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Title
Authors
No 5 (2017)
Technological special features of making cheese from goat milk
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V.
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 (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 4 (2013)
Cream-raw material for receiving butter from cow milk
Vyshemirskii F.A., Smirnova O.I.
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 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 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 (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)
1 - 9 of 9 Items

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