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Issue
Title
Authors
No 2 (2018)
Prospects of sheep milk processing in the Altai Territory
Shchetinina E.M.
PDF
(Rus)
No 5 (2017)
Technological special features of making cheese from goat milk
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V.
PDF
(Rus)
No 2 (2019)
Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making
Sviridenko G.M., Ivanova N.V., Zaharova M.B., Smirnova O.I.
PDF
(Rus)
No 1 (2012)
Study of conformity of milk products to the State Standards(GOST)
Morozova N.I., Podol' S.R., Ul'kina M.A., Morozova N.I., Podol S.R., Ulkina M.A.
PDF
(Rus)
No 4 (2016)
New method of machine milking
Amerhanov H.A., Ganeev A.A., Solovieva O.I., Zykov S.A.
PDF
(Rus)
No 6 (2015)
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y.Y., Mordvinova V.A.
PDF
(Rus)
No 3 (2014)
Free fat in milk
Lepilkina O.V., Smykov I.T., Loginova I.V.
PDF
(Rus)
No 1 (2010)
Development of the method for evaluating suitability of milk for coagulation
Mayorov A.A., Mironenko I.M., Zharkov R.V.
PDF
(Rus)
No 1 (2012)
About raw materials for cheese making
Proshkina T.G., Belov A.N., Vistovskaya V.P., Proshkina T.G., Belov A.N., Vistovskaya V.P.
PDF
(Rus)
No 2 (2016)
Effects of antibiotics on the cheese suitability of milk and cheese quality
Mironeneko I.M.
PDF
(Rus)
No 5 (2015)
Improvement of the consuming properties of the cheese «Osetinskii» at denitrification
Kokaeva M.G., Temiraev R.B.
PDF
(Rus)
No 5 (2013)
Cheese suitability of milk received from the cows raised in the Altai territory
Kosarev A.P., Gromova T.V.
PDF
(Rus)
No 3 (2018)
Soft cheese from the mixture of cow and goat milks with addition of nut our
Chechetkina A.Y., Zabodalova L.A.
PDF
(Rus)
No 1 (2010)
Goat's milk and its quality indicators by cheeseproduction
Toschev V.K., Mustafina G.N., Ruzhbelyaeva O.G.
PDF
(Rus)
No 6 (2011)
Technological and biochemical aspects of the cheese«Legenda» from goat milk
Mustafina G.N., Izyakov V.T., Kozhanov T.V., Mustafina G.N., Izyakov V.T., Kozhanov T.V.
No 2 (2016)
Once more about the goat milk
Sannikov M.Y., Novopashina S.I.
PDF
(Rus)
No 5 (2015)
Production of brine cheese from reconstituted milk
Kaplenko A.N., Evdokimov I.A., Kaplenko N.N.
PDF
(Rus)
No 2 (2011)
Recipe and technology of the cheese with mould culture Penicillium roqueforti
Pershina E.I., Vasil'eva S.B., Vasil'ev E.A., Pershina E.I., Vasil'eva S.B., Vasil'ev E.A.
PDF
(Rus)
No 4 (2018)
Algorithm of transforming milk into cheese
Mironenko I.M.
PDF
(Rus)
No 1 (2010)
About problems of season production and cheese suitability of milk
Mayorov A.A., Mironenko I.M., Baibikova A.A.
PDF
(Rus)
No 3 (2011)
Identification of milk andmilk products
Onosovskaya N.N., Onosovskaya N.N.
PDF
(Rus)
No 2 (2016)
Butter of goat milk
Topnikova E.V., Danilova E.S., Nikitina Y.V.
PDF
(Rus)
No 4 (2015)
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.P.
PDF
(Rus)
No 5 (2010)
Recipe of the soft cheese made of cow, goat and camel milks
Tultabaeva T.C., Tultabaeva T.C.
PDF
(Rus)
No 5 (2018)
Milk production and seasons
Loginov V.A., Linkevich E.T., Mayorov A.A.
PDF
(Rus)
No 1 (2010)
Surprising world of water in milk.Role of water in the process of transforming milk in cheese
Mironenko I.M.
PDF
(Rus)
No 1 (2018)
Evaluation of the possibility to use the immune-ferment method for detecting dry milk at determination of the composition of raw materials applied for butter-making products
Topnikova E.V., Lepilkina O.V., Myagkonosov D.S., Buharina G.B., Municheva T.E., Volinova L.A., Petuhov P.A.
PDF
(Rus)
No 1 (2016)
About the role of carbon dioxide in milk and cheese
Mironenko I.M.
PDF
(Rus)
No 3 (2015)
Critical temperature points of milk. The temperature 55 °C
Mironenko I.M.
PDF
(Rus)
No 4 (2010)
Milk fat globules: structure and protein composition
El'chaninov V.V., El'chaninov, V.V.
PDF
(Rus)
No 5 (2018)
The development of milk and cheese production in Uzbekistan within the framework of agrarian policy
Kozlova L.V.
PDF
(Rus)
No 5 (2011)
Gel-filtration method for solublewhey proteins
Abramov D.V., Sviridenko Y.Y., Tolkachev A.N., Ovchinnikova E.G., Abramov D.V., Sviridenko Y.Y., Tolkachev A.N., Ovchinnikova E.G.
PDF
(Rus)
No 1 (2016)
Lactose free cheese - myth or reality?
Mordvinova V.A., Lepilkina O.V.
PDF
(Rus)
No 3 (2015)
Requirements to the raw milk for cheese making
Sviridenko G.M., Mordvinova V.A.
PDF
(Rus)
No 3 (2010)
Dependence of renneting and syneresis characteristics of protein clots on season features of milk
Proshkina T.G., Belov A.N., Odegov N.I., Shalimova E.V.
PDF
(Rus)
No 6 (2018)
Control of the fat phase composition of milk products for detection of their falsification with vegetable fats
Topnikova E.V., Danilova E.S.
PDF
(Rus)
No 3 (2011)
Cheese suitable propertiesof milk powder
Lepilkina O.V., Ostroukhov D.V., Lepilkina O.V., Ostrouhov D.V.
PDF
(Rus)
No 4 (2017)
Functional special features of milk whey protein
Mironenko I.M.
PDF
(Rus)
No 6 (2015)
Improvement of the ecological safety of milk and milk products in the technological zone of the Republic the North Ossetia - Alania
Kokaeva M.G., Temiraev R.B.
PDF
(Rus)
No 2 (2015)
Dairy components as factor of creation of structure of spread
Tereshchuk L.V., Starovoitova K.V., Ivashina O.A.
PDF
(Rus)
No 2 (2010)
Microstructure of the brine cheeses on based camel's milk
Dichanbaeva F.T.
PDF
(Rus)
No 6 (2011)
Cheese product for melting with vegetable puree
Shchetinin M.P., Kol'tyugina O.V., Rozhkova E.V., Shchetinin M.P., Koltyugina O.V., Rojkova E.V.
No 2 (2017)
The method to determine mass share of total calcium in milk and products of cheese making
Lepilkina O.V., Tetereva L.I.
PDF
(Rus)
No 6 (2015)
Goat milk. How to make dreams come true
Mironenko I.M., Usatyuk D.A., Bondarenko N.I.
PDF
(Rus)
No 5 (2014)
The methodology to determine antibiotics in milk
Aspandiyarova M.T.
PDF
(Rus)
No 2 (2018)
Sialic acids of milk and milk products
Shidlovskaya V.P.
PDF
(Rus)
No 2 (2019)
The technology of the soft cheese on the base of the milk produced by the goats in the Altai region
Shchetinina E.M., Gavrilova N.B.
PDF
(Rus)
1 - 47 of 47 Items

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