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Issue
Title
Authors
No 6 (2016)
Universality of the Russian method of the dairy butter production
Vyshemirskii F.A.
PDF
(Rus)
No 5 (2015)
Production of the elite cheese in the terms of the Russian cheesemaking
Delitskaya I.N., Mordvinova V.A.
PDF
(Rus)
No 5 (2012)
Maintenance of the national range of butter and development of the present day varieties
Topnikova E.V.
PDF
(Rus)
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.
PDF
(Rus)
No 5 (2016)
Russian production of cheese and curds in 2015 and in the first half of 2016
Goroshchenko L.G.
PDF
(Rus)
No 4 (2015)
Soft cheese. Varieties and technological special features
Mironeneko I.M., Usatyuk D.A.
PDF
(Rus)
No 2 (2012)
Varieties and quality of the dairy butter producers in the Central regions of the black earth zone
Semenova I.N., Gribanov A.Y., Polyanskii K.K., Rudakov O.B., Degtyarev N.M.
PDF
(Rus)
No 2 (2009)
Soft cheese - it is efficient
Ostroukhova I.L., Mordvinova V.A., Il'ina S.G., Ostrouhova I.L., Mordvinova V.A., Il'ina S.G.
PDF
(Rus)
No 1 (2010)
Low fatspreads of improved quality
Karavaeva E.Y., Topnikova E.V., Pirogova E.N., Dunaev A.V.
PDF
(Rus)
No 4 (2016)
Formation of the varieties policy at a cheese plant in the context of embargo
Kriger A.V., Sturova Y.G.
PDF
(Rus)
No 4 (2015)
Russian production of the dairy butter and spreads in 2014 and in the first quarter of 2015
Goroshchenko L.G.
PDF
(Rus)
No 5 (2010)
Innovative technologies of the mould cheeses production
Ostroumov L.A., Bespomestnyh K.V., Sadovaya T.N., Ostroumov L.A., Bespomestnykh K.V., Sadovaya, T.N.
PDF
(Rus)
No 3 (2018)
Russian production of the dairy butter and spreads in 2017
Goroshchenko L.G.
PDF
(Rus)
No 1 (2012)
The company «Syr Starodubskii» - the strategy brining success
Zhimanova T.
PDF
(Rus)
No 2 (2016)
Commodity-technological classification of cheeses and cheese products: innovative approaches
Nikolaeva M.A., Ryazanova O.A.
PDF
(Rus)
No 6 (2014)
Innovative replacing import technologies of natural cheese
Sviridenko Y.Y., Mordvinova V.A.
PDF
(Rus)
No 4 (2010)
Existing range of the dairy butter
Vyshemirskii F.A., Topnikova E.V., Vyshemirskiy F.A., Topnikova, E.V.
PDF
(Rus)
No 5 (2017)
Technological special features of making cheese from goat milk
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V.
PDF
(Rus)
No 1 (2016)
Brine cheese: from the past to the future
Mordvinova V.A., Delitskaya I.N.
PDF
(Rus)
No 4 (2014)
Production of cheese and curds in Russia
Goroshchenko L.G.
PDF
(Rus)
No 4 (2009)
Contest of the processed cheese quality
Dunaev A.V., Sokolova N.Y., Vodolazskaya E.A., Dunaev A.V., Sokolova N.Y., Vodolazskaya E.A.
PDF
(Rus)
No 4 (2017)
Resources of the technologies replacing cheese import
Mordvinova V.A.
PDF
(Rus)
No 6 (2015)
Replacement of the import: consumer needs quality cheese
Nikolaeva M.A., Ryazanova O.A., Kleshchevskii Y.N.
PDF
(Rus)
No 3 (2014)
Special issues of producing thermo-acid cheeses
Mironenko I.M.
PDF
(Rus)
No 4 (2009)
Effects of the Russian melting salts on the processed cheese quality
Sokolova N.Y., Sokolova N.Y.
PDF
(Rus)
No 2 (2017)
Universality of the Russian method of the dairy butter production
Vyshemirskii F.A.
PDF
(Rus)
No 6 (2015)
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y.Y., Mordvinova V.A.
PDF
(Rus)
No 1 (2014)
And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
Sviridenko Y.Y., Mordvinova V.A., Delitskaya I.N.
PDF
(Rus)
No 4 (2009)
Situation and prospects of the processed cheese production
Sviridenko Y.Y., Dunaev A., Sviridenko Y.Y., Dunaev A.V.
PDF
(Rus)
No 2 (2017)
Russian production of the dairy butter and spreads in 2016
Goroshchenko L.G.
PDF
(Rus)
No 5 (2015)
New Zealand cheeses: delicacy from the edge of the earth
Rybalova T.I.
PDF
(Rus)
No 2 (2013)
Cheese from whey? Why not?
Ostrouhova I.L., Mordvinova V.A., Ostrouhov D.V.
PDF
(Rus)
No 2 (2009)
Cheeses with probiotic microflora
Kagan Y.R., Kagan Y.R.
PDF
(Rus)
1 - 33 of 33 Items

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