The methods to control degree of cheese ripeness
Lepilkina O.V., Mordvinova V.A., Delitskaya I.N., Tetereva L.I.
Existing protectivecoatings for cheese
Snezhko A.G., Gubanova M.I., Ramanauskas R.
Cheese ripening in polymere films. Problems and ways for their elimination
Bogach O.N., Bogach O.N.
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production
Mordvinova V.A., Delitskaya I.N., Manuylov S.E., Mordvinova V.A., Delitskaya I.N., Manuilov S.E.
Brine cheese: from the past to the future
Mordvinova V.A., Delitskaya I.N.
Effekt of enzume composition on cheese quality
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
Intensification of the rennet cheese ripening
Ostroumov L.A., Nikolaeva E.A., Ostroumov L.A., Nikolaeva E.A.
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.
The packages «PREMIUMPACK» - new solution in the packaging for cheese making
Orlova E.A., Mordvinova V.A., Bol’shakova E.A.
Type characteristic of the hard rennet cheeses and determination of their ripeness
Haertdinov R.R., Khaertdinov R.R.
The temperature of the second heating as a way to regulate syneresis and intensity of the lactic acid process at hard cheese production
Delitskaya I.N., Mordvinova V.A.
Microbiological and biochemical special features of ripening of thecheese manufactured with P.roqueforti
Sadovaya T.N., Shabanova O.V., Sadovaya T.N., Shabanova O.V.
Special features of proteolysis in different groups of cheese types
Myagkonosov D.S., Mordvinova V.A., Abramov D.V., Delitskaya I.N.
Application of moulds in cheese production
Ostroumov L.A., Bespomestnyh K.V., Sadovaya T.N., Ostroumov L.A., Bespomestnykh K.V., Sadovaya, T.N.
Formation of the organoleptic properties of cheese and control of cheese ripening process
Belov A.N., Kriger A.V., Koval’ A.D., Miklishannskii V.A.
Special features of salting new type of the hard cheese
Delitskaya I.N., Mordvinova V.A.
Innovations in existing technologies for cheese handling
Snejko A.G., Gubanova M.I., Ramanauskas R., Galginaitine L.
Effect of Enzyme Compositions on Cheese Proteolysis
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
Original technologies of the brine cheese
Mordvinova V.A., Delitskaya I.N.
Technological special features of making cheese from goat milk
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V.
«POLISVED» — reliable protection of rennet cheeses
Fedotova A.V., Snejko A.G.
The effect of calf lipase on cheese ripening
Krieger A.V., Belov A.N.
Special features of cheese ripening with cheese slime microflora
Mordvinova V.A., Ostrouhova I.L., Sviridenko G.M.
Rapid cheeses
Mayorov A.A., Mironenko I.M., Bondarenko N.I.
Amino acids score of the cheese «Spartanskii»
Vlasova J.A., Vasiliadi G.K.
Quality of the brine cheese Alanskii at ripening and storage
Vlasova Z.A., Vlasova J.A., Tsugkiev B.G., Tsugkiev B.G.
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.
Effects of the way of the milk mixture normalization on the hard cheese quality
Delitskaya I.N., Mordvinova V.A., Lepilkina O.V., Myagkonosov D.S.
Special features of formation of the organoleptic indices of cheese products
Mordvinova V.A., Lepilkina O.V., Ostrouhova I.L., Samoilov A.V.
Effects of milk coagulating preparations of animal origin on ripening and quality of bryndza
Delitskaya I.N., Tetereva L.I., Gal'tseva O.G., Il'ina S.G., Delitskaya I.N., Tetereva L.I., Gal'tseva O.E., Il'ina S.G.
1 - 30 of 30 Items

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