Search

Issue
Title
Authors
No 3 (2017)
Special features of production of cheeses with cheddaring and thermo-mechanical treatment
Delitskaya I.N., Mordvinova V.A.
PDF
(Rus)
No 2 (2012)
Technology of cheeses with cheddaring with reduced fat content
Klenikova E.V.
PDF
(Rus)
No 2 (2016)
Special issues of «Mozarella» type cheeses manufacturing
Dimitrov B.G.
PDF
(Rus)
No 4 (2011)
Reconstitution of the instant skim milk powder for cheese production
Golubeva L.V., Avakimyan A.B., Klyuchnikova D.B., Pirogova O.V., Tarasova A.Y.
PDF
(Rus)
No 5 (2015)
Production of brine cheese from reconstituted milk
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.
PDF
(Rus)
No 6 (2010)
70 years to the Uglich experimental biofactory
Sorokina N.P., Sorokina N.P.
PDF
(Rus)
No 5 (2014)
Keep abreast of the times
Kashina E.D.
PDF
(Rus)
No 6 (2010)
Special technological issues of the new slime cheese production
Mordvinova V.A., Chubenko A.V., Perfil'ev G.D., Matevosyan L.S., Mordvinova V.A., Chubenko A.V., Perfil'ev G.D., Matevosyan L.S.
PDF
(Rus)
No 1 (2012)
Application of the starter cultures Lyofast for extendingcheese varieties
Tsvetkov I.L., Toloknova I.V., Babkina N.G., Tsvetkov I.L., Toloknova I.V., Babkina N.G.
PDF
(Rus)
No 4 (2014)
Mesophilic lactococci in the composition of the bacterial starters for cheese
Orlova T.N., Irkitova A.N.
PDF
(Rus)
No 1 (2009)
75 years to the cheese Sovetskii
Mayorov A.A., Maiorov A.A.
PDF
(Rus)
No 5 (2011)
Effect of the species composition ofthe starter culture on the quality ofcheeses with cheddaring
Klenikova E.V., Klenikova E.V.
PDF
(Rus)
No 3 (2013)
Starter cultures «AltaLact» for cheese making
Kashina E.D.
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 5 (2011)
New starter culturesfor the existing Russian cheese making
PDF
(Rus)
No 3 (2013)
Innovations of the company DuPont: ingredients for cheeses
PDF
(Rus)
No 6 (2017)
Soft cheese «Globozum»
Funk I.A., Dorofeev R.V., Ott E.F.
PDF
(Rus)
No 5 (2012)
Role of starter cultures in preserving special properties of the national products of cheese making
Sorokina N.P.
PDF
(Rus)
1 - 18 of 18 Items

Search tips:

  • Search terms are case-insensitive
  • Common words are ignored
  • By default only articles containing all terms in the query are returned (i.e., AND is implied)
  • Combine multiple words with OR to find articles containing either term; e.g., education OR research
  • Use parentheses to create more complex queries; e.g., archive ((journal OR conference) NOT theses)
  • Search for an exact phrase by putting it in quotes; e.g., "open access publishing"
  • Exclude a word by prefixing it with - or NOT; e.g. online -politics or online NOT politics
  • Use * in a term as a wildcard to match any sequence of characters; e.g., soci* morality would match documents containing "sociological" or "societal"

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies