Browse Title Index

Issue Title File
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
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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 4 (2012) Innovations of the «Altaiskaya burenka»
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No 3 (2013) Innovations of the company DuPont: ingredients for cheeses
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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
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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.
No 4 (2010) International scientific-practical conference in Uglich
Topnikova E.V., Semova E.G., Topnikova, E.V., Semova E.G.
No 6 (2005) International seminar of the companies group «PTI»
- -.
No 1 (2006) International seminar Teaching cheese making skill
Lyakh V.Y., Sadovaya T.N., Lyah V.Y., Sadovaya T.A.
No 4 (2011) International Week of Cheese and Butter Making in Uglich
Raicheva E.Y.
No 1 (2011) Interview with A.V. Prybolotnyi
- -.
No 3 (2005) Introduction of new national standards in butter and cheesemaking
- -.
No 4 (2016) Investigation of cheese whey concentrating by ultrafiltration
Lazarev S.I., Bogomolov V.Y., Lazarev K.S., Pronina O.S., Polyanskii K.K.
No 4 (2011) Investigation of the activity of the moulds enzymes systems
Sadovaya T.N.
No 3 (2010) Investigation of the Brevibacteriumlines properties.
Perfil'ev G.D., Mordvinova V.A., Chubenko A.V., Matevosyan L.S., Perfil'ev G.D., Mordvinova, V.A., Chubenko A.V., Matevosyan L.S.
No 3 (2013) Investigation of the fatty acids composition of dairy butter
Topnikova E.V., Gorshkova E.I., Merkulova M.I.
No 4 (2016) Investigation of the processes of the cyclic barovacuum drying of soft cheese
Ravnyushkin E.A.
No 6 (2005) Investments in domestic cheesemaking
Raycheva E.Y., Raicheva E.Y.
No 2 (2005) Is his example a lesson for the others?
Dvinskiy B.M., Dvinskii B.M.
No 6 (2015) Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y.Y., Mordvinova V.A.
No 5 (2014) Is Russia going over to domestic cheese?
- -.
No 3 (2004) Is there an alternative for ammonium nitrate?
Savel'ev A.A., Grigorov N.I., Kazak B.M., Savel'eva T.A., Saveliev A.A., Grigorov N.I., Kazak B.M., Saveliev T.A.
No 5 (2014) Is there life after the embargo?
Glajenkov K.
No 2 (2009) Issues of standardization at soft cheese manufacturing
Mordvinova V.A., Ostroukhova I.L., Onosovskaya N.N., Mordvinova V.A., Ostrouhiva I.L., Onosovskaya N.N.
No 1 (2010) Istoriya uspekha
- -.
No 6 (2009) Italian cheeses: classification and varieties
Brunneli A., Brunneli A.
No 6 (2014) Items of acid milk whey processing
Zolotareva M.S., Topalov V.K., Volodin D.N., Evdokimov I.A.
No 1 (2018) Items of the organic cheese production
Sviridenko Y.Y., Topnikova E.V., Mordvinova V.A.
No 5 (2015) Items of the production of the butter «Buterbrodnoe» in view of the requirements of the TP TC 033/2013
Topnikova E.V., Ivanova N.V., Onosovskaya N.N.
No 4 (2016) Jelly product on the base of curds mass with the paste from Jerusalem artichoke
Polyanskii K.K., Magomedov M.G., Lobosova L.A., Juravlev A.A., Varvarina O.E.
No 1 (2016) Joined possibilities of the Tetra Pak and the OBRAM S.A. The interview with Ya.Roman and P.Zankevich, the company Tetra Pak
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No 4 (2012) JSC «Modest» is the only enterprise in the Altai region that produces milk products for baby nutrition
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No 1 (2005) JSC «Rubtsovskii milk plant»
Bushueva I.G., Bushueva I.G.
No 4 (2003) JSC «Sugar2cheesemaking plant «Leningradskii» -40 years in the market
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No 1 (2017) Kaimak: history, situation and prospects of production in Russia and abroad
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No 3 (2016) KARL SCHNELL - a reliable supplier of the equipment for processed cheese
Godunova E.
No 5 (2013) KC Vityaz — reliable supplier of ingredients for dairies
Babkina N.G.
No 5 (2014) Keep abreast of the times
Kashina E.D.
No 5 (2003) Keepability of the butteroil
Vyshemirskiy F.A., Smirnova O.I., Dunaev A.V., Vishemirskii F.A., Smirnova O.I., Dunaev A.V.
No 3 (2017) Keepability of the dairy butter produced by the Russian and classic methods
Vyshemirskii F.A.
No 4 (2017) Keepability of the dairy butter produced by the Russian and classic methods
Vyshemirskii F.A.
No 3 (2003) Keepability of the dairy butter: temperature factor
Vyshemirskiy F.A., Gordeeva E.Y., Kaneva E.F., Ivanova N.V., Vishemirskii F.A., Gordeeva E.Y., Kaneva E.F., Ivanova N.V.
No 5 (2014) Key ways to reduce losses in the cheese making sector
Sviridenko Y.Y., Volkova T.A.
No 1 (2010) Kinetic process of vacuum drying adygeisci and a brynza
Ermolaev V.A.
No 1 (2013) Known and unknown thins about the «Vologodskoe» dairy butter
Vyshemirskii F.A., Ivanova N.V., Kaneva E.F.
No 3 (2014) Kompaniya IXAPACK -ekspert v oblasti upakovki
- -.
No 6 (2011) Kompaniya Sealed Airv protsesse priobreteniyakompanii Diversey
- -.
No 1 (2004) Kuznetskovski cheeses from Molokovo: 70 years
Bushueva I.G., Bushueva I.G.
No 6 (2014) Labeling of cheese
Mayorov A.A.
No 3 (2016) Labeling of the butter making products in view of the existing requirements
Ivanova N.V., Topnikova E.V., Onosovskaya N.N.
No 1 (2016) Lactose free cheese - myth or reality?
Mordvinova V.A., Lepilkina O.V.
No 4 (2006) Lactose hydrolysis in cheese.
Onopriyko A.V., Onopriyko V.A., Onopriiki A.V., Onopriiko V.A.
No 4 (2011) Large scale reconstruction at the Elanskii butter and cheese combine has beencompleted
Raicheva E.Y.
No 6 (2004) Life and Fate
Bushueva I.G., Bushueva I.G.
No 4 (2003) Life in science
- -.
No 1 (2014) Like butter, but better!
- -.
No 4 (2008) Liniya zhizni uchenogo
Sviridenko Y.Y., Ramanauskas R.I., Vladykina T.F.
No 1 (2003) Lipids composition of different cheeses
Umanskiy M.S., Umanskii M.S.
No 4 (2008) Lipolysis indexin the Dutch cheese
Gavrilova N.B., Lisin P.A.
No 3 (2011) Liquid rennet:application at cheeseproduction
Murunova G.V., Sviridenko Y.Y., Municheva T.E., Kalinina G.E., Murunova G.V., Sviridenko Y.Y., Municheva T.E., Kalinina G.E.
No 6 (2012) List of the articles published in the 1–5 issues of the magazine «Cheese making and butter making» in 2012
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No 6 (2013) List of the articles published in the 1–5 issues of the magazine «Cheese making and butter making» in 2013
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