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Title
Authors
Study structure formation processes cheese products for specialized power
Moliboga E.A.
Production of cheese and curds in Russia
Goroshchenko L.G.
Milk fat replacers for cheese products and processed cheese products of new generation
Stepanova L.I., Stepanova L.I.
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.
Falsification of dairy products as a reflection of the problems of the industry
Lepilkina O.V.
Processed cheese products with functional characteristics
Ostroumova T.A., Ryapolov A.N., Leonenko Y.V., Ostroumova T.A., Ryapolov A.N., Leonenko Y.V.
Some issues of identification of the products of cheese and butter making
Topnikova E.V.
Imitating processed cheese products and items of import replacement
Dunaev A.V.
Some issues of identification of the products of cheese and butter making
Topnikova E.V.
Physical-chemical aspects of the poly-component products of cheese making
Lepilkina O.V., Lepilkina O.V.
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
Tetereva L.I., Mordvinova V.A., Onosovskaya N.N., Lepilkina O.V., Delitskaya I.N.
Special vegetable oils for cheese products
Snegova V.N.
Increasing of the customs duties -a necessary measure
Cheverov V.I., Cheverov V.I.
Emulsification of milk fat replacers at cheese products manufacturing
Lepilkina O.V., Loginova I.V., Smykov I.T.
Effects of the packaging materials properties on the quality of smoked processed cheese and cheese products
Dunaev A.V., Orlova E.A., Kalabushkin V.V., Alekseeva E.V.
Cheese product - a remote relative of cheese
Rybalova T.I.
Decontamination of air in production premises
Buharskaya Y.A., Shuvarikov A.S., Osipov Y.S., Kuzina J.I., Petrov G.A.
Special features of formation of the organoleptic indices of cheese products
Mordvinova V.A., Lepilkina O.V., Ostrouhova I.L., Samoilov A.V.
Technologies for the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev u.V., Konovalova, T.M.
Effects of the natural flavors Butter buds on quality characteristics of the processedcheese products
Osad'ko M.I., Osad'ko M.I.
Effects of feed supplement Biokoretron Forte on milk products yield
Lifanova S.P., Lifanova S.P.
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.
Marmalade with adding cottage cheese and concentrated sugarbeet paste
Magomedov M.G., Poliynskiy K.K., Hodyreva O.E., Lobosova L.A., Kharlamova M.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.
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.
Operation with retail nets - new possibilities for the Russian producers
Petrova M.D.
Some aspects of applying whey in industrial operations
Strashnov N.M., Filippova O.V., Shunyaeva O.B., Zyuzina O.V.
Competition of the cheese and butter making products quality
Mordvinova V.A., Tophikova E.V., Dunaev A.V., Semova E.G.
Varieties and compositions of the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev, A.V., Konovalova T.M.
Products from the secondary raw milk materials intended for processed cheeses recipes
Kravchenko E.F., Dunaev A.V., Volkova Т.Д.
Aims of fillers application in the products of cheese making sector
Musina O.N., Musina O.N.
Maintenance of the quality of the butter making products in the lm«Depol»
Smirnova O.I., Kudryavtsev A.A., Smirnova O.I., Kudryavtsev A.A.
Identification of the fatty acids composition of milk products
Svyatkina L.I., Andruhova V.Y., Hangajeev S.H.
Dependence of the processed cheese quality on the selected regimes of smoking
Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.
Jelly product on the base of curds mass with the paste from Jerusalem artichoke
Polyanskii K.K., Magomedov M.G., Lobosova L.A., Juravlev A.A., Varvarina O.E.
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.P.
Complex technology of processed cheeses and cheese products
Gavrilova N.B., Moliboga E.A.
Cheese products conforming principles of healthy nutrition
Boldyreva T., Golyak Y.
Widening of the varietiesof processed cheese products
Ostroumov L.A., Gralevskaya I.V., Davydenko V.A., Ostroumov L.A., Gralevskaya I.V., Davydenko V.A.
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.
Resources saving technologies of processed cheeses and cheese products manufacturing
Dunaev A.V., Sokolova N.Y., Konovalova T.M., Vodolazskaya E.A.
Vegetable oils in the composition of processed cheese products
Rozdova V.F., Rozdova V.F.
Control of the fat phase composition of milk products for detection of their falsification with vegetable fats
Topnikova E.V., Danilova E.S.
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.
Role of the arbitration methods in detection of milk products falsification
Lepilkina O.V., Topnikova E.V.
The method to determine mass share of total calcium in milk and products of cheese making
Lepilkina O.V., Tetereva L.I.
Labeling of the butter making products in view of the existing requirements
Ivanova N.V., Topnikova E.V., Onosovskaya N.N.
Critical temperature points of milk. The temperature 55 °C
Mironenko I.M.
Problems of distribution and prices formation in the cheese making sector
Torbenko A.B.
Manufacturing of safe and high quality milk products: microbiological aspects of managing
Sorokina N.P., Sorokina N.P.
Existing requirements to milk fat replacers
Topnikova E.V., Stahovskii V.A., Topnikova, E.V., Stakhovskiy, V.A.
New national standard «Processed cheese products. General technical conditions»
Dunaev A.V., Onosovskaya N.N., Konovalova T.M., Vodolazskaya E.A., Sokolova N.Y.
Non milk fats for processed cheese products
Konovalova T.M., Konovalova T.M.
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.
Acquaintance with the UK dairy industry
Effects of the packaging materials on the quality of the smoked sausage and processed cheese and cheese products
Orlova E.A., Dunaev A.V., Kalabushkin V.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.
Low fat products of cheese making for dietetic nutrition
Topnikova E.V., Pavlova T.A., Nikitina Y.V., Pirogova E.N.
Some comments on the results of the contest of the products of cheese and butter making at the exhibition «The Golden Autumn - 2014»
Fedotova O.B., Smirnova J.I., Sokolova O.V., Myalenko D.M., Topnikova E.V., Mordvinova V.A.
Special issues of producing thermo-acid cheeses
Mironenko I.M.
Russian melting salt for heatresistant processed cheese and cheese products manufacturing
Sokolova N.Y., Kesoyan G.A., Dobtoskokina N.D.
Protein - an important component of the cheese making products
Tetereva L.I., Tetereva L.I.
Technological aspects of cheese products manufacturing
Mordvinova V.A., Lepilkina O.V., Mordvinova V.A., Lepilkina, O.V.
Quality has no analogues
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.
The company ICF industries cibes s.p.a. New technologies in the high quality dry milkproducts manufacturing
Kulinich A.N., Kulinich A.N.
Cheese products with vegetable ingredient curcuma
Gavrilova N.B., Moliboga E.A., Moiseikina D.N.
Commodity-technological classification of cheeses and cheese products: innovative approaches
Nikolaeva M.A., Ryazanova O.A.
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.
Role of the sensor evaluation in improvement of the milk products research objectivity
Ojgihina N.N., Tetereva L.I.
Plants for microparticulation in the present day milk processing
Baranov S.A.
The better world specialists come to Russia
TETERYaTNIK V.I.
Manufacturing of the products containing milk in Russia
Sviridenko Y.Y., Topnikova E.V., Sviridenko Y.Y., Topnikova, E.V.
New national standards in cheese making
Mordvinova V.A., Mordvinova V.A.
Typical program for production control of cheese
Mordvinova V.A., Sviridenko G.M., Tetereva L.I., Onosovskaya N.N., Mordvinova V.A., Sviridenko G.M., Tetereva L.I., Onosovskaya N.N.
Conductometric methodfor determination of the natriumchloride in cheeses
Volkova T.A., Kravchenko E.F., Yudova E.P., Belov N.A., Volkova T.A., Kravchenko E.F., Yudova E.P., Belov N.A.
About the role of emulsifiers in improving cheese products quality
Lepilkina O.V., Smykov I.T., Loginova I.V.
Special items of measuring equilibrum moisture of cheese
Bednyh B.S., Ramanauskas R.I.
Relief labeling of milk products Create your new commercial face
Varieties and quality of the dairy butter producers in the Central regions of the black earth zone
Semenova I.N., Gribanov A.Y., Polyanskii K.K., Rudakov O.B., Degtyarev N.M.
International scientific-practical conference in Uglich
Topnikova E.V., Semova E.G., Topnikova, E.V., Semova E.G.
Retrospective analysis of the combined products tailoring in the domestic cheese making
Musina O.N., Musina O.N.
Sialic acids of milk and milk products
Shidlovskaya V.P.
Identification of milk andmilk products
Onosovskaya N.N., Onosovskaya N.N.
Resources of the technologies replacing cheese import
Mordvinova V.A.
Lactose free cheese - myth or reality?
Mordvinova V.A., Lepilkina O.V.
Innovative replacing import technologies of natural cheese
Sviridenko Y.Y., Mordvinova V.A.
Widening the variety: «Cream with sour cream» and «Paste with curds»
Konopleva A.A.
Phytosterines — efficient prophylaxis of cardio-vascular disease and atherosclerosis
Boldyreva T.B.
Organoleptic evaluation of the milk containing products
Ojgihina N.N., Tetereva L.I., zhgikhina N.N., Tetereva L.I.
Stabilizers «Turrizin» and «Bekaplus» for processed cheese and otherproducts
Tsvetkov I.L., Babkina N.G., Tsvetkov I.L., Babkina N.G.
Role of the organoleptic evaluation in assessing milk products quality
Ozhgikhina N.N., Tetereva L.I., Ojgihina N.N., Tetereva L.N.
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.
1 - 93 of 93 Items

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