Search

Issue
Title
Authors
No 5 (2014)
Complex technology of processed cheeses and cheese products
Gavrilova N.B., Moliboga E.A.
PDF
(Rus)
No 1 (2012)
Technology smelt of the cheese product on the basis ofalbuminous - carbohydrate weight.
Gavrilova N.B., Shmat E.V., Sokhryakov S.O., Gavrilova N.B., Shmat E.V., Sohrjakov S.O.
PDF
(Rus)
No 2 (2016)
Low fat cheese: an actual trend of the Russian market
Kelyashova Y.
PDF
(Rus)
No 1 (2015)
Effects of the equipment on the quality of the dairy butter with traditional composition
Topnikova E.V., Stahovskii V.A.
PDF
(Rus)
No 6 (2013)
Improvement of the milk whey products competitiveness
Volkova T.A., Sviridenko Y.Y.
PDF
(Rus)
No 5 (2010)
Study of the butter pastes technology
Nikitina Y.V., Topnikova E.V., Kustova T.P., Smykov I.T., Nikitina, Y.V., Topnikova E.V., Kustova, T.P., Smykov I.T.
PDF
(Rus)
No 5 (2009)
Development of the spread technology with hydrocolloid addition
Smirnova I.A., Vasil'eva G.V., Smirnova I.A., Vasil'eva G.V.
PDF
(Rus)
No 6 (2017)
Production of the liquid complex enzyme preparations using membrane methods
Murunova G.V., Abramov D.V., Sviridenko Y.Y., Municheva T.E.
PDF
(Rus)
No 6 (2015)
Innovative domestic polymer materials with improved protective action for cheese
Snejko A.G., Strahova P., Ramanauskas R., Galginaitine L., Fofanova E.
PDF
(Rus)
No 2 (2013)
Cheese from whey? Why not?
Ostrouhova I.L., Mordvinova V.A., Ostrouhov D.V.
PDF
(Rus)
No 5 (2010)
Technology of the new brine cheese
Vlasova J.A., Tsugkiev B.G., Vlasova, Z.A., Tsugkiev B.G.
PDF
(Rus)
No 3 (2009)
Non milk fats for processed cheese products
Konovalova T.M., Konovalova T.M.
PDF
(Rus)
No 4 (2017)
Keepability of the dairy butter produced by the Russian and classic methods
Vyshemirskii F.A.
PDF
(Rus)
No 6 (2015)
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y.Y., Mordvinova V.A.
PDF
(Rus)
No 5 (2014)
Development of the technology of the domestic analogous of the «Maskarpone» cheese
Mironenko I.M., Usatyuk D.A.
PDF
(Rus)
No 6 (2012)
Improving the technology of the national cheese of Egypt «Domiati»
Tikhomirova N.A., El Mogazi A.H.
PDF
(Rus)
No 5 (2010)
Technologies for the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev u.V., Konovalova, T.M.
PDF
(Rus)
No 2 (2009)
Soft cheese - it is efficient
Ostroukhova I.L., Mordvinova V.A., Il'ina S.G., Ostrouhova I.L., Mordvinova V.A., Il'ina S.G.
PDF
(Rus)
No 1 (2010)
Low fatspreads of improved quality
Karavaeva E.Y., Topnikova E.V., Pirogova E.N., Dunaev A.V.
PDF
(Rus)
No 3 (2017)
Keepability of the dairy butter produced by the Russian and classic methods
Vyshemirskii F.A.
PDF
(Rus)
No 5 (2015)
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.
PDF
(Rus)
No 4 (2014)
Optimization of the technological process for production of the cheeses «Pasta Filata»
Bednyh B.S.
PDF
(Rus)
No 5 (2012)
Amino acids score of the cheese «Spartanskii»
Vlasova J.A., Vasiliadi G.K.
PDF
(Rus)
No 5 (2010)
Varieties and compositions of the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev, A.V., Konovalova T.M.
PDF
(Rus)
No 1 (2009)
Cleaning of cheese moulds
Kanunnikova E., Kanunnikova E.
PDF
(Rus)
No 1 (2011)
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.
PDF
(Rus)
No 3 (2017)
Application of the rice flour and albumin in the technology of the processed cheese product
Bogdanova N.S.
PDF
(Rus)
No 5 (2015)
Production of the elite cheese in the terms of the Russian cheesemaking
Delitskaya I.N., Mordvinova V.A.
PDF
(Rus)
No 2 (2014)
Improvement of the milk product technology by system formalization and targeted combination of raw materials
Musina O.N.
PDF
(Rus)
No 4 (2011)
Principle factors effecting quality and keepability of the dairy butter
Topnikova E.V.
PDF
(Rus)
No 5 (2010)
Innovative technologies of the mould cheeses production
Ostroumov L.A., Bespomestnyh K.V., Sadovaya T.N., Ostroumov L.A., Bespomestnykh K.V., Sadovaya, T.N.
PDF
(Rus)
No 5 (2018)
Conceptual approaches to the system of milk products quality on the base of the blockchain technology
Polyanskii K.K., Makarov E.I., Makarov M.E.
PDF
(Rus)
No 1 (2010)
«Tilsit» and Tilsiter» - see the difference
Mordvinova V.A.
PDF
(Rus)
No 2 (2017)
Special features of the technology of the brine cheese «Ironsky» production
Vlasova J.A.
PDF
(Rus)
No 4 (2015)
Soft cheese. Varieties and technological special features
Mironeneko I.M., Usatyuk D.A.
PDF
(Rus)
No 2 (2014)
Development of the technology of the product with high fat content
Mironenko I.M., Bondarenko N.I., Usatyuk D.A.
PDF
(Rus)
No 2 (2011)
Recipe and technology of the cheese with mould culture Penicillium roqueforti
Pershina E.I., Vasil'eva S.B., Vasil'ev E.A., Pershina E.I., Vasil'eva S.B., Vasil'ev E.A.
PDF
(Rus)
No 4 (2010)
Dairy traditions and innovations in Italy
Evdokimov I.A., Evdokimov I.A.
PDF
(Rus)
No 1 (2019)
Technology of the brine cheese product enriched with vegetable ingridients
Kryuchkova V.V., Korneichuk K.M., Skripin P.V., Belik S.N.
PDF
(Rus)
No 6 (2011)
Cheese product for functional nutrition
Gavrilova, N.B., Ryabkova D.S., Gavrilova N.B., Ryabkova D.S.
No 5 (2016)
The use of vegetable ingredients in soft cheese technology
Gavrilova N.B., Makarova E.A.
PDF
(Rus)
No 2 (2015)
Technologies of the milk whey products replacing import
Sviridenko Y.Y., Volkova T.A.
PDF
(Rus)
No 1 (2014)
«Mozzarrella» in Russian
Kashina E.D.
PDF
(Rus)
No 6 (2010)
The better world specialists come to Russia
TETERYaTNIK V.I.
PDF
(Rus)
No 4 (2010)
Technological aspects of cheese products manufacturing
Mordvinova V.A., Lepilkina O.V., Mordvinova V.A., Lepilkina, O.V.
PDF
(Rus)
No 2 (2019)
New functional products - soft cheese «Globozum» and semi-hard cheese «Pladolens»
Musina O.N., Ott E.F.
PDF
(Rus)
No 3 (2011)
Cheese product for foodsoperations
Gavrilova N.B., Burakovskaya N.V., Gavrilova N.B., Burakovskaya N.V.
PDF
(Rus)
No 2 (2016)
Application of rice and albumin flours in the technology of processed cheese product
Bogdanova N.S.
PDF
(Rus)
No 2 (2015)
Cheese products - the objective reality
Mordvinova V.A., Ostrouhova I.L.
PDF
(Rus)
No 6 (2013)
Vegetable components in the processed cheese manufacturing
Shchetinin M.P., Azolkina L.N., Bogdanova N.S.
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 2 (2010)
Present day aspects of spreads production
Stahovskii V.A.
PDF
(Rus)
1 - 52 of 52 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"