Cheesemaking and buttermaking
ISSN 2073-4018 (Print)
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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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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
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Автор туралы ақпарат
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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