Cheesemaking and buttermaking
ISSN 2073-4018 (Print)
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авторлар
атаулары бойынша
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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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Тіркеу
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Жазылымды тексеру үшін жүйеге кіріңіз
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Түйіндеме
Терминдер
Толық мәтін
Парақтау
шығарылымдар
авторлар
атаулары бойынша
басқа журналдар
Категориялар
Кілтсөздер
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
Бастапқы
>
Іздеу
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Автор туралы ақпарат
Автор туралы ақпарат
Топникова, Елена Васильевна
Шығарылым
Бөлім
Атауы
Файл
№ 1 (2019)
Articles
Control of the fat phase of milk products composition to detect their falsification with animal fats
№ 6 (2018)
Articles
Control of the fat phase composition of milk products for detection of their falsification with vegetable fats
№ 4 (2018)
Articles
About quality of milk products samples given for the competition at the International Milk Week
№ 4 (2018)
Articles
Food fibers «Citri-Fi» for production of spreads with reduced fat content
№ 2 (2018)
Articles
Study of the properties and stability against oxidation of some fat compositions intended for receiving products with combined fat phase
№ 2 (2009)
Articles
Trials of the Ester-P emulsifier at spreads manufacturing
№ 5 (2009)
Articles
Production of cow milk butter in compliance with new documents
№ 5 (2009)
Articles
Processed cheese - a flavor component for products of buttermaking
№ 6 (2009)
Articles
Milk forum in Vologda.
№ 5 (2010)
Articles
Study of the butter pastes technology
№ 6 (2010)
Articles
Grading evaluationof the dairy butter quality
№ 2 (2011)
Articles
Functional ingredientsfor the cultured butter«To your health»
№ 4 (2011)
Articles
Situation in the cheese and butter making sector in Russia nowadays
№ 4 (2011)
Articles
Competition of the cheese and butter making products quality
№ 4 (2011)
Articles
Principle factors effecting quality and keepability of the dairy butter
№ 2 (2012)
Articles
Methods for determination of the oxidative deterioration in the dairy butter and spreads
№ 4 (2012)
Articles
Annual forum of cheese and butter makers in Uglich
№ 4 (2012)
Articles
Role of the fat phase and plasma in formation of spreads quality
№ 5 (2012)
Articles
Maintenance of the national range of butter and development of the present day varieties
№ 3 (2013)
Articles
Investigation of the fatty acids composition of dairy butter
№ 4 (2013)
Articles
Results of the competition of quality in the Cheese Making and Butter Making Week
№ 4 (2014)
Articles
Actual issues of butter making
№ 6 (2014)
Articles
Some comments on the results of the contest of the products of cheese and butter making at the exhibition «The Golden Autumn - 2014»
№ 1 (2015)
Articles
About standards in butter making under the conditions of introduction of the Technical Regulations of the Customs Union
№ 1 (2015)
Articles
Effects of the equipment on the quality of the dairy butter with traditional composition
№ 3 (2015)
Articles
Vegetable oil has been found in cheese! Is it really so?
№ 4 (2015)
Articles
Situation and principle developments of cheese and butter making
№ 4 (2015)
Articles
The butter «Vologodskoe» is the brand of Russia
№ 5 (2015)
Articles
Items of the production of the butter «Buterbrodnoe» in view of the requirements of the TP TC 033/2013
№ 2 (2016)
Articles
Butter of goat milk
№ 2 (2016)
Articles
Fortification of the products of the butter making with functional ingredients
№ 3 (2016)
Articles
Low fat products of cheese making for dietetic nutrition
№ 3 (2016)
Articles
Food fibers «Citri-Fi» for low fat spreads
№ 3 (2016)
Articles
Labeling of the butter making products in view of the existing requirements
№ 4 (2016)
Articles
Food fibers «Citri-Fi» for spreads with reduced fat levels
№ 6 (2016)
Articles
Some issues of identification of the products of cheese and butter making
№ 6 (2016)
Articles
Efficiency of slowing down the oxidative processes in the dairy butter with dihydroquercitine
№ 1 (2017)
Articles
Some issues of identification of the products of cheese and butter making
№ 1 (2017)
Articles
Effects of oxidation of the fat phase of spreads on their quality during storage
№ 3 (2017)
Articles
Dairy butter of the improved quality grade
№ 3 (2017)
Articles
Methods of the dairy butter falsification
№ 4 (2017)
Articles
The food fibers «Citri-Fi» for spreads with reduced fat levels
№ 5 (2017)
Articles
Role of the arbitration methods in detection of milk products falsification
№ 1 (2018)
Articles
Items of the organic cheese production
№ 1 (2018)
Articles
Dairy butter, spread or the vegetable-dairy butter - what should a consumer choose?
№ 1 (2018)
Articles
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
№ 1 (2018)
Articles
Some aspects of the production of dairy butter for baby nutrition
№ 5 (2011)
Articles
Raw materials and regimes for theirtreatment as a factor of quality andkeepability of butter
№ 1 (2010)
Articles
Dairy butter consistency as an index of quality
№ 1 (2010)
Articles
Low fatspreads of improved quality
№ 1 (2011)
Articles
Butter oil and milk fat in the existingrange of products
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