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Title
Authors
No 5 (2014)
Key ways to reduce losses in the cheese making sector
Sviridenko Y.Y., Volkova T.A.
PDF
(Rus)
No 5 (2012)
Technologies of the company CRYOVAC in cheese making
Moroz M.N., Komandirov A.
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 3 (2011)
Innovative developmentsin the field of cheese making
Sviridenko Y.Y., Mordvinova V.A., Sviridenko Y.Y., Mordvinova V.A.
PDF
(Rus)
No 4 (2014)
History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making)
Sviridenko Y.Y., Mordvinova V.A.
PDF
(Rus)
No 4 (2012)
Trends of the cheese making sector developments from the point of view of the «Tetra Pak» company
PDF
(Rus)
No 5 (2018)
Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature
Krieger A.V., Belov A.N., Koval A.D.
PDF
(Rus)
No 6 (2017)
Production of the liquid complex enzyme preparations using membrane methods
Murunova G.V., Abramov D.V., Sviridenko Y.Y., Municheva T.E.
PDF
(Rus)
No 3 (2014)
Active package as a part of the complex technology for fighting with moulds
Efimov K.M., Dityuk A.I., Snejko A.G., Bogdanov A.I., Fedorova L.S.
PDF
(Rus)
No 4 (2011)
Nanotechnological provision of the wastelesscycle of a cheese making plant
Ramanauskas R., Gal'ginaitite L.
PDF
(Rus)
No 4 (2017)
Keepability of the dairy butter produced by the Russian and classic methods
Vyshemirskii F.A.
PDF
(Rus)
No 6 (2013)
Membrane processes for processing milk and whey
Gavrilov G.B., Kravchenko E.F., Gavrilov V.G.
PDF
(Rus)
No 2 (2011)
Development of cheese making in the Republic Mariy El
Khlopov A.D., Pogozheva N.N., Hlopov A.D., Pogojeva N.N.
PDF
(Rus)
No 3 (2017)
Keepability of the dairy butter produced by the Russian and classic methods
Vyshemirskii F.A.
PDF
(Rus)
No 6 (2013)
Improvement of the milk whey products competitiveness
Volkova T.A., Sviridenko Y.Y.
PDF
(Rus)
No 3 (2010)
Going by the tradition: seminar by Atlantis−Pak in Altay
Girinovich O.A., Girinovich O.A.
PDF
(Rus)
No 2 (2015)
Cheese products - the objective reality
Mordvinova V.A., Ostrouhova I.L.
PDF
(Rus)
No 6 (2013)
Russian cheese making
Sviridenko Y.Y., Mordvinova V.A.
PDF
(Rus)
No 2 (2009)
Soft cheese - it is efficient
Ostroukhova I.L., Mordvinova V.A., Il'ina S.G., Ostrouhova I.L., Mordvinova V.A., Il'ina S.G.
PDF
(Rus)
No 1 (2015)
Effects of the equipment on the quality of the dairy butter with traditional composition
Topnikova E.V., Stahovskii V.A.
PDF
(Rus)
No 6 (2013)
The autumn 2013: scienti c-practical seminar in Adygeya
Bushueva I.G.
PDF
(Rus)
No 1 (2009)
75 years to the cheese Sovetskii
Mayorov A.A., Maiorov A.A.
PDF
(Rus)
No 6 (2014)
Innovative replacing import technologies of natural cheese
Sviridenko Y.Y., Mordvinova V.A.
PDF
(Rus)
No 1 (2013)
Improvement of the barrier technologies for antimicrobial protection of cheese surfaces
Snejko A.G., Gubanova M.I., Ramanauskas R., Galginaitine L.
PDF
(Rus)
No 1 (2009)
Be acquainted - Imtech Process Solutions company from the Netherlands
PDF
(Rus)
1 - 25 of 25 Items

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