| Issue |
Title |
File |
| No 3 (2014) |
Creation of the structure in spreads with Akoblend SB |
|
|
- -.
|
| No 3 (2015) |
Critical temperature points of milk. The temperature 55 °C |
|
|
Mironenko I.M.
|
| No 2 (2004) |
CSK FOOD ENRICHMENT - ancient traditions of the Dutchcheesemaking in the Russian reality |
|
|
- -.
|
| No 2 (2008) |
Curd cheese - special features of production and classification |
|
|
Klepker V.M.
|
| No 6 (2008) |
Curd cheese. Special features of the production |
|
|
Klepker V.M.
|
| No 4 (2012) |
Curds cheeses. Ranging of properties in view of consumers preferences |
|
|
Pryanichnikova N.S., Fedotova O.B., Makeeva Ι.Α.
|
| No 2 (2016) |
Curds product with vegetable complex from green buckwheat |
|
|
Glagoleva L.E., Korotkih I.V.
|
| No 6 (2018) |
Current market trends of milk-coagulating enzyme preparations |
|
|
Abramov D.V., Myagkonosov D.S., Mordvinova V.A., Delitskaya I.N., Ovchinnikova E.G.
|
| No 6 (2004) |
Dagestan cheeses |
|
|
Akaev M.N., Akaev M.N.
|
| No 5 (2006) |
Dagestan cheeses |
|
|
Akaev M.N., Akaev M.N.
|
| No 3 (2008) |
Dairy butter and spreads with flavor components |
|
|
Topnikova E.V., Smirnova O.I., Dunaev A.V.
|
| No 2 (2019) |
Dairy butter as a food product |
|
|
Vyshemirskii F.A.
|
| No 1 (2010) |
Dairy butter consistency as an index of quality |
|
|
Vyshemirskii F.A., Topnikova E.V.
|
| No 3 (2017) |
Dairy butter of the improved quality grade |
|
|
Topnikova E.V., Ivanova N.V.
|
| No 3 (2009) |
Dairy butter packaging: conformity with requirements of the Technical Regulation |
|
|
Vyshemirskiy F.A., Smirnova O.I., Vyshemirskii F.A., Smirnova O.I.
|
| No 1 (2019) |
Dairy butter production as an element of organizing complex milk raw materials processing |
|
|
Volodin D.N., Gridin A.S., Hurshydov A.T., Shramko M.I., Lapshenkova Y.V.
|
| No 5 (2004) |
Dairy butter production by high fat cream transforming |
|
|
Vyshemirskiy F.A., Grishchenko A.D., Vishemirskii F.A., Grischenko A.D.
|
| No 1 (2018) |
Dairy butter production in Spain |
|
|
- -.
|
| No 1 (2018) |
Dairy butter, spread or the vegetable-dairy butter - what should a consumer choose? |
|
|
Topnikova E.V.
|
| No 2 (2015) |
Dairy components as factor of creation of structure of spread |
|
|
Tereshchuk L.V., Starovoitova K.V., Ivashina O.A.
|
| No 1 (2005) |
Dairy industry of the Siberia |
|
|
Bushueva I.G., Bushueva I.G.
|
| No 4 (2010) |
Dairy traditions and innovations in Italy |
|
|
Evdokimov I.A., Evdokimov I.A.
|
| No 6 (2008) |
Dairying in the Siberia |
|
|
Bushueva I.G.
|
| No 6 (2012) |
Date the future |
|
|
Bykovskaya G.V., Girinovich O.A.
|
| No 2 (2013) |
Decontamination of air in production premises |
|
|
Buharskaya Y.A., Shuvarikov A.S., Osipov Y.S., Kuzina J.I., Petrov G.A.
|
| No 3 (2004) |
Dedicated to the 100 years of P.R.Nikulichev |
|
|
Vyshemirskiy F.A., Vishemirsky F.A.
|
| No 4 (2005) |
Defects of cheese consistency |
|
|
Nikolaeva E.A., Nikolaeva E.A.
|
| No 5 (2005) |
Defects of cheese «picture» |
|
|
Nikolaeva E.A., Nikolaeva E.A.
|
| No 1 (2012) |
Denmark is the rst country laid a tax on the saturated fats |
|
|
Snegova V.N., Snegova V.N.
|
| No 6 (2003) |
Departament for the complex usage of the secondary raw materials |
|
|
Kravchenko E.F., Kravchenko E.F.
|
| No 6 (2003) |
Departament of the information technologies and marketing |
|
|
Kutuzova E.L., Kutuzova E.L.
|
| No 6 (2012) |
Department of whey and cheese formation |
|
|
Mayorov A.A., Mironenko I.M.
|
| No 3 (2010) |
Dependence of renneting and syneresis characteristics of protein clots on season features of milk |
|
|
Proshkina T.G., Belov A.N., Odegov N.I., Shalimova E.V.
|
| No 2 (2017) |
Dependence of the processed cheese quality on the selected regimes of smoking |
|
|
Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.
|
| No 3 (2004) |
Determination of the gel formation starting point in milk |
|
|
Osintsev A.M., Braginskiy V.I., Ostroumov L.A., Ivanenko O.V., Osintsev A.M., Braginsky V.I., Ostroumov L.A., Ivanenko O.V.
|
| No 1 (2013) |
Determination of the melting salts dose |
|
|
Zelenina L.S., Zyuzina O.V., Dvoretskii S.I., Strashnov N.M.
|
| No 5 (2012) |
Determination of the optimal regime of two sided pressing of the «Shweitsarskii» cheese |
|
|
Manukyan S.S.
|
| No 2 (2003) |
Determination of the possibility to use milk powderfor cheese production |
|
|
Ostroukhov D.V., Ostroukhova I.L., Shergina I.A., Ostrouhov D.V., Ostrouhova I.L., Shergina I.A.
|
| No 5 (2005) |
Determination of сhymosin content in mixtures with bovine pepsin |
|
|
Tolkachev A.N., Murunova G.V., Kalinina G.E., Krayushkina V.N., Abramov D.V., Tolkachev A.N., Murunova G.V., Kalinina G.E., Krayushkina V.N., Abramov D.V.
|
| No 2 (2011) |
Development of cheese making in the Republic Mariy El |
|
|
Khlopov A.D., Pogozheva N.N., Hlopov A.D., Pogojeva N.N.
|
| No 5 (2018) |
Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature |
|
|
Krieger A.V., Belov A.N., Koval A.D.
|
| No 2 (2014) |
Development of stabilization mixture for melting of curd raw materials in the production of pasty fused cheese products |
|
|
Lupinskaya S.M., Chechko S.G.
|
| No 5 (2011) |
Development of the cheese makingscience in Russia (the second halfof the XX century) |
|
|
Ostroumov L.A., Ostroumov L.A.
|
| No 5 (2005) |
Development of the fund of technical documents for products fromthe secondary raw milk materials |
|
|
Volkova T.A., Volkova T.A.
|
| No 1 (2010) |
Development of the method for evaluating suitability of milk for coagulation |
|
|
Mayorov A.A., Mironenko I.M., Zharkov R.V.
|
| No 6 (2016) |
Development of the modern protective technologies for reduction losses in cheese making |
|
|
Snejko A.G., Strahova P.P., Ramanauskas R., Galginaitine L.
|
| No 1 (2003) |
Development of the new types of acid$rennet soft cheeses |
|
|
Ostroumov L.A., Bobylin V.V., Vozhdaeva L.I., Zakharova L.M., Ostroumov L.A., Bobylin V.V., Vozhdaeva L.I., Zaharova L.M.
|
| No 5 (2003) |
Development of the normative basis of the native cheeseand buttermaking |
|
|
Abdullaeva L.V., Abdullaeva L.V.
|
| No 4 (2011) |
Development of the science about cheese making in Russia (the second part of the XX century) |
|
|
Ostroumov L.A.
|
| No 6 (2011) |
Development of the science aboutcheese making in Russia (the secondpart of the XX century) |
|
|
Ostroumov L.A., Ostroumov L.A.
|
| No 5 (2009) |
Development of the spread technology with hydrocolloid addition |
|
|
Smirnova I.A., Vasil'eva G.V., Smirnova I.A., Vasil'eva G.V.
|
| No 3 (2004) |
Development of the technical documentation fund in cheese andbutter making |
|
|
Abdullaeva L.V., Zhukova N.V., Onosovskaya N.N., Abramova G.M., Abdullaeva L.V., Zhukova N.V., Onosovskaya N.N., Abramova G.M.
|
| No 6 (2004) |
Development of the technological streams in processed cheesemanufacturing |
|
|
Shchetinin M.P., Schetinin M.P.
|
| No 5 (2014) |
Development of the technology of the domestic analogous of the «Maskarpone» cheese |
|
|
Mironenko I.M., Usatyuk D.A.
|
| No 2 (2014) |
Development of the technology of the product with high fat content |
|
|
Mironenko I.M., Bondarenko N.I., Usatyuk D.A.
|
| No 3 (2013) |
Development trends of the packed cheese market in 2012 |
|
|
Petrova M.
|
| No 1 (2011) |
Developments for cheese salting |
|
|
Pribolotnyy A.V., Pribolotnyi A.V.
|
| No 2 (2013) |
Dia ltration of curds whey in the process of nano ltration |
|
|
Dykalo N.Y., Fialkova E.A., Kostyukov D.M., Shohalova V.N.
|
| No 2 (2015) |
Direct vat starters for the brine cheese production |
|
|
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N., Shramko M.I., Haritonova I.V.
|
| No 3 (2017) |
Direct vat starters «Igea» |
|
|
Gubina I.V.
|
| No 4 (2010) |
Disinfection by ultraviolet |
|
|
Alymova I.V., Alymova I.V.
|
| No 3 (2014) |
Distribution of cheese hardness at two-sided pressing |
|
|
Manukyan S.S.
|
| 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 4 (2016) |
Doeschot cheese treatment systems |
|
|
- -.
|
| No 2 (2012) |
Draft new national standards on the methods to control butter and cheese making products |
|
|
Onosovskaya N.N.
|
| No 4 (2003) |
Dry concentrates based on secondary milk raw materials |
|
|
Volkova T.A., Kravchenko E.F., Volkova T.A., Kravchenko E.F.
|
| No 1 (2003) |
Dry milk components |
|
|
Ostroukhov D.V., Ostroukhova I.L., Shergina I.A., Ostrouhov D.V., Ostrouhova I.L., Shergina I.A.
|
| No 1 (2012) |
Duplex systems for mechanical cleaning of pipelines change yourknowledge about reduction of the product losses |
|
|
- -.
|
| No 1 (2010) |
Dynamics of change amino acid of structure of cheesesbefore and after vacuum drying |
|
|
Prosekov A.Y., Ermolaev V.A., Soldatova L.S.
|
| No 6 (2010) |
Dynamics of the blue moulds growthat cheese ripening |
|
|
Ostroumov L.A., Ermolaev V.A., Sadovaya T.N., Ostroumov L.A., Ermolaev V.A., Sadovaya, T.N.
|
| No 4 (2006) |
Dynamics of the import and export supplies of different types of cheeses |
|
|
Goroshchenko L.G., Goroshchenko L.G.
|
| No 6 (2017) |
Dynamics of the strength of the fermented milk gels with kappa-carrageenans |
|
|
Dimitrov V.G., Shchetinin M.P., Nikolaeva E.A.
|
| No 5 (2006) |
Ecological and economical aspects of milk whey processing |
|
|
Sviridenko Y.Y., Kravchenko E.F., Yakovleva O.A., Sviridenko Y.Y., Kravchenko E.F., Yakovleva O.A.
|
| No 6 (2009) |
Effect of cream heat treatment on taste of sweet cream butter |
|
|
Kustova T.P., Vyshemirskiy F.A., Panov V.P., Kustova T.P., Vyshemirskii F.A., Panov V.P.
|
| No 3 (2010) |
Effect of Enzyme Compositions on Cheese Proteolysis |
|
|
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
|
| No 2 (2005) |
Effect of lysocime on the lactococci growth in cheese |
|
|
Shergina I.A., Shergina I.A.
|
| No 5 (2004) |
Effect of lysozyme on cheese quality |
|
|
Shergina I.A., Mordvinova V.A., Shergina I.A., Mordvinova V.A.
|
| No 1 (2006) |
Effect of melting salts on the quality and safety of processed cheese |
|
|
Zakharova N.P., Sokolova N.Y., Kesoyan G.A., Zaharova N.P., Sokolova N.Y., Kesoyan G.A.
|
| No 3 (2003) |
Effect of packaging materials of the dairy butter quality |
|
|
Vyshemirskiy F.A., Smirnova O.I., Vishemirskii F.A., Smirnova O.I.
|
| No 5 (2003) |
Effect of propionic bacteria on the milk products flavor |
|
|
Myagkonosov D.S., Zakharova N.P., Perfil'ev G.D., Myagkonosov D.S., Zaharova N.P., Perfiliev G.D.
|
| No 5 (2009) |
Effect of propionic bacteria starter culture on soft cheeses quality |
|
|
Khamagaeva I.S., Choyzhilsuren N.B., Kachanina L.M., Hamagaeva I.S., Choijilsuren N., Kachanina L.M.
|
| No 2 (2005) |
Effect of salt level on the bryndza ripening degree and quality |
|
|
Akaev M.N., Dabuzova G.S., Akaev M.N., Dabuzova G.S.
|
| No 5 (2004) |
Effect of salt quantity on ripening and organoleptic characteristicsof «Gornyi» cheese |
|
|
Ostroumov L.A., Nikolaeva E.A., Ostroumov L.A., Nikolaeva E.A.
|
| No 1 (2005) |
Effect of temperature on cheese ripening and quality |
|
|
Akaev M.N., Akaev M.N.
|
| No 5 (2011) |
Effect of the species composition ofthe starter culture on the quality ofcheeses with cheddaring |
|
|
Klenikova E.V., Klenikova E.V.
|
| No 5 (2005) |
Effect of tocopherols on spreads storage ability |
|
|
Vyshemirskiy F.A., Smirnova O.I., Levina N.N., Kasaikina O.T., Vyhemirskii F.A., Smirnova O.I., Levina N.N., Kasaikina O.T.
|
| No 5 (2006) |
Effect of whey-coagulant on yield and quality of the thermoacid cheese |
|
|
Shingareva T.I., Kuptsova O.I., Shingareva T.I., Kuptsova O.I.
|
| No 2 (2013) |
Effects of anisotropy on the consistency of the «Shveitsarskii» cheese manufactured with two-sided pressing |
|
|
Manukyan S.S.
|
| No 2 (2016) |
Effects of antibiotics on the cheese suitability of milk and cheese quality |
|
|
Mironeneko I.M.
|
| No 6 (2009) |
Effects of brine on structural properties of semi-hard cheeses |
|
|
Ostroukhova I.L., Ostrouhova I.L., Ostrouhov D.V., Ostroukhov D.V.
|
| No 2 (2018) |
Effects of cheese components on the dehydration process under reduced pressure |
|
|
Ermolaev V.A., Yakovchenko M.A.
|
| No 5 (2006) |
Effects of cheese handling at ripening on the organoleptic characteristics of the product |
|
|
Nikolaeva E.A., Nikolaeva E.A.
|
| No 3 (2012) |
Effects of drying on cheese microstructure |
|
|
Ostroumov L.A., Ermolaev V.A., Chesnokov N.S.
|
| No 2 (2008) |
Effects of fat content on cheesetexture |
|
|
Smirnova I.A., Donya D.V., Manylov S.V.
|
| No 4 (2009) |
Effects of feed supplement Biokoretron Forte on milk products yield |
|
|
Lifanova S.P., Lifanova S.P.
|
| No 1 (2011) |
Effects of heat load on the vacuumdrying of brine cheeses |
|
|
Prosekov A.Y., Kushevskiy I.V., Prosekov A.Y., Kushevskii I.V.
|
| No 1 (2009) |
Effects of milk clotting preparation on cheese organoleptic indices |
|
|
Belov A.N., Koval' A.D., Avdanina E.A., El'chaninov V.V., Belov A.N., Koval' A.D., Avdanina E.A., El'chaninov V.V.
|
| No 5 (2009) |
Effects of milk coagulating preparations of animal origin on ripening and quality of bryndza |
|
|
Delitskaya I.N., Tetereva L.I., Gal'tseva O.G., Il'ina S.G., Delitskaya I.N., Tetereva L.I., Gal'tseva O.E., Il'ina S.G.
|
| No 6 (2012) |
Effects of natrium citrate on consistency of soft thermoacid cheese from reconstituted whole milk |
|
|
Mayorov A.A., Mironenko I.M., Mazalevskii V.B.
|
| 301 - 400 of 1768 Items |
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