Prospects of sheep milk processing in the Altai Territory
Shchetinina E.M.
Falsification of dairy products as a reflection of the problems of the industry
Lepilkina 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.
Free fat in milk
Lepilkina O.V., Smykov I.T., Loginova I.V.
Goat milk. How to make dreams come true
Mironenko I.M., Usatyuk D.A., Bondarenko N.I.
Critical temperature points of milk. The temperature 55 °C
Mironenko I.M.
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.A.
Milk fat globules: structure and protein composition
El'chaninov V.V., El'chaninov, V.V.
Technological special features of making cheese from goat milk
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V.
Butter of goat milk
Topnikova E.V., Danilova E.S., Nikitina Y.V.
The initial treatmentof raw milkfor cheese production
Pogozheva N.N., Pogozheva N.N.
Identification of milk andmilk products
Onosovskaya N.N., Onosovskaya N.N.
On qualitative indicators of sheep’s milk in the agricultural enterprise «LUKOZ»
Novopashina S.I., Sannikov M.Y., Kojanov T.V., Shuvarikov A.S.
Quality of milk for cheese production
Vlasova J.A., Tsugkiev B.G., Vlasova, Z.A., Tsugkiev, B.G.
Sialic acids of milk and milk products
Shidlovskaya V.P.
Great deeds at the Velikie Luki milkcombine
Dvinskiy B.M., Dvinskii B.M.
Existing requirements to milk fat replacers
Topnikova E.V., Stahovskii V.A., Topnikova, E.V., Stakhovskiy, V.A.
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.
Cheese product for melting with vegetable puree
Shchetinin M.P., Kol'tyugina O.V., Rozhkova E.V., Shchetinin M.P., Koltyugina O.V., Rojkova E.V.
New method of machine milking
Amerhanov H.A., Ganeev A.A., Solovieva O.I., Zykov S.A.
Improvement of the consuming properties of the cheese «Osetinskii» at denitrification
Kokaeva M.G., Temiraev R.B.
Technologies of the milk whey products replacing import
Sviridenko Y.Y., Volkova T.A.
Some properties of the milk clottingenzymes
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
75 years to the cheese Sovetskii
Mayorov A.A., Maiorov A.A.
New concepts and names of the cheese making products
Mordvinova V.A., Onosovskaya N.N.
Study of conformity of milk products to the State Standards(GOST)
Morozova N.I., Podol' S.R., Ul'kina M.A., Morozova N.I., Podol S.R., Ulkina M.A.
The method to determine mass share of total calcium in milk and products of cheese making
Lepilkina O.V., Tetereva L.I.
Improvement of the ecological safety of milk and milk products in the technological zone of the Republic the North Ossetia - Alania
Kokaeva M.G., Temiraev R.B.
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.P.
Requirements to the products manufactured according to the technology of the products containing milk with milk fat replacement by more that 50 %
Ivanilova I.G.
To the item of biochemical processes at reservation and storage of milk
Koval' A.D., Mironova A.V., Pushkarev V.A., Shevchenko K.E., Belov A.N., Tkachenko V.V.
About problems of season production and cheese suitability of milk
Mayorov A.A., Mironenko I.M., Baibikova A.A.
Gel-filtration method for solublewhey proteins
Abramov D.V., Sviridenko Y.Y., Tolkachev A.N., Ovchinnikova E.G., Abramov D.V., Sviridenko Y.Y., Tolkachev A.N., Ovchinnikova E.G.
About raw materials for cheese making
Proshkina T.G., Belov A.N., Vistovskaya V.P., Proshkina T.G., Belov A.N., Vistovskaya V.P.
Milk whey - a source of valuable food ingredients and additional profit
Zolotareva M.S., Topalov V.K., Evdokimov I.A., Hramtsov A.G.
Special feature of calcium behavior at formation of milk coagula. Part 2. Interrelation of the active calcium dynamics in milk with temperature and active acidity
Mironenko I.M.
Once more about the goat milk
Sannikov M.Y., Novopashina S.I.
Role of the sensor evaluation in improvement of the milk products research objectivity
Ojgihina N.N., Tetereva L.I.
Cheese suitability of milk received from the cows raised in the Altai territory
Kosarev A.P., Gromova T.V.
Import and export of milk products (codes ТН ВЭД 04.04 and ТН ВЭД 35.01)
Goroshchenko L.G.
Relation of hard cheese quality with animals genotypes according to kappa-casein
Volohov I.M., Kalashnikova L.A., Evdokimova A.S., Pashchenko O.V.
Specialized fats «SolPro»for the dairy sector
Kozyrev D.I., Kozyrev D.I.
Effect of Enzyme Compositions on Cheese Proteolysis
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
Products from the secondary raw milk materials intended for processed cheeses recipes
Kravchenko E.F., Dunaev A.V., Volkova Т.Д.
Technological properties of milk from Yaroslavl pure breed cows
Tamarova R.V., Yarlykov N.G., Tamarova R.V., Yarlykov N.G.
Inlet control of the raw milk quality
Proshkina T.G., Proshkina T.G.
Quality of sausage cheese and products containing milk with milk fat replacers (MFR)) produced according to the processed cheese technology
Orlova E.A., Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.
Correction of the technological regimes of cheese manufacturing at milk quality changes
Loginov V.A., Linkevich E.T., Mayorov A.A.
Surprising world of water in milk.Role of water in the process of transforming milk in cheese
Mironenko I.M.
Cheese suitable propertiesof milk powder
Lepilkina O.V., Ostroukhov D.V., Lepilkina O.V., Ostrouhov D.V.
Technological and biochemical aspects of the cheese«Legenda» from goat milk
Mustafina G.N., Izyakov V.T., Kozhanov T.V., Mustafina G.N., Izyakov V.T., Kozhanov T.V.
Effects of oxidation of the fat phase of spreads on their quality during storage
Topnikova E.V., Ivanova N.V., Pirogova E.N., Danilova E.S.
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y.Y., Mordvinova V.A.
Requirements to the raw milk for cheese making
Sviridenko G.M., Mordvinova V.A.
Milk fat replacers «SolPro» for manufacturing of the products containing milk
Kolpakova M.E.
Improvement of the milk product technology by system formalization and targeted combination of raw materials
Musina O.N.
Cream-raw material for receiving butter from cow milk
Vyshemirskii F.A., Smirnova O.I.
Rennet coagulation: formation of the milk proteins microparticulates
Smirnova I.A., Shtrigul V.K., Smirnov D.A.
The Barnaul’skii milk combine
National standards in theepoch of technical regulations
Bessonov V.V., Bessonov V.V.
Milk availability for using in Cheese products of Various cow breeds When giving them injections with the vitaminized preparation
Lifanova S.P., Lifanova S.P.
Control of the milk clottingenzymes utilization with the cup developed at the All Russian ResearchInstitute if Cheese and Butter Making (VNIIMS)
Murunova G.V., Municheva T.G., Murunova G.V., Municheva T.E., Kalinina G.E.
Low fat butter Yakutskii haiah
Efimova A.A., Stepanov K.M., Efimova A.A., Stepanov К.М.
Production of stable fat emulsions at spreads manufacturing: technology and equipment
Gulyaev-Zaytsev S.S., Kimachinskiy S.I., Narizhnyy S.A., Guliayev-Zaytsev S.S., Kimachinskiy S.I., Narizhnuy S.A.
Study of the properties and stability against oxidation of some fat compositions intended for receiving products with combined fat phase
Topnikova E.V., Ivanova N.V., Pirogova E.N., Danilova E.S., Zabolotin G.Y.
Milk production and seasons
Loginov V.A., Linkevich E.T., Mayorov A.A.
Special issues of the fermented cheese production
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V., Il'ina S.G.
80 years to the Abatskmolprom
Functional special features of milk whey protein
Mironenko I.M.
About the role of carbon dioxide in milk and cheese
Mironenko I.M.
Are we using the DTA detect minor additives of substitutes of butterfat in butter?
Rudakov O.B., Polansky K.K., Gribanov A.Y., Deyneka V.I.
Dairy components as factor of creation of structure of spread
Tereshchuk L.V., Starovoitova K.V., Ivashina O.A.
Key ways to reduce losses in the cheese making sector
Sviridenko Y.Y., Volkova T.A.
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
Nonstandard behavior of milk clotting enzymes
Murunova G.V., Municheva T.E., Kalinina G.E.
The role of stevia in improving cheese suitability of milk
Savina I.P., Semenov S.N., Ponomarev A.N., Polyanskii K.K.
Manufacturing of safe and high quality milk products: microbiological aspects of managing
Sorokina N.P., Sorokina N.P.
Dependence of renneting and syneresis characteristics of protein clots on season features of milk
Proshkina T.G., Belov A.N., Odegov N.I., Shalimova E.V.
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.
Innovations in the field of milk clotting enzymes
Gorina T.A., Gorina T.A.
Conceptual approaches to the system of milk products quality on the base of the blockchain technology
Polyanskii K.K., Makarov E.I., Makarov M.E.
Control of the fat phase of milk products composition to detect their falsification with animal fats
Topnikova E.V., Danilova E.S., Zabolotin G.Y.
New era: milk fat replacers accordingto the GOST (State standard)
Zaytseva L.V., Zaitseva L.V.
The company ICF industries cibes s.p.a. New technologies in the high quality dry milkproducts manufacturing
Kulinich A.N., Kulinich A.N.
Milk whey as a basis for the production of innovative drinks
Kazakov A.V.
Special features of calcium behavior at milk coagulum formation. Part 1. Functional properties of calcium
Mironenko I.M., Sidenko Y.A.
Improvement of the production of milk replacers for calves
Shentsova E.S., Derkanosova A.A., Korotaeva A.A., Polyanskii K.K.
Effects of the surface-active agents on the water penetration of the ultrafiltration membranes
Manevich E.B., Kuzina J.I., Manevich B.V., Kosiyanenko T.V., Evdokimov I.A.
Effects of the physical properties of cheese whey on the technological processes aimed at extraction of whey valuable components
Lazarev S.I., Bogomolov V.Y., Pronina O.V., Polyanskii K.K.
The methodology to determine antibiotics in milk
Aspandiyarova M.T.
About the role of syalic acid in milk and its functions at milk coagulum formation
Mironenko I.M.
Production of the whole milk replacers with application of nanofiltration
Gavrilov G.B., Kurenkov S.A.
Present day technologies for milk fat replacers production
Mel’nikov V.V.
Special features of preparing milk for rennet coagulation
Mironenko I.M.
Recipe and technology of the cheese with mould culture Penicillium roqueforti
Pershina E.I., Vasil'eva S.B., Vasil'ev E.A., Pershina E.I., Vasil'eva S.B., Vasil'ev E.A.
The Rubtsovskii milk plant − a leader of cheese making
Prokopenko N.V., Prokopenko N.V.
Milk forum in Vologda.
Sviridenko Y.Y., Topnikova E.V., Malik L.N., Britvina T.P., Ya Sviridenko Y., Topnikova E.V., Malik L.N., Britvina T.P.
Cheese making sector: problems and offers
Cheverov V.I., Cheverov V.I.
Butter oil and milk fat in the existingrange of products
Vyshemirskiy F.A., Topnikova E.V., Kustova T.P., Vyshemirskii F.A., Topnikova E.V., Kustova T.P.
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