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Authors
Effects of the production method on formation of sweet butter flavor
Kustova T.P., Vyshemirskii F.A.
Thermo - vacuum treatment of cream in butter making
Vyshemirskii F.A.
Effect of cream heat treatment on taste of sweet cream butter
Kustova T.P., Vyshemirskiy F.A., Panov V.P., Kustova T.P., Vyshemirskii F.A., Panov V.P.
Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making
Sviridenko G.M., Ivanova N.V., Zaharova M.B., Smirnova O.I.
Special issues of cream cheese production
Mironenko I.M., Usatyuk D.A.
Functional ingredientsfor the cultured butter«To your health»
Pavlova T.A., Vyshemirskiy F.A., Topnikova E.V., Pavlova T.A., Vyshemirskii F.A., Topnikova E.V.
Raw materials and regimes for theirtreatment as a factor of quality andkeepability of butter
Topnikova E.V., Sviridenko G.M., Kustova T.P., Topnikova E.V., Sviridenko G.M., Kustova T.P.
Efficiency of application of various components of cream at different methods of the dairy butter manufacturing
Vyshemirskii F.A.
Fatty acids compositions of cream and butter made of milk of the cows of different plumpness at dry period
Moscvicheva O.V., Moskvicheva, O.V.
Evaluation of the possibility to use the immune-ferment method for detecting dry milk at determination of the composition of raw materials applied for butter-making products
Topnikova E.V., Lepilkina O.V., Myagkonosov D.S., Buharina G.B., Municheva T.E., Volinova L.A., Petuhov P.A.
Development of the technology of the product with high fat content
Mironenko I.M., Bondarenko N.I., Usatyuk D.A.
Modeling of the process of the cream cheese production by the thermo-acid way using glucono-5-lactone
Mironenko I.M., Usatyuk D.A.
Modeling of the cream cheese production by the thermo-acid method using glucono-d-lactone
Mironenko I.M., Usatyuk D.A.
High temperature pasteurization and homogenization of cream at fresh cheese production with cheddaring and mass melting
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.
Sour cream butter of increased taxotrophicity
Pavlova T.A., Vyshemirskiy F.A., Gavrilov G.B., Ervol'der T.M., Pavlova T.A., Vyshemirskii F.A., Gavrilov G.B., Ervol'der T.M.
Study of the high fat milk products by the method of thermo-effectometry
Usatyuk D.A., Mironenko I.M.
Cream-raw material for receiving butter from cow milk
Vyshemirskii F.A., Smirnova O.I.
Special fats for vegetable cream
Alekseenko A.V., Kolesnikova S.V., Alekseenko A.V., Kolesnikova S.V.
The technology of the new type of cream cheese by the method of thermo-acid coagulation
Usatyuk D.A.
Cheese cream «Non-melting sundae»
Mironenko I.M., Yashkin A.I., Vahrusheva S.A.
From the history of the Russian method of the dairy butter manufacturing
Vyshemirskii F.A.
The influence of stabilizers on the quality indicators of cream cheese
Kabanova T.V., Shuvalova E.G., Ambrosieva E.D.
Principle factors effecting quality and keepability of the dairy butter
Topnikova E.V.
1 - 23 of 23 Items

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