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期
标题
作者
编号 1 (2010)
Production line based on the «Cheesemaker®»: Dutch quality cheese manufacturedin Russia
Boom W.
PDF
(Rus)
编号 5 (2011)
New starter culturesfor the existing Russian cheese making
PDF
(Rus)
编号 2 (2017)
THE SCHOOL OF A CHEESE MAKER. Complex investigation of the technological process of cheese manufacturing
Mayorov A., Sidenko Y.
PDF
(Rus)
编号 1 (2015)
Possibilities and prospects of the farmers’ cheese making
Mironenko I.
PDF
(Rus)
编号 3 (2014)
The VI International Salon of Cheese
Raicheva E.
PDF
(Rus)
编号 4 (2012)
The company «BK Giulini» («KS Vityaz») - 10 years in the Altai region
Tsvetkov I., Babkina N.
PDF
(Rus)
编号 2 (2012)
Cheese preferences of the Russian people
Rybalova T.
PDF
(Rus)
编号 4 (2011)
International Week of Cheese and Butter Making in Uglich
Raicheva E.
PDF
(Rus)
编号 6 (2009)
Effects of brine on structural properties of semi-hard cheeses
Ostroukhova I., Ostrouhova I., Ostrouhov D., Ostroukhov D.
PDF
(Rus)
编号 1 (2019)
Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production
Abramov D., Myagkonosov D., Delitskaya I., Mordvinova V., Municheva T., Ovchinnikova E.
PDF
(Rus)
编号 1 (2010)
Coagulants and rennets for cheesemaking
Gorina T.
PDF
(Rus)
编号 6 (2011)
New normative documents incheese making
Onosovskaya N., Onosovskaya N.
编号 1 (2017)
The school of a cheese maker. Selfsplitting in cheese making: analysis of reasons
Mayorov A.
PDF
(Rus)
编号 6 (2014)
Microbiological safety at dairy farms with the preparation «Biopag»
Efimov K., Dityuk A., Bogdanov A., Malgin I., Snejko A., Fedorova L.
PDF
(Rus)
编号 1 (2014)
The world cheese market
Rybalova T.
PDF
(Rus)
编号 4 (2012)
A new page in the chronicle of cheese making in Altai
Shchetinin M., Solov’eva N.
PDF
(Rus)
编号 2 (2012)
Draft new national standards on the methods to control butter and cheese making products
Onosovskaya N.
PDF
(Rus)
编号 4 (2011)
Situation in the cheese and butter making sector in Russia nowadays
Sviridenko Y., Topnikova E., Mordvinova V., Dunaev A.
PDF
(Rus)
编号 6 (2009)
Cheeses salting. What's new?
Ostrouhova I., Ostrouhov D., Ostroukhova I., Ostroukhov D.
PDF
(Rus)
编号 5 (2011)
Development of the cheese makingscience in Russia (the second halfof the XX century)
Ostroumov L., Ostroumov L.
PDF
(Rus)
编号 5 (2011)
Quality and keepabilityof the cheese making products:principle factors
Mordvinova V., Mordvinova V.
PDF
(Rus)
编号 4 (2016)
Bacterial starters for cheese production
Sorokina N., Kuraeva E., Kucherenko I.
PDF
(Rus)
编号 6 (2014)
Study of the impacts of the starter cultures composition on the physical-chemical properties in the biotechnology of cheese making
Ramanauskas R.
PDF
(Rus)
编号 6 (2013)
Cheese making of Ireland
Rybalova T.
PDF
(Rus)
编号 4 (2012)
New developments of the Siberian Research Institute of Cheese Making
Mayorov A.
PDF
(Rus)
编号 4 (2011)
Development of the science about cheese making in Russia (the second part of the XX century)
Ostroumov L.
PDF
(Rus)
编号 2 (2011)
The Russian cheese market in 2010. Foreign countries again «have given support»…
Rybalova T., Rybalova T.
PDF
(Rus)
编号 6 (2009)
New national standards in cheese making
Mordvinova V., Mordvinova V.
PDF
(Rus)
编号 1 (2012)
Premium Pack - Premium CheeseSomething new in the package for cheeseripening
PDF
(Rus)
编号 1 (2018)
Practice of using working legislations and introduction of new requirements at cheese products manufacturing
Abrosimova S.
PDF
(Rus)
编号 5 (2015)
Cheese classic is packed in the «Amivac CH-B-7»
Smirnov V.
PDF
(Rus)
编号 6 (2014)
Innovative replacing import technologies of natural cheese
Sviridenko Y., Mordvinova V.
PDF
(Rus)
编号 5 (2013)
Innovative developments of the Cheese Making Institute
Mayorov A.
PDF
(Rus)
编号 3 (2012)
To the item of applying calcium chloride in cheese making
Mordvinova V., Delitskaya I., Tetereva I.
PDF
(Rus)
编号 4 (2011)
Before the cheese countersof Rome
Dvinskii B.
PDF
(Rus)
编号 2 (2011)
Development of cheese making in the Republic Mariy El
Khlopov A., Pogozheva N., Hlopov A., Pogojeva N.
PDF
(Rus)
编号 5 (2009)
Retrospective analysis of the combined products tailoring in the domestic cheese making
Musina O., Musina O.
PDF
(Rus)
编号 6 (2011)
Development of the science aboutcheese making in Russia (the secondpart of the XX century)
Ostroumov L., Ostroumov L.
编号 6 (2017)
Usage of the HACCP principles in the organization of the starter cultures application in cheese making
Sorokina N., Kucherenko I., Kuraeva E.
PDF
(Rus)
编号 4 (2015)
Situation and principle developments of cheese and butter making
Sviridenko Y., Topnikova E.
PDF
(Rus)
编号 5 (2014)
Packaging polimere materials with antimicrobial and antioxidant properties
Snejko A., Fofanova E., Uzdenskii V., Strahova P., Ramanauskas P., Galginaite L.
PDF
(Rus)
编号 4 (2013)
Innovative technologies and ecological safety of cheese making
PDF
(Rus)
编号 3 (2012)
Prospects of using nanomaterials in the manufacturing of cheese products
Smykov I.
PDF
(Rus)
编号 4 (2011)
Cheese market in the USA.
Rybalova T.
PDF
(Rus)
编号 2 (2011)
The branch target program «Development of cheese and butter making in Russia for the period 2011-2013»
Sviridenko Y., Ozhgikhina N., Sviridenko Y., Ojgihina N.
PDF
(Rus)
编号 1 (2009)
Quality standards in the cheese making in Russia and Chinese People's Republic: characteristics and prospects for integration
Jia Z., Cheng L., Ostroumov L., Prosekov A., Zheleznov A., Smirnova I., Jia Z., Cheng L., Ostroumov L., Prosekov A., Jeleznov A., Smirnova I.
PDF
(Rus)
编号 1 (2012)
The cheeses of Normandy
Raycheva E., Raicheva E.
PDF
(Rus)
编号 2 (2017)
The disinfecting agents «Biopag» for prophylaxis, fighting with moulds and hygienic safety of an enterprise
Efimov K.
PDF
(Rus)
编号 3 (2015)
Requirements to the raw milk for cheese making
Sviridenko G., Mordvinova V.
PDF
(Rus)
编号 5 (2014)
Cheese making in Belarus
Rybalova T.
PDF
(Rus)
编号 2 (2013)
The Fifth International Cheese Salon
Raicheva E.
PDF
(Rus)
编号 3 (2012)
International conference in Paris: the present and the future of cheese making
Raicheva E.
PDF
(Rus)
编号 4 (2011)
Hard guarantees to the hard cheese
Ischakov R.
PDF
(Rus)
编号 6 (2010)
70 years to the Uglich experimental biofactory
Sorokina N., Sorokina N.
PDF
(Rus)
编号 1 (2009)
Specialized vegetable oils of the AKK company
Snegova V., Snegova V.
PDF
(Rus)
编号 1 (2011)
Whey separator
Eliseev O., Eliseev O.
PDF
(Rus)
编号 1 (2012)
Application of the starter cultures Lyofast for extendingcheese varieties
Tsvetkov I., Toloknova I., Babkina N., Tsvetkov I., Toloknova I., Babkina N.
PDF
(Rus)
编号 2 (2017)
Efficient treatment of cheese vats brine
Davidyan G.
PDF
(Rus)
编号 2 (2015)
Application of the phospholipase A1 in cheese making
Veziryan A., Anisimov S., Evdokimov I., Veziryan V., Karychev R., Kelyashova Y.
PDF
(Rus)
编号 4 (2014)
History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making)
Sviridenko Y., Mordvinova V.
PDF
(Rus)
编号 5 (2012)
Role of starter cultures in preserving special properties of the national products of cheese making
Sorokina N.
PDF
(Rus)
编号 3 (2012)
Problems of the Russian cheese making. Maintenance of traditions and development of national brands
Sviridenko Y., Mordvinova V.
PDF
(Rus)
编号 4 (2011)
Enzyme DSM preparations for the dairy sector
PDF
(Rus)
编号 5 (2010)
Probe microscopy in the research of the rennets covers structure
Rogov I., Danil'chuk T., Shepelev V., Abdrashitova G., Rogov, I., Danil'chuk, T., Shepelev, V., Abdrashitova G.
PDF
(Rus)
编号 4 (2018)
Present day trends in the equipment for cheese forming and pressing
Loginov V., Mayorov A.
PDF
(Rus)
编号 1 (2011)
«Parmesan» is the head for everything
Shergina I., Shergina I.
PDF
(Rus)
编号 5 (2011)
Innovative packaging solutions fromthe «Multivac»
Lebedeva A., Lebedeva A.
PDF
(Rus)
编号 2 (2017)
Process of cheddaring in cheesemaking
Mironenko I.
PDF
(Rus)
编号 2 (2015)
Non-industrial manufacturing of cheese
Mayorov A.
PDF
(Rus)
编号 4 (2014)
The International Week of Cheese and Butter Making
Raicheva E.
PDF
(Rus)
编号 4 (2012)
Results of the competition of the cheese and butter making products
Topnikova E., Mordvinova V.
PDF
(Rus)
编号 3 (2012)
International Cheese Saloon
Raicheva E.
PDF
(Rus)
编号 4 (2011)
Nanotechnological provision of the wastelesscycle of a cheese making plant
Ramanauskas R., Gal'ginaitite L.
PDF
(Rus)
编号 2 (2010)
Ultra-filtration - revolution in the soft cheese manufacturing
Ostrouhov D.
PDF
(Rus)
编号 6 (2018)
Testing of phage resistance of the bacterial starters’ compositions and concentrates intended for cheese making
Tkachenko V., Odegov N., Dorofeyev R., Volokitina E.
PDF
(Rus)
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