| Шығарылым |
Атауы |
Файл |
| № 5 (2008) |
Low fat, high taste |
|
|
Grzinia M.
|
| № 5 (2004) |
Low fat cheese in the market |
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Trumen R., Trumen R.
|
| № 4 (2016) |
Marii El: presentation of the new type of goat of the zaanenskaya breed |
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- -.
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| № 3 (2016) |
Labeling of the butter making products in view of the existing requirements |
|
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Ivanova N., Topnikova E., Onosovskaya N.
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| № 6 (2014) |
Labeling of cheese |
|
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Mayorov A.
|
| № 2 (2017) |
Marmalade with adding cottage cheese and concentrated sugarbeet paste |
|
|
Magomedov M., Poliynskiy K., Hodyreva O., Lobosova L., Kharlamova M.
|
| № 6 (2003) |
Butter - a visiting card of the Vologda region |
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- -.
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| № 4 (2008) |
Butter «Valio» - ecologically puremilk product |
|
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Smirnova E.
|
| № 4 (2015) |
The butter «Vologodskoe» is the brand of Russia |
|
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Anishchenko N., Dubova E., Vyshemirskii F., Topnikova E.
|
| № 1 (2006) |
Butter from cream |
|
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Vyshemirskiy F., Vyshemirskii F.
|
| № 2 (2016) |
Butter of goat milk |
|
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Topnikova E., Danilova E., Nikitina Y.
|
| № 1 (2006) |
Butter from cow milk. Standardization and terminology |
|
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Vyshemirskiy F., Ivanova N., Vyshemirskii F., Ivanova N.
|
| № 5 (2008) |
Study of the butter made from cream with extract of the vegetative origin |
|
|
Tokaev E., Djasheeva Z., Kovalenko D.
|
| № 4 (2018) |
The dairy butter «Vologodskoe» |
|
|
Rybalova T.
|
| № 3 (2006) |
Low fat butter and its analogues |
|
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Topnikova E., Topnikova E.
|
| № 1 (2003) |
Butter with partially replaced milk fat |
|
|
Shtefan D.
|
| № 6 (2003) |
Butter. Cheese. Situation, problems and trends |
|
|
Sviridenko Y., Vyshemirskiy F., Zakharova N., Perfil'ev G., Shergina I., Topnikova E., Kutuzova E., Sviridenko Y., Vishemirskii F., Zaharova N., Perfiliev G., Shergina I., Topnikova E., Kutuzova E.
|
| № 6 (2004) |
Buttermaking in the Vologda region |
|
|
Medvedeva N., Fateeva N., Medvedeva N., Fateeva N.
|
| № 1 (2018) |
Maslodelie i syrodelie: prioritety razvitiya dlya obespecheniya prodovol'stvennoy nezavisimosti Rossii |
|
|
Khramtsov A.
|
| № 4 (2005) |
Butter making of Russia: present and future |
|
|
Rybalova T., Rybalova T.
|
| № 4 (2017) |
Equipment for butter making from the company «ADAMAC» |
|
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- -.
|
| № 6 (2016) |
Поздравляем вас с наступающим Новым годом The butter making complexes of the series ADM-K |
|
|
- -.
|
| № 2 (2005) |
Butter making machines manufactured by «TetraOTICH Ltd.» |
|
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Tverdokhleb A., Tverdohleb A.
|
| № 5 (2013) |
The butter and cheese plant «Troitskii butter and cheese maker» |
|
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- -.
|
| № 4 (2011) |
Large scale reconstruction at the Elanskii butter and cheese combine has beencompleted |
|
|
Raicheva E.
|
| № 2 (2008) |
Mathematical model for the vacuumdrying of quark |
|
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Zaharova L., Buyanov O., Rashchepkin A., Ermolaev V.
|
| № 6 (2005) |
Mathematic model of microbiological processes at thermoacid cheesesfermentation |
|
|
Smirnova I., Osintsev A., Braginskiy V., Smirnova I., Osintsev A., Braginskii V.
|
| № 3 (2016) |
International cheese academy for cheese makers - farmers |
|
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Raicheva E.
|
| № 3 (2012) |
International conference in Paris: the present and the future of cheese making |
|
|
Raicheva E.
|
| № 4 (2018) |
International Milk Week in Uglich |
|
|
Raycheva E.
|
| № 4 (2015) |
International Dairy Week in Uglich |
|
|
Raicheva E.
|
| № 5 (2016) |
The International Milk Week in Uglich |
|
|
Raicheva E.
|
| № 4 (2017) |
The International Milk Week. Making summaries |
|
|
Raicheva E.
|
| № 4 (2010) |
International scientific-practical conference in Uglich |
|
|
Topnikova E., Semova E., Topnikova, E., Semova E.
|
| № 4 (2014) |
The International Week of Cheese and Butter Making |
|
|
Raicheva E.
|
| № 4 (2011) |
International Week of Cheese and Butter Making in Uglich |
|
|
Raicheva E.
|
| № 4 (2005) |
Companies group «Protein. Technologies. Ingredients» |
|
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- -.
|
| № 4 (2012) |
International scienti c and practical seminar of the company «EFCO» |
|
|
Raicheva E.
|
| № 3 (2012) |
International Cheese Saloon |
|
|
Raicheva E.
|
| № 1 (2006) |
International seminar Teaching cheese making skill |
|
|
Lyakh V., Sadovaya T., Lyah V., Sadovaya T.
|
| № 6 (2005) |
International seminar of the companies group «PTI» |
|
|
- -.
|
| № 3 (2013) |
International forum for cheese makers in Olsztyn |
|
|
Raicheva E.
|
| № 4 (2014) |
Mesophilic lactococci in the composition of the bacterial starters for cheese |
|
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Orlova T., Irkitova A.
|
| № 4 (2013) |
Membrane methods in the curds cheeses manufacturing |
|
|
Gosticheva E., Zolotareva M., Evdokimov I., Klepker V.
|
| № 4 (2012) |
Membrane processes in the dairy industry - ef cient, modern and reliable |
|
|
Zolotareva M., Volodin D., Golovkina M., Topalov V., Klepker V., Evdokimov I., Anisimov G., Veziryan V.
|
| № 6 (2013) |
Membrane processes for processing milk and whey |
|
|
Gavrilov G., Kravchenko E., Gavrilov V.
|
| № 4 (2014) |
Special aspects of membrane concentration of cheese production waste waters in Russia in terms of Bondarsky cheese factory |
|
|
Lazarev S., Bogomolov W., Polyanskii K.
|
| № 2 (2012) |
Measures providing milk products quality in German |
|
|
Herbertz G.
|
| № 5 (2011) |
Gel-filtration method for solublewhey proteins |
|
|
Abramov D., Sviridenko Y., Tolkachev A., Ovchinnikova E., Abramov D., Sviridenko Y., Tolkachev A., Ovchinnikova E.
|
| № 1 (2010) |
Development of the method for evaluating suitability of milk for coagulation |
|
|
Mayorov A., Mironenko I., Zharkov R.
|
| № 2 (2017) |
The method to determine mass share of total calcium in milk and products of cheese making |
|
|
Lepilkina O., Tetereva L.
|
| № 6 (2008) |
Method for assessing cheese suitabilityof milk by rennet test |
|
|
Sviridenko Y., Tolkachev A., Sviridenko G., Krayushkina V., Gladkova Т.
|
| № 5 (2014) |
The methodology to determine antibiotics in milk |
|
|
Aspandiyarova M.
|
| № 6 (2016) |
Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese |
|
|
Sviridenko G., Zaharova M., Babkina N.
|
| № 2 (2011) |
Methodological recommendation on salting semi-hard cheeses and cheese products |
|
|
Ostroukhova I., Ostroukhov D., Ostrouhova I., Ostrouhov D.
|
| № 1 (2009) |
Methods for analysis of fat phase of the products containing vegetable oils |
|
|
Lepilkina O., Lepilkina O.
|
| № 3 (2017) |
Methods of the dairy butter falsification |
|
|
Topnikova E.
|
| № 6 (2016) |
The methods to control degree of cheese ripeness |
|
|
Lepilkina O., Mordvinova V., Delitskaya I., Tetereva L.
|
| № 2 (2012) |
Methods for determination of the oxidative deterioration in the dairy butter and spreads |
|
|
Topnikova E., Ivanova N., Kustova T.
|
| № 1 (2012) |
Methods for determination of milksuitability to rennet coagulating |
|
|
Sviridenko G., Zakharova M., Sviridenko G., Zaharova M.
|
| № 5 (2011) |
Methods for detectingfalsification of the fat phaseof the products |
|
|
Lepilkina O., Tetereva L., Lepilkina O., Tetereva L.
|
| № 5 (2006) |
Mechanized line for cheese formation and pressing |
|
|
Onopriyko A., Onopriyko V., Onopriiko A., Onopriiko V.
|
| № 2 (2015) |
Microbial coagulant without preservatives for semi-hard cheese |
|
|
Gert V., Mayauskaite V.
|
| № 6 (2014) |
Microbiological safety at dairy farms with the preparation «Biopag» |
|
|
Efimov K., Dityuk A., Bogdanov A., Malgin I., Snejko A., Fedorova L.
|
| № 6 (2011) |
Microbiological and biochemical special features of ripening of thecheese manufactured with P.roqueforti |
|
|
Sadovaya T., Shabanova O., Sadovaya T., Shabanova O.
|
| № 4 (2010) |
Microbiological risks in the critical control point- brine |
|
|
Sviridenko G., Zaharova M., Sviridenko, G., Zakharova, M.
|
| № 4 (2009) |
Microbiological control in the processed cheese manufacturing |
|
|
Sviridenko G., Sviridenko G.
|
| № 1 (2009) |
Microbiological state of brine |
|
|
Perfil'ev G., Matevosyan L., Ostroukhova I., Shkalikov Y., Perfil'ev G., Matevosyan L., Ostrouhova I., Shkalikova Y.
|
| № 3 (2004) |
Microbiology and biotechnology of milk raw material processing |
|
|
Perfil'ev G., Perfilev G.
|
| № 5 (2015) |
Microstructure of soft cheeses before and after the baro-vacuum drying |
|
|
Ravnyushkin E., Ermolaev V.
|
| № 2 (2010) |
Microstructure of the brine cheeses on based camel's milk |
|
|
Dichanbaeva F.
|
| № 1 (2011) |
Microstructure of cheeses with whitemoulds |
|
|
Ostroumov L., Ermolaev V., Sadovaya T., Ostroumov L., Ermolaev V., Sadovaya T.
|
| № 4 (2005) |
Microfiltration in microscope |
|
|
Te Giffel' M., Van Der Khorst K., Giffel M T., Van der Horst K.
|
| № 3 (2014) |
Mini-cheese making plants and mini-complexes for milk processing |
|
|
Kokochenko E.
|
| № 3 (2014) |
Mini-cheese plants from Italy |
|
|
- -.
|
| № 5 (2018) |
Minornye komponenty lipidnogo proiskhozhdeniya dlya stabilizatsii molochnogo zhira |
|
|
Abdellatyf S., Tihomirova N., Krasnova I.
|
| № 2 (2006) |
World cheese production |
|
|
Abrosimov M., Abrosimov M.
|
| № 1 (2014) |
The world cheese market |
|
|
Rybalova T.
|
| № 2 (2019) |
Opinion of the specialist. It is necessary to widen requirements to cheese and dairy butter quality |
|
|
Sesadze S.
|
| № 1 (2004) |
Many years experience of the «Ilapack» companyfor the Russian cheese making |
|
|
Melititskiy A., Melititskii A.
|
| № 6 (2009) |
Multi-stage vacuum drying of soft cheeses |
|
|
Ermolaev V., Ermolaev V.
|
| № 3 (2016) |
Multifunctional equipment of the company Stephan Machinery GmbH for processed cheese and cheese products |
|
|
Dubinich A.
|
| № 5 (2017) |
Modeling of the cream cheese production by the thermo-acid method using glucono-d-lactone |
|
|
Mironenko I., Usatyuk D.
|
| № 6 (2017) |
Modeling of the process of the cream cheese production by the thermo-acid way using glucono-5-lactone |
|
|
Mironenko I., Usatyuk D.
|
| № 2 (2010) |
Model of the recovery process of dry protein products |
|
|
Prosekov A., Ermolaev V., Tretjakova N.
|
| № 4 (2013) |
Up-grading of the churning machine of the trade mark ТВФ-2 |
|
|
Tverdohleb A., Sidletskii V.
|
| № 5 (2012) |
Modi ed atmosphere in providing quality of packaged cheeses |
|
|
Rozdov I., Orlova E., Bol’shakova E.
|
| № 5 (2008) |
Module mini-dairy«KOMETOS FM-D1.3» |
|
|
- -.
|
| № 5 (2015) |
Are we using the DTA detect minor additives of substitutes of butterfat in butter? |
|
|
Rudakov O., Polansky K., Gribanov A., Deyneka V.
|
| № 1 (2004) |
Milk clotting preparations |
|
|
Belov A., El'chaninov V., Koval' A., Belov A., Elchaninov V., Koval A.
|
| № 1 (2003) |
Milkclotting preparations for cheesemaking |
|
|
Belov A., El'chaninov V., Koval' A., Belov A., Elchaninov V., Koval A.
|
| № 4 (2005) |
Milk clotting preparations from the Plant of the endocrineferments ) this is the guaranty of your cheese quality |
|
|
Larichev O., Larichev O.
|
| № 4 (2013) |
Milk clotting preparations in the Russian market |
|
|
Miklishanskii V., Gorbunov Y.
|
| № 2 (2014) |
Milk clotting preparations in the Russian market |
|
|
Miklishanskii V., Gorbunov Y.
|
| № 4 (2004) |
Milk clotting enzymes: criteria-quality and cheese yield |
|
|
Mayorov A., Umanskiy M., Maiorov A., Umanskii M.
|
| № 4 (2006) |
Milk clotting enzyme from the rain deer rennets |
|
|
El'chaninov V., El'chaninov V.
|
| № 6 (2005) |
Milk coagulating enzyme from the rein deer rennets |
|
|
El'chaninov V., Elchaninov V.
|
| № 4 (2005) |
Milk coagulating enzyme from reindeer rennets |
|
|
El'chaninov V., Umanskiy M., Belov A., Koval' A., Shelepov V., Elchaninov V., Umanskii M., Belov A., Koval A., Shelepov V.
|
| № 4 (2016) |
The milk pride of Russia |
|
|
- -.
|
| № 4 (2017) |
The dairy pride of Russia. The winners of the competition of quality |
|
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- -.
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| Нәтижелер 1768 - 601/700 |
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