Search

Issue
Title
Authors
No 3 (2017)
Keepability of the dairy butter produced by the Russian and classic methods
Vyshemirskii F.A.
PDF
(Rus)
No 6 (2012)
Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks
Sviridenko G.M., Shatrova O.A., Zaharova M.B., Sokolova N.Y.
PDF
(Rus)
No 5 (2016)
Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
Sviridenko G.M., Babkina N.G., Zaharova M.B.
PDF
(Rus)
No 6 (2009)
Multi-stage vacuum drying of soft cheeses
Ermolaev V.A., Ermolaev V.A.
PDF
(Rus)
No 3 (2015)
Critical temperature points of milk. The temperature 55 °C
Mironenko I.M.
PDF
(Rus)
No 3 (2009)
Freezing, storage and defrosting of raw materials for processed cheese manufacture.
Sokolova N.Y., Smykov I.T., Perfil'ev G.D., Lepilkina O.V., Sokolova N.Y., Smykov I.T., Perfil'ev G.D., Lepilkina O.V.
PDF
(Rus)
No 3 (2014)
Factors effecting activity of the enzymes preparations of the animal origin
Sturova Y.G., Kriger A.V., Jydkih K.V.
PDF
(Rus)
No 2 (2018)
Effects of the temperature on the special features of the types of the semi-hard rennet cheese
Mironenko I.M.
PDF
(Rus)
No 2 (2014)
Special features of proteolysis in different groups of cheese types
Myagkonosov D.S., Mordvinova V.A., Abramov D.V., Delitskaya I.N.
PDF
(Rus)
No 2 (2018)
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.
PDF
(Rus)
No 5 (2011)
Effects of the temperature parameterson the quality of the soft acid-rennetcheeses
Ostroumov L.A., Khavrov I.V., Ostroumov L.A., Havrov I.V.
PDF
(Rus)
No 1 (2014)
Thermo - vacuum treatment of cream in butter making
Vyshemirskii F.A.
PDF
(Rus)
No 5 (2018)
Formation of the type special features of the cheeses with high temperature of the second heating
Mironeneko I.M., Bondarenko N.I., Usatyuk D.A.
PDF
(Rus)
No 5 (2017)
Special features of salting new type of the hard cheese
Delitskaya I.N., Mordvinova V.A.
PDF
(Rus)
No 4 (2013)
Review of the starter cultures market
Sorokina N.P.
PDF
(Rus)
No 1 (2019)
Special issues of the fermented cheese production
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V., Il'ina S.G.
PDF
(Rus)
No 4 (2017)
Keepability of the dairy butter produced by the Russian and classic methods
Vyshemirskii F.A.
PDF
(Rus)
No 2 (2013)
Technology semi-hard of smoked cheeses
Gavrilova N.B., Linkevich E.T.
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"