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Edição

Título

Autores

Nº 2 (2018)

Prospects of sheep milk processing in the Altai Territory

Shchetinina E.

(Rus)

Nº 5 (2018)

Falsification of dairy products as a reflection of the problems of the industry

Lepilkina O.

(Rus)

Nº 1 (2018)

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., Lepilkina O., Myagkonosov D., Buharina G., Municheva T., Volinova L., Petuhov P.

(Rus)

Nº 3 (2014)

Free fat in milk

Lepilkina O., Smykov I., Loginova I.

(Rus)

Nº 3 (2011)

The initial treatmentof raw milkfor cheese production

Pogozheva N., Pogozheva N.

(Rus)

Nº 3 (2011)

Identification of milk andmilk products

Onosovskaya N., Onosovskaya N.

(Rus)

Nº 5 (2016)

On qualitative indicators of sheep’s milk in the agricultural enterprise «LUKOZ»

Novopashina S., Sannikov M., Kojanov T., Shuvarikov A.

(Rus)

Nº 4 (2010)

Quality of milk for cheese production

Vlasova J., Tsugkiev B., Vlasova, Z., Tsugkiev, B.

(Rus)

Nº 2 (2018)

Sialic acids of milk and milk products

Shidlovskaya V.

(Rus)

Nº 5 (2011)

Great deeds at the Velikie Luki milkcombine

Dvinskiy B., Dvinskii B.

(Rus)

Nº 4 (2010)

Existing requirements to milk fat replacers

Topnikova E., Stahovskii V., Topnikova, E., Stakhovskiy, V.

(Rus)

Nº 2 (2019)

Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making

Sviridenko G., Ivanova N., Zaharova M., Smirnova O.

(Rus)

Nº 6 (2011)

Cheese product for melting with vegetable puree

Shchetinin M., Kol'tyugina O., Rozhkova E., Shchetinin M., Koltyugina O., Rojkova E.

Nº 4 (2016)

New method of machine milking

Amerhanov H., Ganeev A., Solovieva O., Zykov S.

(Rus)

Nº 5 (2015)

Improvement of the consuming properties of the cheese «Osetinskii» at denitrification

Kokaeva M., Temiraev R.

(Rus)

Nº 2 (2015)

Technologies of the milk whey products replacing import

Sviridenko Y., Volkova T.

(Rus)

Nº 5 (2011)

Some properties of the milk clottingenzymes

Kriger A., Belov A., Kriger A., Belov A.

(Rus)

Nº 1 (2009)

75 years to the cheese Sovetskii

Mayorov A., Maiorov A.

(Rus)

Nº 3 (2018)

New concepts and names of the cheese making products

Mordvinova V., Onosovskaya N.

(Rus)

Nº 1 (2012)

Study of conformity of milk products to the State Standards(GOST)

Morozova N., Podol' S., Ul'kina M., Morozova N., Podol S., Ulkina M.

(Rus)

Nº 2 (2017)

The method to determine mass share of total calcium in milk and products of cheese making

Lepilkina O., Tetereva L.

(Rus)

Nº 6 (2015)

Improvement of the ecological safety of milk and milk products in the technological zone of the Republic the North Ossetia - Alania

Kokaeva M., Temiraev R.

(Rus)

Nº 4 (2015)

Quality of the hard rennet cheese and technological properties of milk depending on cows feeding

Savina I.

(Rus)

Nº 6 (2018)

Requirements to the products manufactured according to the technology of the products containing milk with milk fat replacement by more that 50 %

Ivanilova I.

(Rus)

Nº 6 (2018)

To the item of biochemical processes at reservation and storage of milk

Koval' A., Mironova A., Pushkarev V., Shevchenko K., Belov A., Tkachenko V.

(Rus)

Nº 6 (2015)

Goat milk. How to make dreams come true

Mironenko I., Usatyuk D., Bondarenko N.

(Rus)

Nº 3 (2015)

Critical temperature points of milk. The temperature 55 °C

Mironenko I.

(Rus)

Nº 6 (2014)

Control of the indices of quality and safety of raw milk materials and milk products under the terms of working technical regulations of the Customs Union

Yurova E.

(Rus)

Nº 4 (2010)

Milk fat globules: structure and protein composition

El'chaninov V., El'chaninov, V.

(Rus)

Nº 5 (2017)

Technological special features of making cheese from goat milk

Mordvinova V., Ostrouhova I., Ostrouhov D.

(Rus)

Nº 2 (2016)

Butter of goat milk

Topnikova E., Danilova E., Nikitina Y.

(Rus)

Nº 1 (2010)

80 years to the Abatskmolprom

(Rus)

Nº 4 (2017)

Functional special features of milk whey protein

Mironenko I.

(Rus)

Nº 1 (2016)

About the role of carbon dioxide in milk and cheese

Mironenko I.

(Rus)

Nº 5 (2015)

Are we using the DTA detect minor additives of substitutes of butterfat in butter?

Rudakov O., Polansky K., Gribanov A., Deyneka V.

(Rus)

Nº 2 (2015)

Dairy components as factor of creation of structure of spread

Tereshchuk L., Starovoitova K., Ivashina O.

(Rus)

Nº 5 (2014)

Key ways to reduce losses in the cheese making sector

Sviridenko Y., Volkova T.

(Rus)

Nº 2 (2014)

Milk clotting preparations in the Russian market

Miklishanskii V., Gorbunov Y.

(Rus)

Nº 4 (2013)

Milk clotting preparations in the Russian market

Miklishanskii V., Gorbunov Y.

(Rus)

Nº 6 (2012)

Nonstandard behavior of milk clotting enzymes

Murunova G., Municheva T., Kalinina G.

(Rus)

Nº 3 (2012)

The role of stevia in improving cheese suitability of milk

Savina I., Semenov S., Ponomarev A., Polyanskii K.

(Rus)

Nº 2 (2011)

Manufacturing of safe and high quality milk products: microbiological aspects of managing

Sorokina N., Sorokina N.

(Rus)

Nº 3 (2010)

Dependence of renneting and syneresis characteristics of protein clots on season features of milk

Proshkina T., Belov A., Odegov N., Shalimova E.

(Rus)

Nº 6 (2009)

Effect of cream heat treatment on taste of sweet cream butter

Kustova T., Vyshemirskiy F., Panov V., Kustova T., Vyshemirskii F., Panov V.

(Rus)

Nº 3 (2009)

Innovations in the field of milk clotting enzymes

Gorina T., Gorina T.

(Rus)

Nº 5 (2018)

Conceptual approaches to the system of milk products quality on the base of the blockchain technology

Polyanskii K., Makarov E., Makarov M.

(Rus)

Nº 1 (2019)

Control of the fat phase of milk products composition to detect their falsification with animal fats

Topnikova E., Danilova E., Zabolotin G.

(Rus)

Nº 5 (2011)

New era: milk fat replacers accordingto the GOST (State standard)

Zaytseva L., Zaitseva L.

(Rus)

Nº 6 (2011)

The company ICF industries cibes s.p.a. New technologies in the high quality dry milkproducts manufacturing

Kulinich A., Kulinich A.

Nº 4 (2017)

Milk whey as a basis for the production of innovative drinks

Kazakov A.

(Rus)

Nº 5 (2016)

Special features of calcium behavior at milk coagulum formation. Part 1. Functional properties of calcium

Mironenko I., Sidenko Y.

(Rus)

Nº 1 (2016)

Improvement of the production of milk replacers for calves

Shentsova E., Derkanosova A., Korotaeva A., Polyanskii K.

(Rus)

Nº 5 (2015)

Effects of the surface-active agents on the water penetration of the ultrafiltration membranes

Manevich E., Kuzina J., Manevich B., Kosiyanenko T., Evdokimov I.

(Rus)

Nº 2 (2015)

Effects of the physical properties of cheese whey on the technological processes aimed at extraction of whey valuable components

Lazarev S., Bogomolov V., Pronina O., Polyanskii K.

(Rus)

Nº 5 (2014)

The methodology to determine antibiotics in milk

Aspandiyarova M.

(Rus)

Nº 1 (2014)

About the role of syalic acid in milk and its functions at milk coagulum formation

Mironenko I.

(Rus)

Nº 3 (2013)

Production of the whole milk replacers with application of nanofiltration

Gavrilov G., Kurenkov S.

(Rus)

Nº 5 (2012)

Present day technologies for milk fat replacers production

Mel’nikov V.

(Rus)

Nº 3 (2012)

Special features of preparing milk for rennet coagulation

Mironenko I.

(Rus)

Nº 2 (2011)

Recipe and technology of the cheese with mould culture Penicillium roqueforti

Pershina E., Vasil'eva S., Vasil'ev E., Pershina E., Vasil'eva S., Vasil'ev E.

(Rus)

Nº 3 (2010)

The Rubtsovskii milk plant − a leader of cheese making

Prokopenko N., Prokopenko N.

(Rus)

Nº 6 (2009)

Milk forum in Vologda.

Sviridenko Y., Topnikova E., Malik L., Britvina T., Ya Sviridenko Y., Topnikova E., Malik L., Britvina T.

(Rus)

Nº 3 (2009)

Cheese making sector: problems and offers

Cheverov V., Cheverov V.

(Rus)

Nº 1 (2011)

Butter oil and milk fat in the existingrange of products

Vyshemirskiy F., Topnikova E., Kustova T., Vyshemirskii F., Topnikova E., Kustova T.

(Rus)

Nº 6 (2011)

Milk fat replacer for spreads

Mel'nikov V., Melnikov V.

Nº 3 (2011)

Increasing of the customs duties -a necessary measure

Cheverov V., Cheverov V.

(Rus)

Nº 3 (2017)

Study of the high fat milk products by the method of thermo-effectometry

Usatyuk D., Mironenko I.

(Rus)

Nº 1 (2016)

Lactose free cheese - myth or reality?

Mordvinova V., Lepilkina O.

(Rus)

Nº 5 (2014)

New types of products - the main resource of the stable operation

Dunaev A., Konopleva A.

(Rus)

Nº 6 (2013)

Comparative evaluation of the dairy productivity of the black-and -white cows and Holstein cows in the terms of megafarms

Morozova N., Musaev F., Podol S., Ulkina M.

(Rus)

Nº 3 (2013)

Innovations of the company DuPont: ingredients for cheeses

(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., Veziryan A., Kaplenko N., Kaplenko A.

(Rus)

Nº 3 (2012)

Will the new law about labeling help a consumer?

Larichev O., Boiko E., Kulemza S.

(Rus)

Nº 2 (2011)

Problems of improving cheese yield

Mayorov A., Mironenko I., Baybikova A., Mayorov A., Mironenko I., Baibikova A.

(Rus)

Nº 4 (2010)

Requirements of the normative and technical documents to the milk containing products

Onosovskaya N., Onosovskaya, N.

(Rus)

Nº 2 (2010)

Technological specialtiesof the soft cheese manufacturing

Ostroumov L., Bobylin V., Husnullina N.

(Rus)

Nº 5 (2009)

Technological properties of milk received from the cows fed with feeds supplemented with the chelate compound

Temiraev R., Baeva Z., Ter-Ter'yan N., Gazdarov A., Tebloeva L., Temiraev R., Baeva Z., Ter-Ter'yan N., Gazdarov A., Tebloeva L.

(Rus)

Nº 2 (2009)

Soft cheese from milk-protein concentrates

Suyunchev O., Evdokimov I., Sardak A., Klepker V., Rudakov A., Suyunchev O., Evdokimov I., Sardak A., Klepker V., Rudakov A.

(Rus)

Nº 2 (2018)

Import and export of milk whey (code ТН ВЭД 04.04)

Goroshchenko L.

(Rus)

Nº 5 (2018)

The development of milk and cheese production in Uzbekistan within the framework of agrarian policy

Kozlova L.

(Rus)

Nº 2 (2019)

Study of the acoustic fluctuation passing through milk at coagulation

Mayorov A., Sidenko Y., Loginov V.

(Rus)

Nº 1 (2010)

Development of the method for evaluating suitability of milk for coagulation

Mayorov A., Mironenko I., Zharkov R.

(Rus)

Nº 1 (2012)

Innovative biocoating for cheese and milk products

Zakharchenko A., Ganina V., Fedotova A., Zaharchenko A., Ganina V., Fedotova A.

(Rus)

Nº 3 (2017)

Emulsification of milk fat replacers at cheese products manufacturing

Lepilkina O., Loginova I., Smykov I.

(Rus)

Nº 4 (2016)

A new laboratory equipment series - new opportunities for fundamental and applied research

Mayorov A., Musina O.

(Rus)

Nº 1 (2016)

Production of the combined rennet cheese

Veziryan V., Evdokimov I., Anisimov S., Veziryan A.

(Rus)

Nº 5 (2015)

Production of brine cheese from reconstituted milk

Kaplenko A., Evdokimov I., Kaplenko N.

(Rus)

Nº 2 (2015)

Use of products of complex processing of stevia for improvement of milk quality

Surkova N., Pelevina G., Vostroilov A., Polyansky K.

(Rus)

Nº 4 (2014)

Special aspects of membrane concentration of cheese production waste waters in Russia in terms of Bondarsky cheese factory

Lazarev S., Bogomolov W., Polyanskii K.

(Rus)

Nº 6 (2013)

Vegetable components in the processed cheese manufacturing

Shchetinin M., Azolkina L., Bogdanova N.

(Rus)

Nº 2 (2013)

Decontamination of air in production premises

Buharskaya Y., Shuvarikov A., Osipov Y., Kuzina J., Petrov G.

(Rus)

Nº 5 (2012)

Amino acids score of the cheese «Spartanskii»

Vlasova J., Vasiliadi G.

(Rus)

Nº 2 (2012)

Measures providing milk products quality in German

Herbertz G.

(Rus)

Nº 5 (2010)

Thermographic method for determination of the thermoacid milk coagulation

Ostroumov L., Braginsky V., Chebotarev A., Osintsev A., Ostroumov L., Braginskiy V., Chebotarev, A., Osintsev A.

(Rus)

Nº 4 (2010)

Manufacturing of the products containing milk in Russia

Sviridenko Y., Topnikova E., Sviridenko Y., Topnikova, E.

(Rus)

Nº 2 (2010)

Microstructure of the brine cheeses on based camel's milk

Dichanbaeva F.

(Rus)

Nº 5 (2009)

Role of the organoleptic evaluation in assessing milk products quality

Ozhgikhina N., Tetereva L., Ojgihina N., Tetereva L.

(Rus)

Nº 6 (2018)

Control of the fat phase composition of milk products for detection of their falsification with vegetable fats

Topnikova E., Danilova E.

(Rus)

Nº 2 (2019)

The technology of the soft cheese on the base of the milk produced by the goats in the Altai region

Shchetinina E., Gavrilova N.

(Rus)

Nº 1 (2010)

Goat's milk and its quality indicators by cheeseproduction

Toschev V., Mustafina G., Ruzhbelyaeva O.

(Rus)

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