Browse Title Index

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»
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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
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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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