Cheesemaking and buttermaking
ISSN 2073-4018 (Print)
Menu
Archives
Home
About the Journal
Editorial Policies
Author Guidelines
About the Journal
Issues
Search
Current
Retracted articles
Archives
Contact
Subscriptions
Editorial Board
All Journals
User
Username
Password
Remember me
Forgot password?
Register
Notifications
View
Subscribe
Subscription
Login to verify subscription
Search
Search
Search Scope
All
Authors
Title
Abstract
Index terms
Full Text
Browse
By Issue
By Author
By Title
Other Journals
Categories
Keywords
butter making
cheese
cheese making
cheese product
cheese products
curds
dairy butter
equipment
export
import
keepability
milk
milk products
packaging
processed cheese
production
quality
ripening
soft cheese
spreads
technology
×
User
Username
Password
Remember me
Forgot password?
Register
Notifications
View
Subscribe
Subscription
Login to verify subscription
Search
Search
Search Scope
All
Authors
Title
Abstract
Index terms
Full Text
Browse
By Issue
By Author
By Title
Other Journals
Categories
Keywords
butter making
cheese
cheese making
cheese product
cheese products
curds
dairy butter
equipment
export
import
keepability
milk
milk products
packaging
processed cheese
production
quality
ripening
soft cheese
spreads
technology
Home
>
Search
>
Author Details
Author Details
Мироненко, Ирина Михайловна
Issue
Section
Title
File
No 2 (2019)
Articles
Contribution of water to the cheese structure formation
No 1 (2019)
Articles
Participation of water in the cheese structure formation
No 5 (2018)
Articles
Formation of the type special features of the cheeses with high temperature of the second heating
No 4 (2018)
Articles
Algorithm of transforming milk into cheese
No 2 (2018)
Articles
Effects of the temperature on the special features of the types of the semi-hard rennet cheese
No 2 (2011)
Articles
Problems of improving cheese yield
No 2 (2012)
Articles
Process of cheddaring: formation of taste in cheeses
No 3 (2012)
Articles
Special features of preparing milk for rennet coagulation
No 6 (2012)
Articles
Department of whey and cheese formation
No 6 (2012)
Articles
Effects of natrium citrate on consistency of soft thermoacid cheese from reconstituted whole milk
No 1 (2013)
Articles
Cheese cream «Non-melting sundae»
No 1 (2013)
Articles
Pressing of cheese mass
No 2 (2013)
Articles
Effects of the ion calcium concentration in the reconstituted whole milk on the consistency of soft thermo-acid cheese
No 2 (2013)
Articles
Pressing of cheese mass
No 3 (2013)
Articles
Ways to salt cheese
No 1 (2014)
Articles
About the role of syalic acid in milk and its functions at milk coagulum formation
No 2 (2014)
Articles
Development of the technology of the product with high fat content
No 3 (2014)
Articles
Special issues of producing thermo-acid cheeses
No 5 (2014)
Articles
Development of the technology of the domestic analogous of the «Maskarpone» cheese
No 6 (2014)
Articles
Special issues of cream cheese production
No 1 (2015)
Articles
Possibilities and prospects of the farmers’ cheese making
No 3 (2015)
Articles
Critical temperature points of milk. The temperature 55 °C
No 4 (2015)
Articles
Soft cheese. Varieties and technological special features
No 6 (2015)
Articles
Goat milk. How to make dreams come true
No 1 (2016)
Articles
About the role of carbon dioxide in milk and cheese
No 1 (2016)
Articles
The history of cheese arising and the first wave of the import replacement in Russia
No 2 (2016)
Articles
Effects of antibiotics on the cheese suitability of milk and cheese quality
No 3 (2016)
Articles
Ability of the cheese curd to melting
No 5 (2016)
Articles
Special features of calcium behavior at milk coagulum formation. Part 1. Functional properties of calcium
No 1 (2017)
Articles
Special feature of calcium behavior at formation of milk coagula. Part 2. Interrelation of the active calcium dynamics in milk with temperature and active acidity
No 2 (2017)
Articles
Process of cheddaring in cheesemaking
No 3 (2017)
Articles
Rapid cheeses
No 3 (2017)
Articles
Study of the high fat milk products by the method of thermo-effectometry
No 4 (2017)
Articles
Functional special features of milk whey protein
No 5 (2017)
Articles
Modeling of the cream cheese production by the thermo-acid method using glucono-d-lactone
No 6 (2017)
Articles
Modeling of the process of the cream cheese production by the thermo-acid way using glucono-5-lactone
No 1 (2010)
Articles
About problems of season production and cheese suitability of milk
No 1 (2010)
Articles
Development of the method for evaluating suitability of milk for coagulation
This website uses cookies
You consent to our cookies if you continue to use our website.
About Cookies
TOP