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Title
Authors
No 3 (2015)
Vegetable oil has been found in cheese! Is it really so?
Lepilkina O.V., Topnikova E.V.
PDF
(Rus)
No 1 (2010)
Food value of the cheese «Alanskii»
Vlasova J.A., Tsugkiev B.G.
PDF
(Rus)
No 2 (2009)
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.
PDF
(Rus)
No 1 (2011)
Akocheese - perfection of taste
Snegova V.N., Snegova V.N.
PDF
(Rus)
No 1 (2011)
Processed cheese with whey proteinparticulate
Mel'nikova E.I., Stanislavskaya E.B., Podgornyy N.A., Mel'nikova E.I., Stanislavskaya E.B., Podgornyi N.A.
PDF
(Rus)
No 1 (2012)
Cheese classi cation and the codes of the General RussianClassi er of Products (OKP)
Mordvinova V.A., Onosovskaya N.N., Mordvinova V.A., Onosovskaya N.N.
PDF
(Rus)
No 6 (2017)
Soft cheese «Globozum»
Funk I.A., Dorofeev R.V., Ott E.F.
PDF
(Rus)
No 1 (2017)
Traditional kinds of butterand cheese among the Bashkirs
Migranova E.V.
PDF
(Rus)
No 2 (2016)
Low fat cheese: an actual trend of the Russian market
Kelyashova Y.
PDF
(Rus)
No 5 (2015)
Problems of cheese classification in the commodity turnover
Mayorov A.A., Surai N.M.
PDF
(Rus)
No 2 (2015)
Direct vat starters for the brine cheese production
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N., Shramko M.I., Haritonova I.V.
PDF
(Rus)
No 3 (2014)
Packed cheese in Russia - yesterday, today, tomorrow
Petrova M.D.
PDF
(Rus)
No 4 (2013)
Methods for handling cheeses
Mayorov A.A., Nikolaeva E.A.
PDF
(Rus)
No 1 (2013)
Technology of the semi-hard cheese the «Premium»
Gavrilova N.B., Loginov V.A., Linkevich E.T.
PDF
(Rus)
No 3 (2012)
Processed cheese market
Solomin S.V.
PDF
(Rus)
No 2 (2012)
Application of milk protein in cheese manufacturing
PDF
(Rus)
No 5 (2010)
Physicomechanical parameters of dry and restored dairy-albuminous concentrates
Ermolaev V.A., Donja D.V., Shilov A.V., Ermolaev V.A., Donya, D.V., Shilov, A.V.
PDF
(Rus)
No 3 (2010)
The range of the mould cheeses in the market of Kemerovo
Vasil'eva S.B., Pershina E.I., Vasil'ev E.A., Vasil'eva S.B., Pershina E.I., Vasil'ev E.A.
PDF
(Rus)
No 2 (2010)
Russian market of cheese in 2009
Belyakova N.A.
PDF
(Rus)
No 4 (2009)
Prices in the Russian market of dairy butter and cheese in 2009
Goroshchenko L.G., Goroshchenko L.G.
PDF
(Rus)
No 2 (2009)
Russian cheese market in 2008
Goroshchenko L.G.
PDF
(Rus)
No 3 (2018)
Possibility of obtaining the sign NPGO (name of the place of goods origin) to the unique dairy products produced in Altai territory
Khodyreva Z.R., Shchetinina E.M.
PDF
(Rus)
No 1 (2019)
Special issues of the fermented cheese production
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V., Il'ina S.G.
PDF
(Rus)
No 1 (2011)
Capillary structure of the hard rennetcheeses with low temperature of thesecond heating
Ermolaev V.A., Ermolaev V.A.
PDF
(Rus)
No 1 (2010)
Surprising world of water in milk.Role of water in the process of transforming milk in cheese
Mironenko I.M.
PDF
(Rus)
No 1 (2012)
Import and export of cheese and curds
Goroshchenko L.G., Goroshchenko L.G.
PDF
(Rus)
No 6 (2017)
Production of milk products with protected name of the place of origin of goods
Mordvinova V.A., Onosovskaya N.N.
PDF
(Rus)
No 1 (2017)
The technology of the new type of cream cheese by the method of thermo-acid coagulation
Usatyuk D.A.
PDF
(Rus)
No 2 (2016)
Prospects of the cheese market developments in Brazil
Kozlova L.V.
PDF
(Rus)
No 4 (2015)
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.P.
PDF
(Rus)
No 1 (2015)
Rheological properties of the processed cheese with added roe and milt
Lyutova E.V., Klyuchko N.Y.
PDF
(Rus)
No 3 (2014)
The company «Orbita» - innovations multiplied by experience
PDF
(Rus)
No 4 (2013)
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
PDF
(Rus)
No 1 (2013)
Import and export of cheese and curds
Goroshchenko L.G.
PDF
(Rus)
No 3 (2012)
Cheese - reply to many questions. Ef cient, resources saving and exible cheese production
Tim High -.
PDF
(Rus)
No 2 (2012)
Cheese and curds production is growing
Evangeleeva A.
PDF
(Rus)
No 5 (2010)
Technology of the new brine cheese
Vlasova J.A., Tsugkiev B.G., Vlasova, Z.A., Tsugkiev B.G.
PDF
(Rus)
No 3 (2010)
How British is the UK's favourite cheese
PDF
(Rus)
No 6 (2009)
Multi-stage vacuum drying of soft cheeses
Ermolaev V.A., Ermolaev V.A.
PDF
(Rus)
No 4 (2009)
Food supplements with antioxidative action for extending shelf life of processed cheese
Rozdova V.F., Kulakov T.A., Ozhgikhina N.N., Rozdova V.F., Kulakov T.A., Ojgihina N.N.
PDF
(Rus)
No 2 (2018)
Risks managing in the critical control points at the production of the cheese «Rossiiskii»
Dunchenko N.I., Mihailova K.V.
PDF
(Rus)
No 3 (2018)
Russian cheese and curds production in 2017
Goroshchenko L.G.
PDF
(Rus)
No 2 (2019)
Soft cheese with vegetable complex from green buckwheat for dietetic nutrition
Polyanskii K.K., Lesnikova E.P., Glagoleva L.E., Tokareva D.M.
PDF
(Rus)
No 1 (2010)
New application of processed cheese
Tsvetkov I.L.
PDF
(Rus)
No 1 (2011)
100 years to the processed cheese
Dunaev A.V., Vodolazskaya E.A., Konovalova T.M., Dunaev A.V., Vodolazskaya E.A., Konovalova T.M., Dunaev A.V.
PDF
(Rus)
No 5 (2011)
Conductometric methodfor determination of the natriumchloride in cheeses
Volkova T.A., Kravchenko E.F., Yudova E.P., Belov N.A., Volkova T.A., Kravchenko E.F., Yudova E.P., Belov N.A.
PDF
(Rus)
No 5 (2017)
Modeling of the cream cheese production by the thermo-acid method using glucono-d-lactone
Mironenko I.M., Usatyuk D.A.
PDF
(Rus)
No 1 (2017)
Import and export of cheese and curds in 2015
Goroshchenko L.G.
PDF
(Rus)
No 1 (2016)
About the role of carbon dioxide in milk and cheese
Mironenko I.M.
PDF
(Rus)
No 3 (2015)
Prices on the Russian dairy butter market, various types of cheese and curds in January-February 2015
Goroshchenko L.G.
PDF
(Rus)
No 1 (2015)
Requirements of the documents of the Customs Union to the processed cheese manufacturing
Dunaev A.V.
PDF
(Rus)
No 2 (2014)
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
PDF
(Rus)
No 4 (2013)
Fatty acids composition of the cheese with spices and aroma plants
Vlasova J.A., Kochieva A.A., Vlasov N.Y.
PDF
(Rus)
No 6 (2012)
CAGLIFICIO CLERICI: 18 years in Russia
Miklishanskii V.A.
PDF
(Rus)
No 3 (2012)
Packaged cheese - it is actual!
Petrova M.
PDF
(Rus)
No 4 (2011)
Reconstitution of the instant skim milk powder for cheese production
Golubeva L.V., Avakimyan A.B., Klyuchnikova D.B., Pirogova O.V., Tarasova A.Y.
PDF
(Rus)
No 5 (2010)
Recipe of the soft cheese made of cow, goat and camel milks
Tultabaeva T.C., Tultabaeva T.C.
PDF
(Rus)
No 3 (2010)
Complex solutions for processed cheese packaging
PDF
(Rus)
No 6 (2009)
Import and export of cheese and curds
Goroshchenko L.G., Goroshchenko L.G.
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 (2018)
The temperature of the second heating as a way to regulate syneresis and intensity of the lactic acid process at hard cheese production
Delitskaya I.N., Mordvinova V.A.
PDF
(Rus)
No 4 (2018)
Algorithm of transforming milk into cheese
Mironenko I.M.
PDF
(Rus)
No 2 (2019)
The technology of the soft cheese on the base of the milk produced by the goats in the Altai region
Shchetinina E.M., Gavrilova N.B.
PDF
(Rus)
No 1 (2010)
Kinetic process of vacuum drying adygeisci and a brynza
Ermolaev V.A.
PDF
(Rus)
No 1 (2011)
Import and export of cheese and curds
Goroshchenko L.G., Goroshchenko L.G.
PDF
(Rus)
No 6 (2011)
Classification of cheeses
Ramanauskas R., Ramanauskas R.
No 5 (2017)
Special features of salting new type of the hard cheese
Delitskaya I.N., Mordvinova V.A.
PDF
(Rus)
No 5 (2016)
Whey protein microparticulate application in processed cheese technology
Ponomarev A.N., Melnikova E.I., Stanislavskaia E.B.
PDF
(Rus)
No 1 (2016)
Import and export of cheese and curds
Goroshchenko L.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 5 (2014)
The technology of the processed cheese with addition of roe and milt of the Baltic herring
Lyutova E.V., Klyuchko N.Y.
PDF
(Rus)
No 2 (2014)
Prices in the Russian market of dairy butter, various cheeses and curds
Goroshchenko L.G.
PDF
(Rus)
No 4 (2013)
Results of the competition of quality in the Cheese Making and Butter Making Week
Topnikova E.V., Mordvinova V.A., Sokolova N.Y.
PDF
(Rus)
No 6 (2012)
Improving the technology of the national cheese of Egypt «Domiati»
Tikhomirova N.A., El Mogazi A.H.
PDF
(Rus)
No 3 (2012)
Russian cheese and curds production in 2011
Goroshenko L.G.
PDF
(Rus)
No 4 (2011)
Investigation of the activity of the moulds enzymes systems
Sadovaya T.N.
PDF
(Rus)
No 5 (2010)
Improved of technology packaging of cheese in film without drying
Pribolotnyi A.V., Pribolotnyy, A.V.
PDF
(Rus)
No 3 (2010)
Packaging system BDF: advantages and prospects
Bogach O.N., Bogach O.N.
PDF
(Rus)
No 5 (2009)
Processed cheese - a flavor component for products of buttermaking
Topnikova E.V., Konovalova T.M., Topnikova E.V., Konovalova T.M.
PDF
(Rus)
No 3 (2009)
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.
PDF
(Rus)
No 2 (2018)
Prospects of sheep milk processing in the Altai Territory
Shchetinina E.M.
PDF
(Rus)
No 4 (2018)
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
PDF
(Rus)
No 2 (2019)
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.
PDF
(Rus)
No 1 (2011)
Developments for cheese salting
Pribolotnyy A.V., Pribolotnyi A.V.
PDF
(Rus)
No 1 (2010)
Dynamics of change amino acid of structure of cheesesbefore and after vacuum drying
Prosekov A.Y., Ermolaev V.A., Soldatova L.S.
PDF
(Rus)
No 6 (2011)
Acquaintance with the UK dairy industry
No 5 (2011)
Organoleptic methods of assessment
Ozhgikhina N.N., Tetereva L.I., Ozhgihina N.N., Tetereva L.I.
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 5 (2016)
Assessment of the fatty-acids composition of semi-hard cheese
Svyatkina L.I., Andruhova V.Y., Borisov A.A.
PDF
(Rus)
No 6 (2015)
Assessment of risks at the production of the cheese «Rossiiskii»
Dunchenko N.I., Mikhailova K.V., Popova A.V.
PDF
(Rus)
No 5 (2014)
Development of the technology of the domestic analogous of the «Maskarpone» cheese
Mironenko I.M., Usatyuk D.A.
PDF
(Rus)
No 1 (2014)
The company EKOKOM has solved the item of on-line automated production of the «Adygeiskii» cheese
PDF
(Rus)
No 3 (2013)
Development trends of the packed cheese market in 2012
Petrova M.
PDF
(Rus)
No 6 (2012)
Changes of micro ora in the «Shveitsarskii» cheese manufactured with two-sided pressing
Manukyan S.S.
PDF
(Rus)
No 2 (2012)
Sanitary and hygienic control at cheese production
Irkitova A.N., Ott E.F.
PDF
(Rus)
No 4 (2011)
Long expected on- line for the «Adygeiskii» cheese manufacturing
PDF
(Rus)
No 4 (2010)
Microbiological risks in the critical control point- brine
Sviridenko G.M., Zaharova M.B., Sviridenko, G.M., Zakharova, M.B.
PDF
(Rus)
No 3 (2010)
30 years with the dairy industry
PDF
(Rus)
No 5 (2009)
Priority of the Dominanta -Cheddar
Dvinskiy B.M., Dvinskii B.M.
PDF
(Rus)
No 3 (2009)
Processed cheese packaging: situation and prospects
Rozdova V.F., Rozdova V.F.
PDF
(Rus)
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