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
technology
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Search
Search
Search Scope
All
Authors
Title
Abstract
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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
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Author Details
Author Details
Mordvinova, V A
Issue
Section
Title
File
No 2 (2008)
Articles
New technologies in the field ofcheese making
No 2 (2008)
Articles
Cheeses ripening with cheese slimemicroflora participation
No 5 (2008)
Articles
Improvement of the professional knowledge - pledge of success
No 6 (2008)
Articles
The page of a technologist
No 2 (2009)
Articles
Typical program for production control of cheese
No 2 (2009)
Articles
Soft cheese - it is efficient
No 2 (2009)
Articles
Issues of standardization at soft cheese manufacturing
No 6 (2009)
Articles
New national standards in cheese making
No 2 (2010)
Articles
The page of a technologist
No 3 (2010)
Articles
Investigation of the Brevibacteriumlines properties.
No 3 (2010)
Articles
New collection of technological instructions on soft cheeses
No 4 (2010)
Articles
Technological aspects of cheese products manufacturing
No 6 (2010)
Articles
Special technological issues of the new slime cheese production
No 6 (2010)
Articles
New collection of the typicaltechnological instructions on thebrine cheeses manufacturing
No 4 (2011)
Articles
Situation in the cheese and butter making sector in Russia nowadays
No 4 (2011)
Articles
Competition of the cheese and butter making products quality
No 5 (2011)
Articles
Quality and keepabilityof the cheese making products:principle factors
No 3 (2011)
Articles
Innovative developmentsin the field of cheese making
No 1 (2012)
Articles
Cheese classi cation and the codes of the General RussianClassi er of Products (OKP)
No 3 (2011)
Articles
New brine cheese product«Grecheski»
No 5 (2004)
Articles
Effect of lysozyme on cheese quality
No 5 (2004)
Articles
Cheeses with high temperature of second heating
No 2 (2006)
Articles
Effects of technological parameters on the quality of small cheese with high temperature of the second heating.
No 4 (2008)
Articles
New standardsin the cheese sector
No 1 (2010)
Articles
«Tilsit» and Tilsiter» - see the difference
No 1 (2011)
Articles
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production
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