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Issue
Title
Authors
No 6 (2015)
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y.Y., Mordvinova V.A.
PDF
(Rus)
No 3 (2018)
New concepts and names of the cheese making products
Mordvinova V.A., Onosovskaya N.N.
PDF
(Rus)
No 3 (2011)
Cheese product for foodsoperations
Gavrilova N.B., Burakovskaya N.V., Gavrilova N.B., Burakovskaya N.V.
PDF
(Rus)
No 2 (2016)
Application of rice and albumin flours in the technology of processed cheese product
Bogdanova N.S.
PDF
(Rus)
No 2 (2014)
Development of stabilization mixture for melting of curd raw materials in the production of pasty fused cheese products
Lupinskaya S.M., Chechko S.G.
PDF
(Rus)
No 2 (2010)
Prospects of stabilizers application in the processed cheese manufacturing
Ostroumov L.A., Arhipov A.N.
PDF
(Rus)
No 6 (2011)
Cheese product for melting with vegetable puree
Shchetinin M.P., Kol'tyugina O.V., Rozhkova E.V., Shchetinin M.P., Koltyugina O.V., Rojkova E.V.
No 1 (2016)
Production of the combined rennet cheese
Veziryan V.A., Evdokimov I.A., Anisimov S.V., Veziryan A.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 2 (2010)
Processed cheese products with powdered milk ingredients
Ostroumov L.A., Leonenko Y.V.
PDF
(Rus)
No 1 (2012)
Technology smelt of the cheese product on the basis ofalbuminous - carbohydrate weight.
Gavrilova N.B., Shmat E.V., Sokhryakov S.O., Gavrilova N.B., Shmat E.V., Sohrjakov S.O.
PDF
(Rus)
No 6 (2013)
Vegetable components in the processed cheese manufacturing
Shchetinin M.P., Azolkina L.N., Bogdanova N.S.
PDF
(Rus)
No 5 (2009)
Vegetable oil ingredients for processed cheese products
Dunaev A., Dunaev A.V.
PDF
(Rus)
No 1 (2012)
New mineral enricher «Calcium- MAKG» for cheeseproduct
Gavrilova N.B., Sokhryakov S.O., Shmat E.V., Gavrilova N.B., Sohrjakov S.O., Shmat E.V.
PDF
(Rus)
No 2 (2015)
Cheese products - the objective reality
Mordvinova V.A., Ostrouhova I.L.
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 6 (2017)
Dynamics of the strength of the fermented milk gels with kappa-carrageenans
Dimitrov V.G., Shchetinin M.P., Nikolaeva E.A.
PDF
(Rus)
No 1 (2015)
Processed cheese product on the bases of skim curds with use of appies
Lupinskaya S.M., Gantseva A.M.
PDF
(Rus)
No 5 (2017)
Cheese products with vegetable ingredient curcuma
Gavrilova N.B., Moliboga E.A., Moiseikina D.N.
PDF
(Rus)
No 4 (2014)
Identification and consuming properties of processed cheese
Svyatkina L.I., Andruhova V.Y.
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 3 (2011)
New brine cheese product«Grecheski»
Mordvinova V.A., Delitskaya I.N., Il'ina S.G., Mordvinova V.A., Delitskaya I.N., Ilina S.G.
PDF
(Rus)
No 3 (2017)
Application of the rice flour and albumin in the technology of the processed cheese product
Bogdanova N.S.
PDF
(Rus)
No 4 (2014)
Free fat in cheese and cheese products
Lepilkina O.V., Smykov I.T., Loginova I.V.
PDF
(Rus)
No 5 (2010)
Effects of the melting salts produced in Russia on the quality of processed cheese products
Sokolova N.Y., Sokolova N.Y.
PDF
(Rus)
No 6 (2011)
Cheese product for functional nutrition
Gavrilova, N.B., Ryabkova D.S., Gavrilova N.B., Ryabkova D.S.
No 5 (2016)
Reverse osmosis separation of solutions cornstarch production as an effective Way to reduce the cost processed cheese product
Kovaleva O.A., Lazarev S.I., Polanskii K.K.
PDF
(Rus)
No 4 (2010)
Food value of cheese products with vegetable oils
Lepilkina O.V., Lepilkina O.V.
PDF
(Rus)
1 - 28 of 28 Items

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