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.
Packaging polimere materials with antimicrobial and antioxidant properties
Snejko A.G., Fofanova E.M., Uzdenskii V.B., Strahova P.A., Ramanauskas P., Galginaite L.
The VI International Salon of Cheese
Raicheva E.Y.
Be acquainted - Imtech Process Solutions company from the Netherlands
Effects of brine on structural properties of semi-hard cheeses
Ostroukhova I.L., Ostrouhova I.L., Ostrouhov D.V., Ostroukhov D.V.
Production of the elite cheese in the terms of the Russian cheesemaking
Delitskaya I.N., Mordvinova V.A.
The International Week of Cheese and Butter Making
Raicheva E.Y.
Results of the competition of the cheese and butter making products
Topnikova E.V., Mordvinova V.A.
International Week of Cheese and Butter Making in Uglich
Raicheva E.Y.
The branch target program «Development of cheese and butter making in Russia for the period 2011-2013»
Sviridenko Y.Y., Ozhgikhina N.N., Sviridenko Y.Y., Ojgihina N.N.
Situation and principle developments of cheese and butter making
Sviridenko Y.Y., Topnikova E.V.
Draft new national standards on the methods to control butter and cheese making products
Onosovskaya N.N.
International Cheese Saloon
Raicheva E.Y.
Cheese preferences of the Russian people
Rybalova T.I.
Automated production of cheese inthe cheese making machine «TheCheeseMaker»: experience of theDutch cheese makers
Bom V., Boom W.
Cheeses salting. What's new?
Ostrouhova I.L., Ostrouhov D.V., Ostroukhova I.L., Ostroukhov D.V.
Present day trends in the equipment for cheese forming and pressing
Loginov V.A., Mayorov A.A.
Ultra-filtration - revolution in the soft cheese manufacturing
Ostrouhov D.V.
New national standards in cheese making
Mordvinova V.A., Mordvinova V.A.
Possibilities and prospects of the farmers’ cheese making
Mironenko I.M.
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.
The Fifth International Cheese Salon
Raicheva E.Y.
Innovative replacing import technologies of natural cheese
Sviridenko Y.Y., Mordvinova V.A.
Cheese making in Belarus
Rybalova T.I.
Problems of the Russian cheese making. Maintenance of traditions and development of national brands
Sviridenko Y.Y., Mordvinova V.A.
Before the cheese countersof Rome
Dvinskii B.M.
Aims of fillers application in the products of cheese making sector
Musina O.N., Musina O.N.
Premium Pack - Premium CheeseSomething new in the package for cheeseripening
Innovative packaging solutions fromthe «Multivac»
Lebedeva A., Lebedeva A.
Non-industrial manufacturing of cheese
Mayorov A.A.
Some comments on the results of the contest of the products of cheese and butter making at the exhibition «The Golden Autumn - 2014»
Fedotova O.B., Smirnova J.I., Sokolova O.V., Myalenko D.M., Topnikova E.V., Mordvinova V.A.
Cheese making of Ireland
Rybalova T.I.
To the item of applying calcium chloride in cheese making
Mordvinova V.A., Delitskaya I.N., Tetereva I.N.
Cheese market in the USA.
Rybalova T.I.
Cheese making of Russia: results of the «zeroes»
Dvinskiy B.M., Dvinskii B.M.
Quality standards in the cheese making in Russia and Chinese People's Republic: characteristics and prospects for integration
Jia Z., Cheng L., Ostroumov L.A., Prosekov A.Y., Zheleznov A.I., Smirnova I.A., Jia Z., Cheng L., Ostroumov L.A., Prosekov A.Y., Jeleznov A.I., Smirnova I.A.
Development of the science aboutcheese making in Russia (the secondpart of the XX century)
Ostroumov L.A., Ostroumov L.A.
Requirements to the raw milk for cheese making
Sviridenko G.M., Mordvinova V.A.
Microbiological safety at dairy farms with the preparation «Biopag»
Efimov K.M., Dityuk A.I., Bogdanov A.I., Malgin I.V., Snejko A.G., Fedorova L.S.
Bassine — the system from the company ALPMA: flexible solution for continuous curds production for soft and white cheese
Bekturova R., Polner M.
Annual forum of cheese and butter makers in Uglich
Mordvinova V.A., Topnikova E.V., Semova E.G., Raicheva E.Y.
Prospects of using nanomaterials in the manufacturing of cheese products
Smykov I.T.
Situation in the cheese and butter making sector in Russia nowadays
Sviridenko Y.Y., Topnikova E.V., Mordvinova V.A., Dunaev A.V.
The Russian cheese market in 2010. Foreign countries again «have given support»…
Rybalova T.I., Rybalova T.I.
Retrospective analysis of the combined products tailoring in the domestic cheese making
Musina O.N., Musina O.N.
The cheeses of Normandy
Raycheva E.Y., Raicheva E.Y.
Bacterial starters for cheese production
Sorokina N.P., Kuraeva E.V., Kucherenko I.V.
Cheese classic is packed in the «Amivac CH-B-7»
Smirnov V.
The company «BK Giulini» («KS Vityaz») - 10 years in the Altai region
Tsvetkov I.L., Babkina N.G.
Hard guarantees to the hard cheese
Ischakov R.N.
Development of cheese making in the Republic Mariy El
Khlopov A.D., Pogozheva N.N., Hlopov A.D., Pogojeva N.N.
Dairy traditions and innovations in Italy
Evdokimov I.A., Evdokimov I.A.
«Parmesan» is the head for everything
Shergina I.A., Shergina I.A.
New normative documents incheese making
Onosovskaya N.N., Onosovskaya N.N.
The school of a cheese maker. Selfsplitting in cheese making: analysis of reasons
Mayorov A.A.
Existing technologies of disinfection in cheese making-from problems to solutions
Efimov K.M., Dityuk A.I., Bogdanov A.I., Snejko A.G., Fedorova L.S., Chernyavskii I.N.
Innovative technologies and ecological safety of cheese making
Role of starter cultures in preserving special properties of the national products of cheese making
Sorokina N.P.
Production line based on the «Cheesemaker®»: Dutch quality cheese manufacturedin Russia
Boom W.
New starter culturesfor the existing Russian cheese making
Some issues of identification of the products of cheese and butter making
Topnikova E.V.
Study of the impacts of the starter cultures composition on the physical-chemical properties in the biotechnology of cheese making
Ramanauskas R.I.
«Sarmich» — a leading cheese making plant of Russia
Raicheva E.Y.
A new page in the chronicle of cheese making in Altai
Shchetinin M.P., Solov’eva N.I.
International conference in Paris: the present and the future of cheese making
Raicheva E.Y.
75 years to the cheese Sovetskii
Mayorov A.A., Maiorov A.A.
Application of the starter cultures Lyofast for extendingcheese varieties
Tsvetkov I.L., Toloknova I.V., Babkina N.G., Tsvetkov I.L., Toloknova I.V., Babkina N.G.
Restoration of traditions in the Education Union
Solov’eva N.I., Lyadova S.A.
New developments of the Siberian Research Institute of Cheese Making
Mayorov A.A.
Nanotechnological provision of the wastelesscycle of a cheese making plant
Ramanauskas R., Gal'ginaitite L.
Testing of phage resistance of the bacterial starters’ compositions and concentrates intended for cheese making
Tkachenko V.V., Odegov N.I., Dorofeyev R.V., Volokitina E.N.
From the history of the All Russian Research Institute of Cheese and ButterMaking
Vyshemirskii F.A.
They have been united by Italy
Bushueva I.G., Bushueva I.G.
Development of the cheese makingscience in Russia (the second halfof the XX century)
Ostroumov L.A., Ostroumov L.A.
Quality and keepabilityof the cheese making products:principle factors
Mordvinova V.A., Mordvinova V.A.
Some issues of identification of the products of cheese and butter making
Topnikova E.V.
Application of the phospholipase A1 in cheese making
Veziryan A.A., Anisimov S.V., Evdokimov I.A., Veziryan V.A., Karychev R.Z., Kelyashova Y.N.
The world cheese market
Rybalova T.I.
Hygiene items in modern cheese making
Hanumyam A.A.
Development of the science about cheese making in Russia (the second part of the XX century)
Ostroumov L.A.
Protein - an important component of the cheese making products
Tetereva L.I., Tetereva L.I.
70 years to the Uglich experimental biofactory
Sorokina N.P., Sorokina N.P.
Whey separator
Eliseev O.M., Eliseev O.M.
Usage of the HACCP principles in the organization of the starter cultures application in cheese making
Sorokina N.P., Kucherenko I.V., Kuraeva E.V.
1 - 84 of 84 Items

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