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Title
Authors
No 1 (2012)
Maintenance of the quality of the butter making products in the lm«Depol»
Smirnova O.I., Kudryavtsev A.A., Smirnova O.I., Kudryavtsev A.A.
PDF
(Rus)
No 4 (2017)
Resources of the technologies replacing cheese import
Mordvinova V.A.
PDF
(Rus)
No 1 (2015)
Effects of the milk raw materials on the quality of the dairy butter
Dunchenko N.I., Denisov S.V.
PDF
(Rus)
No 2 (2013)
Technology of sanitary treatment of the equipment providing butter and spreads quality
Manevich B.V., Kuzina J.I., Simonova I.A., Kosiyanenko T.V.
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 3 (2010)
Effect of Enzyme Compositions on Cheese Proteolysis
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
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 5 (2011)
New era: milk fat replacers accordingto the GOST (State standard)
Zaytseva L.V., Zaitseva L.V.
PDF
(Rus)
No 3 (2017)
Dairy butter of the improved quality grade
Topnikova E.V., Ivanova N.V.
PDF
(Rus)
No 1 (2015)
Effects of the equipment on the quality of the dairy butter with traditional composition
Topnikova E.V., Stahovskii V.A.
PDF
(Rus)
No 2 (2013)
Technology semi-hard of smoked cheeses
Gavrilova N.B., Linkevich E.T.
PDF
(Rus)
No 2 (2012)
Measures providing milk products quality in German
Herbertz G.
PDF
(Rus)
No 2 (2010)
Present day aspects of spreads production
Stahovskii V.A.
PDF
(Rus)
No 3 (2009)
Actual issues of the processed cheese manufacturing
Dunaev A.V., Dunaev A.V.
PDF
(Rus)
No 6 (2011)
New normative documents incheese making
Onosovskaya N.N., Onosovskaya N.N.
No 6 (2016)
Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
Orlova E.A., Mordvinova V.A., Sviridenko G.M.
PDF
(Rus)
No 1 (2015)
Possibilities and prospects of the farmers’ cheese making
Mironenko I.M.
PDF
(Rus)
No 6 (2012)
Effects of natrium citrate on consistency of soft thermoacid cheese from reconstituted whole milk
Mayorov A.A., Mironenko I.M., Mazalevskii V.B.
PDF
(Rus)
No 4 (2011)
Principle factors effecting quality and keepability of the dairy butter
Topnikova E.V.
PDF
(Rus)
No 2 (2010)
The effect of calf lipase on cheese ripening
Krieger A.V., Belov A.N.
PDF
(Rus)
No 2 (2009)
Processed cheese products with functional characteristics
Ostroumova T.A., Ryapolov A.N., Leonenko Y.V., Ostroumova T.A., Ryapolov A.N., Leonenko Y.V.
PDF
(Rus)
No 5 (2011)
Organoleptic methods of assessment
Ozhgikhina N.N., Tetereva L.I., Ozhgihina N.N., Tetereva L.I.
PDF
(Rus)
No 4 (2016)
Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
Sviridenko G.M., Zaharova M.B., Babkina N.G.
PDF
(Rus)
No 6 (2014)
Control of the indices of quality and safety of raw milk materials and milk products under the terms of working technical regulations of the Customs Union
Yurova E.A.
PDF
(Rus)
No 5 (2012)
Biocoating for improving safety and quality of the cheese «Adygeiskii»
Zaharchenko A.V., Ganina V.I., Fedotova A.V., Galkina T.E.
PDF
(Rus)
No 4 (2011)
Competition of the cheese and butter making products quality
Mordvinova V.A., Tophikova E.V., Dunaev A.V., Semova E.G.
PDF
(Rus)
No 2 (2010)
New national standard «Processed cheese products. General technical conditions»
Dunaev A.V., Onosovskaya N.N., Konovalova T.M., Vodolazskaya E.A., Sokolova N.Y.
PDF
(Rus)
No 1 (2009)
75 years to the cheese Sovetskii
Mayorov A.A., Maiorov A.A.
PDF
(Rus)
No 5 (2011)
Raw materials and regimes for theirtreatment as a factor of quality andkeepability of butter
Topnikova E.V., Sviridenko G.M., Kustova T.P., Topnikova E.V., Sviridenko G.M., Kustova T.P.
PDF
(Rus)
No 2 (2016)
About the role of emulsifiers in improving cheese products quality
Lepilkina O.V., Smykov I.T., Loginova I.V.
PDF
(Rus)
No 4 (2014)
Assessment of quality and grades of the dairy butter
Vyshemirskii F.A.
PDF
(Rus)
No 5 (2012)
Role of the dairy butter components in formation of its structure and quality
Vyshemirskii F.A., Sviridenko Y.Y.
PDF
(Rus)
No 4 (2011)
International Week of Cheese and Butter Making in Uglich
Raicheva E.Y.
PDF
(Rus)
No 6 (2009)
Quality has no analogues
PDF
(Rus)
No 4 (2018)
The system of full-value feeding of the cattle in the Vologda region: effects on milk productivity and milk quality
Gusarov I.V., Fomenko P.A., Bogatyreva E.V.
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 5 (2011)
Quality and keepabilityof the cheese making products:principle factors
Mordvinova V.A., Mordvinova V.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 2 (2014)
Active package for the dairy butter
Smirnova O.J., Volinova L.A., Semkina L.I., Sarana N.V., Berezina L.P., Kovalev S.A.
PDF
(Rus)
No 4 (2012)
Role of the fat phase and plasma in formation of spreads quality
Topnikova E.V., Pirogova E.N., Kustova T.P.
PDF
(Rus)
No 2 (2011)
Manufacturing of safe and high quality milk products: microbiological aspects of managing
Sorokina N.P., Sorokina N.P.
PDF
(Rus)
No 5 (2009)
Role of the organoleptic evaluation in assessing milk products quality
Ozhgikhina N.N., Tetereva L.I., Ojgihina N.N., Tetereva L.N.
PDF
(Rus)
No 5 (2018)
Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature
Krieger A.V., Belov A.N., Koval A.D.
PDF
(Rus)
No 1 (2010)
Dairy butter consistency as an index of quality
Vyshemirskii F.A., Topnikova E.V.
PDF
(Rus)
No 1 (2018)
Some aspects of the production of dairy butter for baby nutrition
Topnikova E.V., Pavlova T.A.
PDF
(Rus)
No 5 (2015)
Items of the production of the butter «Buterbrodnoe» in view of the requirements of the TP TC 033/2013
Topnikova E.V., Ivanova N.V., Onosovskaya N.N.
PDF
(Rus)
No 1 (2014)
Thermo - vacuum treatment of cream in butter making
Vyshemirskii F.A.
PDF
(Rus)
No 4 (2012)
Relation of hard cheese quality with animals genotypes according to kappa-casein
Volohov I.M., Kalashnikova L.A., Evdokimova A.S., Pashchenko O.V.
PDF
(Rus)
No 6 (2010)
Effekt of enzume composition on cheese quality
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
PDF
(Rus)
No 4 (2009)
Method of salting the Vodopad cheese
Pribolotnyy A.V., Pribolotnyi A.
PDF
(Rus)
No 6 (2018)
Correction of the technological regimes of cheese manufacturing at milk quality changes
Loginov V.A., Linkevich E.T., Mayorov A.A.
PDF
(Rus)
No 1 (2010)
About problems of season production and cheese suitability of milk
Mayorov A.A., Mironenko I.M., Baibikova A.A.
PDF
(Rus)
No 5 (2017)
Some aspects of keepability of the packaged cheese
Orlova E.A., Mordvinova V.A., Il'ina S.G.
PDF
(Rus)
No 3 (2015)
The factors effecting quality of the cheese of the «Maasdam» type
Mordvinova V.A., Sviridenko G.M.
PDF
(Rus)
No 3 (2013)
Physical structure and consistency of the dairy butter
Vyshemirskii F.A.
PDF
(Rus)
No 3 (2012)
«Cows» butter in modern nutrition
Vyshemirskii F.S.
PDF
(Rus)
No 4 (2010)
Existing requirements to milk fat replacers
Topnikova E.V., Stahovskii V.A., Topnikova, E.V., Stakhovskiy, V.A.
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 (2019)
Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making
Sviridenko G.M., Ivanova N.V., Zaharova M.B., Smirnova O.I.
PDF
(Rus)
1 - 59 of 59 Items

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