| Issue |
Title |
File |
| No 6 (2008) |
Method for assessing cheese suitabilityof milk by rennet test |
|
|
Sviridenko Y.Y., Tolkachev A.N., Sviridenko G.M., Krayushkina V.N., Gladkova Т.A.
|
| No 4 (2009) |
Method of salting the Vodopad cheese |
|
|
Pribolotnyy A.V., Pribolotnyi A.
|
| No 3 (2010) |
Method of separating protein from brine |
|
|
Pribolotnyi A.V., Pribolotnyy A.V.
|
| No 6 (2016) |
Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese |
|
|
Sviridenko G.M., Zaharova M.B., Babkina N.G.
|
| No 2 (2011) |
Methodological recommendation on salting semi-hard cheeses and cheese products |
|
|
Ostroukhova I.L., Ostroukhov D.V., Ostrouhova I.L., Ostrouhov D.V.
|
| No 1 (2009) |
Methods for analysis of fat phase of the products containing vegetable oils |
|
|
Lepilkina O.V., Lepilkina O.V.
|
| No 5 (2011) |
Methods for detectingfalsification of the fat phaseof the products |
|
|
Lepilkina O.V., Tetereva L.I., Lepilkina O.V., Tetereva L.I.
|
| No 1 (2012) |
Methods for determination of milksuitability to rennet coagulating |
|
|
Sviridenko G.M., Zakharova M.B., Sviridenko G.M., Zaharova M.B.
|
| No 2 (2012) |
Methods for determination of the oxidative deterioration in the dairy butter and spreads |
|
|
Topnikova E.V., Ivanova N.V., Kustova T.P.
|
| No 4 (2013) |
Methods for handling cheeses |
|
|
Mayorov A.A., Nikolaeva E.A.
|
| No 6 (2013) |
Methods for handling cheeses |
|
|
Mayorov A.A., Nikolaeva E.A.
|
| No 3 (2015) |
Methods of applying bacterial starters and concentrates |
|
|
Sorokina N.P., Kuraeva E.V.
|
| No 3 (2017) |
Methods of the dairy butter falsification |
|
|
Topnikova E.V.
|
| No 1 (2010) |
Methods to prepare fillers for addition to the products of cheese making |
|
|
Musina O.N.
|
| No 2 (2015) |
Microbial coagulant without preservatives for semi-hard cheese |
|
|
Gert V.d., Mayauskaite V.
|
| No 6 (2011) |
Microbiological and biochemical special features of ripening of thecheese manufactured with P.roqueforti |
|
|
Sadovaya T.N., Shabanova O.V., Sadovaya T.N., Shabanova O.V.
|
| No 4 (2009) |
Microbiological control in the processed cheese manufacturing |
|
|
Sviridenko G.M., Sviridenko G.M.
|
| No 6 (2004) |
Microbiological evaluation of raw materials used for processedcheese manufacturing |
|
|
Perfil'ev G.D., Zakharova N.P., Shatrova O.A., Perfiliev G.D., Zaharova N.P., Shatrova O.A.
|
| No 4 (2010) |
Microbiological risks in the critical control point- brine |
|
|
Sviridenko G.M., Zaharova M.B., Sviridenko, G.M., Zakharova, M.B.
|
| No 6 (2014) |
Microbiological safety at dairy farms with the preparation «Biopag» |
|
|
Efimov K.M., Dityuk A.I., Bogdanov A.I., Malgin I.V., Snejko A.G., Fedorova L.S.
|
| No 1 (2009) |
Microbiological state of brine |
|
|
Perfil'ev G.D., Matevosyan L.S., Ostroukhova I.L., Shkalikov Y.A., Perfil'ev G.D., Matevosyan L.S., Ostrouhova I.L., Shkalikova Y.A.
|
| No 3 (2004) |
Microbiology and biotechnology of milk raw material processing |
|
|
Perfil'ev G.D., Perfilev G.D.
|
| No 6 (2003) |
Microbiology depatrament |
|
|
Perfil'ev G.D., Sviridenko G.M., Perfiliev G.D., Sviridenko G.M.
|
| No 4 (2005) |
Microfiltration in microscope |
|
|
Te Giffel' M., Van Der Khorst K., Giffel M T., Van der Horst K.
|
| No 1 (2011) |
Microstructure of cheeses with whitemoulds |
|
|
Ostroumov L.A., Ermolaev V.A., Sadovaya T.N., Ostroumov L.A., Ermolaev V.A., Sadovaya T.N.
|
| No 5 (2015) |
Microstructure of soft cheeses before and after the baro-vacuum drying |
|
|
Ravnyushkin E.A., Ermolaev V.A.
|
| No 2 (2010) |
Microstructure of the brine cheeses on based camel's milk |
|
|
Dichanbaeva F.T.
|
| No 4 (2010) |
Milk availability for using in Cheese products of Various cow breeds When giving them injections with the vitaminized preparation |
|
|
Lifanova S.P., Lifanova S.P.
|
| No 5 (2016) |
Milk casein composition and its practical importance |
|
|
Guskova S.V., Eskin G.V.
|
| No 4 (2006) |
Milk clotting enzyme from the rain deer rennets |
|
|
El'chaninov V.V., El'chaninov V.V.
|
| No 4 (2004) |
Milk clotting enzymes: criteria-quality and cheese yield |
|
|
Mayorov A.A., Umanskiy M.S., Maiorov A.A., Umanskii M.S.
|
| No 1 (2004) |
Milk clotting preparations |
|
|
Belov A.N., El'chaninov V.V., Koval' A.D., Belov A.N., Elchaninov V.V., Koval A.D.
|
| No 6 (2004) |
Milk clotting preparations and their standardization |
|
|
Krayushkin V.A., Sviridenko Y.Y., Krayushkin V.A., Sviridenko Y.Y.
|
| No 4 (2005) |
Milk clotting preparations from the Plant of the endocrineferments ) this is the guaranty of your cheese quality |
|
|
Larichev O.V., Larichev O.V.
|
| No 4 (2013) |
Milk clotting preparations in the Russian market |
|
|
Miklishanskii V.A., Gorbunov Y.N.
|
| No 2 (2014) |
Milk clotting preparations in the Russian market |
|
|
Miklishanskii V.A., Gorbunov Y.N.
|
| No 4 (2005) |
Milk coagulating enzyme from reindeer rennets |
|
|
El'chaninov V.V., Umanskiy M.S., Belov A.N., Koval' A.D., Shelepov V.G., Elchaninov V.V., Umanskii M.S., Belov A.N., Koval A.D., Shelepov V.G.
|
| No 6 (2005) |
Milk coagulating enzyme from the rein deer rennets |
|
|
El'chaninov V.V., Elchaninov V.V.
|
| No 2 (2009) |
Milk fat crystallization on line |
|
|
Chervetsov V.V., Chervetsov V.V.
|
| No 4 (2010) |
Milk fat globules: structure and protein composition |
|
|
El'chaninov V.V., El'chaninov, V.V.
|
| No 3 (2003) |
Milk fat in the rennet curd structure |
|
|
Smykov I.T., Smykov I.T.
|
| No 6 (2011) |
Milk fat replacer for spreads |
|
|
Mel'nikov V.V., Melnikov V.V.
|
| No 1 (2011) |
Milk fat replacers for cheese products and processed cheese products of new generation |
|
|
Stepanova L.I., Stepanova L.I.
|
| No 1 (2017) |
Milk fat replacers of the company «EFKO» with reduced level of trans-isomeres |
|
|
Kapranchikov V.S.
|
| No 5 (2010) |
Milk fat replacers «SDS» and «Soyuz» - guarantee of your products quality |
|
|
Stepanova L.I., Stepanova, L.I.
|
| No 5 (2014) |
Milk fat replacers «SolPro» for manufacturing of the products containing milk |
|
|
Kolpakova M.E.
|
| No 6 (2009) |
Milk forum in Vologda. |
|
|
Sviridenko Y.Y., Topnikova E.V., Malik L.N., Britvina T.P., Ya Sviridenko Y., Topnikova E.V., Malik L.N., Britvina T.P.
|
| No 3 (2008) |
Milk processing plant «Giaginskii» -history of success |
|
|
Dobrohotova T.N.
|
| No 5 (2018) |
Milk production and seasons |
|
|
Loginov V.A., Linkevich E.T., Mayorov A.A.
|
| No 4 (2011) |
Milk proteins PROMILK for spreads |
|
|
Tagieva T.G., Tarasova L.I., Panfilova M.N.
|
| No 5 (2017) |
Milk whey - a source of valuable food ingredients and additional profit |
|
|
Zolotareva M.S., Topalov V.K., Evdokimov I.A., Hramtsov A.G.
|
| No 4 (2017) |
Milk whey as a basis for the production of innovative drinks |
|
|
Kazakov A.V.
|
| No 5 (2014) |
Milk whey components in cheese making |
|
|
Zolotareva M.S., Evdokimov I.A., Volodin D.N.
|
| No 1 (2003) |
Milkclotting preparations for cheesemaking |
|
|
Belov A.N., El'chaninov V.V., Koval' A.D., Belov A.N., Elchaninov V.V., Koval A.D.
|
| No 2 (2010) |
Milk-protein concentrates for processed cheeses |
|
|
Ostroumov L.A., Prosekov A.Y., Babich О.О.
|
| No 3 (2014) |
Mini-cheese making plants and mini-complexes for milk processing |
|
|
Kokochenko E.A.
|
| No 3 (2014) |
Mini-cheese plants from Italy |
|
|
- -.
|
| No 5 (2018) |
Minornye komponenty lipidnogo proiskhozhdeniya dlya stabilizatsii molochnogo zhira |
|
|
Abdellatyf S.C., Tihomirova N.A., Krasnova I.S.
|
| No 2 (2010) |
Model of the recovery process of dry protein products |
|
|
Prosekov A.Y., Ermolaev V.A., Tretjakova N.G.
|
| No 5 (2017) |
Modeling of the cream cheese production by the thermo-acid method using glucono-d-lactone |
|
|
Mironenko I.M., Usatyuk D.A.
|
| No 6 (2017) |
Modeling of the process of the cream cheese production by the thermo-acid way using glucono-5-lactone |
|
|
Mironenko I.M., Usatyuk D.A.
|
| No 5 (2005) |
Modern approach of the «Edelveis&M» company to the establishingcheese and other milk products manufacturing |
|
|
Kolesnikov M., Kolesnikov M.
|
| No 4 (2015) |
Modern approaches to sanitation in cheese |
|
|
Chulanov E.
|
| No 1 (2005) |
Modern aspects of the Russian butter making |
|
|
- -.
|
| No 6 (2018) |
Modern cheese making plant: the enterprise scale & up-grading scale |
|
|
Volodin D.N., Topalov V.K., Gridin A.S., Hurshydov A.T., Evdokimov I.A., Gul'ko P.A.
|
| No 1 (2008) |
Modern packaging material for dairybutter - parchment paper «Troitskii» |
|
|
Vyshemirskii F.A., Smirnova O.I., Sviridenko G.M., Kim I.S.
|
| No 5 (2012) |
Modi ed atmosphere in providing quality of packaged cheeses |
|
|
Rozdov I.A., Orlova E.A., Bol’shakova E.A.
|
| No 5 (2008) |
Module mini-dairy«KOMETOS FM-D1.3» |
|
|
- -.
|
| No 4 (2012) |
MOLOChNAYa PROMYShLENNOST' ALTAYSKOGO KRAYa: SOSTOYaNIE I PERSPEKTIVY RAZVITIYa |
|
|
Zelenina T.A.
|
| No 2 (2009) |
Monospecies bacterial concentrates for cheese making |
|
|
Smirnov E.A., Perfil'ev G.D., Sorokina N.P., Smirnov E.A., Perfil'ev G.D., Sorokina N.P.
|
| No 3 (2016) |
Multifunctional equipment of the company Stephan Machinery GmbH for processed cheese and cheese products |
|
|
Dubinich A.F.
|
| No 6 (2009) |
Multi-stage vacuum drying of soft cheeses |
|
|
Ermolaev V.A., Ermolaev V.A.
|
| No 4 (2011) |
Nanotechnological provision of the wastelesscycle of a cheese making plant |
|
|
Ramanauskas R., Gal'ginaitite L.
|
| No 2 (2011) |
National standards in theepoch of technical regulations |
|
|
Bessonov V.V., Bessonov V.V.
|
| No 4 (2004) |
Natural antioxidant for butter |
|
|
Marchenko V.V., Parfenova T.V., Lentsova L.V., Kushnerova N.F., Marchenko V.V., Parfenova T.V., Lentsova L.V., Kushnerova N.F.
|
| No 4 (2012) |
Natural antioxidant rosemary extract |
|
|
- -.
|
| No 2 (2010) |
Natural flavorsfor processed cheeses |
|
|
Abramov D.V.
|
| No 6 (2005) |
Natural milk clotting enzymes - guarantee of quality cheese receiving |
|
|
Belov A.N., Avdanina E.A., Solov'eva N.I., Belov A.N., Avdanina E.A., Soloveva N.I.
|
| No 4 (2017) |
Natural products from Gorodets. The interview with N.I.Kvasnikova |
|
|
- -.
|
| No 1 (2015) |
New alternative to the import film |
|
|
Eliseeva A.
|
| No 1 (2010) |
New application of processed cheese |
|
|
Tsvetkov I.L.
|
| No 3 (2011) |
New brine cheese product«Grecheski» |
|
|
Mordvinova V.A., Delitskaya I.N., Il'ina S.G., Mordvinova V.A., Delitskaya I.N., Ilina S.G.
|
| No 6 (2005) |
New cheeses with high temperature of secondary heating |
|
|
Solov'eva N.I., Soloveva N.I.
|
| No 3 (2010) |
New collection of technological instructions on soft cheeses |
|
|
Mordvinova V.A., Ostrouhova I.L., Onosovskaya N.N., Mordvinova V.A., Ostroukhova I.L., Onosovskaya N.N.
|
| No 6 (2010) |
New collection of the typicaltechnological instructions on thebrine cheeses manufacturing |
|
|
Mordvinova V.A., Onosovskaya N.N., Delitskaya I.N., Mordvinova V.A., Onosovskaya N.N., Delitskaya I.N.
|
| No 3 (2018) |
New concepts and names of the cheese making products |
|
|
Mordvinova V.A., Onosovskaya N.N.
|
| No 5 (2016) |
New cultures of the company DCM for brine cheese with milder taste |
|
|
Sabuss M., van den Hoven G., Mayauskaite V.
|
| No 4 (2008) |
New developments in the technology of processed cheese and cheese products |
|
|
Rozdova V.F., Sokolova N.Y., Konovalova Т.Н.
|
| No 6 (2003) |
New developments of the JSC «Petmol» and All Russia ResearchInstitute for Cheese and Butter making |
|
|
Safonova L.I., Safonova L.I.
|
| No 4 (2012) |
New developments of the Siberian Research Institute of Cheese Making |
|
|
Mayorov A.A.
|
| No 1 (2004) |
New documentation for processed cheeses 17 |
|
|
Zakharova N.P., Vodolazskaya E.A., Lepilkina O.V., Onosovskaya N.N., Zaharova N.P., Vodolazskaya E.A., Lepilkina O.V., Onosovskaya N.N.
|
| No 3 (2003) |
New equipment for dairy butter production |
|
|
Tverdokhleb A.V., Fedorko Y.E., Tverdohleb A.V., Fedorko Y.E.
|
| No 4 (2004) |
New equipment for semi hard cheese production |
|
|
- -.
|
| No 5 (2011) |
New era: milk fat replacers accordingto the GOST (State standard) |
|
|
Zaytseva L.V., Zaitseva L.V.
|
| No 3 (2004) |
New features in the technology of native blue cheeses production |
|
|
Shergina I.A., Shergina I.A.
|
| No 2 (2006) |
New functional product for prevention of osteoporosis. |
|
|
Sviridenko Y.Y., Shergina I.A., Sviridenko G.M., Delitskaya I.N., Belova K.Y., Sviridenko Y.Y., Shergina I.A., Sviridenko G.M., Dalitskaya I.N., Belova K.Y.
|
| No 2 (2019) |
New functional products - soft cheese «Globozum» and semi-hard cheese «Pladolens» |
|
|
Musina O.N., Ott E.F.
|
| No 3 (2014) |
New generation of the microparticulation plants at existing milk operations |
|
|
- -.
|
| No 3 (2010) |
New issues in coatings for cheese packaging |
|
|
Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Snezhko A.G., Fedotova, A.V., Filinskaya Y.A.
|
| No 3 (2009) |
New issues in the packaging of domestic cheese. |
|
|
Rozdov I.A., Orlova E.A., Bol'shakova E.A., Rozdov I.A., Orlova E.A., Bol'shakova E.A.
|
| 801 - 900 of 1768 Items |
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