Іздеу

Шығарылым
Атауы
Авторлар
№ 6 (2016)
Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
Orlova E., Mordvinova V., Sviridenko G.
PDF
(Rus)
№ 2 (2009)
Composition of micellium fungi contaminating semi-hard cheese surface
Nagula M., Kuznetsova L., Ozerskaya S., Ivanushkina N., Nagula M., Kuznetsova L., Ozerskaya S., Ivanushkina N.
PDF
(Rus)
№ 2 (2009)
Cheeses with probiotic microflora
Kagan Y., Kagan Y.
PDF
(Rus)
№ 5 (2017)
Some aspects of keepability of the packaged cheese
Orlova E., Mordvinova V., Il'ina S.
PDF
(Rus)
№ 5 (2015)
Production of the elite cheese in the terms of the Russian cheesemaking
Delitskaya I., Mordvinova V.
PDF
(Rus)
№ 6 (2014)
Special items of measuring equilibrum moisture of cheese
Bednyh B., Ramanauskas R.
PDF
(Rus)
№ 4 (2017)
Imitating processed cheese products and items of import replacement
Dunaev A.
PDF
(Rus)
№ 4 (2017)
Resources of the technologies replacing cheese import
Mordvinova V.
PDF
(Rus)
№ 6 (2016)
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
Tetereva L., Mordvinova V., Onosovskaya N., Lepilkina O., Delitskaya I.
PDF
(Rus)
№ 1 (2013)
Grated cheeses in the Russian market
Mordvinova V., Delitskaya I.
PDF
(Rus)
№ 5 (2011)
Composition of the nitrogencontaining substances formedat milk fermentation with mouldsPenicillium
Sadovaya T., Sadovaya T.
PDF
(Rus)
№ 6 (2017)
Application of the description-profile method of the tasting analysis at comparing quality of the DOP cheese and its analogues
Zavorohina N.
PDF
(Rus)
№ 3 (2017)
Rapid cheeses
Mayorov A., Mironenko I., Bondarenko N.
PDF
(Rus)
№ 6 (2016)
Loaf cheese: merits and drawbacks
Mayorov A.
PDF
(Rus)
№ 3 (2016)
The cheese famous, beneficial, tasty, processed
Rybalova T.
PDF
(Rus)
№ 6 (2015)
Replacement of the import: consumer needs quality cheese
Nikolaeva M., Ryazanova O., Kleshchevskii Y.
PDF
(Rus)
№ 1 (2015)
Production of cheese according to the technology of separate pasteurization of milk mixture
Veziryan V., Evdokimov I., Veziryan A., Anisimov S.
PDF
(Rus)
№ 4 (2014)
Identification and consuming properties of processed cheese
Svyatkina L., Andruhova V.
PDF
(Rus)
№ 1 (2014)
And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
Sviridenko Y., Mordvinova V., Delitskaya I.
PDF
(Rus)
№ 3 (2013)
Innovations in existing technologies for cheese handling
Snejko A., Gubanova M., Ramanauskas R., Galginaitine L.
PDF
(Rus)
№ 6 (2012)
Effects of natrium citrate on consistency of soft thermoacid cheese from reconstituted whole milk
Mayorov A., Mironenko I., Mazalevskii V.
PDF
(Rus)
№ 3 (2012)
Problems of the Russian cheese making. Maintenance of traditions and development of national brands
Sviridenko Y., Mordvinova V.
PDF
(Rus)
№ 3 (2010)
Investigation of the Brevibacteriumlines properties.
Perfil'ev G., Mordvinova V., Chubenko A., Matevosyan L., Perfil'ev G., Mordvinova, V., Chubenko A., Matevosyan L.
PDF
(Rus)
№ 6 (2009)
Technical and technological prospects of cheese producing by the bulk method
Mayorov A., Nikolaeva E., Chupin A., Mayorov A., Nikolaeva Е., Chupin A.
PDF
(Rus)
№ 2 (2018)
Effects of the temperature on the special features of the types of the semi-hard rennet cheese
Mironenko I.
PDF
(Rus)
№ 6 (2018)
Correction of the technological regimes of cheese manufacturing at milk quality changes
Loginov V., Linkevich E., Mayorov A.
PDF
(Rus)
№ 6 (2011)
Existing technologies of the processed cheeses
Dunaev, A., Dunaev A.
№ 5 (2017)
Effects of the packaging materials on the quality of the smoked sausage and processed cheese and cheese products
Orlova E., Dunaev A., Kalabushkin V.
PDF
(Rus)
№ 2 (2017)
Effects of the spore microorganisms on the quality and keepability of processed cheese
Babkina N.
PDF
(Rus)
№ 6 (2016)
Development of the modern protective technologies for reduction losses in cheese making
Snejko A., Strahova P., Ramanauskas R., Galginaitine L.
PDF
(Rus)
№ 2 (2016)
Commodity-technological classification of cheeses and cheese products: innovative approaches
Nikolaeva M., Ryazanova O.
PDF
(Rus)
№ 5 (2015)
Microstructure of soft cheeses before and after the baro-vacuum drying
Ravnyushkin E., Ermolaev V.
PDF
(Rus)
№ 1 (2015)
Possibilities and prospects of the farmers’ cheese making
Mironenko I.
PDF
(Rus)
№ 4 (2014)
Optimization of the technological process for production of the cheeses «Pasta Filata»
Bednyh B.
PDF
(Rus)
№ 6 (2013)
Russian cheese making
Sviridenko Y., Mordvinova V.
PDF
(Rus)
№ 2 (2013)
Freezing of cheeses with cheddar-ing and mass melting
Kaplenko A., Evdokimov I., Kaplenko N., Maremshaov A.
PDF
(Rus)
№ 6 (2012)
Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks
Sviridenko G., Shatrova O., Zaharova M., Sokolova N.
PDF
(Rus)
№ 2 (2012)
Russian cheese market and the Worlds Trade Organization (WTO)
Rybalova T.
PDF
(Rus)
№ 3 (2010)
New issues in coatings for cheese packaging
Snezhko A., Fedotova A., Filinskaya Y., Snezhko A., Fedotova, A., Filinskaya Y.
PDF
(Rus)
№ 6 (2009)
New national standards in cheese making
Mordvinova V., Mordvinova V.
PDF
(Rus)
№ 2 (2009)
Combined cheese: looking for leading companies and bodies of the sector
Musina O., Musina O.
PDF
(Rus)
№ 3 (2018)
Effects of the barrier properties of the packaging materials on the quality of the sausage smoked cheese at storing
Dunaev A., Orlova E., Kalabushkin V., Alekseeva E.
PDF
(Rus)
№ 1 (2019)
Applying natural aroma supplements with cheese flavor
Myagkonosov D., Mordvinova V., Kalabushkin V., Abramov D., Alekseeva E.
PDF
(Rus)
№ 3 (2011)
Rindless cheeses: distinctive featuresand some aspects of ripening
Rogov G., Rogov G.
PDF
(Rus)
№ 5 (2017)
The system for traceability of microbiological risks effecting quality and keepability of processed cheese
Sviridenko G., Sviridenko Y., Zaharova M., Babkina N.
PDF
(Rus)
№ 2 (2017)
Dependence of the processed cheese quality on the selected regimes of smoking
Kalabushkin V., Dunaev A., Alekseeva E.
PDF
(Rus)
№ 2 (2016)
Prices on the Russian market of the dairy butter, cheese and curds in 2015
Goroshchenko L.
PDF
(Rus)
№ 5 (2015)
New Zealand cheeses: delicacy from the edge of the earth
Rybalova T.
PDF
(Rus)
№ 1 (2015)
The farmers cheese: underestimated in Russia business
Rybalova T.
PDF
(Rus)
№ 4 (2014)
Production of cheese and curds in Russia
Goroshchenko L.
PDF
(Rus)
№ 6 (2013)
The autumn 2013: scienti c-practical seminar in Adygeya
Bushueva I.
PDF
(Rus)
№ 2 (2013)
Specialized starches of the series «Cheese Maker» for improving profitability of processed cheese manufacturing
Maiauskaite V., Sandbeck A., Slierendrecht H.
PDF
(Rus)
№ 5 (2012)
Russian melting salt for heatresistant processed cheese and cheese products manufacturing
Sokolova N., Kesoyan G., Dobtoskokina N.
PDF
(Rus)
№ 6 (2010)
The students from Altai trains in France
Solov'eva N., Kapustin A., Nesterova Y., Solov'eva N., Kapustin A., Nesterova Y.
PDF
(Rus)
№ 2 (2010)
Microstructure of the brine cheeses on based camel's milk
Dichanbaeva F.
PDF
(Rus)
№ 6 (2009)
Proposals concerning correction of possible customs taxes on processed cheeses
Cheverov V., Cheverov V.
PDF
(Rus)
№ 5 (2018)
Quality of sausage cheese and products containing milk with milk fat replacers (MFR)) produced according to the processed cheese technology
Orlova E., Kalabushkin V., Dunaev A., Alekseeva E.
PDF
(Rus)
№ 1 (2010)
Special vegetable oils for cheese products
Snegova V.
PDF
(Rus)
№ 6 (2011)
Technological and biochemical aspects of the cheese«Legenda» from goat milk
Mustafina G., Izyakov V., Kozhanov T., Mustafina G., Izyakov V., Kozhanov T.
№ 2 (2017)
Effects of the way of the milk mixture normalization on the hard cheese quality
Delitskaya I., Mordvinova V., Lepilkina O., Myagkonosov D.
PDF
(Rus)
№ 5 (2016)
Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
Sviridenko G., Babkina N., Zaharova M.
PDF
(Rus)
№ 1 (2016)
Lactose free cheese - myth or reality?
Mordvinova V., Lepilkina O.
PDF
(Rus)
№ 3 (2014)
Special issues of producing thermo-acid cheeses
Mironenko I.
PDF
(Rus)
№ 4 (2013)
Effects of succession of components introduction to the mixture at melting in presence of saccharose
Lepilkina O., Evdokimov I., Maremshaov A.
PDF
(Rus)
№ 2 (2013)
Effects of the ion calcium concentration in the reconstituted whole milk on the consistency of soft thermo-acid cheese
Mayorov A., Mironenko I., Mazalevskii V.
PDF
(Rus)
№ 5 (2012)
Food bers «CitriFi» - innovation in the processed cheese production
Gubina I.
PDF
(Rus)
№ 6 (2010)
Physical-chemical aspects of the poly-component products of cheese making
Lepilkina O., Lepilkina O.
PDF
(Rus)
№ 2 (2010)
Hydrodynamic plant for processed cheese manufacturing
Ostroumov L., Prosekov A., Soldatova L., Kurbanova M.
PDF
(Rus)
№ 6 (2009)
Structure and volumes of import and export in the Russian Federation
Smirnov E., Smirnov E.
PDF
(Rus)
№ 2 (2009)
Issues of standardization at soft cheese manufacturing
Mordvinova V., Ostroukhova I., Onosovskaya N., Mordvinova V., Ostrouhiva I., Onosovskaya N.
PDF
(Rus)
№ 5 (2018)
Original technologies of the brine cheese
Mordvinova V., Delitskaya I.
PDF
(Rus)
№ 1 (2011)
Microstructure of cheeses with whitemoulds
Ostroumov L., Ermolaev V., Sadovaya T., Ostroumov L., Ermolaev V., Sadovaya T.
PDF
(Rus)
№ 3 (2011)
Innovative developmentsin the field of cheese making
Sviridenko Y., Mordvinova V., Sviridenko Y., Mordvinova V.
PDF
(Rus)
№ 6 (2016)
The methods to control degree of cheese ripeness
Lepilkina O., Mordvinova V., Delitskaya I., Tetereva L.
PDF
(Rus)
№ 5 (2016)
Russian production of cheese and curds in 2015 and in the first half of 2016
Goroshchenko L.
PDF
(Rus)
№ 1 (2016)
Brine cheese: from the past to the future
Mordvinova V., Delitskaya I.
PDF
(Rus)
№ 4 (2015)
Effects of the melting salts on the microbiological stability and keepability of processed cheese
Sviridenko G., Zaharova M., Sokolova N.
PDF
(Rus)
№ 6 (2014)
Labeling of cheese
Mayorov A.
PDF
(Rus)
№ 3 (2014)
Expertise of soft cheeses with the white mould on the surface
Denisova M., Denisov S.
PDF
(Rus)
№ 4 (2013)
Processed cheese manufacturing: problems and ways of their solution
Dunaev A.
PDF
(Rus)
№ 2 (2013)
Production of cheese from milk whey
Mayorov A.
PDF
(Rus)
№ 5 (2012)
The company «Forcecrown»: stabilizing solutions checked by time
Gubanova O.
PDF
(Rus)
№ 6 (2010)
Special technological issues of the new slime cheese production
Mordvinova V., Chubenko A., Perfil'ev G., Matevosyan L., Mordvinova V., Chubenko A., Perfil'ev G., Matevosyan L.
PDF
(Rus)
№ 2 (2010)
Natural flavorsfor processed cheeses
Abramov D.
PDF
(Rus)
№ 5 (2009)
Specific heat consumption at vacuum cheese drying
Prosekov A., Ermolaev V., Prosekov A., Ermolaev V.
PDF
(Rus)
№ 2 (2009)
Soft cheese from milk-protein concentrates
Suyunchev O., Evdokimov I., Sardak A., Klepker V., Rudakov A., Suyunchev O., Evdokimov I., Sardak A., Klepker V., Rudakov A.
PDF
(Rus)
№ 5 (2018)
Formation of the type special features of the cheeses with high temperature of the second heating
Mironeneko I., Bondarenko N., Usatyuk D.
PDF
(Rus)
№ 1 (2011)
Consuming demand for mould cheesein Kemerovo
Pershina E., Vasil'eva E., Vasil'ev E., Pershina E., Vasileva S., Vasileve E.
PDF
(Rus)
№ 3 (2011)
«Mstinskoe moloko» -all the newest and advanced
Efimtsova T., Efimtsova T.
PDF
(Rus)
№ 4 (2016)
Investigation of the processes of the cyclic barovacuum drying of soft cheese
Ravnyushkin E.
PDF
(Rus)
№ 6 (2015)
The influence of stabilizers on the quality indicators of cream cheese
Kabanova T., Shuvalova E., Ambrosieva E.
PDF
(Rus)
№ 4 (2015)
Soft cheese. Varieties and technological special features
Mironeneko I., Usatyuk D.
PDF
(Rus)
№ 6 (2014)
Special issues of cream cheese production
Mironenko I., Usatyuk D.
PDF
(Rus)
№ 3 (2014)
Food bers «Citri-Fi» in the processed cheese manufacturing
Gubina I.
PDF
(Rus)
№ 4 (2013)
Membrane methods in the curds cheeses manufacturing
Gosticheva E., Zolotareva M., Evdokimov I., Klepker V.
PDF
(Rus)
№ 2 (2013)
Cheese from whey? Why not?
Ostrouhova I., Mordvinova V., Ostrouhov D.
PDF
(Rus)
№ 5 (2012)
Ways to increase competitiveness of the domestic processed cheeses
Dunaev A.
PDF
(Rus)
№ 5 (2010)
Innovative technologies of the mould cheeses production
Ostroumov L., Bespomestnyh K., Sadovaya T., Ostroumov L., Bespomestnykh K., Sadovaya, T.
PDF
(Rus)
№ 2 (2010)
Milk-protein concentrates for processed cheeses
Ostroumov L., Prosekov A., Babich О.
PDF
(Rus)
№ 5 (2009)
Effect of propionic bacteria starter culture on soft cheeses quality
Khamagaeva I., Choyzhilsuren N., Kachanina L., Hamagaeva I., Choijilsuren N., Kachanina L.
PDF
(Rus)
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