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Issue
Title
Authors
No 5 (2017)
Special features of salting new type of the hard cheese
Delitskaya I.N., Mordvinova V.A.
PDF
(Rus)
No 6 (2016)
The methods to control degree of cheese ripeness
Lepilkina O.V., Mordvinova V.A., Delitskaya I.N., Tetereva L.I.
PDF
(Rus)
No 3 (2010)
Effect of Enzyme Compositions on Cheese Proteolysis
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
No 4 (2018)
Formation of the organoleptic properties of cheese and control of cheese ripening process
Belov A.N., Kriger A.V., Koval’ A.D., Miklishannskii V.A.
PDF
(Rus)
No 6 (2018)
Special features of cheese ripening with cheese slime microflora
Mordvinova V.A., Ostrouhova I.L., Sviridenko G.M.
PDF
(Rus)
No 5 (2012)
Amino acids score of the cheese «Spartanskii»
Vlasova J.A., Vasiliadi G.K.
PDF
(Rus)
No 6 (2010)
Effekt of enzume composition on cheese quality
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
PDF
(Rus)
No 1 (2011)
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.
PDF
(Rus)
No 5 (2017)
Technological special features of making cheese from goat milk
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V.
PDF
(Rus)
No 2 (2010)
The effect of calf lipase on cheese ripening
Krieger A.V., Belov A.N.
PDF
(Rus)
No 5 (2018)
Original technologies of the brine cheese
Mordvinova V.A., Delitskaya I.N.
PDF
(Rus)
No 6 (2011)
Microbiological and biochemical special features of ripening of thecheese manufactured with P.roqueforti
Sadovaya T.N., Shabanova O.V., Sadovaya T.N., Shabanova O.V.
No 4 (2011)
Existing protectivecoatings for cheese
Snezhko A.G., Gubanova M.I., Ramanauskas R.
PDF
(Rus)
No 2 (2014)
Special features of proteolysis in different groups of cheese types
Myagkonosov D.S., Mordvinova V.A., Abramov D.V., Delitskaya I.N.
PDF
(Rus)
No 1 (2012)
Protective latex coatings in cheese making: situation and prospects
Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Gubanova M.I., Ramanauskas R., Gal'ginaytine L., Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Gubanova M.I., Ramanauskas R., Galginaitine L.
PDF
(Rus)
No 3 (2015)
The packages «PREMIUMPACK» - new solution in the packaging for cheese making
Orlova E.A., Mordvinova V.A., Bol’shakova E.A.
PDF
(Rus)
No 3 (2013)
Innovations in existing technologies for cheese handling
Snejko A.G., Gubanova M.I., Ramanauskas R., Galginaitine L.
PDF
(Rus)
No 3 (2009)
Intensification of the rennet cheese ripening
Ostroumov L.A., Nikolaeva E.A., Ostroumov L.A., Nikolaeva E.A.
PDF
(Rus)
No 2 (2018)
The temperature of the second heating as a way to regulate syneresis and intensity of the lactic acid process at hard cheese production
Delitskaya I.N., Mordvinova V.A.
PDF
(Rus)
No 2 (2017)
Effects of the way of the milk mixture normalization on the hard cheese quality
Delitskaya I.N., Mordvinova V.A., Lepilkina O.V., Myagkonosov D.S.
PDF
(Rus)
No 1 (2013)
«POLISVED» — reliable protection of rennet cheeses
Fedotova A.V., Snejko A.G.
PDF
(Rus)
No 2 (2012)
Special features of formation of the organoleptic indices of cheese products
Mordvinova V.A., Lepilkina O.V., Ostrouhova I.L., Samoilov A.V.
PDF
(Rus)
No 3 (2017)
Rapid cheeses
Mayorov A.A., Mironenko I.M., Bondarenko N.I.
PDF
(Rus)
No 1 (2016)
Brine cheese: from the past to the future
Mordvinova V.A., Delitskaya I.N.
PDF
(Rus)
No 5 (2010)
Application of moulds in cheese production
Ostroumov L.A., Bespomestnyh K.V., Sadovaya T.N., Ostroumov L.A., Bespomestnykh K.V., Sadovaya, T.N.
PDF
(Rus)
No 6 (2009)
Quality of the brine cheese Alanskii at ripening and storage
Vlasova Z.A., Vlasova J.A., Tsugkiev B.G., Tsugkiev B.G.
PDF
(Rus)
No 2 (2019)
To the item of taste formation in the cheese with white mould
Ostrouhova I.L., Mordvinova V.A., Sviridenko G.M., Ostrouhov D.V., Myagkonosov D.S.
PDF
(Rus)
No 5 (2010)
Type characteristic of the hard rennet cheeses and determination of their ripeness
Haertdinov R.R., Khaertdinov R.R.
PDF
(Rus)
1 - 28 of 28 Items

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