2003) |
Effect of packaging materials of the dairy butter quality |
|
|
Vyshemirskiy F., Smirnova O., Vishemirskii F., Smirnova O.
|
| Nº 3 (2013) |
Impacts of temperature regimes on efficiency of milk whey demineralization at electrodialysis |
|
|
Donskih A., Evdokimov I., Kulikova I., Volodin D., Poverin A.
|
| Nº 5 (2011) |
Effects of the temperature parameterson the quality of the soft acid-rennetcheeses |
|
|
Ostroumov L., Khavrov I., Ostroumov L., Havrov I.
|
| Nº 2 (2018) |
Effects of the temperature on the special features of the types of the semi-hard rennet cheese |
|
|
Mironenko I.
|
| Nº 3 (2003) |
Keepability of the dairy butter: temperature factor |
|
|
Vyshemirskiy F., Gordeeva E., Kaneva E., Ivanova N., Vishemirskii F., Gordeeva E., Kaneva E., Ivanova N.
|
| Nº 1 (2005) |
Effect of temperature on cheese ripening and quality |
|
|
Akaev M., Akaev M.
|
| Nº 1 (2011) |
Effects of heat load on the vacuumdrying of brine cheeses |
|
|
Prosekov A., Kushevskiy I., Prosekov A., Kushevskii I.
|
| Nº 6 (2009) |
Effect of cream heat treatment on taste of sweet cream butter |
|
|
Kustova T., Vyshemirskiy F., Panov V., Kustova T., Vyshemirskii F., Panov V.
|
| Nº 2 (2006) |
Effects of technological parameters on the quality of small cheese with high temperature of the second heating. |
|
|
Shergina I., Mordvinova V., Myagkonosov D., Shergina I., Mordvinova V., Myagkonosov D.
|
| Nº 1 (2008) |
Effects of technological factors on the cheese organoleptic indices |
|
|
Sturova Y., Shchetinin M.
|
| Nº 5 (2005) |
Effect of tocopherols on spreads storage ability |
|
|
Vyshemirskiy F., Smirnova O., Levina N., Kasaikina O., Vyhemirskii F., Smirnova O., Levina N., Kasaikina O.
|
| Nº 5 (2017) |
Effects of the packaging materials on the quality of the smoked sausage and processed cheese and cheese products |
|
|
Orlova E., Dunaev A., Kalabushkin V.
|
| Nº 6 (2016) |
Effects of the packaging materials properties on the quality of smoked processed cheese and cheese products |
|
|
Dunaev A., Orlova E., Kalabushkin V., Alekseeva E.
|
| Nº 5 (2004) |
Effect of salt quantity on ripening and organoleptic characteristicsof «Gornyi» cheese |
|
|
Ostroumov L., Nikolaeva E., Ostroumov L., Nikolaeva E.
|
| Nº 3 (2010) |
Effect of Enzyme Compositions on Cheese Proteolysis |
|
|
Kriger A., Belov A., Kriger A., Belov A.
|
| Nº 3 (2003) |
Enzymes influence on cheese quality(The Director General of the JSC «Endocrine ferments plant»O.V.Larichev replies to the questions of the «Torgpred» journal cor*respondent) |
|
|
- -.
|
| Nº 2 (2015) |
Effects of the physical properties of cheese whey on the technological processes aimed at extraction of whey valuable components |
|
|
Lazarev S., Bogomolov V., Pronina O., Polyanskii K.
|
| Nº 6 (2012) |
Effects of natrium citrate on consistency of soft thermoacid cheese from reconstituted whole milk |
|
|
Mayorov A., Mironenko I., Mazalevskii V.
|
| Nº 4 (2008) |
Effects of the rare plants extracts on the carbonyl compounds content in the dairy butter |
|
|
Tokaev E., Kovalenko D., Djasheeva Z.
|
| Nº 3 (2015) |
V.M. Vergelesov - physical chemist of butter making. To the 90 years from the birthday |
|
|
Vyshemirskii F., Topnikova E., Tereshin G.
|
| Nº 3 (2005) |
Introduction of new national standards in butter and cheesemaking |
|
|
- -.
|
| Nº 6 (2003) |
AU Russia Research Institute for Cheese and Butter making -60 years of development |
|
|
Sviridenko Y., Sviridenko Y.
|
| Nº 6 (2015) |
Is it possible to make cheese like the Swiss one in Russia? |
|
|
Sviridenlo Y., Mordvinova V.
|
| Nº 1 (2015) |
Possibilities and prospects of the farmers’ cheese making |
|
|
Mironenko I.
|
| Nº 3 (2018) |
Possibility of obtaining the sign NPGO (name of the place of goods origin) to the unique dairy products produced in Altai territory |
|
|
Khodyreva Z., Shchetinina E.
|
| Nº 5 (2013) |
Restoration of traditions in the Education Union |
|
|
Solov’eva N., Lyadova S.
|
| Nº 6 (2008) |
Question - answer |
|
|
Sviridenko Y., Topnikova E., Onosovskaya N.
|
| Nº 2 (2017) |
Question - reply |
|
|
Mordvinova V.
|
| Nº 4 (2017) |
Question - reply |
|
|
- -.
|
| Nº 1 (2018) |
Question - reply |
|
|
- -.
|
| Nº 1 (2014) |
Vopros-otvet |
|
|
- -.
|
| Nº 5 (2012) |
Hygiene items in modern cheese making |
|
|
Hanumyam A.
|
| Nº 6 (2014) |
Items of acid milk whey processing |
|
|
Zolotareva M., Topalov V., Volodin D., Evdokimov I.
|
| Nº 5 (2015) |
Items of the production of the butter «Buterbrodnoe» in view of the requirements of the TP TC 033/2013 |
|
|
Topnikova E., Ivanova N., Onosovskaya N.
|
| Nº 2 (2009) |
Issues of standardization at soft cheese manufacturing |
|
|
Mordvinova V., Ostroukhova I., Onosovskaya N., Mordvinova V., Ostrouhiva I., Onosovskaya N.
|
| Nº 2 (2003) |
Cheese market in the Voronezh region |
|
|
Tul'nikov A., Degtyarev A., Tulnikov A., Degtyarev A.
|
| Nº 4 (2011) |
Reconstitution of the instant skim milk powder for cheese production |
|
|
Golubeva L., Avakimyan A., Klyuchnikova D., Pirogova O., Tarasova A.
|
| Nº 6 (2004) |
Life and Fate |
|
|
Bushueva I., Bushueva I.
|
| Nº 2 (2019) |
Time to help producers. Study of the fatty acids composition of the dairy butter and its analogues |
|
|
Stepycheva N., Kulikova A.
|
| Nº 5 (2015) |
All the matter is in casein |
|
|
Kudishkina Y.
|
| Nº 5 (2015) |
Everything for cheese, everything for cheesemakers |
|
|
Smurygin V.
|
| Nº 2 (2004) |
All about speads |
|
|
Sviridenko Y., Vyshemirskiy F., Abdullaeva L., Ivanova N., Sviridenko Y., Vishemirskii F., Abdullaeva L., Ivanova N.
|
| Nº 1 (2019) |
All-Russian seminar for cheese makers organized by the company «Chr. Hansen» |
|
|
- -.
|
| Nº 6 (2012) |
Date the future |
|
|
Bykovskaya G., Girinovich O.
|
| Nº 3 (2017) |
Secondary packaging for cheese: up to date requirements of the market |
|
|
Eliseeva A.
|
| Nº 3 (2013) |
Secondary milk raw materials as an efficient resource for receiving cheese and butter making products |
|
|
Sviridenko Y., Volkova T.
|
| Nº 1 (2009) |
Inlet control of the raw milk quality |
|
|
Proshkina T., Proshkina T.
|
| Nº 6 (2014) |
Do you discharge your profit in the sewage system as before? |
|
|
- -.
|
| Nº 1 (2015) |
Do you discharge your profit in the sewage system as before? |
|
|
- -.
|
| Nº 5 (2012) |
Production and nishing of cheese grains. Typical mistakes |
|
|
Silaeva V.
|
| Nº 5 (2015) |
Production of brine cheese from reconstituted milk |
|
|
Kaplenko A., Evdokimov I., Kaplenko N.
|
| Nº 2 (2015) |
Non-industrial manufacturing of cheese |
|
|
Mayorov A.
|
| Nº 2 (2011) |
High technologies is a specific featureof the modern Russia development |
|
|
- -.
|
| Nº 1 (2014) |
High temperature pasteurization and homogenization of cream at fresh cheese production with cheddaring and mass melting |
|
|
Kaplenko A., Evdokimov I., Kaplenko N.
|
| Nº 2 (2008) |
Highly precise cheese salting: application of the shelving system |
|
|
- -.
|
| Nº 3 (2012) |
Highest standards of hygiene: milk products packaging in the thermoforming machines Multivac |
|
|
Lebedeva A.
|
| Nº 1 (2003) |
Exhibition «Butter. Cheese$2002» |
|
|
Vyshemirskiy F., Zakharova N., Shergina I., Ozhgikhina N., Topnikova E., Vishemirskii F., Zaharova N., Shergina I., Ozhgihina N., Topnikova E.
|
| Nº 1 (2003) |
Exhibition in Dusseldorf |
|
|
Utochkin A., Bushueva I., Berezhnaya A., Utochkin A., Bushueva I., Berejnaya A.
|
| Nº 6 (2003) |
Exhibition in Uglich |
|
|
Bushueva I., Bushueva I.
|
| Nº 4 (2009) |
Effects of feed supplement Biokoretron Forte on milk products yield |
|
|
Lifanova S., Lifanova S.
|
| Nº 3 (2004) |
Gel like whey products |
|
|
Kozlov S., Prosekov A., Murugova I., Kozlov S., Prosekov A., Murugova I.
|
| Nº 1 (2008) |
Gel formation in cheese productsbased on milk powder and vegetableoils |
|
|
Lepilkina O., Kushakov N., Shutov V.
|
| Nº 4 (2013) |
Hermetic packaging of the dairy butter: effects on quality indices at storage in refrigerators |
|
|
Gaplevskaya N., Serpunina L.
|
| Nº 1 (2015) |
The heroes of our days. 85 years to the «Ichalkovskii» cheese making combine |
|
|
Bushueva I.
|
| Nº 2 (2010) |
Hydrodynamic plant for processed cheese manufacturing |
|
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Ostroumov L., Prosekov A., Soldatova L., Kurbanova M.
|
| Nº 4 (2006) |
Lactose hydrolysis in cheese. |
|
|
Onopriyko A., Onopriyko V., Onopriiki A., Onopriiko V.
|
| Nº 5 (2010) |
Gordost' za proizvodstvo |
|
|
Tkachenko, O.
|
| Nº 4 (2004) |
GOST 52176 «Products of butter and cheese making. Terms anddefinisions» |
|
|
Abdullaeva L., Abdullaeva L.
|
| Nº 2 (2011) |
Ready for the future:milk products for heart health |
|
|
Vaydner M., Bzyuk O., Borisovets N., Vidner M., Bzyuk O., Borisovets N.
|
| Nº 1 (2005) |
Granulation as a mean to improve quality of the milk clottingenzymes |
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Fedotova A., Shtykov A., Popova N., Nazarenko U., Fedotova A., Shtykov A., Popova N., Nazarenko U.
|
| Nº 6 (2004) |
Dagestan cheeses |
|
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Akaev M., Akaev M.
|
| Nº 5 (2006) |
Dagestan cheeses |
|
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Akaev M., Akaev M.
|
| Nº 1 (2012) |
Denmark is the rst country laid a tax on the saturated fats |
|
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Snegova V., Snegova V.
|
| Nº 4 (2010) |
Disinfection by ultraviolet |
|
|
Alymova I., Alymova I.
|
| Nº 2 (2017) |
The disinfecting agents «Biopag» for prophylaxis, fighting with moulds and hygienic safety of an enterprise |
|
|
Efimov K.
|
| Nº 6 (2005) |
The Day of Italy |
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Bykovskaya G., Rozhkova T., Bykovskaya G., Rozhkova T.
|
| Nº 2 (2013) |
Dia ltration of curds whey in the process of nano ltration |
|
|
Dykalo N., Fialkova E., Kostyukov D., Shohalova V.
|
| Nº 4 (2006) |
Dynamics of the import and export supplies of different types of cheeses |
|
|
Goroshchenko L., Goroshchenko L.
|
| Nº 6 (2017) |
Dynamics of the strength of the fermented milk gels with kappa-carrageenans |
|
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Dimitrov V., Shchetinin M., Nikolaeva E.
|
| Nº 6 (2015) |
The days of the Altai cheese in Barnaul |
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- -.
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| Nº 4 (2011) |
Long expected on- line for the «Adygeiskii» cheese manufacturing |
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- -.
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| Nº 1 (2005) |
Cottage cheese |
|
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Savel'ev A., Savelev A.
|
| Nº 6 (2017) |
Reasonable price and deserving attention quality of the products with the starches Ingredion |
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- -.
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| Nº 4 (2015) |
Incomes of the palm oil importers have grown thanks to the foods embargo |
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- -.
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