| Edição |
Título |
Arquivo |
| Nº 6 (2011) |
Import and export of the dairy butter |
|
|
Goroshchenko L., Goroshchenko L.
|
| Nº 1 (2012) |
Import and export of cheese and curds |
|
|
Goroshchenko L., Goroshchenko L.
|
| Nº 1 (2008) |
Import and export supplies of different types of cheeses |
|
|
Goroshchenko L.
|
| Nº 5 (2005) |
Import and export of cheese |
|
|
Goroshchenko L., Goroschenko L.
|
| Nº 5 (2008) |
Import milk clotting enzymes: terminology, origin and labeling |
|
|
Murunova G.
|
| Nº 2 (2015) |
Technologies of the milk whey products replacing import |
|
|
Sviridenko Y., Volkova T.
|
| Nº 6 (2015) |
Replacement of the import: consumer needs quality cheese |
|
|
Nikolaeva M., Ryazanova O., Kleshchevskii Y.
|
| Nº 6 (2005) |
Investments in domestic cheesemaking |
|
|
Raycheva E., Raicheva E.
|
| Nº 1 (2008) |
Ingredients for better taste and appropriate consistency |
|
|
Kosova I.
|
| Nº 1 (2016) |
The ingredients for the low fat semi-hard cheese |
|
|
Sabuss M., Gert van den Hoven -., Mayauskaite V.
|
| Nº 2 (2003) |
Ingredients for cheesemaking |
|
|
Gorina T., Gorina T.
|
| Nº 5 (2008) |
Ingredients and equipmentfor spreads manufacturing |
|
|
- -.
|
| Nº 4 (2008) |
Lipolysis indexin the Dutch cheese |
|
|
Gavrilova N., Lisin P.
|
| Nº 4 (2012) |
Innovations of the «Altaiskaya burenka» |
|
|
- -.
|
| Nº 3 (2009) |
Innovations in the field of milk clotting enzymes |
|
|
Gorina T., Gorina T.
|
| Nº 1 (2011) |
Innovations in the cheese wayprocessing |
|
|
Mel'nikova E., Niftaliev S., Shirunov M., Melnikova E., Niftaliev S., Shirunov M.
|
| Nº 3 (2013) |
Innovations in existing technologies for cheese handling |
|
|
Snejko A., Gubanova M., Ramanauskas R., Galginaitine L.
|
| Nº 3 (2012) |
Innovations in spite of trends |
|
|
Altuhov V.
|
| Nº 3 (2013) |
Innovations of the company DuPont: ingredients for cheeses |
|
|
- -.
|
| Nº 1 (2012) |
Innovative biocoating for cheese and milk products |
|
|
Zakharchenko A., Ganina V., Fedotova A., Zaharchenko A., Ganina V., Fedotova A.
|
| Nº 4 (2018) |
Innovatsionnye vysokotekhnologichnye maslodel'nye kompleksy serii ADM-K |
|
|
- -.
|
| Nº 6 (2014) |
Innovative replacing import technologies of natural cheese |
|
|
Sviridenko Y., Mordvinova V.
|
| Nº 4 (2017) |
Milk whey as a basis for the production of innovative drinks |
|
|
Kazakov A.
|
| Nº 6 (2015) |
Innovative domestic polymer materials with improved protective action for cheese |
|
|
Snejko A., Strahova P., Ramanauskas R., Galginaitine L., Fofanova E.
|
| Nº 3 (2011) |
Innovative developmentsin the field of cheese making |
|
|
Sviridenko Y., Mordvinova V., Sviridenko Y., Mordvinova V.
|
| Nº 5 (2013) |
Innovative developments of the Cheese Making Institute |
|
|
Mayorov A.
|
| Nº 2 (2016) |
Innovative solutions for the dairy sector: cheese and cheese products |
|
|
- -.
|
| Nº 4 (2013) |
Innovative technologies and ecological safety of cheese making |
|
|
- -.
|
| Nº 5 (2004) |
Innovation technologies for processed cheese |
|
|
Zakharova N., Perfil'ev G., Sokolova N., Safonova L., Zaharova N., Perfiliev G., Sokolova N., Saponova L.
|
| Nº 5 (2010) |
Innovative technologies of the mould cheeses production |
|
|
Ostroumov L., Bespomestnyh K., Sadovaya T., Ostroumov L., Bespomestnykh K., Sadovaya, T.
|
| Nº 4 (2017) |
The innovative packaging solutions for cheese making. The International seminar of the company Sealed Air in Italy |
|
|
Raicheva E.
|
| Nº 4 (2015) |
Innovative packaging solutions of the company Sealed A International seminar of the «Molinform» in Italy |
|
|
Raicheva E.
|
| Nº 5 (2011) |
Innovative packaging solutions fromthe «Multivac» |
|
|
Lebedeva A., Lebedeva A.
|
| Nº 6 (2016) |
Intensification of milk whey processing using membrane equipment |
|
|
Zolotareva M., Volodin D., Topalov V., Evdokimov I., Chablin B.
|
| Nº 3 (2009) |
Intensification of the rennet cheese ripening |
|
|
Ostroumov L., Nikolaeva E., Ostroumov L., Nikolaeva E.
|
| Nº 4 (2009) |
Intensification of the semi-hard rennet cheese technology |
|
|
Gavrilova N., Borovskaya A., Gavrilova N., Borovskaya A.
|
| Nº 3 (2016) |
Intensification of cheese and curds technologies using membrane processes |
|
|
Zolotoreva M., Volodin D., Topalov V., Evdokimov I., Chablin B.
|
| Nº 1 (2011) |
Interview with A.V. Prybolotnyi |
|
|
- -.
|
| Nº 5 (2013) |
The interview with the Governor of the Altai Territory A.B.Karlin |
|
|
- -.
|
| Nº 6 (2005) |
75 years to Ipatovskii milk plant |
|
|
Fisenko A., Fisenko A.
|
| Nº 3 (2015) |
The art of cheese making |
|
|
Stukacheva O.
|
| Nº 3 (2017) |
Application of the lupine without alkaloid in the lactating cows feeding |
|
|
Buryakov N., Prohorov E.
|
| Nº 2 (2016) |
Application of rice and albumin flours in the technology of processed cheese product |
|
|
Bogdanova N.
|
| Nº 6 (2017) |
Application of the description-profile method of the tasting analysis at comparing quality of the DOP cheese and its analogues |
|
|
Zavorohina N.
|
| Nº 1 (2004) |
Application of the nondairy fats in processed cheese manufacturing |
|
|
Zakharova N., Konovalova T., Shatrova O., Zaharova N., Konovalova T., Shatrova O.
|
| Nº 3 (2017) |
Application of the rice flour and albumin in the technology of the processed cheese product |
|
|
Bogdanova N.
|
| Nº 3 (2006) |
Application of milk fat, casein fines and whey protein in cheese and quark technology |
|
|
Khramtsov A., Suyunchev O., Lafishev A., Klepker V., Hramtsov A., Suyunchev O., Lafishev A., Klepker V.
|
| Nº 1 (2019) |
Applying natural aroma supplements with cheese flavor |
|
|
Myagkonosov D., Mordvinova V., Kalabushkin V., Abramov D., Alekseeva E.
|
| Nº 5 (2010) |
Application of moulds in cheese production |
|
|
Ostroumov L., Bespomestnyh K., Sadovaya T., Ostroumov L., Bespomestnykh K., Sadovaya, T.
|
| Nº 5 (2016) |
The use of vegetable ingredients in soft cheese technology |
|
|
Gavrilova N., Makarova E.
|
| Nº 6 (2004) |
Application of secondary milk raw materials resources |
|
|
Kravchenko E., Kravchenko E.
|
| Nº 2 (2010) |
Prospects of stabilizers application in the processed cheese manufacturing |
|
|
Ostroumov L., Arhipov A.
|
| Nº 2 (2006) |
Applications of dry bacterial preparations in fermented milk products manufacturing |
|
|
Sviridenko G., Sviridenko G.
|
| Nº 5 (2008) |
Applications of whey in cheese making |
|
|
Onopriiko A., Onopriiko V., Burak E.
|
| Nº 4 (2014) |
Application of the enzyme Yielsmax PL for increasing cheese yield |
|
|
Veziryan A., Kelyashova Y.
|
| Nº 3 (2008) |
Testing of the «Palsgaard» emulsifiers at spreads manufacturing |
|
|
Topnikova E., Dunaev A., Stahovskii V.
|
| Nº 2 (2009) |
Trials of the Ester-P emulsifier at spreads manufacturing |
|
|
Topnikova E., Stakhovskiy V., Topnikova E., Stahovskii V.
|
| Nº 4 (2011) |
Investigation of the activity of the moulds enzymes systems |
|
|
Sadovaya T.
|
| Nº 3 (2017) |
Study of the high fat milk products by the method of thermo-effectometry |
|
|
Usatyuk D., Mironenko I.
|
| Nº 4 (2016) |
Investigation of cheese whey concentrating by ultrafiltration |
|
|
Lazarev S., Bogomolov V., Lazarev K., Pronina O., Polyanskii K.
|
| Nº 1 (2012) |
Study of conformity of milk products to the State Standards(GOST) |
|
|
Morozova N., Podol' S., Ul'kina M., Morozova N., Podol S., Ulkina M.
|
| Nº 2 (2019) |
Study of the acoustic fluctuation passing through milk at coagulation |
|
|
Mayorov A., Sidenko Y., Loginov V.
|
| Nº 4 (2016) |
Investigation of the processes of the cyclic barovacuum drying of soft cheese |
|
|
Ravnyushkin E.
|
| Nº 2 (2004) |
Testing the relaxational characteristics of processed cheese |
|
|
Kakimov A., Kakimova Z., Gavrilova N., Kakimov A., Kakimova G., Gavrilova N.
|
| Nº 5 (2008) |
Evaluation of the characteristics of the spread made with the sorbent polysorb |
|
|
Morozova V., Samohina L.
|
| Nº 6 (2017) |
Study of enzymatic stability of the liquid preparations of the recombinant bovine (Bos taurus taurus L.) chymosin |
|
|
Rudometov A., Belenkaya S., Shcherbakov D., Balabova D., Krieger A., Elchaninov V.
|
| Nº 3 (2013) |
Investigation of the fatty acids composition of dairy butter |
|
|
Topnikova E., Gorshkova E., Merkulova M.
|
| Nº 6 (2008) |
Study of milk gels at manufacturing cheese of the «Cottage» type |
|
|
Shergina I.
|
| Nº 6 (2018) |
Study of the covers for smocked sausage cheese |
|
|
Dunaev A., Orlova E., Kalabushkin V.
|
| Nº 5 (2008) |
Study of the cultured butter technology |
|
|
Vyshemirskii F., Topnikova E., Pavlova Т., Perfil'ev G., Matevosyan L.
|
| Nº 4 (2014) |
History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making) |
|
|
Sviridenko Y., Mordvinova V.
|
| Nº 1 (2016) |
The history of cheese arising and the first wave of the import replacement in Russia |
|
|
Mironenko I., Sidenko Y.
|
| Nº 6 (2017) |
The history of the rennet from the company Chr. Hansen |
|
|
Lapshevich I.
|
| Nº 6 (2008) |
The history of success |
|
|
Dobrohotova T.
|
| Nº 1 (2006) |
History of success |
|
|
Dobrokhotova T., Dobrohotova T.
|
| Nº 1 (2010) |
Istoriya uspekha |
|
|
- -.
|
| Nº 6 (2009) |
Italian cheeses: classification and varieties |
|
|
Brunneli A., Brunneli A.
|
| Nº 5 (2018) |
The Italian cheese producer applies packing solution to improve ecological and food safety and operation efficiency |
|
|
- -.
|
| Nº 6 (2010) |
The Italian equipment for cheese production |
|
|
Mayorov A., Mayorov A.
|
| Nº 4 (2012) |
Results of the competition of the cheese and butter making products |
|
|
Topnikova E., Mordvinova V.
|
| Nº 1 (2011) |
They have been united by Italy |
|
|
Bushueva I., Bushueva I.
|
| Nº 3 (2004) |
Dedicated to the 100 years of P.R.Nikulichev |
|
|
Vyshemirskiy F., Vishemirsky F.
|
| Nº 2 (2009) |
To the 170th anniversary of N.V. Vereshchagin birth date |
|
|
Vyshemirskiy F., Sviridenko Y., Vyshemirskii F., Sviridenko Y.
|
| Nº 6 (2003) |
The 60 th anniversary of the All Russia Research Institute for Cheeseand Butter making |
|
|
Grishchenko A., Grischenko A.
|
| Nº 2 (2008) |
Technology at your service in the field of milk processing and cheese manufacturing |
|
|
- -.
|
| Nº 6 (2018) |
To the item of biochemical processes at reservation and storage of milk |
|
|
Koval' A., Mironova A., Pushkarev V., Shevchenko K., Belov A., Tkachenko V.
|
| Nº 2 (2019) |
To the item of taste formation in the cheese with white mould |
|
|
Ostrouhova I., Mordvinova V., Sviridenko G., Ostrouhov D., Myagkonosov D.
|
| Nº 3 (2012) |
To the item of applying calcium chloride in cheese making |
|
|
Mordvinova V., Delitskaya I., Tetereva I.
|
| Nº 4 (2006) |
To the problem of the methods of cheese consistency evaluation |
|
|
Lepilkina O., Lepilkina O.
|
| Nº 5 (2004) |
About modeling rennet coagulation of milk |
|
|
Krayushkin V., Sviridenko Y., Murunova G., Krayushkina V., Smirnov V., Krayushkin V., Sviridenko Y., Murunova G., Krayushkina V., Smirnov V.
|
| Nº 1 (2012) |
About cheese packing: packaging systems Cryovac |
|
|
- -.
|
| Nº 5 (2003) |
Salting of the soft bifidocontaining cheeses |
|
|
Danilov M., Danilov M.
|
| Nº 1 (2017) |
Kaimak: history, situation and prospects of production in Russia and abroad |
|
|
- -.
|
| Nº 4 (2008) |
How freezing and low temperature storage effect cheese quality |
|
|
Buyanova I., Kriger O., Larina I., Buyanov V.
|
| Nº 3 (2017) |
Yow to achieve stability of the semi hard cheese production |
|
|
Gert van den Hoven -., Maiauskaite V.
|
| Nº 2 (2012) |
How to get rid of moulds at packing cheese in film |
|
|
Pribolotnyi A., Androshchuk S., Bogach O.
|
| Nº 1 (2014) |
Like butter, but better! |
|
|
- -.
|
| Nº 6 (2008) |
How not to make a mistake at cheese labeling |
|
|
Latypova A.
|
| Nº 1 (2016) |
How to optimize the process of cheese ripening |
|
|
Muhovsky T.
|
| Nº 2 (2016) |
Situation on the dairy butter market (Everything goes like clockwork) |
|
|
Rybalova T.
|
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