Автор туралы ақпарат

Mordvinova, V. A

Шығарылым Бөлім Атауы Файл
№ 2 (2019) Articles Review of the Russian market of milk clotting preparations and prospects of its development
№ 2 (2019) Articles To the item of taste formation in the cheese with white mould
№ 1 (2019) Articles Special issues of the fermented cheese production
№ 1 (2019) Articles Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production
№ 1 (2019) Articles Applying natural aroma supplements with cheese flavor
№ 6 (2018) Articles Current market trends of milk-coagulating enzyme preparations
№ 6 (2018) Articles Special features of cheese ripening with cheese slime microflora
№ 5 (2018) Articles Original technologies of the brine cheese
№ 4 (2018) Articles About quality of milk products samples given for the competition at the International Milk Week
№ 3 (2018) Articles New concepts and names of the cheese making products
№ 2 (2018) Articles The temperature of the second heating as a way to regulate syneresis and intensity of the lactic acid process at hard cheese production
№ 2 (2012) Articles Special features of formation of the organoleptic indices of cheese products
№ 3 (2012) Articles Problems of the Russian cheese making. Maintenance of traditions and development of national brands
№ 3 (2012) Articles To the item of applying calcium chloride in cheese making
№ 4 (2012) Articles Annual forum of cheese and butter makers in Uglich
№ 4 (2012) Articles Results of the competition of the cheese and butter making products
№ 1 (2013) Articles Grated cheeses in the Russian market
№ 2 (2013) Articles Cheese from whey? Why not?
№ 4 (2013) Articles Results of the competition of quality in the Cheese Making and Butter Making Week
№ 6 (2013) Articles Russian cheese making
№ 1 (2014) Articles And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
№ 2 (2014) Articles Soft cheese from the UF-concentrate of milk
№ 2 (2014) Articles Special features of proteolysis in different groups of cheese types
№ 4 (2014) Articles History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making)
№ 5 (2014) Articles Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing
№ 6 (2014) Articles Innovative replacing import technologies of natural cheese
№ 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»
№ 2 (2015) Articles Cheese products - the objective reality
№ 3 (2015) Articles Requirements to the raw milk for cheese making
№ 3 (2015) Articles The factors effecting quality of the cheese of the «Maasdam» type
№ 3 (2015) Articles The packages «PREMIUMPACK» - new solution in the packaging for cheese making
№ 5 (2015) Articles Production of the elite cheese in the terms of the Russian cheesemaking
№ 6 (2015) Articles Is it possible to make cheese like the Swiss one in Russia?
№ 1 (2016) Articles Brine cheese: from the past to the future
№ 1 (2016) Articles Lactose free cheese - myth or reality?
№ 6 (2016) Articles Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
№ 6 (2016) Articles Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
№ 6 (2016) Articles The methods to control degree of cheese ripeness
№ 2 (2017) Articles Effects of the way of the milk mixture normalization on the hard cheese quality
№ 2 (2017) Articles Question - reply
№ 3 (2017) Articles Special features of production of cheeses with cheddaring and thermo-mechanical treatment
№ 4 (2017) Articles Resources of the technologies replacing cheese import
№ 5 (2017) Articles Technological special features of making cheese from goat milk
№ 5 (2017) Articles Special features of salting new type of the hard cheese
№ 5 (2017) Articles Some aspects of keepability of the packaged cheese
№ 6 (2017) Articles Production of milk products with protected name of the place of origin of goods
№ 1 (2018) Articles Items of the organic cheese production

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