New normative documents incheese making
Onosovskaya N.N., Onosovskaya N.N.
Dairy butter of the improved quality grade
Topnikova E.V., Ivanova N.V.
The factors effecting quality of the cheese of the «Maasdam» type
Mordvinova V.A., Sviridenko G.M.
Active package for the dairy butter
Smirnova O.J., Volinova L.A., Semkina L.I., Sarana N.V., Berezina L.P., Kovalev S.A.
Role of the dairy butter components in formation of its structure and quality
Vyshemirskii F.A., Sviridenko Y.Y.
Competition of the cheese and butter making products quality
Mordvinova V.A., Tophikova E.V., Dunaev A.V., Semova E.G.
Quality has no analogues
Quality standards in the cheese making in Russia and Chinese People's Republic: characteristics and prospects for integration
Jia Z., Cheng L., Ostroumov L.A., Prosekov A.Y., Zheleznov A.I., Smirnova I.A., Jia Z., Cheng L., Ostroumov L.A., Prosekov A.Y., Jeleznov A.I., Smirnova I.A.
Technology of the brine cheese product enriched with vegetable ingridients
Kryuchkova V.V., Korneichuk K.M., Skripin P.V., Belik S.N.
Low fatspreads of improved quality
Karavaeva E.Y., Topnikova E.V., Pirogova E.N., Dunaev A.V.
Organoleptic methods of assessment
Ozhgikhina N.N., Tetereva L.I., Ozhgihina N.N., Tetereva L.I.
Efficiency of slowing down the oxidative processes in the dairy butter with dihydroquercitine
Smirnova O.I., Topnikova E.V., Ivanova I.V., Ostronkov V.S., Kabluchko T.G.
Effects of the milk raw materials on the quality of the dairy butter
Dunchenko N.I., Denisov S.V.
Thermo - vacuum treatment of cream in butter making
Vyshemirskii F.A.
Role of the fat phase and plasma in formation of spreads quality
Topnikova E.V., Pirogova E.N., Kustova T.P.
International Week of Cheese and Butter Making in Uglich
Raicheva E.Y.
Role of the organoleptic evaluation in assessing milk products quality
Ozhgikhina N.N., Tetereva L.I., Ojgihina N.N., Tetereva L.N.
75 years to the cheese Sovetskii
Mayorov A.A., Maiorov A.A.
Improvement of the quality of the«Osetinskii» cheese
Vlasova Z.A., Tsukgiev B.G., Vlasova J.A., Tsugkiev B.G.
Raw materials and regimes for theirtreatment as a factor of quality andkeepability of butter
Topnikova E.V., Sviridenko G.M., Kustova T.P., Topnikova E.V., Sviridenko G.M., Kustova T.P.
Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
Orlova E.A., Mordvinova V.A., Sviridenko G.M.
Effects of the equipment on the quality of the dairy butter with traditional composition
Topnikova E.V., Stahovskii V.A.
Physical structure and consistency of the dairy butter
Vyshemirskii F.A.
Relation of hard cheese quality with animals genotypes according to kappa-casein
Volohov I.M., Kalashnikova L.A., Evdokimova A.S., Pashchenko O.V.
Manufacturing of safe and high quality milk products: microbiological aspects of managing
Sorokina N.P., Sorokina N.P.
Method of salting the Vodopad cheese
Pribolotnyy A.V., Pribolotnyi A.
Be acquainted - Imtech Process Solutions company from the Netherlands
Dairy butter consistency as an index of quality
Vyshemirskii F.A., Topnikova E.V.
Quality and keepabilityof the cheese making products:principle factors
Mordvinova V.A., Mordvinova V.A.
Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
Sviridenko G.M., Zaharova M.B., Babkina N.G.
Possibilities and prospects of the farmers’ cheese making
Mironenko I.M.
Technology of sanitary treatment of the equipment providing butter and spreads quality
Manevich B.V., Kuzina J.I., Simonova I.A., Kosiyanenko T.V.
«Cows» butter in modern nutrition
Vyshemirskii F.S.
Existing requirements to milk fat replacers
Topnikova E.V., Stahovskii V.A., Topnikova, E.V., Stakhovskiy, V.A.
Effects of the Russian melting salts on the processed cheese quality
Sokolova N.Y., Sokolova N.Y.
New natural milk coagulating enzyme preparation of the company Danisco
Shergin A.N., Shergin A.N.
About problems of season production and cheese suitability of milk
Mayorov A.A., Mironenko I.M., Baibikova A.A.
Some aspects of the production of dairy butter for baby nutrition
Topnikova E.V., Pavlova T.A.
About the role of emulsifiers in improving cheese products quality
Lepilkina O.V., Smykov I.T., Loginova I.V.
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.
Technology semi-hard of smoked cheeses
Gavrilova N.B., Linkevich E.T.
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.
Effect of Enzyme Compositions on Cheese Proteolysis
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
Situation and prospects of the processed cheese production
Sviridenko Y.Y., Dunaev A., Sviridenko Y.Y., Dunaev A.V.
Inlet control of the raw milk quality
Proshkina T.G., Proshkina T.G.
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.
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.
Assessment of risks at the production of the cheese «Rossiiskii»
Dunchenko N.I., Mikhailova K.V., Popova A.V.
Assessment of quality and grades of the dairy butter
Vyshemirskii F.A.
Effects of natrium citrate on consistency of soft thermoacid cheese from reconstituted whole milk
Mayorov A.A., Mironenko I.M., Mazalevskii V.B.
Measures providing milk products quality in German
Herbertz G.
Present day aspects of spreads production
Stahovskii V.A.
Actual issues of the processed cheese manufacturing
Dunaev A.V., Dunaev A.V.
Reasons of technological risks at the «Rossiiskii» cheese production
Dunchenko N.I., Mihailova K.V.
New era: milk fat replacers accordingto the GOST (State standard)
Zaytseva L.V., Zaitseva L.V.
Some aspects of keepability of the packaged cheese
Orlova E.A., Mordvinova V.A., Il'ina S.G.
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y.Y., Mordvinova V.A.
The International Week of Cheese and Butter Making
Raicheva E.Y.
Biocoating for improving safety and quality of the cheese «Adygeiskii»
Zaharchenko A.V., Ganina V.I., Fedotova A.V., Galkina T.E.
Technology of cheeses with cheddaring with reduced fat content
Klenikova E.V.
The effect of calf lipase on cheese ripening
Krieger A.V., Belov A.N.
Cheese ripening in polymere films. Problems and ways for their elimination
Bogach O.N., Bogach O.N.
Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature
Krieger A.V., Belov A.N., Koval A.D.
Existing technologies of the processed cheeses
Dunaev, A.V., Dunaev A.V.
Resources of the technologies replacing cheese import
Mordvinova V.A.
Items of the production of the butter «Buterbrodnoe» in view of the requirements of the TP TC 033/2013
Topnikova E.V., Ivanova N.V., Onosovskaya N.N.
Role of the sensor evaluation in improvement of the milk products research objectivity
Ojgihina N.N., Tetereva L.I.
Automation of the control at dairy butter production
Davydova G.R.
Principle factors effecting quality and keepability of the dairy butter
Topnikova E.V.
New national standard «Processed cheese products. General technical conditions»
Dunaev A.V., Onosovskaya N.N., Konovalova T.M., Vodolazskaya E.A., Sokolova N.Y.
Processed cheese products with functional characteristics
Ostroumova T.A., Ryapolov A.N., Leonenko Y.V., Ostroumova T.A., Ryapolov A.N., Leonenko Y.V.
Correction of the technological regimes of cheese manufacturing at milk quality changes
Loginov V.A., Linkevich E.T., Mayorov A.A.
1 - 72 of 72 Items

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