Issue |
Title |
File |
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 |
|
- -.
|
No 4 (2012) |
JSC «Modest» is the only enterprise in the Altai region that produces milk products for baby nutrition |
|
- -.
|
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 |
|
- -.
|
No 1 (2017) |
Kaimak: history, situation and prospects of production in Russia and abroad |
|
- -.
|
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 (2015) |
List of the articles published in the 1-5 issues of the magazine «Cheese making and butter making» in 2015 |
|
- -.
|
No 6 (2016) |
List of the articles published in the 1-5 issues of the magazine «Cheese making and butter making» in 2016 |
|
- -.
|
No 6 (2017) |
List of the articles published in the 1-5 issues of the magazine «Cheese making and butter making» in 2017 |
|
- -.
|
No 6 (2018) |
List of the articles published in the 1-5 issues of the magazine «Cheese making and butter making» in 2018 |
|
- -.
|
No 6 (2012) |
List of the articles published in the 1–5 issues of the magazine «Cheese making and butter making» in 2012 |
|
- -.
|
No 6 (2013) |
List of the articles published in the 1–5 issues of the magazine «Cheese making and butter making» in 2013 |
|
- -.
|
No 1 (2011) |
List of the articles published in themagazine «Cheese Making and ButterMaking» in 2010 |
|
- -.
|
No 6 (2008) |
List of the articles publishedin the magazine «Cheese makingand Butter making» in 2008 |
|
- -.
|
No 6 (2016) |
Loaf cheese: merits and drawbacks |
|
Mayorov A.A.
|
No 4 (2011) |
Long expected on- line for the «Adygeiskii» cheese manufacturing |
|
- -.
|
No 5 (2015) |
Looking for stable texture: how to overcome difficulties at the production of the «Mozzarella» |
|
Savige B., Sabuss M., Gert V.d., Mayauskaite V.
|
No 2 (2008) |
Looking for the ways to developin the unoccupied market |
|
- -.
|
No 4 (2017) |
Love the goat cheese |
|
Rybalova T.I.
|
No 3 (2006) |
Low fat butter and its analogues |
|
Topnikova E.V., Topnikova E.V.
|
No 6 (2009) |
Low fat butter Yakutskii haiah |
|
Efimova A.A., Stepanov K.M., Efimova A.A., Stepanov К.М.
|
No 5 (2004) |
Low fat cheese in the market |
|
Trumen R., Trumen R.
|
No 2 (2016) |
Low fat cheese: an actual trend of the Russian market |
|
Kelyashova Y.
|
No 5 (2008) |
Low fat, high taste |
|
Grzinia M.
|
No 3 (2016) |
Low fat products of cheese making for dietetic nutrition |
|
Topnikova E.V., Pavlova T.A., Nikitina Y.V., Pirogova E.N.
|
No 1 (2010) |
Low fatspreads of improved quality |
|
Karavaeva E.Y., Topnikova E.V., Pirogova E.N., Dunaev A.V.
|
No 6 (2011) |
Low intensive acoustics treatment of thepreparation «Bovine pepsin» |
|
Danil'chuk T.N., Shepelev V.A., Danilchuk T.N., Shepelev V.A.
|
No 3 (2011) |
Low temperatureseparation of the high -fat cream |
|
Ob\"edkov K.V., Tverdokhleb A.V., Obedkov K.V., Tverdohleb A.V.
|
No 2 (2004) |
Main characteristics of the water state in large block frozen cheeses |
|
Ostroumov L.A., Buyanova I.V., Ostroumov L.A., Buyanova I.V.
|
No 1 (2004) |
Maintenance of the foods safety and quality |
|
Sviridenko G.M., Sviridenko G.M.
|
No 5 (2012) |
Maintenance of the national range of butter and development of the present day varieties |
|
Topnikova E.V.
|
No 1 (2012) |
Maintenance of the quality of the butter making products in the lm«Depol» |
|
Smirnova O.I., Kudryavtsev A.A., Smirnova O.I., Kudryavtsev A.A.
|
No 2 (2011) |
Manufacturing of safe and high quality milk products: microbiological aspects of managing |
|
Sorokina N.P., Sorokina N.P.
|
No 4 (2010) |
Manufacturing of the products containing milk in Russia |
|
Sviridenko Y.Y., Topnikova E.V., Sviridenko Y.Y., Topnikova, E.V.
|
No 1 (2004) |
Many years experience of the «Ilapack» companyfor the Russian cheese making |
|
Melititskiy A.R., Melititskii A.R.
|
No 4 (2016) |
Marii El: presentation of the new type of goat of the zaanenskaya breed |
|
- -.
|
No 2 (2017) |
Marmalade with adding cottage cheese and concentrated sugarbeet paste |
|
Magomedov M.G., Poliynskiy K.K., Hodyreva O.E., Lobosova L.A., Kharlamova M.N.
|
No 1 (2018) |
Maslodelie i syrodelie: prioritety razvitiya dlya obespecheniya prodovol'stvennoy nezavisimosti Rossii |
|
Khramtsov A.G.
|
No 6 (2005) |
Mathematic model of microbiological processes at thermoacid cheesesfermentation |
|
Smirnova I.A., Osintsev A.M., Braginskiy V.I., Smirnova I.A., Osintsev A.M., Braginskii V.I.
|
No 2 (2008) |
Mathematical model for the vacuumdrying of quark |
|
Zaharova L.M., Buyanov O.N., Rashchepkin A.N., Ermolaev V.A.
|
No 1 (2009) |
MAXICURD TM allows improve cheese yield |
|
- -.
|
No 2 (2012) |
Measures providing milk products quality in German |
|
Herbertz G.
|
No 5 (2006) |
Mechanized line for cheese formation and pressing |
|
Onopriyko A.V., Onopriyko V.A., Onopriiko A.V., Onopriiko V.A.
|
No 3 (2014) |
Melted aromas |
|
Svistyn N.
|
No 4 (2008) |
Melting salts in the new COST (Government standard) P 52685-2006 «Processed cheese. General technical specifications» |
|
Tsvetkov I.L.
|
No 3 (2014) |
Melting Salts Novelties of the Group of Companies PTI |
|
Zimin A.A.
|
No 2 (2010) |
Melting salts of the «Phosphomix» group |
|
- -.
|
No 5 (2010) |
Melting salts «Solva» and «Joha» for processed cheese from the company «BK Giulini» |
|
Tsvetkov I.L., Tsvetkov I.L.
|
No 4 (2013) |
Membrane methods in the curds cheeses manufacturing |
|
Gosticheva E.A., Zolotareva M.S., Evdokimov I.A., Klepker V.M.
|
No 6 (2013) |
Membrane processes for processing milk and whey |
|
Gavrilov G.B., Kravchenko E.F., Gavrilov V.G.
|
No 4 (2012) |
Membrane processes in the dairy industry - ef cient, modern and reliable |
|
Zolotareva M.S., Volodin D.N., Golovkina M.V., Topalov V.K., Klepker V.M., Evdokimov I.A., Anisimov G.S., Veziryan V.A.
|
No 4 (2014) |
Mesophilic lactococci in the composition of the bacterial starters for cheese |
|
Orlova T.N., Irkitova A.N.
|
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