| Шығарылым |
Атауы |
Файл |
| № 1 (2012) |
Duplex systems for mechanical cleaning of pipelines change yourknowledge about reduction of the product losses |
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- -.
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| № 2 (2012) |
European cheese market: trends and prospects of development |
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Raicheva E.
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| № 2 (2006) |
His majesty parchment |
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Vyshemirskiy F., Vyshemirskii F.
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| № 2 (2005) |
Is his example a lesson for the others? |
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Dvinskiy B., Dvinskii B.
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| № 4 (2012) |
Annual forum of cheese and butter makers in Uglich |
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Mordvinova V., Topnikova E., Semova E., Raicheva E.
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| № 1 (2014) |
The company EKOKOM has solved the item of on-line automated production of the «Adygeiskii» cheese |
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- -.
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| № 2 (2008) |
If spreads - then onlyof the improved quality |
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Vyshemirskii F., Dunaev A., Karavaeva E.
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| № 3 (2004) |
Is there an alternative for ammonium nitrate? |
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Savel'ev A., Grigorov N., Kazak B., Savel'eva T., Saveliev A., Grigorov N., Kazak B., Saveliev T.
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| № 5 (2014) |
Is there life after the embargo? |
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Glajenkov K.
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| № 1 (2016) |
There is a direction - ahead. The interview with G.N.Rogov, the company Sealed Air Caustic |
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- -.
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| № 2 (2016) |
Once more about the goat milk |
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Sannikov M., Novopashina S.
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| № 6 (2008) |
Review of butter churns |
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Tverdohleb A.
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| № 2 (2009) |
Once more about a churn |
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Tverdokhleb A., Tverdohleb A.
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| № 4 (2004) |
Once more about milk coagulating preparations |
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Dvinskiy B., Dvinskii B.
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| № 5 (2003) |
Once more about elite cheeses production in Russia |
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Dvinskiy B., Dvinskii B.
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| № 6 (2018) |
Gelatin in cheese making |
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Zadorojnyi E.
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| № 2 (2017) |
Gelatin in cheesemaking |
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Zadorojnyi E.
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| № 4 (2016) |
Jelly product on the base of curds mass with the paste from Jerusalem artichoke |
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Polyanskii K., Magomedov M., Lobosova L., Juravlev A., Varvarina O.
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| № 3 (2011) |
Liquid rennet:application at cheeseproduction |
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Murunova G., Sviridenko Y., Municheva T., Kalinina G., Murunova G., Sviridenko Y., Municheva T., Kalinina G.
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| № 3 (2009) |
Fat Akochurn for low fat spreads produced by churning |
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Snegova V., Snegova V.
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| № 5 (2010) |
Fatty acids compositions of cream and butter made of milk of the cows of different plumpness at dry period |
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Moscvicheva O., Moskvicheva, O.
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| № 4 (2013) |
Fatty acids composition of the cheese with spices and aroma plants |
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Vlasova J., Kochieva A., Vlasov N.
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| № 4 (2010) |
Milk fat globules: structure and protein composition |
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El'chaninov V., El'chaninov, V.
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| № 2 (2008) |
Fats «ECOLACT» at low fat spreads manufacturing |
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Dunaev A.
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| № 3 (2009) |
Non milk fats for processed cheese products |
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Konovalova T., Konovalova T.
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| № 4 (2003) |
Life in science |
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- -.
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| № 2 (2017) |
Dependence of the processed cheese quality on the selected regimes of smoking |
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Kalabushkin V., Dunaev A., Alekseeva E.
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| № 5 (2004) |
Relations between rennet and processed cheeses quality and lowstorage temperature |
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Kucherenko S., Zakharova N., Smykov I., Sokolova N., Kucherenko S., Zaharova N., Smykov I., Sokolova N.
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| № 3 (2013) |
Starter cultures «AltaLact» for cheese making |
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Kashina E.
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| № 4 (2018) |
Starter cultures to any taste |
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- -.
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| № 3 (2017) |
Direct vat starters «Igea» |
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Gubina I.
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| № 2 (2015) |
Direct vat starters for the brine cheese production |
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Kaplenko A., Evdokimov I., Kaplenko N., Shramko M., Haritonova I.
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| № 3 (2015) |
Starter cultures and enzymes Mayasan for cheese |
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- -.
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| № 5 (2010) |
Milk fat replacers «SDS» and «Soyuz» - guarantee of your products quality |
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Stepanova L., Stepanova, L.
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| № 1 (2011) |
Milk fat replacers for cheese products and processed cheese products of new generation |
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Stepanova L., Stepanova L.
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| № 1 (2017) |
Milk fat replacers of the company «EFKO» with reduced level of trans-isomeres |
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Kapranchikov V.
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| № 6 (2011) |
Milk fat replacer for spreads |
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Mel'nikov V., Melnikov V.
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| № 1 (2004) |
Speciality of the lactic acid behavior in harge cheesesat freezing and storage |
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Buyanova I., Buyanova I.
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| № 4 (2009) |
Freezing of hard cheese within conditions of regulated heat removal |
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Buyanov V.
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| № 3 (2009) |
Freezing, storage and defrosting of raw materials for processed cheese manufacture. |
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Sokolova N., Smykov I., Perfil'ev G., Lepilkina O., Sokolova N., Smykov I., Perfil'ev G., Lepilkina O.
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| № 1 (2005) |
JSC «Rubtsovskii milk plant» |
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Bushueva I., Bushueva I.
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| № 1 (2012) |
Protective latex coatings in cheese making: situation and prospects |
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Snezhko A., Fedotova A., Filinskaya Y., Gubanova M., Ramanauskas R., Gal'ginaytine L., Snezhko A., Fedotova A., Filinskaya Y., Gubanova M., Ramanauskas R., Galginaitine L.
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| № 1 (2004) |
Protective coating for cheeses based on water dispersive polymeres |
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Tkachenko V., Tkachenko V.
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| № 4 (2005) |
Granulated gel-like products on the basis of milk whey |
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Ostroumova T., Kozlov S., Afanas'ev O., Ostroumova T., Kozlov S., Afanasev O.
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| № 5 (2014) |
Milk fat replacers «SolPro» for manufacturing of the products containing milk |
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Kolpakova M.
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| № 6 (2011) |
Acquaintance with the UK dairy industry |
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- -.
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| № 1 (2009) |
Be acquainted - Imtech Process Solutions company from the Netherlands |
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- -.
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| № 6 (2005) |
Be acquainted: processed cheese product «FLORIS®» |
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Silaeva V., Mayorov A., Sakharov S., Arkhipov A., Beregova I., Silaeva V., Majorov A., Saharov S., Arhipov A., Beregova I.
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| № 3 (2008) |
Importance of the pH value f or processed cheese |
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Tsvetkov I., Shtanov A.
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| № 5 (2010) |
Probe microscopy in the research of the rennets covers structure |
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Rogov I., Danil'chuk T., Shepelev V., Abdrashitova G., Rogov, I., Danil'chuk, T., Shepelev, V., Abdrashitova G.
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| № 1 (2018) |
Not a friend and not an enemy, and how? |
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Rybalova T.
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| № 1 (2014) |
And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making |
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Sviridenko Y., Mordvinova V., Delitskaya I.
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| № 5 (2017) |
Identification of the fatty acids composition of milk products |
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Svyatkina L., Andruhova V., Hangajeev S.
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| № 4 (2014) |
Identification and consuming properties of processed cheese |
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Svyatkina L., Andruhova V.
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| № 4 (2015) |
Identification and consuming properties of the dairy bu |
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Svyatkina L., Andruhova V.
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| № 5 (2018) |
Identification and consumer properties of the hard cheese realized in Irkutsk |
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Svyatkina L., Andrukhova V.
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| № 3 (2011) |
Identification of milk andmilk products |
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Onosovskaya N., Onosovskaya N.
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| № 4 (2004) |
Travel to far countries... |
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Bushueva I., Bushueva I.
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| № 4 (2006) |
From the history of the Altai cheese making: technological market 1960-1970 |
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Khramtsov A., Hramtsov A.
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| № 1 (2010) |
From the history of the All Russian Research Institute of Cheese and ButterMaking |
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Vyshemirskii F.
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| № 2 (2010) |
From the history of butter making |
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Vyshemirskii F.
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| № 1 (2006) |
From the history of starters preparation since the XIX century till the middle of the XX century |
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Sorokina N., Sorokina N.
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| № 2 (2018) |
From the history of the Russian method of the dairy butter manufacturing |
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Vyshemirskii F.
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| № 3 (2006) |
What does cow milk butter consist of? |
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Vyshemirskiy F., Vyshemirskii F.
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| № 1 (2013) |
Known and unknown thins about the «Vologodskoe» dairy butter |
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Vyshemirskii F., Ivanova N., Kaneva E.
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| № 6 (2008) |
Amendment to theGOST R 52100-2003 «Spreads andmixtures cooked. General technicalterms» |
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Nosovitskaya F., Smirnova N., Shubnikova T., Jitskova S.
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| № 6 (2012) |
Changes of micro ora in the «Shveitsarskii» cheese manufactured with two-sided pressing |
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Manukyan S.
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| № 5 (2004) |
Changes of milk whey proteins |
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Khaertdinov R., Gataullin A., Aliullov I., Khaertdinov R., Haertdinov R., Gataullin A., Aliullov I., Haertdinov R.
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| № 5 (2005) |
Vegetable proteins isolates in composition for processed cheeseproduct |
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Zakharova N., Rozdova V., Lepilkina O., Mekhova N., Timofeeva M., Antrops M., Denisova E., Kosova I., Zaharova N., Rozdova V., Lepilkina O., Mehova N., Timofeeva M., Antrops M., Denisova Y., Kosova I.
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| № 2 (2018) |
The study of lactic acid bacteria isolated from natural sources |
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Orlova T., Dorofeev R., Meshcheryakova G.
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| № 6 (2015) |
Study structure formation processes cheese products for specialized power |
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Moliboga E.
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| № 2 (2018) |
Study of the properties and stability against oxidation of some fat compositions intended for receiving products with combined fat phase |
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Topnikova E., Ivanova N., Pirogova E., Danilova E., Zabolotin G.
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| № 3 (2010) |
Investigation of the Brevibacteriumlines properties. |
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Perfil'ev G., Mordvinova V., Chubenko A., Matevosyan L., Perfil'ev G., Mordvinova, V., Chubenko A., Matevosyan L.
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| № 2 (2014) |
Study of the raw materials composition of the non-traditional products in the cheese market |
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Roshchupkina N., Konopleva A., Ponomar T.
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| № 4 (2017) |
Imitating processed cheese products and items of import replacement |
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Dunaev A.
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| № 5 (2005) |
Import of «Edam» cheese in Russia. Statistic review |
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Markitantov P., Markitantov P.
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| № 1 (2015) |
Import and export of milk products (casein - the code 35.01, albumin - the code 35.02) |
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Goroshchenko L.
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| № 1 (2014) |
Import and export of milk products (casein — the code 35.01, albumin — the code 35.02) |
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Goroshchenko L.
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| № 2 (2013) |
Import and export of milk products (codes ТН ВЭД 04.04 and ТН ВЭД 35.01) |
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Goroshchenko L.
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| № 2 (2018) |
Import and export of milk whey (code ТН ВЭД 04.04) |
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Goroshchenko L.
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| № 6 (2013) |
Import and export of milk products |
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Goroshchenko L.
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| № 6 (2008) |
Import and export of the dairy butter |
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Goroshchenko L.
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| № 6 (2009) |
Import and export of dairy butter |
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Goroshchenko L., Goroshchenko L.
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| № 6 (2010) |
Import and export of the dairy butter |
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Goroshchenko L., Goroshchenko L.
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| № 1 (2013) |
Import and export of the dairy butter |
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Goroshchenko L.
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| № 5 (2014) |
Import and export of the dairy butter |
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Goroshchenko L.
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| № 1 (2016) |
Import and export of the dairy butter |
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Goroshchenko L.
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| № 1 (2017) |
Import and export of dairy butter in 2015 |
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Goroshchenko L.
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| № 6 (2017) |
Import and export of the dairy butter in 2016 |
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Goroshchenko L.
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| № 1 (2019) |
Import and export of the dairy butter in 2017 |
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Goroshchenko L.
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| № 4 (2004) |
Import and export of cheese |
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Goroshchenko L., Goroschenko L.
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| № 6 (2008) |
Import and export of cheese and curds |
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Goroshchenko L.
|
| № 6 (2009) |
Import and export of cheese and curds |
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Goroshchenko L., Goroshchenko L.
|
| № 1 (2013) |
Import and export of cheese and curds |
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Goroshchenko L.
|
| № 5 (2014) |
Import and export of cheese and curds |
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Goroshchenko L.
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| № 1 (2016) |
Import and export of cheese and curds |
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Goroshchenko L.
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| № 1 (2018) |
Import and export of cheese and curds |
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Goroshchenko L.
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| № 1 (2011) |
Import and export of cheese and curds |
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Goroshchenko L., Goroshchenko L.
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| № 1 (2017) |
Import and export of cheese and curds in 2015 |
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Goroshchenko L.
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| № 2 (2019) |
Import and export of cheese and curds in 2017 |
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Goroshchenko L.
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| Нәтижелер 1768 - 301/400 |
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