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Title
Authors
No 2 (2018)
Prospects of sheep milk processing in the Altai Territory
Shchetinina E.M.
PDF
(Rus)
No 5 (2018)
Falsification of dairy products as a reflection of the problems of the industry
Lepilkina O.V.
PDF
(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.V., Lepilkina O.V., Myagkonosov D.S., Buharina G.B., Municheva T.E., Volinova L.A., Petuhov P.A.
PDF
(Rus)
No 3 (2014)
Free fat in milk
Lepilkina O.V., Smykov I.T., Loginova I.V.
PDF
(Rus)
No 3 (2011)
The initial treatmentof raw milkfor cheese production
Pogozheva N.N., Pogozheva N.N.
PDF
(Rus)
No 3 (2011)
Identification of milk andmilk products
Onosovskaya N.N., Onosovskaya N.N.
PDF
(Rus)
No 5 (2016)
On qualitative indicators of sheep’s milk in the agricultural enterprise «LUKOZ»
Novopashina S.I., Sannikov M.Y., Kojanov T.V., Shuvarikov A.S.
PDF
(Rus)
No 4 (2010)
Quality of milk for cheese production
Vlasova J.A., Tsugkiev B.G., Vlasova, Z.A., Tsugkiev, B.G.
PDF
(Rus)
No 2 (2018)
Sialic acids of milk and milk products
Shidlovskaya V.P.
PDF
(Rus)
No 5 (2011)
Great deeds at the Velikie Luki milkcombine
Dvinskiy B.M., Dvinskii B.M.
PDF
(Rus)
No 4 (2010)
Existing requirements to milk fat replacers
Topnikova E.V., Stahovskii V.A., Topnikova, E.V., Stakhovskiy, V.A.
PDF
(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.M., Ivanova N.V., Zaharova M.B., Smirnova O.I.
PDF
(Rus)
No 6 (2011)
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.
No 4 (2016)
New method of machine milking
Amerhanov H.A., Ganeev A.A., Solovieva O.I., Zykov S.A.
PDF
(Rus)
No 5 (2015)
Improvement of the consuming properties of the cheese «Osetinskii» at denitrification
Kokaeva M.G., Temiraev R.B.
PDF
(Rus)
No 2 (2015)
Technologies of the milk whey products replacing import
Sviridenko Y.Y., Volkova T.A.
PDF
(Rus)
No 5 (2011)
Some properties of the milk clottingenzymes
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
PDF
(Rus)
No 1 (2009)
75 years to the cheese Sovetskii
Mayorov A.A., Maiorov A.A.
PDF
(Rus)
No 3 (2018)
New concepts and names of the cheese making products
Mordvinova V.A., Onosovskaya N.N.
PDF
(Rus)
No 1 (2012)
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.
PDF
(Rus)
No 2 (2017)
The method to determine mass share of total calcium in milk and products of cheese making
Lepilkina O.V., Tetereva L.I.
PDF
(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.G., Temiraev R.B.
PDF
(Rus)
No 4 (2015)
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.P.
PDF
(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.G.
PDF
(Rus)
No 6 (2018)
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.
PDF
(Rus)
No 6 (2015)
Goat milk. How to make dreams come true
Mironenko I.M., Usatyuk D.A., Bondarenko N.I.
PDF
(Rus)
No 3 (2015)
Critical temperature points of milk. The temperature 55 °C
Mironenko I.M.
PDF
(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.A.
PDF
(Rus)
No 4 (2010)
Milk fat globules: structure and protein composition
El'chaninov V.V., El'chaninov, V.V.
PDF
(Rus)
No 5 (2017)
Technological special features of making cheese from goat milk
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V.
PDF
(Rus)
No 2 (2016)
Butter of goat milk
Topnikova E.V., Danilova E.S., Nikitina Y.V.
PDF
(Rus)
No 1 (2010)
80 years to the Abatskmolprom
PDF
(Rus)
No 4 (2017)
Functional special features of milk whey protein
Mironenko I.M.
PDF
(Rus)
No 1 (2016)
About the role of carbon dioxide in milk and cheese
Mironenko I.M.
PDF
(Rus)
No 5 (2015)
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.
PDF
(Rus)
No 2 (2015)
Dairy components as factor of creation of structure of spread
Tereshchuk L.V., Starovoitova K.V., Ivashina O.A.
PDF
(Rus)
No 5 (2014)
Key ways to reduce losses in the cheese making sector
Sviridenko Y.Y., Volkova T.A.
PDF
(Rus)
No 2 (2014)
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
PDF
(Rus)
No 4 (2013)
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
PDF
(Rus)
No 6 (2012)
Nonstandard behavior of milk clotting enzymes
Murunova G.V., Municheva T.E., Kalinina G.E.
PDF
(Rus)
No 3 (2012)
The role of stevia in improving cheese suitability of milk
Savina I.P., Semenov S.N., Ponomarev A.N., Polyanskii K.K.
PDF
(Rus)
No 2 (2011)
Manufacturing of safe and high quality milk products: microbiological aspects of managing
Sorokina N.P., Sorokina N.P.
PDF
(Rus)
No 3 (2010)
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.
PDF
(Rus)
No 6 (2009)
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.
PDF
(Rus)
No 3 (2009)
Innovations in the field of milk clotting enzymes
Gorina T.A., Gorina T.A.
PDF
(Rus)
No 5 (2018)
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.
PDF
(Rus)
No 1 (2019)
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.
PDF
(Rus)
No 5 (2011)
New era: milk fat replacers accordingto the GOST (State standard)
Zaytseva L.V., Zaitseva L.V.
PDF
(Rus)
No 6 (2011)
The company ICF industries cibes s.p.a. New technologies in the high quality dry milkproducts manufacturing
Kulinich A.N., Kulinich A.N.
No 4 (2017)
Milk whey as a basis for the production of innovative drinks
Kazakov A.V.
PDF
(Rus)
No 5 (2016)
Special features of calcium behavior at milk coagulum formation. Part 1. Functional properties of calcium
Mironenko I.M., Sidenko Y.A.
PDF
(Rus)
No 1 (2016)
Improvement of the production of milk replacers for calves
Shentsova E.S., Derkanosova A.A., Korotaeva A.A., Polyanskii K.K.
PDF
(Rus)
No 5 (2015)
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.
PDF
(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.I., Bogomolov V.Y., Pronina O.V., Polyanskii K.K.
PDF
(Rus)
No 5 (2014)
The methodology to determine antibiotics in milk
Aspandiyarova M.T.
PDF
(Rus)
No 1 (2014)
About the role of syalic acid in milk and its functions at milk coagulum formation
Mironenko I.M.
PDF
(Rus)
No 3 (2013)
Production of the whole milk replacers with application of nanofiltration
Gavrilov G.B., Kurenkov S.A.
PDF
(Rus)
No 5 (2012)
Present day technologies for milk fat replacers production
Mel’nikov V.V.
PDF
(Rus)
No 3 (2012)
Special features of preparing milk for rennet coagulation
Mironenko I.M.
PDF
(Rus)
No 2 (2011)
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.
PDF
(Rus)
No 3 (2010)
The Rubtsovskii milk plant − a leader of cheese making
Prokopenko N.V., Prokopenko N.V.
PDF
(Rus)
No 6 (2009)
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.
PDF
(Rus)
No 3 (2009)
Cheese making sector: problems and offers
Cheverov V.I., Cheverov V.I.
PDF
(Rus)
No 1 (2011)
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.
PDF
(Rus)
No 6 (2011)
Milk fat replacer for spreads
Mel'nikov V.V., Melnikov V.V.
No 3 (2011)
Increasing of the customs duties -a necessary measure
Cheverov V.I., Cheverov V.I.
PDF
(Rus)
No 3 (2017)
Study of the high fat milk products by the method of thermo-effectometry
Usatyuk D.A., Mironenko I.M.
PDF
(Rus)
No 1 (2016)
Lactose free cheese - myth or reality?
Mordvinova V.A., Lepilkina O.V.
PDF
(Rus)
No 5 (2014)
New types of products - the main resource of the stable operation
Dunaev A.V., Konopleva A.V.
PDF
(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.I., Musaev F.A., Podol S.R., Ulkina M.A.
PDF
(Rus)
No 3 (2013)
Innovations of the company DuPont: ingredients for cheeses
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 (2012)
Will the new law about labeling help a consumer?
Larichev O.V., Boiko E.V., Kulemza S.M.
PDF
(Rus)
No 2 (2011)
Problems of improving cheese yield
Mayorov A.A., Mironenko I.M., Baybikova A.A., Mayorov A.A., Mironenko I.M., Baibikova A.A.
PDF
(Rus)
No 4 (2010)
Requirements of the normative and technical documents to the milk containing products
Onosovskaya N.N., Onosovskaya, N.N.
PDF
(Rus)
No 2 (2010)
Technological specialtiesof the soft cheese manufacturing
Ostroumov L.A., Bobylin V.V., Husnullina N.V.
PDF
(Rus)
No 5 (2009)
Technological properties of milk received from the cows fed with feeds supplemented with the chelate compound
Temiraev R.B., Baeva Z.T., Ter-Ter'yan N.G., Gazdarov A.A., Tebloeva L.R., Temiraev R.B., Baeva Z.T., Ter-Ter'yan N.G., Gazdarov A.A., Tebloeva L.R.
PDF
(Rus)
No 2 (2009)
Soft cheese from milk-protein concentrates
Suyunchev O.A., Evdokimov I.A., Sardak A.S., Klepker V.M., Rudakov A.S., Suyunchev O.A., Evdokimov I.A., Sardak A.S., Klepker V.M., Rudakov A.S.
PDF
(Rus)
No 2 (2018)
Import and export of milk whey (code ТН ВЭД 04.04)
Goroshchenko L.G.
PDF
(Rus)
No 5 (2018)
The development of milk and cheese production in Uzbekistan within the framework of agrarian policy
Kozlova L.V.
PDF
(Rus)
No 2 (2019)
Study of the acoustic fluctuation passing through milk at coagulation
Mayorov A.A., Sidenko Y.A., Loginov V.A.
PDF
(Rus)
No 1 (2010)
Development of the method for evaluating suitability of milk for coagulation
Mayorov A.A., Mironenko I.M., Zharkov R.V.
PDF
(Rus)
No 1 (2012)
Innovative biocoating for cheese and milk products
Zakharchenko A.V., Ganina V.I., Fedotova A.V., Zaharchenko A.V., Ganina V.I., Fedotova A.V.
PDF
(Rus)
No 3 (2017)
Emulsification of milk fat replacers at cheese products manufacturing
Lepilkina O.V., Loginova I.V., Smykov I.T.
PDF
(Rus)
No 4 (2016)
A new laboratory equipment series - new opportunities for fundamental and applied research
Mayorov A.A., Musina O.N.
PDF
(Rus)
No 1 (2016)
Production of the combined rennet cheese
Veziryan V.A., Evdokimov I.A., Anisimov S.V., Veziryan A.A.
PDF
(Rus)
No 5 (2015)
Production of brine cheese from reconstituted milk
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.
PDF
(Rus)
No 2 (2015)
Use of products of complex processing of stevia for improvement of milk quality
Surkova N.E., Pelevina G.A., Vostroilov A.V., Polyansky K.K.
PDF
(Rus)
No 4 (2014)
Special aspects of membrane concentration of cheese production waste waters in Russia in terms of Bondarsky cheese factory
Lazarev S.I., Bogomolov W.Y., Polyanskii K.K.
PDF
(Rus)
No 6 (2013)
Vegetable components in the processed cheese manufacturing
Shchetinin M.P., Azolkina L.N., Bogdanova N.S.
PDF
(Rus)
No 2 (2013)
Decontamination of air in production premises
Buharskaya Y.A., Shuvarikov A.S., Osipov Y.S., Kuzina J.I., Petrov G.A.
PDF
(Rus)
No 5 (2012)
Amino acids score of the cheese «Spartanskii»
Vlasova J.A., Vasiliadi G.K.
PDF
(Rus)
No 2 (2012)
Measures providing milk products quality in German
Herbertz G.
PDF
(Rus)
No 5 (2010)
Thermographic method for determination of the thermoacid milk coagulation
Ostroumov L.A., Braginsky V.I., Chebotarev A.L., Osintsev A.M., Ostroumov L.A., Braginskiy V.I., Chebotarev, A.L., Osintsev A.M.
PDF
(Rus)
No 4 (2010)
Manufacturing of the products containing milk in Russia
Sviridenko Y.Y., Topnikova E.V., Sviridenko Y.Y., Topnikova, E.V.
PDF
(Rus)
No 2 (2010)
Microstructure of the brine cheeses on based camel's milk
Dichanbaeva F.T.
PDF
(Rus)
No 5 (2009)
Role of the organoleptic evaluation in assessing milk products quality
Ozhgikhina N.N., Tetereva L.I., Ojgihina N.N., Tetereva L.N.
PDF
(Rus)
No 6 (2018)
Control of the fat phase composition of milk products for detection of their falsification with vegetable fats
Topnikova E.V., Danilova E.S.
PDF
(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.M., Gavrilova N.B.
PDF
(Rus)
No 1 (2010)
Goat's milk and its quality indicators by cheeseproduction
Toschev V.K., Mustafina G.N., Ruzhbelyaeva O.G.
PDF
(Rus)
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