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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 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 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 1 (2011)

Milk fat replacers for cheese products and processed cheese products of new generation

Stepanova L., Stepanova L.

(Rus)

Nº 3 (2011)

Brief retrospectiveof applying and studying milk clottingenzymes

El'chaninov V., Elchaninov V.

(Rus)

Nº 1 (2012)

About raw materials for cheese making

Proshkina T., Belov A., Vistovskaya V., Proshkina T., Belov A., Vistovskaya V.

(Rus)

Nº 5 (2017)

Role of the arbitration methods in detection of milk products falsification

Lepilkina O., Topnikova E.

(Rus)

Nº 1 (2017)

Traditional kinds of butterand cheese among the Bashkirs

Migranova E.

(Rus)

Nº 2 (2016)

Effects of antibiotics on the cheese suitability of milk and cheese quality

Mironeneko I.

(Rus)

Nº 6 (2015)

Polymorphism of the DNA in the Yaroslavskaya breed of the cattle according to the gene of kappa-casein

Konovalov A., Il’ina A., Serova T., Zvereva E.

(Rus)

Nº 3 (2015)

Standardization of milk by membrane methods in the protein products technology

Zolotareva M., Volodin D., Topalov V., Evdokimov I., Knyazev S., Somov V.

(Rus)

Nº 1 (2015)

Possibilities and prospects of the farmers’ cheese making

Mironenko I.

(Rus)

Nº 3 (2014)

Factors effecting activity of the enzymes preparations of the animal origin

Sturova Y., Kriger A., Jydkih K.

(Rus)

Nº 6 (2013)

Improvement of the milk whey products competitiveness

Volkova T., Sviridenko Y.

(Rus)

Nº 2 (2013)

Ways of the efficient application of milk whey

Gavrilov G., Kravchenko E.

(Rus)

Nº 4 (2012)

Plants for microparticulation in the present day milk processing

Baranov S.

(Rus)

Nº 2 (2012)

Technological schemes of preparing milk for cheese manufacturing

Silaeva V., Saharov S.

(Rus)

Nº 5 (2010)

Milk fat replacers «SDS» and «Soyuz» - guarantee of your products quality

Stepanova L., Stepanova, L.

(Rus)

Nº 3 (2010)

Stabilizers «Turrizin» and «Bekaplus» for processed cheese and otherproducts

Tsvetkov I., Babkina N., Tsvetkov I., Babkina N.

Nº 2 (2010)

Milk-protein concentrates for processed cheeses

Ostroumov L., Prosekov A., Babich О.

(Rus)

Nº 4 (2009)

Effects of feed supplement Biokoretron Forte on milk products yield

Lifanova S., Lifanova S.

(Rus)

Nº 1 (2009)

New natural milk coagulating enzyme preparation of the company Danisco

Shergin A., Shergin A.

(Rus)

Nº 5 (2018)

Minornye komponenty lipidnogo proiskhozhdeniya dlya stabilizatsii molochnogo zhira

Abdellatyf S., Tihomirova N., Krasnova I.

(Rus)

Nº 1 (2010)

About problems of season production and cheese suitability of milk

Mayorov A., Mironenko I., Baibikova A.

(Rus)

Nº 5 (2011)

Gel-filtration method for solublewhey proteins

Abramov D., Sviridenko Y., Tolkachev A., Ovchinnikova E., Abramov D., Sviridenko Y., Tolkachev A., Ovchinnikova E.

(Rus)

Nº 5 (2011)

Brief retrospective of applicationand studying of the milk coagulatingenzymes

El'chaninov V., Elchaniniv V.

(Rus)

Nº 5 (2017)

Milk whey - a source of valuable food ingredients and additional profit

Zolotareva M., Topalov V., Evdokimov I., Hramtsov A.

(Rus)

Nº 1 (2017)

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.

(Rus)

Nº 2 (2016)

Once more about the goat milk

Sannikov M., Novopashina S.

(Rus)

Nº 3 (2014)

Role of the sensor evaluation in improvement of the milk products research objectivity

Ojgihina N., Tetereva L.

(Rus)

Nº 5 (2013)

Cheese suitability of milk received from the cows raised in the Altai territory

Kosarev A., Gromova T.

(Rus)

Nº 2 (2013)

Import and export of milk products (codes ТН ВЭД 04.04 and ТН ВЭД 35.01)

Goroshchenko L.

(Rus)

Nº 4 (2012)

Relation of hard cheese quality with animals genotypes according to kappa-casein

Volohov I., Kalashnikova L., Evdokimova A., Pashchenko O.

(Rus)

Nº 2 (2011)

Specialized fats «SolPro»for the dairy sector

Kozyrev D., Kozyrev D.

(Rus)

Nº 3 (2010)

Effect of Enzyme Compositions on Cheese Proteolysis

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

Nº 2 (2010)

Products from the secondary raw milk materials intended for processed cheeses recipes

Kravchenko E., Dunaev A., Volkova Т.

(Rus)

Nº 4 (2009)

Technological properties of milk from Yaroslavl pure breed cows

Tamarova R., Yarlykov N., Tamarova R., Yarlykov N.

(Rus)

Nº 1 (2009)

Inlet control of the raw milk quality

Proshkina T., Proshkina T.

(Rus)

Nº 5 (2018)

Quality of sausage cheese and products containing milk with milk fat replacers (MFR)) produced according to the processed cheese technology

Orlova E., Kalabushkin V., Dunaev A., Alekseeva E.

(Rus)

Nº 6 (2018)

Correction of the technological regimes of cheese manufacturing at milk quality changes

Loginov V., Linkevich E., Mayorov A.

(Rus)

Nº 1 (2010)

Surprising world of water in milk.Role of water in the process of transforming milk in cheese

Mironenko I.

(Rus)

Nº 3 (2011)

Cheese suitable propertiesof milk powder

Lepilkina O., Ostroukhov D., Lepilkina O., Ostrouhov D.

(Rus)

Nº 6 (2011)

Technological and biochemical aspects of the cheese«Legenda» from goat milk

Mustafina G., Izyakov V., Kozhanov T., Mustafina G., Izyakov V., Kozhanov T.

Nº 1 (2017)

Effects of oxidation of the fat phase of spreads on their quality during storage

Topnikova E., Ivanova N., Pirogova E., Danilova E.

(Rus)

Nº 6 (2015)

Is it possible to make cheese like the Swiss one in Russia?

Sviridenlo Y., Mordvinova V.

(Rus)

Nº 3 (2015)

Requirements to the raw milk for cheese making

Sviridenko G., Mordvinova V.

(Rus)

Nº 5 (2014)

Milk fat replacers «SolPro» for manufacturing of the products containing milk

Kolpakova M.

(Rus)

Nº 2 (2014)

Improvement of the milk product technology by system formalization and targeted combination of raw materials

Musina O.

(Rus)

Nº 4 (2013)

Cream-raw material for receiving butter from cow milk

Vyshemirskii F., Smirnova O.

(Rus)

Nº 1 (2013)

Rennet coagulation: formation of the milk proteins microparticulates

Smirnova I., Shtrigul V., Smirnov D.

(Rus)

Nº 4 (2012)

The Barnaul’skii milk combine

(Rus)

Nº 2 (2011)

National standards in theepoch of technical regulations

Bessonov V., Bessonov V.

(Rus)

Nº 4 (2010)

Milk availability for using in Cheese products of Various cow breeds When giving them injections with the vitaminized preparation

Lifanova S., Lifanova S.

(Rus)

Nº 3 (2010)

Control of the milk clottingenzymes utilization with the cup developed at the All Russian ResearchInstitute if Cheese and Butter Making (VNIIMS)

Murunova G., Municheva T., Murunova G., Municheva T., Kalinina G.

(Rus)

Nº 6 (2009)

Low fat butter Yakutskii haiah

Efimova A., Stepanov K., Efimova A., Stepanov К.

(Rus)

Nº 4 (2009)

Production of stable fat emulsions at spreads manufacturing: technology and equipment

Gulyaev-Zaytsev S., Kimachinskiy S., Narizhnyy S., Guliayev-Zaytsev S., Kimachinskiy S., Narizhnuy S.

(Rus)

Nº 2 (2018)

Study of the properties and stability against oxidation of some fat compositions intended for receiving products with combined fat phase

Topnikova E., Ivanova N., Pirogova E., Danilova E., Zabolotin G.

(Rus)

Nº 5 (2018)

Milk production and seasons

Loginov V., Linkevich E., Mayorov A.

(Rus)

Nº 1 (2019)

Special issues of the fermented cheese production

Mordvinova V., Ostrouhova I., Ostrouhov D., Il'ina S.

(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)

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