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Title
Authors
From the history of the Russian method of the dairy butter manufacturing
Vyshemirskii F.A.
Universality of the Russian method of the dairy butter production
Vyshemirskii F.A.
Technical and technological prospects of cheese formed by the bulk method
Mayorov A.A., Nikolaeva E.A., Chupin A.A., Mayorov A.A., Nikolaeva E.A., Chupin A.A.
The method to determine mass share of total calcium in milk and products of cheese making
Lepilkina O.V., Tetereva L.I.
Milk fat crystallization on line
Chervetsov V.V., Chervetsov V.V.
Bifidogenous activity of the fucosecontaining supplement from thecheese whey
Mel'nikova E.I., Muradova O.A., Ponomarev A.N., Rudnichenko E.S., Melnikova E.I., Muradova O.A., Ponomarev A.N., Rudnichenko E.S.
Universality of the Russian method of the dairy butter production
Vyshemirskii F.A.
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.
Assessment of risks at the production of the cheese «Rossiiskii»
Dunchenko N.I., Mikhailova K.V., Popova A.V.
Transfer of metabolites of bifidobacteria into whey during production
Polyanskii K.K., Popov E.S., Razinkova T.A., Rodionova N.A., Keba-Lazutina Y.O.
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.
Processed cheese product on the bases of skim curds with use of appies
Lupinskaya S.M., Gantseva A.M.
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.
Express method to determine calcium content in milk and products of cheese making
Tetereva L.I.
Application of the description-profile method of the tasting analysis at comparing quality of the DOP cheese and its analogues
Zavorohina N.V.
Thermographic method for determination of the thermoacid milk coagulation
Ostroumov L.A., Braginsky V.I., Chebotarev A.L., Osintsev A.M., Ostroumov L.A., Braginskiy V.I., Chebotarev, A.L., Osintsev A.M.
Modeling of the cream cheese production by the thermo-acid method using glucono-d-lactone
Mironenko I.M., Usatyuk D.A.
Effects of the production method on formation of sweet butter flavor
Kustova T.P., Vyshemirskii F.A.
1 - 18 of 18 Items

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