Cheesemaking and buttermaking
ISSN 2073-4018 (Print)
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butter making
cheese
cheese making
cheese product
cheese products
curds
dairy butter
equipment
export
import
keepability
milk
milk products
packaging
processed cheese
production
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ripening
soft cheese
spreads
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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
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Author Details
Author Details
Бабкина, Надежда Геннадьевна
Issue
Section
Title
File
No 1 (2009)
Articles
Cleaning and disinfecting agents from the BK Guilini company
No 3 (2010)
Articles
Stabilizers «Turrizin» and «Bekaplus» for processed cheese and otherproducts
No 4 (2012)
Articles
The company «BK Giulini» («KS Vityaz») - 10 years in the Altai region
No 5 (2013)
Articles
KC Vityaz — reliable supplier of ingredients for dairies
No 4 (2016)
Articles
Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
No 5 (2016)
Articles
Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
No 6 (2016)
Articles
Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese
No 2 (2017)
Articles
Effects of the spore microorganisms on the quality and keepability of processed cheese
No 5 (2017)
Articles
The system for traceability of microbiological risks effecting quality and keepability of processed cheese
No 6 (2017)
Articles
The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing
No 1 (2012)
Articles
Application of the starter cultures Lyofast for extendingcheese varieties
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