| Issue |
Title |
File |
| No 2 (2017) |
How to make the most tasteful spread? |
|
|
Osad’ko M.I.
|
| No 1 (2016) |
How to optimize the process of cheese ripening |
|
|
Muhovsky T.
|
| No 2 (2010) |
Hydrodynamic plant for processed cheese manufacturing |
|
|
Ostroumov L.A., Prosekov A.Y., Soldatova L.S., Kurbanova M.G.
|
| No 5 (2012) |
Hygiene items in modern cheese making |
|
|
Hanumyam A.A.
|
| No 1 (2004) |
Ichalkovskii cheese combine - the leader of cheese making in Mordoviya |
|
|
Dvinskiy B.M., Dvinskii B.M.
|
| No 5 (2018) |
Identification and consumer properties of the hard cheese realized in Irkutsk |
|
|
Svyatkina L.I., Andrukhova V.Y.
|
| No 4 (2014) |
Identification and consuming properties of processed cheese |
|
|
Svyatkina L.I., Andruhova V.Y.
|
| No 4 (2015) |
Identification and consuming properties of the dairy bu |
|
|
Svyatkina L.I., Andruhova V.Y.
|
| No 3 (2011) |
Identification of milk andmilk products |
|
|
Onosovskaya N.N., Onosovskaya N.N.
|
| No 5 (2017) |
Identification of the fatty acids composition of milk products |
|
|
Svyatkina L.I., Andruhova V.Y., Hangajeev S.H.
|
| No 2 (2008) |
If spreads - then onlyof the improved quality |
|
|
Vyshemirskii F.A., Dunaev A.V., Karavaeva E.Y.
|
| No 4 (2017) |
Imitating processed cheese products and items of import replacement |
|
|
Dunaev A.V.
|
| No 5 (2012) |
Impacts of functional food supplements on quality of spreads used for sandwiches |
|
|
Karavaeva E.Y., Vyshemirskii F.A., Dunaev A.V., Pirogova E.N.
|
| No 2 (2019) |
Impacts of moulding process on cheese properties |
|
|
Shyngareva T.I., Skokova O.I., Giletich O.V., Dymar O.V.
|
| No 3 (2013) |
Impacts of temperature regimes on efficiency of milk whey demineralization at electrodialysis |
|
|
Donskih A.N., Evdokimov I.A., Kulikova I.K., Volodin D.N., Poverin A.P.
|
| No 4 (2004) |
Import and export of cheese |
|
|
Goroshchenko L.G., Goroschenko L.G.
|
| No 5 (2005) |
Import and export of cheese |
|
|
Goroshchenko L.G., Goroschenko L.G.
|
| No 6 (2008) |
Import and export of cheese and curds |
|
|
Goroshchenko L.G.
|
| No 6 (2009) |
Import and export of cheese and curds |
|
|
Goroshchenko L.G., Goroshchenko L.G.
|
| No 1 (2013) |
Import and export of cheese and curds |
|
|
Goroshchenko L.G.
|
| No 5 (2014) |
Import and export of cheese and curds |
|
|
Goroshchenko L.G.
|
| No 1 (2016) |
Import and export of cheese and curds |
|
|
Goroshchenko L.G.
|
| No 1 (2018) |
Import and export of cheese and curds |
|
|
Goroshchenko L.G.
|
| No 1 (2012) |
Import and export of cheese and curds |
|
|
Goroshchenko L.G., Goroshchenko L.G.
|
| No 1 (2011) |
Import and export of cheese and curds |
|
|
Goroshchenko L.G., Goroshchenko L.G.
|
| No 1 (2017) |
Import and export of cheese and curds in 2015 |
|
|
Goroshchenko L.G.
|
| No 2 (2019) |
Import and export of cheese and curds in 2017 |
|
|
Goroshchenko L.G.
|
| No 6 (2009) |
Import and export of dairy butter |
|
|
Goroshchenko L.G., Goroshchenko L.G.
|
| No 1 (2017) |
Import and export of dairy butter in 2015 |
|
|
Goroshchenko L.G.
|
| No 6 (2013) |
Import and export of milk products |
|
|
Goroshchenko L.G.
|
| No 1 (2015) |
Import and export of milk products (casein - the code 35.01, albumin - the code 35.02) |
|
|
Goroshchenko L.G.
|
| No 1 (2014) |
Import and export of milk products (casein — the code 35.01, albumin — the code 35.02) |
|
|
Goroshchenko L.G.
|
| No 2 (2013) |
Import and export of milk products (codes ТН ВЭД 04.04 and ТН ВЭД 35.01) |
|
|
Goroshchenko L.G.
|
| No 2 (2018) |
Import and export of milk whey (code ТН ВЭД 04.04) |
|
|
Goroshchenko L.G.
|
| No 6 (2008) |
Import and export of the dairy butter |
|
|
Goroshchenko L.G.
|
| No 6 (2010) |
Import and export of the dairy butter |
|
|
Goroshchenko L.G., Goroshchenko L.G.
|
| No 1 (2013) |
Import and export of the dairy butter |
|
|
Goroshchenko L.G.
|
| No 5 (2014) |
Import and export of the dairy butter |
|
|
Goroshchenko L.G.
|
| No 1 (2016) |
Import and export of the dairy butter |
|
|
Goroshchenko L.G.
|
| No 6 (2011) |
Import and export of the dairy butter |
|
|
Goroshchenko L.G., Goroshchenko L.G.
|
| No 6 (2017) |
Import and export of the dairy butter in 2016 |
|
|
Goroshchenko L.G.
|
| No 1 (2019) |
Import and export of the dairy butter in 2017 |
|
|
Goroshchenko L.G.
|
| No 1 (2008) |
Import and export supplies of different types of cheeses |
|
|
Goroshchenko L.G.
|
| No 5 (2008) |
Import milk clotting enzymes: terminology, origin and labeling |
|
|
Murunova G.V.
|
| No 5 (2005) |
Import of «Edam» cheese in Russia. Statistic review |
|
|
Markitantov P.I., Markitantov P.I.
|
| No 3 (2008) |
Importance of the pH value f or processed cheese |
|
|
Tsvetkov I.L., Shtanov A.A.
|
| No 5 (2010) |
Improved of technology packaging of cheese in film without drying |
|
|
Pribolotnyi A.V., Pribolotnyy, A.V.
|
| No 1 (2008) |
Improvement of cheese milk suitability by the biotechnical method |
|
|
Fomichev Y.P., Kabanova T.V.
|
| No 1 (2013) |
Improvement of the barrier technologies for antimicrobial protection of cheese surfaces |
|
|
Snejko A.G., Gubanova M.I., Ramanauskas R., Galginaitine L.
|
| No 2 (2003) |
Improvement of the biological value of processed cheeses |
|
|
Lobova T.V., Lobova T.V.
|
| No 5 (2015) |
Improvement of the consuming properties of the cheese «Osetinskii» at denitrification |
|
|
Kokaeva M.G., Temiraev R.B.
|
| No 6 (2015) |
Improvement of the ecological safety of milk and milk products in the technological zone of the Republic the North Ossetia - Alania |
|
|
Kokaeva M.G., Temiraev R.B.
|
| No 1 (2006) |
Improvement of the milk clotting enzyme extraction from the rein deers rennets |
|
|
El'chaninov V.V., El'chaninov V.V.
|
| No 2 (2014) |
Improvement of the milk product technology by system formalization and targeted combination of raw materials |
|
|
Musina O.N.
|
| No 6 (2013) |
Improvement of the milk whey products competitiveness |
|
|
Volkova T.A., Sviridenko Y.Y.
|
| No 1 (2016) |
Improvement of the production of milk replacers for calves |
|
|
Shentsova E.S., Derkanosova A.A., Korotaeva A.A., Polyanskii K.K.
|
| No 5 (2008) |
Improvement of the professional knowledge - pledge of success |
|
|
Mordvinova V.A.
|
| No 1 (2011) |
Improvement of the quality of the«Osetinskii» cheese |
|
|
Vlasova Z.A., Tsukgiev B.G., Vlasova J.A., Tsugkiev B.G.
|
| No 1 (2003) |
Improvement of the soft cheeses technology |
|
|
Shingareva T.I., Davydova E.A., Shingareva T.I., Davydova E.A.
|
| No 6 (2012) |
Improving the technology of the national cheese of Egypt «Domiati» |
|
|
Tikhomirova N.A., El Mogazi A.H.
|
| No 6 (2014) |
In cheese making package is a part of technology |
|
|
Raicheva E.Y.
|
| No 3 (2016) |
In memory of M.S. Umanskii A human being, a scientist, a citizen |
|
|
Ostroumov L.A.
|
| No 4 (2015) |
Incomes of the palm oil importers have grown thanks to the foods embargo |
|
|
- -.
|
| No 3 (2011) |
Increasing of the customs duties -a necessary measure |
|
|
Cheverov V.I., Cheverov V.I.
|
| No 2 (2003) |
Indices of chemical safety of cheese and butter |
|
|
Panov V.P., Tetereva L.I., Panov V.P., Tetereva L.I.
|
| No 2 (2005) |
Industrial trials of the latex cheese coating «LIIMC» |
|
|
Bol'shakova E.A., Orlova E.A., Rozdov I.A., Bratchikov S.M., Golikov I.V., Bolshakova E.A., Orlova E.A., Rozdov I.A., Bratchikov S.M., Golikov I.V.
|
| No 5 (2008) |
Ingredients and equipmentfor spreads manufacturing |
|
|
- -.
|
| No 1 (2008) |
Ingredients for better taste and appropriate consistency |
|
|
Kosova I.
|
| No 2 (2003) |
Ingredients for cheesemaking |
|
|
Gorina T.A., Gorina T.A.
|
| No 6 (2004) |
Inlargement of prosessed cheese variety with application of meltingsolts «Solva» and «Joha» |
|
|
Tsvetkov I.L., Safferling Y., Tsvetkov I.L., Sufferling I.
|
| No 1 (2009) |
Inlet control of the raw milk quality |
|
|
Proshkina T.G., Proshkina T.G.
|
| No 5 (2004) |
Innovation technologies for processed cheese |
|
|
Zakharova N.P., Perfil'ev G.D., Sokolova N.Y., Safonova L.I., Zaharova N.P., Perfiliev G.D., Sokolova N.Y., Saponova L.I.
|
| No 3 (2013) |
Innovations in existing technologies for cheese handling |
|
|
Snejko A.G., Gubanova M.I., Ramanauskas R., Galginaitine L.
|
| No 3 (2012) |
Innovations in spite of trends |
|
|
Altuhov V.D.
|
| No 1 (2011) |
Innovations in the cheese wayprocessing |
|
|
Mel'nikova E.I., Niftaliev S.I., Shirunov M.O., Melnikova E.I., Niftaliev S.I., Shirunov M.O.
|
| No 3 (2009) |
Innovations in the field of milk clotting enzymes |
|
|
Gorina T.A., Gorina T.A.
|
| No 3 (2013) |
Innovations of the company DuPont: ingredients for cheeses |
|
|
- -.
|
| No 4 (2012) |
Innovations of the «Altaiskaya burenka» |
|
|
- -.
|
| No 1 (2012) |
Innovative biocoating for cheese and milk products |
|
|
Zakharchenko A.V., Ganina V.I., Fedotova A.V., Zaharchenko A.V., Ganina V.I., Fedotova A.V.
|
| No 5 (2013) |
Innovative developments of the Cheese Making Institute |
|
|
Mayorov A.A.
|
| No 3 (2011) |
Innovative developmentsin the field of cheese making |
|
|
Sviridenko Y.Y., Mordvinova V.A., Sviridenko Y.Y., Mordvinova V.A.
|
| No 6 (2015) |
Innovative domestic polymer materials with improved protective action for cheese |
|
|
Snejko A.G., Strahova P., Ramanauskas R., Galginaitine L., Fofanova E.
|
| No 5 (2011) |
Innovative packaging solutions fromthe «Multivac» |
|
|
Lebedeva A., Lebedeva A.
|
| No 4 (2015) |
Innovative packaging solutions of the company Sealed A International seminar of the «Molinform» in Italy |
|
|
Raicheva E.Y.
|
| No 6 (2014) |
Innovative replacing import technologies of natural cheese |
|
|
Sviridenko Y.Y., Mordvinova V.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 (2010) |
Innovative technologies of the mould cheeses production |
|
|
Ostroumov L.A., Bespomestnyh K.V., Sadovaya T.N., Ostroumov L.A., Bespomestnykh K.V., Sadovaya, T.N.
|
| No 4 (2018) |
Innovatsionnye vysokotekhnologichnye maslodel'nye kompleksy serii ADM-K |
|
|
- -.
|
| No 3 (2016) |
Intensification of cheese and curds technologies using membrane processes |
|
|
Zolotoreva M.S., Volodin D.N., Topalov V.K., Evdokimov I.A., Chablin B.V.
|
| No 6 (2016) |
Intensification of milk whey processing using membrane equipment |
|
|
Zolotareva M.S., Volodin D.N., Topalov V.K., Evdokimov I.A., Chablin B.V.
|
| No 3 (2009) |
Intensification of the rennet cheese ripening |
|
|
Ostroumov L.A., Nikolaeva E.A., Ostroumov L.A., Nikolaeva E.A.
|
| No 4 (2009) |
Intensification of the semi-hard rennet cheese technology |
|
|
Gavrilova N.B., Borovskaya A.V., Gavrilova N.B., Borovskaya A.V.
|
| No 3 (2016) |
International cheese academy for cheese makers - farmers |
|
|
Raicheva E.Y.
|
| No 3 (2012) |
International Cheese Saloon |
|
|
Raicheva E.Y.
|
| No 3 (2012) |
International conference in Paris: the present and the future of cheese making |
|
|
Raicheva E.Y.
|
| No 4 (2015) |
International Dairy Week in Uglich |
|
|
Raicheva E.Y.
|
| No 3 (2013) |
International forum for cheese makers in Olsztyn |
|
|
Raicheva E.Y.
|
| No 4 (2018) |
International Milk Week in Uglich |
|
|
Raycheva E.Y.
|
| No 4 (2012) |
International scienti c and practical seminar of the company «EFCO» |
|
|
Raicheva E.Y.
|
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