Cheesemaking and buttermaking
ISSN 2073-4018 (Print)
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butter making
cheese
cheese making
cheese product
cheese products
curds
dairy butter
equipment
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keepability
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processed cheese
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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
El'chaninov, V V
Issue
Section
Title
File
No 1 (2008)
Articles
Nomenclature and biochemical properties of the cow milk caseins. Alfa-s2 -caseins
No 3 (2008)
Articles
Nomenclature and biochemical properties of the cow milk caseins. Beta-caseins
No 5 (2008)
Articles
Nomenclature and biochemical properties of the cow milk proteins. Kappa-caseins
No 6 (2008)
Articles
Nomenclature and biochemical properties of the main whey proteins of cow milk. General characteristic
No 1 (2009)
Articles
Effects of milk clotting preparation on cheese organoleptic indices
No 2 (2009)
Articles
Nomenclature and biochemical properties of principle whey proteins. Beta-lactoglobulin.
No 5 (2009)
Articles
Nomenclature and biochemical characteristics of the principle cow milk whey proteins. Alfa-lactalbumin and whey albumin
No 4 (2010)
Articles
Milk fat globules: structure and protein composition
No 4 (2005)
Articles
Milk coagulating enzyme from reindeer rennets
No 1 (2006)
Articles
Improvement of the milk clotting enzyme extraction from the rein deers rennets
No 4 (2006)
Articles
Milk clotting enzyme from the rain deer rennets
No 6 (2005)
Articles
Milk coagulating enzyme from the rein deer rennets
No 5 (2006)
Articles
Practical aspects of the application of milk clotting enzymes from the rennets of reindeers
No 1 (2003)
Articles
Milkclotting preparations for cheesemaking
No 1 (2010)
Articles
Nomenclature and biochemical properties of the main whey proteins. Lactoferrinand immunoglobulins.
No 1 (2004)
Articles
Milk clotting preparations
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