Complex technology of processed cheeses and cheese products
Gavrilova N.B., Moliboga E.A.
Cheese product for foodsoperations
Gavrilova N.B., Burakovskaya N.V., Gavrilova N.B., Burakovskaya N.V.
Application of rice and albumin flours in the technology of processed cheese product
Bogdanova N.S.
Cheese products - the objective reality
Mordvinova V.A., Ostrouhova I.L.
Vegetable components in the processed cheese manufacturing
Shchetinin M.P., Azolkina L.N., Bogdanova N.S.
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.
Present day aspects of spreads production
Stahovskii V.A.
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.
Low fat cheese: an actual trend of the Russian market
Kelyashova Y.
Effects of the equipment on the quality of the dairy butter with traditional composition
Topnikova E.V., Stahovskii V.A.
Improvement of the milk whey products competitiveness
Volkova T.A., Sviridenko Y.Y.
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.
Development of the spread technology with hydrocolloid addition
Smirnova I.A., Vasil'eva G.V., Smirnova I.A., Vasil'eva G.V.
Production of the liquid complex enzyme preparations using membrane methods
Murunova G.V., Abramov D.V., Sviridenko Y.Y., Municheva T.E.
Innovative domestic polymer materials with improved protective action for cheese
Snejko A.G., Strahova P., Ramanauskas R., Galginaitine L., Fofanova E.
Cheese from whey? Why not?
Ostrouhova I.L., Mordvinova V.A., Ostrouhov D.V.
Technology of the new brine cheese
Vlasova J.A., Tsugkiev B.G., Vlasova, Z.A., Tsugkiev B.G.
Non milk fats for processed cheese products
Konovalova T.M., Konovalova T.M.
Keepability of the dairy butter produced by the Russian and classic methods
Vyshemirskii F.A.
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y.Y., Mordvinova V.A.
Development of the technology of the domestic analogous of the «Maskarpone» cheese
Mironenko I.M., Usatyuk D.A.
Improving the technology of the national cheese of Egypt «Domiati»
Tikhomirova N.A., El Mogazi A.H.
Technologies for the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev u.V., Konovalova, T.M.
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.
Low fatspreads of improved quality
Karavaeva E.Y., Topnikova E.V., Pirogova E.N., Dunaev A.V.
Keepability of the dairy butter produced by the Russian and classic methods
Vyshemirskii F.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.
Optimization of the technological process for production of the cheeses «Pasta Filata»
Bednyh B.S.
Amino acids score of the cheese «Spartanskii»
Vlasova J.A., Vasiliadi G.K.
Varieties and compositions of the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev, A.V., Konovalova T.M.
Cleaning of cheese moulds
Kanunnikova E., Kanunnikova E.
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.
Application of the rice flour and albumin in the technology of the processed cheese product
Bogdanova N.S.
Production of the elite cheese in the terms of the Russian cheesemaking
Delitskaya I.N., Mordvinova V.A.
Improvement of the milk product technology by system formalization and targeted combination of raw materials
Musina O.N.
Principle factors effecting quality and keepability of the dairy butter
Topnikova E.V.
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.
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.
«Tilsit» and Tilsiter» - see the difference
Mordvinova V.A.
Special features of the technology of the brine cheese «Ironsky» production
Vlasova J.A.
Soft cheese. Varieties and technological special features
Mironeneko I.M., Usatyuk D.A.
Development of the technology of the product with high fat content
Mironenko I.M., Bondarenko N.I., Usatyuk D.A.
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.
Dairy traditions and innovations in Italy
Evdokimov I.A., Evdokimov I.A.
Technology of the brine cheese product enriched with vegetable ingridients
Kryuchkova V.V., Korneichuk K.M., Skripin P.V., Belik S.N.
Cheese product for functional nutrition
Gavrilova, N.B., Ryabkova D.S., Gavrilova N.B., Ryabkova D.S.
The use of vegetable ingredients in soft cheese technology
Gavrilova N.B., Makarova E.A.
Technologies of the milk whey products replacing import
Sviridenko Y.Y., Volkova T.A.
«Mozzarrella» in Russian
Kashina E.D.
The better world specialists come to Russia
Technological aspects of cheese products manufacturing
Mordvinova V.A., Lepilkina O.V., Mordvinova V.A., Lepilkina, O.V.
New functional products - soft cheese «Globozum» and semi-hard cheese «Pladolens»
Musina O.N., Ott E.F.
1 - 52 of 52 Items

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