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And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
Sviridenko Y.Y., Mordvinova V.A., Delitskaya I.N.
Some aspects of keepability of the packaged cheese
Orlova E.A., Mordvinova V.A., Il'ina S.G.
Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
Orlova E.A., Mordvinova V.A., Sviridenko G.M.
Imitating processed cheese products and items of import replacement
Dunaev A.V.
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
Tetereva L.I., Mordvinova V.A., Onosovskaya N.N., Lepilkina O.V., Delitskaya I.N.
Resources of the technologies replacing cheese import
Mordvinova V.A.
Effects of brine on structural properties of semi-hard cheeses
Ostroukhova I.L., Ostrouhova I.L., Ostrouhov D.V., Ostroukhov D.V.
Physical-chemical aspects of the poly-component products of cheese making
Lepilkina O.V., Lepilkina O.V.
Special features of salting new type of the hard cheese
Delitskaya I.N., Mordvinova V.A.
Complex technology of processed cheeses and cheese products
Gavrilova N.B., Moliboga E.A.
Production of the elite cheese in the terms of the Russian cheesemaking
Delitskaya I.N., Mordvinova V.A.
New natural milk coagulating enzyme preparation of the company Danisco
Shergin A.N., Shergin A.N.
Biological value of the new type of the brine cheese «Ironskii»
Vlasova J.A.
The methods to control degree of cheese ripeness
Lepilkina O.V., Mordvinova V.A., Delitskaya I.N., Tetereva L.I.
The VI International Salon of Cheese
Raicheva E.Y.
Russian melting salt for heatresistant processed cheese and cheese products manufacturing
Sokolova N.Y., Kesoyan G.A., Dobtoskokina N.D.
The development of milk and cheese production in Uzbekistan within the framework of agrarian policy
Kozlova L.V.
Processed cheese with whey proteinparticulate
Mel'nikova E.I., Stanislavskaya E.B., Podgornyy N.A., Mel'nikova E.I., Stanislavskaya E.B., Podgornyi N.A.
Effects of the packaging materials on the quality of the smoked sausage and processed cheese and cheese products
Orlova E.A., Dunaev A.V., Kalabushkin V.V.
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y.Y., Mordvinova V.A.
Packaging polimere materials with antimicrobial and antioxidant properties
Snejko A.G., Fofanova E.M., Uzdenskii V.B., Strahova P.A., Ramanauskas P., Galginaite L.
Identification and consuming properties of processed cheese
Svyatkina L.I., Andruhova V.Y.
Cheese preferences of the Russian people
Rybalova T.I.
30 years with the dairy industry
Processed cheese products with functional characteristics
Ostroumova T.A., Ryapolov A.N., Leonenko Y.V., Ostroumova T.A., Ryapolov A.N., Leonenko Y.V.
The company ICL Food Specialties / BK Giulini and Omya Algol Rus: expanding the range of proceed cheese with the emulsifying salts BK Giulini. Recipes and recommendation
Automated production of cheese inthe cheese making machine «TheCheeseMaker»: experience of theDutch cheese makers
Bom V., Boom W.
Application of ultrafiltration in production curd products
Merzlikina A.A., Polyansky K.K., Ponomarev A.N., Kluchnikov A.I.
Effect of Enzyme Compositions on Cheese Proteolysis
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
Formation of the organoleptic properties of cheese and control of cheese ripening process
Belov A.N., Kriger A.V., Koval’ A.D., Miklishannskii V.A.
Effects of the packaging materials properties on the quality of smoked processed cheese and cheese products
Dunaev A.V., Orlova E.A., Kalabushkin V.V., Alekseeva E.V.
Study structure formation processes cheese products for specialized power
Moliboga E.A.
Free fat in cheese and cheese products
Lepilkina O.V., Smykov I.T., Loginova I.V.
Resources saving technologies of processed cheeses and cheese products manufacturing
Dunaev A.V., Sokolova N.Y., Konovalova T.M., Vodolazskaya E.A.
Cheeses salting. What's new?
Ostrouhova I.L., Ostrouhov D.V., Ostroukhova I.L., Ostroukhov D.V.
Soft cheese from milk-protein concentrates
Suyunchev O.A., Evdokimov I.A., Sardak A.S., Klepker V.M., Rudakov A.S., Suyunchev O.A., Evdokimov I.A., Sardak A.S., Klepker V.M., Rudakov A.S.
Present day trends in the equipment for cheese forming and pressing
Loginov V.A., Mayorov A.A.
Special features of cheese ripening with cheese slime microflora
Mordvinova V.A., Ostrouhova I.L., Sviridenko G.M.
Developments for cheese salting
Pribolotnyy A.V., Pribolotnyi A.V.
«Tilsit» and Tilsiter» - see the difference
Mordvinova V.A.
Application of the rice flour and albumin in the technology of the processed cheese product
Bogdanova N.S.
Special features of the technology of the brine cheese «Ironsky» production
Vlasova J.A.
Amino acids score of the cheese «Spartanskii»
Vlasova J.A., Vasiliadi G.K.
Innovations in spite of trends
Altuhov V.D.
Effekt of enzume composition on cheese quality
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
Ultra-filtration - revolution in the soft cheese manufacturing
Ostrouhov D.V.
New national standards in cheese making
Mordvinova V.A., Mordvinova V.A.
Be acquainted - Imtech Process Solutions company from the Netherlands
New concepts and names of the cheese making products
Mordvinova V.A., Onosovskaya N.N.
Direct vat starters for the brine cheese production
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N., Shramko M.I., Haritonova I.V.
History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making)
Sviridenko Y.Y., Mordvinova V.A.
The Fifth International Cheese Salon
Raicheva E.Y.
Typical program for production control of cheese
Mordvinova V.A., Sviridenko G.M., Tetereva L.I., Onosovskaya N.N., Mordvinova V.A., Sviridenko G.M., Tetereva L.I., Onosovskaya N.N.
Quality of sausage cheese and products containing milk with milk fat replacers (MFR)) produced according to the processed cheese technology
Orlova E.A., Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production
Mordvinova V.A., Delitskaya I.N., Manuylov S.E., Mordvinova V.A., Delitskaya I.N., Manuilov S.E.
Conductometric methodfor determination of the natriumchloride in cheeses
Volkova T.A., Kravchenko E.F., Yudova E.P., Belov N.A., Volkova T.A., Kravchenko E.F., Yudova E.P., Belov N.A.
Technological special features of making cheese from goat milk
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V.
Dependence of the processed cheese quality on the selected regimes of smoking
Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.
Possibilities and prospects of the farmers’ cheese making
Mironenko I.M.
Problems of improving cheese yield
Mayorov A.A., Mironenko I.M., Baybikova A.A., Mayorov A.A., Mironenko I.M., Baibikova A.A.
The effect of calf lipase on cheese ripening
Krieger A.V., Belov A.N.
Method of salting the Vodopad cheese
Pribolotnyy A.V., Pribolotnyi A.
Original technologies of the brine cheese
Mordvinova V.A., Delitskaya I.N.
Milk fat replacers for cheese products and processed cheese products of new generation
Stepanova L.I., Stepanova L.I.
Production of cheese and curds in Russia
Goroshchenko L.G.
International Cheese Saloon
Raicheva E.Y.
Emulsifying characteristics of the natural aroma and flavoring ingredients Butter Buds
Osad'ko M.I., Rumyantseva G.N., Zotkina D.S., Osad'ko M.I., Rumyantseva G.N., Zotkina D.S.
Composition of micellium fungi contaminating semi-hard cheese surface
Nagula M.N., Kuznetsova L.S., Ozerskaya S.M., Ivanushkina N.E., Nagula M.N., Kuznetsova L.S., Ozerskaya S.M., Ivanushkina N.E.
Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature
Krieger A.V., Belov A.N., Koval A.D.
Technology of the brine cheese product enriched with vegetable ingridients
Kryuchkova V.V., Korneichuk K.M., Skripin P.V., Belik S.N.
Application of rice and albumin flours in the technology of processed cheese product
Bogdanova N.S.
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.P.
Vegetable oil has been found in cheese! Is it really so?
Lepilkina O.V., Topnikova E.V.
The American artisan cheeses
Rybalova T.I.
Expertise of soft cheeses with the white mould on the surface
Denisova M.F., Denisov S.V.
Bassine — the system from the company ALPMA: flexible solution for continuous curds production for soft and white cheese
Bekturova R., Polner M.
Methods for handling cheeses
Mayorov A.A., Nikolaeva E.A.
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
Sanitarian treatment of cheese forms
Hanumyan A.A.
Pressing of cheese mass
Mayorov A.A., Mironenko I.M.
Effects of natrium citrate on consistency of soft thermoacid cheese from reconstituted whole milk
Mayorov A.A., Mironenko I.M., Mazalevskii V.B.
Annual forum of cheese and butter makers in Uglich
Mordvinova V.A., Topnikova E.V., Semova E.G., Raicheva E.Y.
Prospects of using nanomaterials in the manufacturing of cheese products
Smykov I.T.
Russian cheese and curds production in 2011
Goroshenko L.G.
Application of milk protein in cheese manufacturing
Reconstitution of the instant skim milk powder for cheese production
Golubeva L.V., Avakimyan A.B., Klyuchnikova D.B., Pirogova O.V., Tarasova A.Y.
Situation in the cheese and butter making sector in Russia nowadays
Sviridenko Y.Y., Topnikova E.V., Mordvinova V.A., Dunaev A.V.
The Russian cheese market in 2010. Foreign countries again «have given support»…
Rybalova T.I., Rybalova T.I.
Physicomechanical parameters of dry and restored dairy-albuminous concentrates
Ermolaev V.A., Donja D.V., Shilov A.V., Ermolaev V.A., Donya, D.V., Shilov, A.V.
Application of moulds in cheese production
Ostroumov L.A., Bespomestnyh K.V., Sadovaya T.N., Ostroumov L.A., Bespomestnykh K.V., Sadovaya, T.N.
Method of separating protein from brine
Pribolotnyi A.V., Pribolotnyy A.V.
Packaging system BDF: advantages and prospects
Bogach O.N., Bogach O.N.
Natural flavorsfor processed cheeses
Abramov D.V.
Quality of the brine cheese Alanskii at ripening and storage
Vlasova Z.A., Vlasova J.A., Tsugkiev B.G., Tsugkiev B.G.
Retrospective analysis of the combined products tailoring in the domestic cheese making
Musina O.N., Musina O.N.
Formation apparatus with belt moving bottom
Eliseev O.M., Eliseev O.M.
Vegetable oils in the composition of processed cheese products
Rozdova V.F., Rozdova V.F.
Combined cheese: looking for leading companies and bodies of the sector
Musina O.N., Musina O.N.
Specialized vegetable oils of the AKK company
Snegova V., Snegova V.
Effects of cheese components on the dehydration process under reduced pressure
Ermolaev V.A., Yakovchenko M.A.
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