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Issue
Title
Authors
No 2 (2009)
Special issues of processing milk whey proteins
Mironenko I.M., Chorey E.V., Mironenko I.M., Chorei E.V.
PDF
(Rus)
No 2 (2009)
Nomenclature and biochemical properties of principle whey proteins. Beta-lactoglobulin.
El'chaninov V.V., El'chaninov V.V.
PDF
(Rus)
No 6 (2015)
The influence of stabilizers on the quality indicators of cream cheese
Kabanova T.V., Shuvalova E.G., Ambrosieva E.D.
PDF
(Rus)
No 4 (2013)
Antimicrobial polimer package — an efficient factor of cheese and milk products safety
Snejko A.G., Gubanova M.I., Uzdenskii V.B., Strahova P.A., Ramanayskas R., Galginaitine L.
PDF
(Rus)
No 2 (2009)
Processed cheese products with functional characteristics
Ostroumova T.A., Ryapolov A.N., Leonenko Y.V., Ostroumova T.A., Ryapolov A.N., Leonenko Y.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 6 (2015)
Rheological properties of the curds masses with the paste from Jerusalem artichok
Polyanskii K.K., Juravlev A.A., Magomedov M.G., Varvarina O.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 (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 (2019)
Soft cheese with vegetable complex from green buckwheat for dietetic nutrition
Polyanskii K.K., Lesnikova E.P., Glagoleva L.E., Tokareva D.M.
PDF
(Rus)
No 1 (2012)
Protective latex coatings in cheese making: situation and prospects
Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Gubanova M.I., Ramanauskas R., Gal'ginaytine L., Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Gubanova M.I., Ramanauskas R., Galginaitine L.
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 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 (2018)
The study of lactic acid bacteria isolated from natural sources
Orlova T.N., Dorofeev R.V., Meshcheryakova G.S.
PDF
(Rus)
No 2 (2019)
To the item of taste formation in the cheese with white mould
Ostrouhova I.L., Mordvinova V.A., Sviridenko G.M., Ostrouhov D.V., Myagkonosov D.S.
PDF
(Rus)
No 6 (2017)
Production of milk products with protected name of the place of origin of goods
Mordvinova V.A., Onosovskaya N.N.
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 3 (2009)
Emulsifying characteristics of the natural aroma and flavoring ingredients Butter Buds
Osad'ko M.I., Rumyantseva G.N., Zotkina D.S., Osad'ko M.I., Rumyantseva G.N., Zotkina D.S.
PDF
(Rus)
No 3 (2018)
Effects of the barrier properties of the packaging materials on the quality of the sausage smoked cheese at storing
Dunaev A.V., Orlova E.A., Kalabushkin V.V., Alekseeva E.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 6 (2014)
Spreads in present day nutrition
Vyshemirskii F.A., Dunaev A.V.
PDF
(Rus)
No 3 (2009)
Vegetable oils in the composition of processed cheese products
Rozdova V.F., Rozdova V.F.
PDF
(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.A., Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.
PDF
(Rus)
No 1 (2017)
Study of the beetroot doses effects on the rheological properties of curds mass
Magomedov M.G., Juravlev A.A., Varvarina O.E., Polyanskii K.K.
PDF
(Rus)
No 4 (2014)
Assessment of quality and grades of the dairy butter
Vyshemirskii F.A.
PDF
(Rus)
No 3 (2009)
Intensification of the rennet cheese ripening
Ostroumov L.A., Nikolaeva E.A., Ostroumov L.A., Nikolaeva E.A.
PDF
(Rus)
No 5 (2018)
Original technologies of the brine cheese
Mordvinova V.A., Delitskaya I.N.
PDF
(Rus)
No 6 (2016)
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.
PDF
(Rus)
No 1 (2014)
Complex assessment of the milk of cows of principle domestic breeds kept in the Central Federal Region
Hromova L.G.
PDF
(Rus)
No 6 (2018)
Receiving of curds whey with bifidogenous properties and its nano-filtration
Titov S.A., Jdanov V.N., Breev Y.V., Polyanskii K.K.
PDF
(Rus)
No 6 (2015)
Study structure formation processes cheese products for specialized power
Moliboga E.A.
PDF
(Rus)
No 4 (2013)
Cream-raw material for receiving butter from cow milk
Vyshemirskii F.A., Smirnova O.I.
PDF
(Rus)
No 6 (2018)
Special features of cheese ripening with cheese slime microflora
Mordvinova V.A., Ostrouhova I.L., Sviridenko G.M.
PDF
(Rus)
1 - 33 of 33 Items

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