Шығарылым |
Атауы |
Файл |
№ 6 (2009) |
New national standards in cheese making |
|
Mordvinova V., Mordvinova V.
|
№ 1 (2008) |
New national standards. Developments of the All-Russia Research Institute of the Cheese and Butter Industries (VNIIMS) |
|
Sviridenko Y., Onosovskaya N.
|
№ 6 (2011) |
New normative documents incheese making |
|
Onosovskaya N., Onosovskaya N.
|
№ 1 (2005) |
New perspective bacterial concentrates from «Barnaulskayabiofactory» |
|
Bakhnova N., Anishchenko I., Bahnova N., Anischenko I.
|
№ 3 (2018) |
New concepts and names of the cheese making products |
|
Mordvinova V., Onosovskaya N.
|
№ 4 (2008) |
New developments in the technology of processed cheese and cheese products |
|
Rozdova V., Sokolova N., Konovalova Т.
|
№ 5 (2016) |
Novye razrabotki dlya proizvodstva tvorozhnykh syrov |
|
- -.
|
№ 6 (2003) |
New developments of the JSC «Petmol» and All Russia ResearchInstitute for Cheese and Butter making |
|
Safonova L., Safonova L.
|
№ 4 (2012) |
New developments of the Siberian Research Institute of Cheese Making |
|
Mayorov A.
|
№ 2 (2016) |
New stabilizing systems for cheese products and for pizza of the «Feta» type. Simple and economic production |
|
- -.
|
№ 4 (2008) |
New standardsin the cheese sector |
|
Mordvinova V.
|
№ 6 (2005) |
New cheeses with high temperature of secondary heating |
|
Solov'eva N., Soloveva N.
|
№ 2 (2008) |
New technologies in the field ofcheese making |
|
Shergina I., Lepilkina O., Mordvinova V., Delitskaya I.
|
№ 6 (2011) |
The company ICF industries cibes s.p.a. New technologies in the high quality dry milkproducts manufacturing |
|
Kulinich A., Kulinich A.
|
№ 5 (2003) |
New technologies for milk processing, butter and cheese production |
|
Bushueva I., Bushueva I.
|
№ 1 (2006) |
New technologies of the goat milk products |
|
Suyunchev O., Samoylov V., Nesterenko P., Shestakov V., Suyunchev O., Samoilov V., Nesterenko P.
|
№ 1 (2008) |
New technical documents for processed cheese products «Dyuna» and «Kupecheskii» |
|
Tsvetkov I., Babkina N.
|
№ 6 (2016) |
New packaging solutions for cheese makers. The seminar of the company Sealed Air in Uglich |
|
Raicheva E.
|
№ 2 (2019) |
New functional products - soft cheese «Globozum» and semi-hard cheese «Pladolens» |
|
Musina O., Ott E.
|
№ 5 (2003) |
Technology for new kind of brynza «Armyanskaya» |
|
Sagatelyan M., Sagaletyan M.
|
№ 3 (2006) |
New type of soft cheese with symbiotic whey supplement |
|
Gavrilova N., Zaripov I., Pas'ko O., Gavrilova N., Zaripov I., Pas'ko O.
|
№ 5 (2010) |
Technology of the new brine cheese |
|
Vlasova J., Tsugkiev B., Vlasova, Z., Tsugkiev B.
|
№ 5 (2008) |
New type of cheese with cheese curd cheddaring before formation |
|
Erohin V.
|
№ 1 (2012) |
New mineral enricher «Calcium- MAKG» for cheeseproduct |
|
Gavrilova N., Sokhryakov S., Shmat E., Gavrilova N., Sohrjakov S., Shmat E.
|
№ 1 (2009) |
New natural milk coagulating enzyme preparation of the company Danisco |
|
Shergin A., Shergin A.
|
№ 6 (2006) |
New natural milk clotting enzyme preparation from the Danisco company |
|
Shergin A., Shergin A.
|
№ 2 (2010) |
New national standard «Processed cheese products. General technical conditions» |
|
Dunaev A., Onosovskaya N., Konovalova T., Vodolazskaya E., Sokolova N.
|
№ 3 (2011) |
New brine cheese product«Grecheski» |
|
Mordvinova V., Delitskaya I., Il'ina S., Mordvinova V., Delitskaya I., Ilina S.
|
№ 3 (2010) |
New collection of technological instructions on soft cheeses |
|
Mordvinova V., Ostrouhova I., Onosovskaya N., Mordvinova V., Ostroukhova I., Onosovskaya N.
|
№ 6 (2010) |
New collection of the typicaltechnological instructions on thebrine cheeses manufacturing |
|
Mordvinova V., Onosovskaya N., Delitskaya I., Mordvinova V., Onosovskaya N., Delitskaya I.
|
№ 4 (2016) |
New method of machine milking |
|
Amerhanov H., Ganeev A., Solovieva O., Zykov S.
|
№ 2 (2006) |
New functional product for prevention of osteoporosis. |
|
Sviridenko Y., Shergina I., Sviridenko G., Delitskaya I., Belova K., Sviridenko Y., Shergina I., Sviridenko G., Dalitskaya I., Belova K.
|
№ 1 (2008) |
Nomenclature and biochemical properties of the cow milk caseins. Alfa-s2 -caseins |
|
El'chaninov V.
|
№ 3 (2008) |
Nomenclature and biochemical properties of the cow milk caseins. Beta-caseins |
|
El'chaninov V.
|
№ 5 (2008) |
Nomenclature and biochemical properties of the cow milk proteins. Kappa-caseins |
|
El'chaninov V., Kriger A.
|
№ 2 (2009) |
Nomenclature and biochemical properties of principle whey proteins. Beta-lactoglobulin. |
|
El'chaninov V., El'chaninov V.
|
№ 5 (2009) |
Nomenclature and biochemical characteristics of the principle cow milk whey proteins. Alfa-lactalbumin and whey albumin |
|
El'chaninov V., El'chaninov V.
|
№ 6 (2008) |
Nomenclature and biochemical properties of the main whey proteins of cow milk. General characteristic |
|
El'chaninov V.
|
№ 1 (2010) |
Nomenclature and biochemical properties of the main whey proteins. Lactoferrinand immunoglobulins. |
|
El'chaninov V.
|
№ 1 (2017) |
Normalization of cheese milk |
|
- -.
|
№ 1 (2004) |
Setting raw materials norms in the butter making sector |
|
Silin V., Onosovskaya N., Silin V., Onosovskaya N.
|
№ 5 (2010) |
Norms of the main microorganisms levels in brine |
|
Sviridenko G., Zaharova M., Sviridenko G., Zakharova M.
|
№ 6 (2009) |
Proposals concerning correction of possible customs taxes on processed cheeses |
|
Cheverov V., Cheverov V.
|
№ 4 (2004) |
About long reservation of spreads |
|
Vyshemirskiy F., Sviridenko Y., Smirnova O., Levina N., Yakovlev V., Kulikovskaya T., Vasil'kova M., Vishemirskii F., Sviridenko Y., Smirnova O., Levina N., Yakovlev V., Kulikovskaya T., Vasilkova M.
|
№ 2 (2005) |
About protection of the individuality of the Russian national cheeses |
|
Mayorov A., Sakharov S., Silaeva V., Mironenko I., Majorov A., Saharov S., Silaeva V., Mironenko I.
|
№ 4 (2018) |
About quality of milk products samples given for the competition at the International Milk Week |
|
Topnikova E., Mordvinova V.
|
№ 5 (2016) |
On qualitative indicators of sheep’s milk in the agricultural enterprise «LUKOZ» |
|
Novopashina S., Sannikov M., Kojanov T., Shuvarikov A.
|
№ 2 (2004) |
About classification and standardization of milk fermentingpreparations |
|
Larichev O., Larichev O.
|
№ 1 (2003) |
About some misunderstanding in the new edition of Sanitary Norms |
|
Tetereva L., Onosovskaya N., Tetereva L., Onosovskaya N.
|
№ 1 (2003) |
Revision of technical norms |
|
Onosovskaya N., Abdullaeva L., Onosovskaya N., Abdullaeva L.
|
№ 1 (2010) |
About problems of season production and cheese suitability of milk |
|
Mayorov A., Mironenko I., Baibikova A.
|
№ 1 (2018) |
Items of the organic cheese production |
|
Sviridenko Y., Topnikova E., Mordvinova V.
|
№ 1 (2018) |
Dairy butter production in Spain |
|
- -.
|
№ 4 (2008) |
About rational applicationsof flavors in spreads manufacturing |
|
Topnikova E., Kustova T., Dunaev A.
|
№ 1 (2014) |
About the role of syalic acid in milk and its functions at milk coagulum formation |
|
Mironenko I.
|
№ 1 (2016) |
About the role of carbon dioxide in milk and cheese |
|
Mironenko I.
|
№ 2 (2016) |
About the role of emulsifiers in improving cheese products quality |
|
Lepilkina O., Smykov I., Loginova I.
|
№ 3 (2004) |
About milk products storage life |
|
Onosovskaya N., Abdullaeva L., Onosovskaya N., Abdullaeva L.
|
№ 1 (2015) |
About standards in butter making under the conditions of introduction of the Technical Regulations of the Customs Union |
|
Onosovskaya N., Topnikova E., Ivanova N.
|
№ 4 (2016) |
About rennet properties of milk |
|
Murunova G., Municheva T.
|
№ 4 (2017) |
About the trends on the world cheese market |
|
Shabanova O.
|
№ 4 (2012) |
JSC «Modest» is the only enterprise in the Altai region that produces milk products for baby nutrition |
|
- -.
|
№ 3 (2010) |
Suyunchev O.A.: creative contribution to the dairying of Russia |
|
- -.
|
№ 6 (2006) |
About special features of spreads technology |
|
Tverdokhleb A., Tverdohleb A.
|
№ 2 (2013) |
Decontamination of air in production premises |
|
Buharskaya Y., Shuvarikov A., Osipov Y., Kuzina J., Petrov G.
|
№ 6 (2004) |
Safety and quality of cheese: requirements to raw milk |
|
Sviridenko G., Sviridenko G.
|
№ 1 (2004) |
Maintenance of the foods safety and quality |
|
Sviridenko G., Sviridenko G.
|
№ 2 (2019) |
Review of the Russian market of milk clotting preparations and prospects of its development |
|
Myagkonosov D., Abramov D., Mordvinova V., Municheva T., Ovchinnicova E.
|
№ 6 (2004) |
Review of the butter market in Russia |
|
Mazurenko I., Mazurenko I.
|
№ 4 (2013) |
Review of the starter cultures market |
|
Sorokina N.
|
№ 6 (2005) |
Review of the processed cheese market |
|
Denisova E., Kosova I., Denisova E., Kosova I.
|
№ 5 (2012) |
Impacts of functional food supplements on quality of spreads used for sandwiches |
|
Karavaeva E., Vyshemirskii F., Dunaev A., Pirogova E.
|
№ 6 (2005) |
Enrichment of milk with protein at cheese production |
|
Golovkov V., Gorelova N., Avdalyan G., Golovkov V., Gorelova N., Avdalyan G.
|
№ 6 (2018) |
Enrichment of milk products with low-molecular polypeptides. Part 1. Special features of production of low-molecular polypeptides (LMPP) by highly productive lactobacilli cultures |
|
Belov A., Odegov N., Krieger A.
|
№ 2 (2016) |
Fortification of the products of the butter making with functional ingredients |
|
Topnikova E.
|
№ 5 (2005) |
Spread fortified with active synthesied vitamins microflora |
|
Sergeev V., Ibragimova A., Shamraeva N., Lovtsova L., Stepanova A., Sergeev V., Ibragimova A., Shamraeva N., Lovtsova L., Stepanova A.
|
№ 5 (2018) |
The backside of the commercially valuable geographic names |
|
Rybalova T.
|
№ 4 (2004) |
«Alpma» cheesemaking equipment: unique design for moderntechnologies application |
|
Myasnikova L., Myasnikova L.
|
№ 4 (2010) |
Equipment for butter making |
|
Ivanov N., Ivanov N.
|
№ 6 (2010) |
Equipment for butter making |
|
Ivanov N., Ivanov N.
|
№ 4 (2011) |
Equipment for butter making |
|
Ivanov N.
|
№ 6 (2016) |
Equipment for pasteurization of high fat cream and fat emulsions |
|
Tverdohleb A.
|
№ 2 (2014) |
Equipment for handling cheese and its package |
|
Mayorov A., Nikolaeva E.
|
№ 3 (2010) |
Equipment of the company «TETRA» |
|
- -.
|
№ 1 (2010) |
Oborudovanie kompanii «TETRA» dlya maslodeliya |
|
- -.
|
№ 4 (2015) |
Formation of the dynamic membranes at separation of biological solutions by ultrafiltration |
|
Lazarev S., Lavrenchenko A., Golovashin V., Pronina O., Polyanskii K.
|
№ 5 (2016) |
Reverse osmosis separation of solutions cornstarch production as an effective Way to reduce the cost processed cheese product |
|
Kovaleva O., Lazarev S., Polanskii K.
|
№ 4 (2005) |
Teaching the art of cheese making |
|
Lyakh V., Sadovaya T., Shabanova O., Lyah V., Sadovaya T., Shabanova O.
|
№ 4 (2003) |
Amalgamation «Moloko» in the Nizhnii Novgorod region |
|
Borisov N., Borisov N.
|
№ 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 |
|
- -.
|
№ 1 (2005) |
«Ricon company»: soft cheese production |
|
Bushueva I., Bushueva I.
|
№ 1 (2013) |
Determination of the melting salts dose |
|
Zelenina L., Zyuzina O., Dvoretskii S., Strashnov N.
|
№ 3 (2004) |
Determination of the gel formation starting point in milk |
|
Osintsev A., Braginskiy V., Ostroumov L., Ivanenko O., Osintsev A., Braginsky V., Ostroumov L., Ivanenko O.
|
№ 5 (2005) |
Determination of сhymosin content in mixtures with bovine pepsin |
|
Tolkachev A., Murunova G., Kalinina G., Krayushkina V., Abramov D., Tolkachev A., Murunova G., Kalinina G., Krayushkina V., Abramov D.
|
№ 2 (2003) |
Determination of the possibility to use milk powderfor cheese production |
|
Ostroukhov D., Ostroukhova I., Shergina I., Ostrouhov D., Ostrouhova I., Shergina I.
|
№ 4 (2012) |
OPTIMAL'NYY BALANS ZhIR/BELOK V SYRODELII - VAShA DOPOLNITEL'NAYa PRIBYL'! |
|
Kudishkina Y.
|
№ 4 (2013) |
Optimum regime of the two-sided pressing of the «Lori» cheese |
|
Manukyan S.
|
№ 5 (2012) |
Determination of the optimal regime of two sided pressing of the «Shweitsarskii» cheese |
|
Manukyan S.
|
№ 1 (2006) |
Improvement of the milk clotting enzyme extraction from the rein deers rennets |
|
El'chaninov V., El'chaninov V.
|
№ 2 (2017) |
Optimization of the cheese ripening process |
|
- -.
|
Нәтижелер 1768 - 801/900 |
<< < 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 > >> |