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Effects of milk clotting preparation on cheese organoleptic indices
Belov A.N., Koval' A.D., Avdanina E.A., El'chaninov V.V., Belov A.N., Koval' A.D., Avdanina E.A., El'chaninov V.V.
Expertise of soft cheeses with the white mould on the surface
Denisova M.F., Denisov S.V.
Dependence of the processed cheese quality on the selected regimes of smoking
Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.
Issues of standardization at soft cheese manufacturing
Mordvinova V.A., Ostroukhova I.L., Onosovskaya N.N., Mordvinova V.A., Ostrouhiva I.L., Onosovskaya N.N.
About the role of emulsifiers in improving cheese products quality
Lepilkina O.V., Smykov I.T., Loginova I.V.
Assessment of quality and grades of the dairy butter
Vyshemirskii F.A.
Free fat in cheese and cheese products
Lepilkina O.V., Smykov I.T., Loginova I.V.
Original technologies of the brine cheese
Mordvinova V.A., Delitskaya I.N.
Assessment of the organoleptic indices of the product containing more than 50 % of milk fat substitute in the fat phase and produced by the processed cheese technology
Ivanilova I.G.
Special features of salting new type of the hard cheese
Delitskaya I.N., Mordvinova V.A.
Impacts of functional food supplements on quality of spreads used for sandwiches
Karavaeva E.Y., Vyshemirskii F.A., Dunaev A.V., Pirogova E.N.
Special features of formation of the organoleptic indices of cheese products
Mordvinova V.A., Lepilkina O.V., Ostrouhova I.L., Samoilov A.V.
Effects of the way of the milk mixture normalization on the hard cheese quality
Delitskaya I.N., Mordvinova V.A., Lepilkina O.V., Myagkonosov D.S.
The use of vegetable ingredients in soft cheese technology
Gavrilova N.B., Makarova E.A.
1 - 14 of 14 Items

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