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Title
Authors
No 3 (2012)
Structure formation in cheeses with cheddaring and melting of cheese mass
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N., Maremshaov A.B., Lepilkina O.V., Dykalo N.Y.
PDF
(Rus)
No 5 (2011)
Effect of the species composition ofthe starter culture on the quality ofcheeses with cheddaring
Klenikova E.V., Klenikova E.V.
PDF
(Rus)
No 2 (2012)
Process of cheddaring: formation of taste in cheeses
Mironenko I.M.
PDF
(Rus)
No 3 (2017)
Special features of production of cheeses with cheddaring and thermo-mechanical treatment
Delitskaya I.N., Mordvinova V.A.
PDF
(Rus)
No 4 (2011)
Reconstitution of the instant skim milk powder for cheese production
Golubeva L.V., Avakimyan A.B., Klyuchnikova D.B., Pirogova O.V., Tarasova A.Y.
PDF
(Rus)
No 2 (2017)
Process of cheddaring in cheesemaking
Mironenko I.M.
PDF
(Rus)
No 5 (2009)
Rheological specialties of sheeses with cheddaring and thermo-mechanical treatment of cheese mass
Golubeva L.V., Avakimyan A.B., Meshcheryakov A.V., Golubeva L.V., Avakimyan A.B., Meshcheryakov A.V.
PDF
(Rus)
No 2 (2016)
Special issues of «Mozarella» type cheeses manufacturing
Dimitrov B.G.
PDF
(Rus)
No 1 (2016)
Brine cheese: from the past to the future
Mordvinova V.A., Delitskaya I.N.
PDF
(Rus)
No 5 (2012)
Energy saving technology of cheeses with cheddaring and melting of cheese mass (experience of introduction at the milk combine «Stavropolskii»)
Anisimov S.V., Veziryan A.A., Kaplenko N.N., Kaplenko A.N.
PDF
(Rus)
No 4 (2012)
Choosing of the equipment for cheese production with cheddarring and melting of mass
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.
PDF
(Rus)
1 - 11 of 11 Items

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