| Edição |
Título |
Arquivo |
| Nº 5 (2018) |
The dairy industry: possibilities, risks and potential. The conference in Barnaul |
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- -.
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| Nº 5 (2013) |
The dairy industry of the Altai Territory and development prospects |
|
|
Zelenina T.
|
| Nº 4 (2012) |
MOLOChNAYa PROMYShLENNOST' ALTAYSKOGO KRAYa: SOSTOYaNIE I PERSPEKTIVY RAZVITIYa |
|
|
Zelenina T.
|
| Nº 1 (2005) |
Dairy industry of the Siberia |
|
|
Bushueva I., Bushueva I.
|
| Nº 5 (2017) |
Milk whey - a source of valuable food ingredients and additional profit |
|
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Zolotareva M., Topalov V., Evdokimov I., Hramtsov A.
|
| Nº 2 (2010) |
Milk-protein concentrates for processed cheeses |
|
|
Ostroumov L., Prosekov A., Babich О.
|
| Nº 6 (2008) |
Dairying in the Siberia |
|
|
Bushueva I.
|
| Nº 5 (2013) |
The dairy breeding and the dairy industry of the Altai Territory in the context of joining the WTO |
|
|
Shchetinin M.
|
| Nº 5 (2013) |
The dairy cattle breeding in the Altai Territory |
|
|
Chebotaev A.
|
| Nº 4 (2011) |
Milk proteins PROMILK for spreads |
|
|
Tagieva T., Tarasova L., Panfilova M.
|
| Nº 5 (2013) |
The dairy preferences of the people in the Altai Territory |
|
|
Deshevyh E.
|
| Nº 4 (2010) |
Dairy traditions and innovations in Italy |
|
|
Evdokimov I., Evdokimov I.
|
| Nº 3 (2003) |
Milk fat in the rennet curd structure |
|
|
Smykov I., Smykov I.
|
| Nº 3 (2008) |
Milk processing plant «Giaginskii» -history of success |
|
|
Dobrohotova T.
|
| Nº 6 (2009) |
Milk forum in Vologda. |
|
|
Sviridenko Y., Topnikova E., Malik L., Britvina T., Ya Sviridenko Y., Topnikova E., Malik L., Britvina T.
|
| Nº 2 (2009) |
Monospecies bacterial concentrates for cheese making |
|
|
Smirnov E., Perfil'ev G., Sorokina N., Smirnov E., Perfil'ev G., Sorokina N.
|
| Nº 1 (2016) |
«Mozarellasation» of the whole coutry |
|
|
Rybalova T.
|
| Nº 1 (2009) |
Cleaning and disinfecting agents from the BK Guilini company |
|
|
Tsvetkov I., Babkina N., Tsvetkov I., Babkina N.
|
| Nº 4 (2015) |
Soft cheese. Varieties and technological special features |
|
|
Mironeneko I., Usatyuk D.
|
| Nº 2 (2009) |
Soft cheese from milk-protein concentrates |
|
|
Suyunchev O., Evdokimov I., Sardak A., Klepker V., Rudakov A., Suyunchev O., Evdokimov I., Sardak A., Klepker V., Rudakov A.
|
| Nº 2 (2016) |
Soft cheese from the farm «Koza Nostra» |
|
|
- -.
|
| Nº 2 (2009) |
Composition and biological value of soft cheese with lupin concentrate |
|
|
Yurchenko N., Yurchenko N.
|
| Nº 4 (2005) |
Soft combined cheese of the improved biological value |
|
|
Yurchenko N., Zhurbina T., Yurchenko N., Zhurbina T.
|
| Nº 2 (2009) |
Soft cheese - it is efficient |
|
|
Ostroukhova I., Mordvinova V., Il'ina S., Ostrouhova I., Mordvinova V., Il'ina S.
|
| Nº 6 (2017) |
Soft cheese «Globozum» |
|
|
Funk I., Dorofeev R., Ott E.
|
| Nº 3 (2018) |
Soft cheese from the mixture of cow and goat milks with addition of nut our |
|
|
Chechetkina A., Zabodalova L.
|
| Nº 5 (2010) |
Recipe of the soft cheese made of cow, goat and camel milks |
|
|
Tultabaeva T., Tultabaeva T.
|
| Nº 2 (2014) |
Soft cheese from the UF-concentrate of milk |
|
|
Mordvinova V., Ostrouhov D.
|
| Nº 2 (2019) |
Soft cheese with vegetable complex from green buckwheat for dietetic nutrition |
|
|
Polyanskii K., Lesnikova E., Glagoleva L., Tokareva D.
|
| Nº 5 (2013) |
The large scale reconstruction is coming to an end at the Barnaul milk combine |
|
|
- -.
|
| Nº 3 (2015) |
Priorities of the cheese making developments discussed at the Milk Forum |
|
|
Raicheva E.
|
| Nº 5 (2016) |
The air surrounding has been studied at the Uglich pilot cheese making plant |
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|
- -.
|
| Nº 3 (2010) |
Awards of the VIII International Forum«The Dairy Industry-2010» |
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|
- -.
|
| Nº 5 (2010) |
Some progress has been noted in the process of approving new requirements to food products by the EC |
|
|
Snegova V.
|
| Nº 4 (2011) |
Nanotechnological provision of the wastelesscycle of a cheese making plant |
|
|
Ramanauskas R., Gal'ginaitite L.
|
| Nº 6 (2016) |
Cheese whey drinks as a factor to improve competitiveness of an enterprise |
|
|
Kriger A., Sturova Y.
|
| Nº 6 (2004) |
Floor coating «Monopur IndustryТ» in the dairy industry |
|
|
Fedorov A., Fedorov A.
|
| Nº 5 (2004) |
Floor covers in the dairy industry |
|
|
Fedorov A., Fedorov A.
|
| Nº 1 (2005) |
Floor coatings in the dairy industry:experience of foreign countries |
|
|
- -.
|
| Nº 1 (2004) |
Trends in the Russian buttermaking |
|
|
Vyshemirskiy F., Vishemirskii F.
|
| Nº 1 (2008) |
Slicing cheese with CFS |
|
|
- -.
|
| Nº 5 (2013) |
Real aseptic, and not its visibility. The systems of forcing out (pigging systems) |
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|
- -.
|
| Nº 2 (2010) |
Natural flavorsfor processed cheeses |
|
|
Abramov D.
|
| Nº 6 (2005) |
Natural milk clotting enzymes - guarantee of quality cheese receiving |
|
|
Belov A., Avdanina E., Solov'eva N., Belov A., Avdanina E., Soloveva N.
|
| Nº 4 (2017) |
Natural products from Gorodets. The interview with N.I.Kvasnikova |
|
|
- -.
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| Nº 4 (2012) |
Natural antioxidant rosemary extract |
|
|
- -.
|
| Nº 4 (2014) |
Scientific provision of the manufacturing of the competitive products of cheese and butter making |
|
|
Sviridenko Y.
|
| Nº 3 (2016) |
Scientific-technical prerequisites for formation of the LipidOmics of cheese making according to Professor M.S. Umanskii |
|
|
Hramtsov A.
|
| Nº 3 (2006) |
Scientific and technical foundations of the modern technology for whey cheese |
|
|
Khramtsov A., Kubanskaya D., Suyunchev O., Hramtsov A., Kubanskaya D., Suyunchev O.
|
| Nº 2 (2004) |
Scientific and practical aspects of the processed cheese qualityimprovement |
|
|
Rozdova V., Rozdova V.
|
| Nº 2 (2003) |
Scientific readings devoted to the 100th annivesary of D.A.Granikov |
|
|
Bushueva I., Bushueva I.
|
| Nº 2 (2011) |
National standards in theepoch of technical regulations |
|
|
Bessonov V., Bessonov V.
|
| Nº 4 (2015) |
Our forms - your cheese! |
|
|
Beneforti A.
|
| Nº 5 (2009) |
Present day situation in the dairy butter market |
|
|
Rybalova T., Rybalova T.
|
| Nº 4 (2013) |
Results of the competition of quality in the Cheese Making and Butter Making Week |
|
|
Topnikova E., Mordvinova V., Sokolova N.
|
| Nº 2 (2013) |
Some aspects of applying whey in industrial operations |
|
|
Strashnov N., Filippova O., Shunyaeva O., Zyuzina O.
|
| Nº 3 (2003) |
Some aspects of the USA dairy industry |
|
|
Fesyun V., Fesjun V.
|
| Nº 5 (2017) |
Some aspects of keepability of the packaged cheese |
|
|
Orlova E., Mordvinova V., Il'ina S.
|
| Nº 6 (2016) |
Some issues of identification of the products of cheese and butter making |
|
|
Topnikova E.
|
| Nº 1 (2017) |
Some issues of identification of the products of cheese and butter making |
|
|
Topnikova E.
|
| Nº 5 (2004) |
Some special features of the selfpressing cheeses technology |
|
|
Savel'ev A., Grigorov N., Kazak B., Savel'eva T., Saveliev A., Grigorov N., Kazak B., Savelieva T.
|
| Nº 5 (2011) |
Some properties of the milk clottingenzymes |
|
|
Kriger A., Belov A., Kriger A., Belov A.
|
| Nº 1 (2012) |
Results of the Russia joining the WTO for the dairy sector |
|
|
Cheverov V., Cheverov V.
|
| Nº 4 (2018) |
Stainless austenitic alloys |
|
|
- -.
|
| Nº 3 (2008) |
Nonstationary heat conductivity in the cheese mass of the hard rennet cheese |
|
|
Lisin P.
|
| Nº 6 (2009) |
Low fat butter Yakutskii haiah |
|
|
Efimova A., Stepanov K., Efimova A., Stepanov К.
|
| Nº 2 (2016) |
Low fat cheese: an actual trend of the Russian market |
|
|
Kelyashova Y.
|
| Nº 6 (2011) |
Low intensive acoustics treatment of thepreparation «Bovine pepsin» |
|
|
Danil'chuk T., Shepelev V., Danilchuk T., Shepelev V.
|
| Nº 3 (2011) |
Low temperatureseparation of the high -fat cream |
|
|
Ob\"edkov K., Tverdokhleb A., Obedkov K., Tverdohleb A.
|
| Nº 1 (2015) |
New alternative to the import film |
|
|
Eliseeva A.
|
| Nº 1 (2010) |
New application of processed cheese |
|
|
Tsvetkov I.
|
| Nº 4 (2016) |
A new laboratory equipment series - new opportunities for fundamental and applied research |
|
|
Mayorov A., Musina O.
|
| Nº 4 (2012) |
A new page in the chronicle of cheese making in Altai |
|
|
Shchetinin M., Solov’eva N.
|
| Nº 4 (2003) |
New technology for cheese butter production |
|
|
Vyshemirskiy F., Krasulya N., Ivanova N., Vyshemirskii F., Krasulya N., Ivanova N.
|
| Nº 5 (2011) |
New era: milk fat replacers accordingto the GOST (State standard) |
|
|
Zaytseva L., Zaitseva L.
|
| Nº 1 (2011) |
Novelty from the company Stephan:Combitherm multifunctional plantfor puree products, processed cheeses,souses |
|
|
Klepping D., Klopping D.
|
| Nº 3 (2010) |
Novelities PIR PAK |
|
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- -.
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| Nº 2 (2014) |
Novelties of the «Prodexpo-2014» |
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- -.
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| Nº 6 (2015) |
Novelties at the exhibition «World Food-2015» |
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- -.
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| Nº 3 (2018) |
NOVINKI OT MKS |
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- -.
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| Nº 4 (2013) |
Novelties from the exhibition «Food processing and Packaging» |
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- -.
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| Nº 3 (2010) |
New issues in coatings for cheese packaging |
|
|
Snezhko A., Fedotova A., Filinskaya Y., Snezhko A., Fedotova, A., Filinskaya Y.
|
| Nº 3 (2009) |
New issues in the packaging of domestic cheese. |
|
|
Rozdov I., Orlova E., Bol'shakova E., Rozdov I., Orlova E., Bol'shakova E.
|
| Nº 4 (2004) |
OCB OSKON. Strategy of the development |
|
|
Russkikh V., Russkih V.
|
| Nº 4 (2004) |
New equipment for semi hard cheese production |
|
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- -.
|
| Nº 3 (2003) |
New equipment for dairy butter production |
|
|
Tverdokhleb A., Fedorko Y., Tverdohleb A., Fedorko Y.
|
| Nº 3 (2014) |
New generation of the microparticulation plants at existing milk operations |
|
|
- -.
|
| Nº 5 (2015) |
New Zealand cheeses: delicacy from the edge of the earth |
|
|
Rybalova T.
|
| Nº 4 (2004) |
News from the Packforum |
|
|
Rogov G., Dobrokhotova T., Rogov G., Dobrohotova T.
|
| Nº 6 (2011) |
News from the «Golden Autumn» |
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|
- -.
|
| Nº 2 (2015) |
New vectors in the cheese products manufacturing |
|
|
Zozulin O., Kapranchikov V.
|
| Nº 5 (2014) |
New types of products - the main resource of the stable operation |
|
|
Dunaev A., Konopleva A.
|
| Nº 1 (2017) |
New possibilities for semi-hard cheese with reduced fat content |
|
|
Sabuss M., Van deb Hoven G., Mayauskaite V.
|
| Nº 2 (2015) |
New possibilities of the company «Molkom» |
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|
- -.
|
| Nº 3 (2016) |
New possibilities with the solutions DSM for the Swiss cheese |
|
|
Sabuss M., Gert V., Mayauskaite V.
|
| Nº 1 (2004) |
New documentation for processed cheeses 17 |
|
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Zakharova N., Vodolazskaya E., Lepilkina O., Onosovskaya N., Zaharova N., Vodolazskaya E., Lepilkina O., Onosovskaya N.
|
| Nº 5 (2011) |
New starter culturesfor the existing Russian cheese making |
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- -.
|
| Nº 6 (2003) |
New researches and developments |
|
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Ostroumov L., Smirnova I., Ostroumova T., Ostroumov L., Smirnova I., Ostroumova T.
|
| Nº 5 (2016) |
New cultures of the company DCM for brine cheese with milder taste |
|
|
Sabuss M., van den Hoven G., Mayauskaite V.
|
| Nº 1 (2006) |
New trends in the cheese making |
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Ob\"edkova K., Ob'edkov K.
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