| Issue |
Title |
File |
| 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) |
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- -.
|
| No 4 (2010) |
Equipment for butter making |
|
|
Ivanov N.L., Ivanov N.L.
|
| No 6 (2010) |
Equipment for butter making |
|
|
Ivanov N.L., Ivanov N.L.
|
| No 4 (2011) |
Equipment for butter making |
|
|
Ivanov N.L.
|
| No 4 (2017) |
Equipment for butter making from the company «ADAMAC» |
|
|
- -.
|
| No 1 (2014) |
Equipment for handling cheese and cheese packages |
|
|
Mayorov A.A., Nikolaeva E.A.
|
| No 2 (2014) |
Equipment for handling cheese and its package |
|
|
Mayorov A.A., Nikolaeva E.A.
|
| No 6 (2016) |
Equipment for pasteurization of high fat cream and fat emulsions |
|
|
Tverdohleb A.V.
|
| No 3 (2010) |
Equipment of the company «TETRA» |
|
|
- -.
|
| No 2 (2012) |
European cheese market: trends and prospects of development |
|
|
Raicheva E.Y.
|
| No 5 (2008) |
Evaluation of the characteristics of the spread made with the sorbent polysorb |
|
|
Morozova V.V., Samohina L.S.
|
| No 1 (2018) |
Evaluation of the possibility to use the immune-ferment method for detecting dry milk at determination of the composition of raw materials applied for butter-making products |
|
|
Topnikova E.V., Lepilkina O.V., Myagkonosov D.S., Buharina G.B., Municheva T.E., Volinova L.A., Petuhov P.A.
|
| No 2 (2006) |
Evaluation of the technology of cheese ripening in films by functional and cost analysis method |
|
|
Nikolaeva E.A., Nikolaeva E.A.
|
| No 5 (2015) |
Everything for cheese, everything for cheesemakers |
|
|
Smurygin V.Y.
|
| No 1 (2003) |
Exhibition «Butter. Cheese$2002» |
|
|
Vyshemirskiy F.A., Zakharova N.P., Shergina I.A., Ozhgikhina N.N., Topnikova E.V., Vishemirskii F.A., Zaharova N.P., Shergina I.Y., Ozhgihina N.N., Topnikova E.V.
|
| No 1 (2003) |
Exhibition in Dusseldorf |
|
|
Utochkin A., Bushueva I.G., Berezhnaya A.V., Utochkin A., Bushueva I.G., Berejnaya A.V.
|
| No 6 (2003) |
Exhibition in Uglich |
|
|
Bushueva I.G., Bushueva I.G.
|
| No 2 (2014) |
Existing cleaning agents for butter making equipment |
|
|
Hanumyan A.A.
|
| No 4 (2011) |
Existing protectivecoatings for cheese |
|
|
Snezhko A.G., Gubanova M.I., Ramanauskas R.
|
| No 4 (2010) |
Existing range of the dairy butter |
|
|
Vyshemirskii F.A., Topnikova E.V., Vyshemirskiy F.A., Topnikova, E.V.
|
| No 4 (2010) |
Existing requirements to milk fat replacers |
|
|
Topnikova E.V., Stahovskii V.A., Topnikova, E.V., Stakhovskiy, V.A.
|
| No 6 (2013) |
Existing technologies of disinfection in cheese making-from problems to solutions |
|
|
Efimov K.M., Dityuk A.I., Bogdanov A.I., Snejko A.G., Fedorova L.S., Chernyavskii I.N.
|
| No 6 (2011) |
Existing technologies of the processed cheeses |
|
|
Dunaev, A.V., Dunaev A.V.
|
| No 5 (2014) |
Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing |
|
|
Sviridenko G.M., Zaharova M.B., Mordvinova V.A., Delitskaya I.N.
|
| No 4 (2017) |
Experience of applying protective cultures in the semi-hard cheese production |
|
|
Kelyashova Y.
|
| No 3 (2005) |
Experience of cooperation of western producers with raw materialssuppliers |
|
|
Kuz'min P.Y., Orlova V.V., Kuzmin P.Y., Orlova V.V.
|
| No 3 (2004) |
Experience of the melting salts «Solva» and «Joha» applicationin Russia |
|
|
Tsvetkov I.L., Tsvetkov I.L.
|
| No 5 (2012) |
Experience of using disinfecting agent of extended action «Biopag-D» in cheese making |
|
|
Efimov K.M., Dityuk A.I., Bogdanov A.I., Fedorova L.S.
|
| No 3 (2014) |
Expertise of soft cheeses with the white mould on the surface |
|
|
Denisova M.F., Denisov S.V.
|
| No 6 (2013) |
Express method to determine calcium content in milk and products of cheese making |
|
|
Tetereva L.I.
|
| No 5 (2005) |
Extension of brine - processing cycle times by membrane technology |
|
|
Ottosen N., Ottosen N.
|
| No 2 (2011) |
Extension of the shelf life of soft and brine cheeses in a new package |
|
|
Rozdov I.A., Orlova E.A., Bol'shakova E.A., Rozdov I.A., Orlova E.A., Bol'shakova E.A.
|
| No 1 (2009) |
Factors determining choice of the cleaning agents |
|
|
Fil'chakova S.A., Fil'chakova S.A.
|
| No 3 (2014) |
Factors effecting activity of the enzymes preparations of the animal origin |
|
|
Sturova Y.G., Kriger A.V., Jydkih K.V.
|
| No 1 (2003) |
Factors effecting cheese quality and safety |
|
|
Savel'ev A.A., Sorokin M.Y., Shneyder L.K., Kryshin A.T., Savel'ev S.A., Dmitrieva V.P., Saveliev A.A., Sorokin M.Y., Shneider L.K., Kryshin A.T., Saveliev S.A., Dmitrieva V.P.
|
| No 5 (2018) |
Falsification of dairy products as a reflection of the problems of the industry |
|
|
Lepilkina O.V.
|
| No 6 (2005) |
Falsification of milk composition and cheese and buttermaking products: methods of control |
|
|
Lepilkina O.V., Lepilkina O.B.
|
| No 3 (2004) |
Family chhesemaking plants: English traditions and Russian reality |
|
|
Dvinskiy B.M., Dvinskii B.M.
|
| No 3 (2009) |
Fat Akochurn for low fat spreads produced by churning |
|
|
Snegova V.N., Snegova V.
|
| No 2 (2008) |
Fats «ECOLACT» at low fat spreads manufacturing |
|
|
Dunaev A.V.
|
| No 4 (2013) |
Fatty acids composition of the cheese with spices and aroma plants |
|
|
Vlasova J.A., Kochieva A.A., Vlasov N.Y.
|
| No 5 (2010) |
Fatty acids compositions of cream and butter made of milk of the cows of different plumpness at dry period |
|
|
Moscvicheva O.V., Moskvicheva, O.V.
|
| No 3 (2010) |
Filling of the dairy butter and spreads in large bricks |
|
|
Tverdohleb A.V., Sidletskii V.M., Tverdokhleb A.V., Sidletskiy V.M.
|
| No 3 (2009) |
First aid against moulds |
|
|
Efimov K.M., Snezhko A.G., Dityuk A.I., Bogdanov A.I., Efimov K.M., Snezhko A.G., Dityuk A.I., Bogdanov A.I.
|
| No 2 (2008) |
Flavor of the sweet butter |
|
|
Kustova T.P., Panov V.P.
|
| No 4 (2008) |
Flavours for processed cheese and cheese products |
|
|
Sokolova N.Y., Kalabushkin V.V., Kucherehko S.V., Kuznetsova M.N.
|
| No 4 (2004) |
Flavours in processed cheese production |
|
|
Denisova E.A., Denisova E.A.
|
| No 6 (2004) |
Floor coating «Monopur IndustryТ» in the dairy industry |
|
|
Fedorov A.Y., Fedorov A.Y.
|
| No 1 (2005) |
Floor coatings in the dairy industry:experience of foreign countries |
|
|
- -.
|
| No 5 (2004) |
Floor covers in the dairy industry |
|
|
Fedorov A., Fedorov A.
|
| No 2 (2010) |
Fluctuating rheometer for controlling rennet coagulum formation |
|
|
Pirogov A.N., Shilov A.V., Zaharova L.M., Ratnikov S.A., Zaharenko S.G.
|
| No 1 (2018) |
Foam cleaning at the cheese making plant |
|
|
Hanumyan A.A.
|
| No 4 (2010) |
Focus on reducing saturated fatty acids content |
|
|
Snegova, V.N., Tyuleneva E.A.
|
| No 5 (2012) |
Food bers «CitriFi» - innovation in the processed cheese production |
|
|
Gubina I.V.
|
| No 3 (2014) |
Food bers «Citri-Fi» in the processed cheese manufacturing |
|
|
Gubina I.V.
|
| No 3 (2016) |
Food fibers «Citri-Fi» for low fat spreads |
|
|
Pirogova E.N., Topnikova E.V., Gubina I.V.
|
| No 4 (2018) |
Food fibers «Citri-Fi» for production of spreads with reduced fat content |
|
|
Pirogova E.N., Topnikova E.V., Gubina I.V.
|
| No 4 (2016) |
Food fibers «Citri-Fi» for spreads with reduced fat levels |
|
|
Pirogova E.N., Topnikova E.V., Gubina I.V.
|
| No 5 (2015) |
Food fibers «Citri-Fi» in the production of processed cheese |
|
|
Gubina I.
|
| No 1 (2014) |
Food fibers «Citri-Fi» in the spreads for healthy nutrition |
|
|
Gubina I.V.
|
| No 1 (2013) |
Food fibres «Citri-Fai» — innovations in the processed cheeses manufacturing |
|
|
Gubina I.V.
|
| No 2 (2012) |
Food fibres «Citry-Fai»-innovations in the processed cheeses manufacturing |
|
|
Gubina I.V.
|
| No 4 (2010) |
Food fibres «Citry-Fi»-innovations in the processed cheeses manufacturing |
|
|
Gubina I.V., Gubina I.V.
|
| No 3 (2013) |
Food ingredients: the course for introduction of innovations |
|
|
- -.
|
| No 4 (2009) |
Food supplements with antioxidative action for extending shelf life of processed cheese |
|
|
Rozdova V.F., Kulakov T.A., Ozhgikhina N.N., Rozdova V.F., Kulakov T.A., Ojgihina N.N.
|
| No 5 (2014) |
Food value and taste of the dairy butter The farther of the Russian dairying |
|
|
Vyshemirskii F.A.
|
| No 4 (2010) |
Food value of cheese products with vegetable oils |
|
|
Lepilkina O.V., Lepilkina O.V.
|
| No 1 (2010) |
Food value of the cheese «Alanskii» |
|
|
Vlasova J.A., Tsugkiev B.G.
|
| No 5 (2011) |
FoodScan TM and ProFoss TMat the dairy TINE, Norway |
|
|
- -.
|
| No 4 (2009) |
Formation apparatus with belt moving bottom |
|
|
Eliseev O.M., Eliseev O.M.
|
| No 1 (2014) |
Formation of the acid-rennet milk coagulum with application of vegetable oil |
|
|
Ostroumov L.A., Apenysheva T.N., Barsukova L.S.
|
| No 4 (2015) |
Formation of the dynamic membranes at separation of biological solutions by ultrafiltration |
|
|
Lazarev S.I., Lavrenchenko A.A., Golovashin V.L., Pronina O.V., Polyanskii K.K.
|
| No 4 (2018) |
Formation of the organoleptic properties of cheese and control of cheese ripening process |
|
|
Belov A.N., Kriger A.V., Koval’ A.D., Miklishannskii V.A.
|
| No 4 (2010) |
Formation of the sensory evaluation commission at an oil and fat enterprise: principles and approaches |
|
|
Frolova N.N., Hrabrova N.N., Frolova, N.N., Khrabrova, N.N.
|
| No 2 (2008) |
Formation of the taste of spreads |
|
|
Stepanova L.I.
|
| No 5 (2018) |
Formation of the type special features of the cheeses with high temperature of the second heating |
|
|
Mironeneko I.M., Bondarenko N.I., Usatyuk D.A.
|
| No 4 (2016) |
Formation of the varieties policy at a cheese plant in the context of embargo |
|
|
Kriger A.V., Sturova Y.G.
|
| No 2 (2016) |
Fortification of the products of the butter making with functional ingredients |
|
|
Topnikova E.V.
|
| No 4 (2014) |
Free fat in cheese and cheese products |
|
|
Lepilkina O.V., Smykov I.T., Loginova I.V.
|
| No 3 (2014) |
Free fat in milk |
|
|
Lepilkina O.V., Smykov I.T., Loginova I.V.
|
| No 2 (2013) |
Freezing of cheeses with cheddar-ing and mass melting |
|
|
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N., Maremshaov A.B.
|
| No 4 (2009) |
Freezing of hard cheese within conditions of regulated heat removal |
|
|
Buyanov V.O.
|
| No 3 (2009) |
Freezing, storage and defrosting of raw materials for processed cheese manufacture. |
|
|
Sokolova N.Y., Smykov I.T., Perfil'ev G.D., Lepilkina O.V., Sokolova N.Y., Smykov I.T., Perfil'ev G.D., Lepilkina O.V.
|
| No 6 (2003) |
French cheese Camamber |
|
|
Videman M., Talibov A., Videman M., Talibov A.
|
| No 1 (2013) |
Fresh cheeses |
|
|
Mogensen F.
|
| No 2 (2019) |
From a goat to cheese - it’s simply! |
|
|
Rybalova T.I.
|
| No 4 (2005) |
From cheese making to cheese processing |
|
|
Dvinskiy B.M., Dvinskii B.M.
|
| No 2 (2010) |
From the history of butter making |
|
|
Vyshemirskii F.A.
|
| No 1 (2006) |
From the history of starters preparation since the XIX century till the middle of the XX century |
|
|
Sorokina N.P., Sorokina N.P.
|
| No 1 (2010) |
From the history of the All Russian Research Institute of Cheese and ButterMaking |
|
|
Vyshemirskii F.A.
|
| No 4 (2006) |
From the history of the Altai cheese making: technological market 1960-1970 |
|
|
Khramtsov A.G., Hramtsov A.G.
|
| No 2 (2018) |
From the history of the Russian method of the dairy butter manufacturing |
|
|
Vyshemirskii F.A.
|
| No 5 (2005) |
Functional cream and vegetable spread |
|
|
Tereshchuk L.V., Ivina O.A., Mishustina E.I., Tereshchuk L.V., Ivina O.A., Mishustina E.I.
|
| No 2 (2010) |
Functional food fiber «Citri-Fi» in the low fat spreads |
|
|
Gubina I.V.
|
| No 3 (2012) |
Functional food fiber «CitriFi» in the low fat spreads |
|
|
Gubina I.V.
|
| No 5 (2011) |
Functional food fiber «Citri-fi»in the low fat spreads |
|
|
Gubina I.V., Gubina I.V.
|
| No 3 (2013) |
Functional food fiber «Citri-Fie» in the low fat spreads |
|
|
Gubina I.V.
|
| No 2 (2011) |
Functional ingredients for products containing milk and spreads |
|
|
Roshchupkina N., Tikhonova A., Roshchupkina N., Tihonova A.
|
| No 2 (2003) |
Functional ingredients of the TD Company «Protein, Technologies,Ingredients» for processed cheeses production |
|
|
- -.
|
| No 2 (2011) |
Functional ingredientsfor the cultured butter«To your health» |
|
|
Pavlova T.A., Vyshemirskiy F.A., Topnikova E.V., Pavlova T.A., Vyshemirskii F.A., Topnikova E.V.
|
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