Browse Title Index

Issue Title File
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.
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 5 (2005) Defects of cheese «picture»
Nikolaeva E.A., Nikolaeva E.A.
No 4 (2005) Defects of cheese consistency
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.
301 - 400 of 1768 Items << < 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 > >>