Мақалалар тізімі

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
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№ 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
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№ 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
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№ 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»
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№ 1 (2010) Oborudovanie kompanii «TETRA» dlya maslodeliya
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№ 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
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№ 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
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