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Title
Authors
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 (2013)
Grated cheeses in the Russian market
Mordvinova V.A., Delitskaya I.N.
PDF
(Rus)
No 2 (2009)
Composition of micellium fungi contaminating semi-hard cheese surface
Nagula M.N., Kuznetsova L.S., Ozerskaya S.M., Ivanushkina N.E., Nagula M.N., Kuznetsova L.S., Ozerskaya S.M., Ivanushkina N.E.
PDF
(Rus)
No 2 (2009)
Cheeses with probiotic microflora
Kagan Y.R., Kagan Y.R.
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 5 (2015)
Production of the elite cheese in the terms of the Russian cheesemaking
Delitskaya I.N., Mordvinova V.A.
PDF
(Rus)
No 6 (2014)
Special items of measuring equilibrum moisture of cheese
Bednyh B.S., Ramanauskas R.I.
PDF
(Rus)
No 4 (2017)
Imitating processed cheese products and items of import replacement
Dunaev A.V.
PDF
(Rus)
No 4 (2017)
Resources of the technologies replacing cheese import
Mordvinova V.A.
PDF
(Rus)
No 6 (2016)
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
Tetereva L.I., Mordvinova V.A., Onosovskaya N.N., Lepilkina O.V., Delitskaya I.N.
PDF
(Rus)
No 5 (2011)
Effects of the temperature parameterson the quality of the soft acid-rennetcheeses
Ostroumov L.A., Khavrov I.V., Ostroumov L.A., Havrov I.V.
PDF
(Rus)
No 6 (2017)
The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing
Sviridenko G.M., Sviridenko Y.Y., Zaharova M.B., Babkina N.G.
PDF
(Rus)
No 3 (2017)
Study of the high fat milk products by the method of thermo-effectometry
Usatyuk D.A., Mironenko I.M.
PDF
(Rus)
No 6 (2016)
Effects of the packaging materials properties on the quality of smoked processed cheese and cheese products
Dunaev A.V., Orlova E.A., Kalabushkin V.V., Alekseeva E.V.
PDF
(Rus)
No 4 (2016)
Formation of the varieties policy at a cheese plant in the context of embargo
Kriger A.V., Sturova Y.G.
PDF
(Rus)
No 6 (2015)
Production of goat cheese in the world and in Russia
Rybalova T.I.
PDF
(Rus)
No 2 (2015)
Cheese making and вийег making in Russia: results of 2014
Rybalova T.I.
PDF
(Rus)
No 5 (2014)
Keep abreast of the times
Kashina E.D.
PDF
(Rus)
No 1 (2014)
High temperature pasteurization and homogenization of cream at fresh cheese production with cheddaring and mass melting
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.
PDF
(Rus)
No 3 (2013)
Ways to salt cheese
Mayorov A.A., Mironenko I.M.
PDF
(Rus)
No 3 (2012)
Comparing evaluation of ways to package cheese
Rozdov I.A., Orlova E.A., Bol’shakova E.A.
PDF
(Rus)
No 3 (2010)
New collection of technological instructions on soft cheeses
Mordvinova V.A., Ostrouhova I.L., Onosovskaya N.N., Mordvinova V.A., Ostroukhova I.L., Onosovskaya N.N.
No 2 (2010)
Resources saving technologies of processed cheeses and cheese products manufacturing
Dunaev A.V., Sokolova N.Y., Konovalova T.M., Vodolazskaya E.A.
PDF
(Rus)
No 4 (2009)
Microbiological control in the processed cheese manufacturing
Sviridenko G.M., Sviridenko G.M.
PDF
(Rus)
No 2 (2018)
Up-to-date equipment for fume cheese smoking
Dunaev A.V.
PDF
(Rus)
No 6 (2018)
Study of the covers for smocked sausage cheese
Dunaev A.V., Orlova E.A., Kalabushkin V.V.
PDF
(Rus)
No 5 (2011)
Composition of the nitrogencontaining substances formedat milk fermentation with mouldsPenicillium
Sadovaya T.N., Sadovaya T.N.
PDF
(Rus)
No 6 (2017)
Application of the description-profile method of the tasting analysis at comparing quality of the DOP cheese and its analogues
Zavorohina N.V.
PDF
(Rus)
No 3 (2017)
Rapid cheeses
Mayorov A.A., Mironenko I.M., Bondarenko N.I.
PDF
(Rus)
No 6 (2016)
Loaf cheese: merits and drawbacks
Mayorov A.A.
PDF
(Rus)
No 3 (2016)
The cheese famous, beneficial, tasty, processed
Rybalova T.I.
PDF
(Rus)
No 6 (2015)
Replacement of the import: consumer needs quality cheese
Nikolaeva M.A., Ryazanova O.A., Kleshchevskii Y.N.
PDF
(Rus)
No 1 (2015)
Production of cheese according to the technology of separate pasteurization of milk mixture
Veziryan V.A., Evdokimov I.A., Veziryan A.A., Anisimov S.V.
PDF
(Rus)
No 4 (2014)
Identification and consuming properties of processed cheese
Svyatkina L.I., Andruhova V.Y.
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 3 (2013)
Innovations in existing technologies for cheese handling
Snejko A.G., Gubanova M.I., Ramanauskas R., Galginaitine L.
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 3 (2012)
Problems of the Russian cheese making. Maintenance of traditions and development of national brands
Sviridenko Y.Y., Mordvinova V.A.
PDF
(Rus)
No 3 (2010)
Investigation of the Brevibacteriumlines properties.
Perfil'ev G.D., Mordvinova V.A., Chubenko A.V., Matevosyan L.S., Perfil'ev G.D., Mordvinova, V.A., Chubenko A.V., Matevosyan L.S.
PDF
(Rus)
No 6 (2009)
Technical and technological prospects of cheese producing by the bulk method
Mayorov A.A., Nikolaeva E.A., Chupin A.A., Mayorov A.A., Nikolaeva Е.А., Chupin A.A.
PDF
(Rus)
No 2 (2018)
Effects of the temperature on the special features of the types of the semi-hard rennet cheese
Mironenko I.M.
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 6 (2011)
Existing technologies of the processed cheeses
Dunaev, A.V., Dunaev A.V.
No 5 (2017)
Effects of the packaging materials on the quality of the smoked sausage and processed cheese and cheese products
Orlova E.A., Dunaev A.V., Kalabushkin V.V.
PDF
(Rus)
No 2 (2017)
Effects of the spore microorganisms on the quality and keepability of processed cheese
Babkina N.G.
PDF
(Rus)
No 6 (2016)
Development of the modern protective technologies for reduction losses in cheese making
Snejko A.G., Strahova P.P., Ramanauskas R., Galginaitine L.
PDF
(Rus)
No 2 (2016)
Commodity-technological classification of cheeses and cheese products: innovative approaches
Nikolaeva M.A., Ryazanova O.A.
PDF
(Rus)
No 5 (2015)
Microstructure of soft cheeses before and after the baro-vacuum drying
Ravnyushkin E.A., Ermolaev V.A.
PDF
(Rus)
No 1 (2015)
Possibilities and prospects of the farmers’ cheese making
Mironenko I.M.
PDF
(Rus)
No 4 (2014)
Optimization of the technological process for production of the cheeses «Pasta Filata»
Bednyh B.S.
PDF
(Rus)
No 6 (2013)
Russian cheese making
Sviridenko Y.Y., Mordvinova V.A.
PDF
(Rus)
No 2 (2013)
Freezing of cheeses with cheddar-ing and mass melting
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N., Maremshaov A.B.
PDF
(Rus)
No 6 (2012)
Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks
Sviridenko G.M., Shatrova O.A., Zaharova M.B., Sokolova N.Y.
PDF
(Rus)
No 2 (2012)
Russian cheese market and the Worlds Trade Organization (WTO)
Rybalova T.I.
PDF
(Rus)
No 3 (2010)
New issues in coatings for cheese packaging
Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Snezhko A.G., Fedotova, A.V., Filinskaya Y.A.
PDF
(Rus)
No 6 (2009)
New national standards in cheese making
Mordvinova V.A., Mordvinova V.A.
PDF
(Rus)
No 2 (2009)
Combined cheese: looking for leading companies and bodies of the sector
Musina O.N., Musina O.N.
PDF
(Rus)
No 3 (2018)
Effects of the barrier properties of the packaging materials on the quality of the sausage smoked cheese at storing
Dunaev A.V., Orlova E.A., Kalabushkin V.V., Alekseeva E.V.
PDF
(Rus)
No 1 (2019)
Applying natural aroma supplements with cheese flavor
Myagkonosov D.S., Mordvinova V.A., Kalabushkin V.V., Abramov D.V., Alekseeva E.V.
PDF
(Rus)
No 3 (2011)
Rindless cheeses: distinctive featuresand some aspects of ripening
Rogov G.N., Rogov G.N.
PDF
(Rus)
No 5 (2017)
The system for traceability of microbiological risks effecting quality and keepability of processed cheese
Sviridenko G.M., Sviridenko Y.Y., Zaharova M.B., Babkina N.G.
PDF
(Rus)
No 2 (2017)
Dependence of the processed cheese quality on the selected regimes of smoking
Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.
PDF
(Rus)
No 2 (2016)
Prices on the Russian market of the dairy butter, cheese and curds in 2015
Goroshchenko L.G.
PDF
(Rus)
No 5 (2015)
New Zealand cheeses: delicacy from the edge of the earth
Rybalova T.I.
PDF
(Rus)
No 1 (2015)
The farmers cheese: underestimated in Russia business
Rybalova T.I.
PDF
(Rus)
No 4 (2014)
Production of cheese and curds in Russia
Goroshchenko L.G.
PDF
(Rus)
No 6 (2013)
The autumn 2013: scienti c-practical seminar in Adygeya
Bushueva I.G.
PDF
(Rus)
No 2 (2013)
Specialized starches of the series «Cheese Maker» for improving profitability of processed cheese manufacturing
Maiauskaite V.Y., Sandbeck A., Slierendrecht H.
PDF
(Rus)
No 5 (2012)
Russian melting salt for heatresistant processed cheese and cheese products manufacturing
Sokolova N.Y., Kesoyan G.A., Dobtoskokina N.D.
PDF
(Rus)
No 6 (2010)
The students from Altai trains in France
Solov'eva N.I., Kapustin A.A., Nesterova Y.V., Solov'eva N.I., Kapustin A.A., Nesterova Y.V.
PDF
(Rus)
No 2 (2010)
Microstructure of the brine cheeses on based camel's milk
Dichanbaeva F.T.
PDF
(Rus)
No 6 (2009)
Proposals concerning correction of possible customs taxes on processed cheeses
Cheverov V.I., Cheverov V.I.
PDF
(Rus)
No 5 (2018)
Quality of sausage cheese and products containing milk with milk fat replacers (MFR)) produced according to the processed cheese technology
Orlova E.A., Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.
PDF
(Rus)
No 1 (2010)
Special vegetable oils for cheese products
Snegova V.N.
PDF
(Rus)
No 6 (2011)
Technological and biochemical aspects of the cheese«Legenda» from goat milk
Mustafina G.N., Izyakov V.T., Kozhanov T.V., Mustafina G.N., Izyakov V.T., Kozhanov T.V.
No 2 (2017)
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.
PDF
(Rus)
No 5 (2016)
Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
Sviridenko G.M., Babkina N.G., Zaharova M.B.
PDF
(Rus)
No 1 (2016)
Lactose free cheese - myth or reality?
Mordvinova V.A., Lepilkina O.V.
PDF
(Rus)
No 3 (2014)
Special issues of producing thermo-acid cheeses
Mironenko I.M.
PDF
(Rus)
No 4 (2013)
Effects of succession of components introduction to the mixture at melting in presence of saccharose
Lepilkina O.V., Evdokimov I.A., Maremshaov A.B.
PDF
(Rus)
No 2 (2013)
Effects of the ion calcium concentration in the reconstituted whole milk on the consistency of soft thermo-acid cheese
Mayorov A.A., Mironenko I.M., Mazalevskii V.B.
PDF
(Rus)
No 5 (2012)
Food bers «CitriFi» - innovation in the processed cheese production
Gubina I.V.
PDF
(Rus)
No 6 (2010)
Physical-chemical aspects of the poly-component products of cheese making
Lepilkina O.V., Lepilkina O.V.
PDF
(Rus)
No 2 (2010)
Hydrodynamic plant for processed cheese manufacturing
Ostroumov L.A., Prosekov A.Y., Soldatova L.S., Kurbanova M.G.
PDF
(Rus)
No 6 (2009)
Structure and volumes of import and export in the Russian Federation
Smirnov E.R., Smirnov E.R.
PDF
(Rus)
No 2 (2009)
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.
PDF
(Rus)
No 5 (2018)
Original technologies of the brine cheese
Mordvinova V.A., Delitskaya I.N.
PDF
(Rus)
No 1 (2011)
Microstructure of cheeses with whitemoulds
Ostroumov L.A., Ermolaev V.A., Sadovaya T.N., Ostroumov L.A., Ermolaev V.A., Sadovaya T.N.
PDF
(Rus)
No 3 (2011)
Innovative developmentsin the field of cheese making
Sviridenko Y.Y., Mordvinova V.A., Sviridenko Y.Y., Mordvinova V.A.
PDF
(Rus)
No 6 (2016)
The methods to control degree of cheese ripeness
Lepilkina O.V., Mordvinova V.A., Delitskaya I.N., Tetereva L.I.
PDF
(Rus)
No 5 (2016)
Russian production of cheese and curds in 2015 and in the first half of 2016
Goroshchenko L.G.
PDF
(Rus)
No 1 (2016)
Brine cheese: from the past to the future
Mordvinova V.A., Delitskaya I.N.
PDF
(Rus)
No 4 (2015)
Effects of the melting salts on the microbiological stability and keepability of processed cheese
Sviridenko G.M., Zaharova M.B., Sokolova N.Y.
PDF
(Rus)
No 6 (2014)
Labeling of cheese
Mayorov A.A.
PDF
(Rus)
No 3 (2014)
Expertise of soft cheeses with the white mould on the surface
Denisova M.F., Denisov S.V.
PDF
(Rus)
No 4 (2013)
Processed cheese manufacturing: problems and ways of their solution
Dunaev A.V.
PDF
(Rus)
No 2 (2013)
Production of cheese from milk whey
Mayorov A.A.
PDF
(Rus)
No 5 (2012)
The company «Forcecrown»: stabilizing solutions checked by time
Gubanova O.R.
PDF
(Rus)
No 6 (2010)
Special technological issues of the new slime cheese production
Mordvinova V.A., Chubenko A.V., Perfil'ev G.D., Matevosyan L.S., Mordvinova V.A., Chubenko A.V., Perfil'ev G.D., Matevosyan L.S.
PDF
(Rus)
No 2 (2010)
Natural flavorsfor processed cheeses
Abramov D.V.
PDF
(Rus)
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