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Vegetable oil has been found in cheese! Is it really so?
Lepilkina O.V., Topnikova E.V.
Food value of the cheese «Alanskii»
Vlasova J.A., Tsugkiev B.G.
Typical program for production control of cheese
Mordvinova V.A., Sviridenko G.M., Tetereva L.I., Onosovskaya N.N., Mordvinova V.A., Sviridenko G.M., Tetereva L.I., Onosovskaya N.N.
Kinetic process of vacuum drying adygeisci and a brynza
Ermolaev V.A.
Import and export of cheese and curds
Goroshchenko L.G., Goroshchenko L.G.
Classification of cheeses
Ramanauskas R., Ramanauskas R.
Special features of salting new type of the hard cheese
Delitskaya I.N., Mordvinova V.A.
Whey protein microparticulate application in processed cheese technology
Ponomarev A.N., Melnikova E.I., Stanislavskaia E.B.
Import and export of cheese and curds
Goroshchenko L.G.
The factors effecting quality of the cheese of the «Maasdam» type
Mordvinova V.A., Sviridenko G.M.
The technology of the processed cheese with addition of roe and milt of the Baltic herring
Lyutova E.V., Klyuchko N.Y.
Prices in the Russian market of dairy butter, various cheeses and curds
Goroshchenko L.G.
Results of the competition of quality in the Cheese Making and Butter Making Week
Topnikova E.V., Mordvinova V.A., Sokolova N.Y.
Improving the technology of the national cheese of Egypt «Domiati»
Tikhomirova N.A., El Mogazi A.H.
Russian cheese and curds production in 2011
Goroshenko L.G.
Investigation of the activity of the moulds enzymes systems
Sadovaya T.N.
Improved of technology packaging of cheese in film without drying
Pribolotnyi A.V., Pribolotnyy, A.V.
Packaging system BDF: advantages and prospects
Bogach O.N., Bogach O.N.
Processed cheese - a flavor component for products of buttermaking
Topnikova E.V., Konovalova T.M., Topnikova E.V., Konovalova T.M.
Emulsifying characteristics of the natural aroma and flavoring ingredients Butter Buds
Osad'ko M.I., Rumyantseva G.N., Zotkina D.S., Osad'ko M.I., Rumyantseva G.N., Zotkina D.S.
Prospects of sheep milk processing in the Altai Territory
Shchetinina E.M.
The company ICL Food Specialties / BK Giulini and Omya Algol Rus: expanding the range of proceed cheese with the emulsifying salts BK Giulini. Recipes and recommendation
To the item of taste formation in the cheese with white mould
Ostrouhova I.L., Mordvinova V.A., Sviridenko G.M., Ostrouhov D.V., Myagkonosov D.S.
Developments for cheese salting
Pribolotnyy A.V., Pribolotnyi A.V.
Dynamics of change amino acid of structure of cheesesbefore and after vacuum drying
Prosekov A.Y., Ermolaev V.A., Soldatova L.S.
Acquaintance with the UK dairy industry
Organoleptic methods of assessment
Ozhgikhina N.N., Tetereva L.I., Ozhgihina N.N., Tetereva L.I.
Technological special features of making cheese from goat milk
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V.
Assessment of the fatty-acids composition of semi-hard cheese
Svyatkina L.I., Andruhova V.Y., Borisov A.A.
Assessment of risks at the production of the cheese «Rossiiskii»
Dunchenko N.I., Mikhailova K.V., Popova A.V.
Development of the technology of the domestic analogous of the «Maskarpone» cheese
Mironenko I.M., Usatyuk D.A.
The company EKOKOM has solved the item of on-line automated production of the «Adygeiskii» cheese
Development trends of the packed cheese market in 2012
Petrova M.
Changes of micro ora in the «Shveitsarskii» cheese manufactured with two-sided pressing
Manukyan S.S.
Sanitary and hygienic control at cheese production
Irkitova A.N., Ott E.F.
Long expected on- line for the «Adygeiskii» cheese manufacturing
Microbiological risks in the critical control point- brine
Sviridenko G.M., Zaharova M.B., Sviridenko, G.M., Zakharova, M.B.
30 years with the dairy industry
Priority of the Dominanta -Cheddar
Dvinskiy B.M., Dvinskii B.M.
Processed cheese packaging: situation and prospects
Rozdova V.F., Rozdova V.F.
The role of agricultural policy in development of the cheese-making in Belarus
Kozlova L.V.
Original technologies of the brine cheese
Mordvinova V.A., Delitskaya I.N.
New functional products - soft cheese «Globozum» and semi-hard cheese «Pladolens»
Musina O.N., Ott E.F.
Improvement of the quality of the«Osetinskii» cheese
Vlasova Z.A., Tsukgiev B.G., Vlasova J.A., Tsugkiev B.G.
Computer imitation of the unsafe depreciationof the knives for cheese grating
Korenkov M.Y., Ilyukhin V.V., Zyankin M.B., Shishkin S.V., Korenkov M.Y., Ilyuhin V.V., Zyankin M.B., Shishkin S.V.
Russian market of cheesesin 2010
Goroshchenko L.G., Goroshchenko L.G.
Application of the soft cheese in the recipes of the jell products for sports nutrition
Polyanskii K.K., Hodyreva O.E., Magomedov M.G., Lobosova L.A., Magomedova A.Z.
The use of vegetable ingredients in soft cheese technology
Gavrilova N.B., Makarova E.A.
Innovative domestic polymer materials with improved protective action for cheese
Snejko A.G., Strahova P., Ramanauskas R., Galginaitine L., Fofanova E.
Present day situation on the cheese market in the EC
Kozlova L.V.
Import and export of cheese and curds
Goroshchenko L.G.
Methods for handling cheeses
Mayorov A.A., Nikolaeva E.A.
Russian cheese and curds production in 2012
Goroshchenko L.G.
Biocoating for improving safety and quality of the cheese «Adygeiskii»
Zaharchenko A.V., Ganina V.I., Fedotova A.V., Galkina T.E.
How to get rid of moulds at packing cheese in film
Pribolotnyi A.V., Androshchuk S.V., Bogach O.N.
Methodological recommendation on salting semi-hard cheeses and cheese products
Ostroukhova I.L., Ostroukhov D.V., Ostrouhova I.L., Ostrouhov D.V.
Smoking of processed cheese and cheese products
Dunaev A.V., Dunaev A.V.
Cheese market in Russia in 2009.
Goroshchenko L.G., Goroshchenko L.G.
Intensification of the semi-hard rennet cheese technology
Gavrilova N.B., Borovskaya A.V., Gavrilova N.B., Borovskaya A.V.
Actual issues of the processed cheese manufacturing
Dunaev A.V., Dunaev A.V.
Reasons of technological risks at the «Rossiiskii» cheese production
Dunchenko N.I., Mihailova K.V.
The development of milk and cheese production in Uzbekistan within the framework of agrarian policy
Kozlova L.V.
Import and export of cheese and curds in 2017
Goroshchenko L.G.
Effects of heat load on the vacuumdrying of brine cheeses
Prosekov A.Y., Kushevskiy I.V., Prosekov A.Y., Kushevskii I.V.
«Tilsit» and Tilsiter» - see the difference
Mordvinova V.A.
Principles of the modern productionof processed cheeses and cheeseproducts
Romanova P., Romanova P.
Import and export of cheese and curds
Goroshchenko L.G.
Biological value of the new type of the brine cheese «Ironskii»
Vlasova J.A.
The king of cheeses: the great and beautiful «Parmesan»
Rybalova T.I.
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y.Y., Mordvinova V.A.
Prices in the Russian market of dairy butter, various cheeses and curds
Goroshchenko L.G.
The American artisan cheeses
Rybalova T.I.
Chemical composition of cheese with spices and aroma plants
Kochieva A.A., Vlasova J.A.
Technology semi-hard of smoked cheeses
Gavrilova N.B., Linkevich E.T.
Amino acids score of the cheese «Spartanskii»
Vlasova J.A., Vasiliadi G.K.
Receiving of cheese product and whey drink by the thermo-acid coagulation method
Shchetinin M.P., Kol’tyugina O.V., Bychkova M.V.
Recipe and technology of the cheese with mould culture Penicillium roqueforti
Pershina E.I., Vasil'eva S.B., Vasil'ev E.A., Pershina E.I., Vasil'eva S.B., Vasil'ev E.A.
Food fibres «Citry-Fi»-innovations in the processed cheeses manufacturing
Gubina I.V., Gubina I.V.
Ultra-filtration - revolution in the soft cheese manufacturing
Ostrouhov D.V.
Formation apparatus with belt moving bottom
Eliseev O.M., Eliseev O.M.
Intensification of the rennet cheese ripening
Ostroumov L.A., Nikolaeva E.A., Ostroumov L.A., Nikolaeva E.A.
Soft cheese from the mixture of cow and goat milks with addition of nut our
Chechetkina A.Y., Zabodalova L.A.
Special features of cheese ripening with cheese slime microflora
Mordvinova V.A., Ostrouhova I.L., Sviridenko G.M.
Automated production of cheese inthe cheese making machine «TheCheeseMaker»: experience of theDutch cheese makers
Bom V., Boom W.
Goat's milk and its quality indicators by cheeseproduction
Toschev V.K., Mustafina G.N., Ruzhbelyaeva O.G.
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.
Modeling of the process of the cream cheese production by the thermo-acid way using glucono-5-lactone
Mironenko I.M., Usatyuk D.A.
Special features of the technology of the brine cheese «Ironsky» production
Vlasova J.A.
Intensification of cheese and curds technologies using membrane processes
Zolotoreva M.S., Volodin D.N., Topalov V.K., Evdokimov I.A., Chablin B.V.
Production of brine cheese from reconstituted milk
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.
CAGLIFICIO CLERICI: 20 years in Russia
Miklishanskii V.A.
Free fat in cheese and cheese products
Lepilkina O.V., Smykov I.T., Loginova I.V.
Import and export of milk products
Goroshchenko L.G.
Food fibres «Citri-Fai» — innovations in the processed cheeses manufacturing
Gubina I.V.
«Mozarella» - and no any problems!
Kashina E.
Food fibres «Citry-Fai»-innovations in the processed cheeses manufacturing
Gubina I.V.
Belebeevskii dairy factory - an enterprise of the Russian scale
Method of separating protein from brine
Pribolotnyi A.V., Pribolotnyy A.V.
Technological specialtiesof the soft cheese manufacturing
Ostroumov L.A., Bobylin V.V., Husnullina N.V.
Technical and technological prospects of cheese formed by the bulk method
Mayorov A.A., Nikolaeva E.A., Chupin A.A., Mayorov A.A., Nikolaeva E.A., Chupin A.A.
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