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Issue
Title
Authors
No 4 (2015)
Effects of the melting salts on the microbiological stability and keepability of processed cheese
Sviridenko G.M., Zaharova M.B., Sokolova N.Y.
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 5 (2014)
Complex technology of processed cheeses and cheese products
Gavrilova N.B., Moliboga E.A.
PDF
(Rus)
No 5 (2010)
Melting salts «Solva» and «Joha» for processed cheese from the company «BK Giulini»
Tsvetkov I.L., Tsvetkov I.L.
PDF
(Rus)
No 4 (2013)
Effects of succession of components introduction to the mixture at melting in presence of saccharose
Lepilkina O.V., Evdokimov I.A., Maremshaov A.B.
PDF
(Rus)
No 5 (2010)
Effects of the melting salts produced in Russia on the quality of processed cheese products
Sokolova N.Y., Sokolova N.Y.
PDF
(Rus)
No 1 (2013)
Determination of the melting salts dose
Zelenina L.S., Zyuzina O.V., Dvoretskii S.I., Strashnov N.M.
PDF
(Rus)
No 2 (2010)
Melting salts of the «Phosphomix» group
PDF
(Rus)
No 6 (2012)
Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks
Sviridenko G.M., Shatrova O.A., Zaharova M.B., Sokolova N.Y.
PDF
(Rus)
No 4 (2009)
Effects of the Russian melting salts on the processed cheese quality
Sokolova N.Y., Sokolova N.Y.
PDF
(Rus)
No 1 (2017)
Whey protein microparticulate effect on melting property of cheese
Ponomarev A.N., Melnikova E.I., Stanislavskaia E.B., Zhuravleva O.V.
PDF
(Rus)
No 5 (2012)
Russian melting salt for heatresistant processed cheese and cheese products manufacturing
Sokolova N.Y., Kesoyan G.A., Dobtoskokina N.D.
PDF
(Rus)
No 4 (2016)
Physical - chemical and fermentative methods of sanitarian treatment of the equipment for spreads manufacturing
Kuzina J.I., Manevich B.V., Kosiyanenko T.V., Haritonova E.B.
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 3 (2016)
Ability of the cheese curd to melting
Mironenko I.M.
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 - 16 of 16 Items

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