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Authors
Production of the liquid complex enzyme preparations using membrane methods
Murunova G.V., Abramov D.V., Sviridenko Y.Y., Municheva T.E.
Items of the production of the butter «Buterbrodnoe» in view of the requirements of the TP TC 033/2013
Topnikova E.V., Ivanova N.V., Onosovskaya N.N.
«Mozzarrella» in Russian
Kashina E.D.
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.
Dairy traditions and innovations in Italy
Evdokimov I.A., Evdokimov I.A.
New functional products - soft cheese «Globozum» and semi-hard cheese «Pladolens»
Musina O.N., Ott E.F.
Application of the rice flour and albumin in the technology of the processed cheese product
Bogdanova N.S.
Production of the elite cheese in the terms of the Russian cheesemaking
Delitskaya I.N., Mordvinova V.A.
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.
The better world specialists come to Russia
TETERYaTNIK V.I.
Technological aspects of cheese products manufacturing
Mordvinova V.A., Lepilkina O.V., Mordvinova V.A., Lepilkina, O.V.
Low fatspreads of improved quality
Karavaeva E.Y., Topnikova E.V., Pirogova E.N., Dunaev A.V.
Special features of the technology of the brine cheese «Ironsky» production
Vlasova J.A.
Soft cheese. Varieties and technological special features
Mironeneko I.M., Usatyuk D.A.
Vegetable components in the processed cheese manufacturing
Shchetinin M.P., Azolkina L.N., Bogdanova N.S.
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.
Present day aspects of spreads production
Stahovskii V.A.
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production
Mordvinova V.A., Delitskaya I.N., Manuylov S.E., Mordvinova V.A., Delitskaya I.N., Manuilov S.E.
The use of vegetable ingredients in soft cheese technology
Gavrilova N.B., Makarova E.A.
Technologies of the milk whey products replacing import
Sviridenko Y.Y., Volkova T.A.
Cheese from whey? Why not?
Ostrouhova I.L., Mordvinova V.A., Ostrouhov D.V.
Study of the butter pastes technology
Nikitina Y.V., Topnikova E.V., Kustova T.P., Smykov I.T., Nikitina, Y.V., Topnikova E.V., Kustova, T.P., Smykov I.T.
Development of the spread technology with hydrocolloid addition
Smirnova I.A., Vasil'eva G.V., Smirnova I.A., Vasil'eva G.V.
«Tilsit» and Tilsiter» - see the difference
Mordvinova V.A.
Application of rice and albumin flours in the technology of processed cheese product
Bogdanova N.S.
Development of the technology of the domestic analogous of the «Maskarpone» cheese
Mironenko I.M., Usatyuk D.A.
Improving the technology of the national cheese of Egypt «Domiati»
Tikhomirova N.A., El Mogazi A.H.
Technology of the new brine cheese
Vlasova J.A., Tsugkiev B.G., Vlasova, Z.A., Tsugkiev B.G.
Non milk fats for processed cheese products
Konovalova T.M., Konovalova T.M.
Cheese product for functional nutrition
Gavrilova, N.B., Ryabkova D.S., Gavrilova N.B., Ryabkova D.S.
Low fat cheese: an actual trend of the Russian market
Kelyashova Y.
Optimization of the technological process for production of the cheeses «Pasta Filata»
Bednyh B.S.
Amino acids score of the cheese «Spartanskii»
Vlasova J.A., Vasiliadi G.K.
Technologies for the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev u.V., Konovalova, T.M.
Cleaning of cheese moulds
Kanunnikova E., Kanunnikova E.
Cheese product for foodsoperations
Gavrilova N.B., Burakovskaya N.V., Gavrilova N.B., Burakovskaya N.V.
Innovative domestic polymer materials with improved protective action for cheese
Snejko A.G., Strahova P., Ramanauskas R., Galginaitine L., Fofanova E.
Improvement of the milk product technology by system formalization and targeted combination of raw materials
Musina O.N.
Principle factors effecting quality and keepability of the dairy butter
Topnikova E.V.
Varieties and compositions of the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev, A.V., Konovalova T.M.
Conceptual approaches to the system of milk products quality on the base of the blockchain technology
Polyanskii K.K., Makarov E.I., Makarov M.E.
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.
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y.Y., Mordvinova V.A.
Development of the technology of the product with high fat content
Mironenko I.M., Bondarenko N.I., Usatyuk D.A.
Recipe and technology of the cheese with mould culture Penicillium roqueforti
Pershina E.I., Vasil'eva S.B., Vasil'ev E.A., Pershina E.I., Vasil'eva S.B., Vasil'ev E.A.
Innovative technologies of the mould cheeses production
Ostroumov L.A., Bespomestnyh K.V., Sadovaya T.N., Ostroumov L.A., Bespomestnykh K.V., Sadovaya, T.N.
Technology of the brine cheese product enriched with vegetable ingridients
Kryuchkova V.V., Korneichuk K.M., Skripin P.V., Belik S.N.
1 - 47 of 47 Items

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