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
quality
ripening
soft cheese
spreads
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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
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Author Details
Author Details
Свириденко, Юрий Яковлевич
Issue
Section
Title
File
No 1 (2009)
Articles
Technology of the cheese paste Dauriya
No 2 (2009)
Articles
To the 170th anniversary of N.V. Vereshchagin birth date
No 4 (2009)
Articles
Situation and prospects of the processed cheese production
No 5 (2009)
Articles
Effects of stabilizers on the structure of the albumin paste Dauriya
No 6 (2009)
Articles
Milk forum in Vologda.
No 4 (2010)
Articles
Manufacturing of the products containing milk in Russia
No 6 (2010)
Articles
Grading evaluationof the dairy butter quality
No 2 (2011)
Articles
The branch target program «Development of cheese and butter making in Russia for the period 2011-2013»
No 4 (2011)
Articles
Situation in the cheese and butter making sector in Russia nowadays
No 3 (2012)
Articles
Problems of the Russian cheese making. Maintenance of traditions and development of national brands
No 5 (2012)
Articles
Role of the dairy butter components in formation of its structure and quality
No 3 (2013)
Articles
Secondary milk raw materials as an efficient resource for receiving cheese and butter making products
No 6 (2013)
Articles
Russian cheese making
No 6 (2013)
Articles
Improvement of the milk whey products competitiveness
No 1 (2014)
Articles
And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
No 4 (2014)
Articles
Scientific provision of the manufacturing of the competitive products of cheese and butter making
No 4 (2014)
Articles
History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making)
No 5 (2014)
Articles
Key ways to reduce losses in the cheese making sector
No 6 (2014)
Articles
Innovative replacing import technologies of natural cheese
No 2 (2015)
Articles
Technologies of the milk whey products replacing import
No 4 (2015)
Articles
Situation and principle developments of cheese and butter making
No 6 (2015)
Articles
Is it possible to make cheese like the Swiss one in Russia?
No 3 (2016)
Articles
Perspective technology to manage cheese ripening by the biotechnology methods
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 6 (2017)
Articles
Production of the liquid complex enzyme preparations using membrane methods
No 1 (2018)
Articles
Items of the organic cheese production
No 3 (2011)
Articles
Innovative developmentsin the field of cheese making
No 3 (2011)
Articles
Liquid rennet:application at cheeseproduction
No 5 (2011)
Articles
Gel-filtration method for solublewhey proteins
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