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Issue
Title
Authors
No 2 (2013)
Effects of the ion calcium concentration in the reconstituted whole milk on the consistency of soft thermo-acid cheese
Mayorov A.A., Mironenko I.M., Mazalevskii V.B.
PDF
(Rus)
No 1 (2010)
Dairy butter consistency as an index of quality
Vyshemirskii F.A., Topnikova E.V.
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)
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 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 6 (2016)
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
Tetereva L.I., Mordvinova V.A., Onosovskaya N.N., Lepilkina O.V., Delitskaya I.N.
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 2 (2016)
Low fat cheese: an actual trend of the Russian market
Kelyashova Y.
PDF
(Rus)
No 2 (2014)
Development of stabilization mixture for melting of curd raw materials in the production of pasty fused cheese products
Lupinskaya S.M., Chechko S.G.
PDF
(Rus)
No 3 (2013)
Physical structure and consistency of the dairy butter
Vyshemirskii F.A.
PDF
(Rus)
No 2 (2013)
Effects of anisotropy on the consistency of the «Shveitsarskii» cheese manufactured with two-sided pressing
Manukyan S.S.
PDF
(Rus)
1 - 11 of 11 Items

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