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Title
Authors
No 2 (2011)
Cheese making of Russia: results of the «zeroes»
Dvinskiy B.M., Dvinskii B.M.
PDF
(Rus)
No 6 (2010)
Cheese holiday is a holiday for all
Bushueva I., Bushueva I.G.
PDF
(Rus)
No 5 (2010)
Varieties and compositions of the processed cheese products
Dunaev A.V., Konovalova T.M., Dunaev, A.V., Konovalova T.M.
PDF
(Rus)
No 4 (2010)
Technological aspects of cheese products manufacturing
Mordvinova V.A., Lepilkina O.V., Mordvinova V.A., Lepilkina, O.V.
PDF
(Rus)
No 3 (2010)
Complex solutions for processed cheese packaging
PDF
(Rus)
No 2 (2010)
Prospects of stabilizers application in the processed cheese manufacturing
Ostroumov L.A., Arhipov A.N.
PDF
(Rus)
No 6 (2009)
Multi-stage vacuum drying of soft cheeses
Ermolaev V.A., Ermolaev V.A.
PDF
(Rus)
No 5 (2009)
Processed cheese - a flavor component for products of buttermaking
Topnikova E.V., Konovalova T.M., Topnikova E.V., Konovalova T.M.
PDF
(Rus)
No 4 (2009)
Intensification of the semi-hard rennet cheese technology
Gavrilova N.B., Borovskaya A.V., Gavrilova N.B., Borovskaya A.V.
PDF
(Rus)
No 1 (2009)
Quality standards in the cheese making in Russia and Chinese People's Republic: characteristics and prospects for integration
Jia Z., Cheng L., Ostroumov L.A., Prosekov A.Y., Zheleznov A.I., Smirnova I.A., Jia Z., Cheng L., Ostroumov L.A., Prosekov A.Y., Jeleznov A.I., Smirnova I.A.
PDF
(Rus)
No 1 (2009)
Cleaning of cheese moulds
Kanunnikova E., Kanunnikova E.
PDF
(Rus)
No 2 (2018)
The role of agricultural policy in development of the cheese-making in Belarus
Kozlova L.V.
PDF
(Rus)
No 4 (2018)
Effects of the vegetable complex from lucerne on the antioxidant activity of cheese paste
Polyanskii K.K., Glagoleva L.E., Tokareva D.M., Aleksandrova A.V.
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)
No 1 (2011)
Effects of heat load on the vacuumdrying of brine cheeses
Prosekov A.Y., Kushevskiy I.V., Prosekov A.Y., Kushevskii I.V.
PDF
(Rus)
No 1 (2010)
Dynamics of change amino acid of structure of cheesesbefore and after vacuum drying
Prosekov A.Y., Ermolaev V.A., Soldatova L.S.
PDF
(Rus)
No 1 (2012)
The cheeses of Normandy
Raycheva E.Y., Raicheva E.Y.
PDF
(Rus)
No 6 (2011)
Cheese product for functional nutrition
Gavrilova, N.B., Ryabkova D.S., Gavrilova N.B., Ryabkova D.S.
No 3 (2011)
Principles of the modern productionof processed cheeses and cheeseproducts
Romanova P., Romanova P.
PDF
(Rus)
No 6 (2011)
Classification of cheeses
Ramanauskas R., Ramanauskas R.
No 1 (2018)
Import and export of cheese and curds
Goroshchenko L.G.
PDF
(Rus)
No 3 (2017)
Rapid cheeses
Mayorov A.A., Mironenko I.M., Bondarenko N.I.
PDF
(Rus)
No 1 (2017)
The technology of the new type of cream cheese by the method of thermo-acid coagulation
Usatyuk D.A.
PDF
(Rus)
No 6 (2016)
Cheese whey drinks as a factor to improve competitiveness of an enterprise
Kriger A.V., Sturova Y.G.
PDF
(Rus)
No 5 (2016)
Whey protein microparticulate application in processed cheese technology
Ponomarev A.N., Melnikova E.I., Stanislavskaia E.B.
PDF
(Rus)
No 4 (2016)
Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
Sviridenko G.M., Zaharova M.B., Babkina N.G.
PDF
(Rus)
No 2 (2016)
About the role of emulsifiers in improving cheese products quality
Lepilkina O.V., Smykov I.T., Loginova I.V.
PDF
(Rus)
No 1 (2016)
Brine cheese: from the past to the future
Mordvinova V.A., Delitskaya I.N.
PDF
(Rus)
No 4 (2015)
Reduction of the heavy metals levels in the curds produ< made with application of the paste from the Jerusalem artichoke
Polyanskii K.K., Varvarina O.E., Shentsova E.S., Magomedov M.G.
PDF
(Rus)
No 3 (2015)
Requirements to the raw milk for cheese making
Sviridenko G.M., Mordvinova V.A.
PDF
(Rus)
No 2 (2015)
Cheese making and вийег making in Russia: results of 2014
Rybalova T.I.
PDF
(Rus)
No 6 (2014)
Microbiological safety at dairy farms with the preparation «Biopag»
Efimov K.M., Dityuk A.I., Bogdanov A.I., Malgin I.V., Snejko A.G., Fedorova L.S.
PDF
(Rus)
No 4 (2014)
The American artisan cheeses
Rybalova T.I.
PDF
(Rus)
No 3 (2014)
Expertise of soft cheeses with the white mould on the surface
Denisova M.F., Denisov S.V.
PDF
(Rus)
No 1 (2014)
Bassine — the system from the company ALPMA: flexible solution for continuous curds production for soft and white cheese
Bekturova R., Polner M.
PDF
(Rus)
No 6 (2013)
Methods for handling cheeses
Mayorov A.A., Nikolaeva E.A.
PDF
(Rus)
No 4 (2013)
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
PDF
(Rus)
No 2 (2013)
Sanitarian treatment of cheese forms
Hanumyan A.A.
PDF
(Rus)
No 1 (2013)
Pressing of cheese mass
Mayorov A.A., Mironenko I.M.
PDF
(Rus)
No 6 (2012)
Effects of natrium citrate on consistency of soft thermoacid cheese from reconstituted whole milk
Mayorov A.A., Mironenko I.M., Mazalevskii V.B.
PDF
(Rus)
No 4 (2012)
Annual forum of cheese and butter makers in Uglich
Mordvinova V.A., Topnikova E.V., Semova E.G., Raicheva E.Y.
PDF
(Rus)
No 3 (2012)
Prospects of using nanomaterials in the manufacturing of cheese products
Smykov I.T.
PDF
(Rus)
No 3 (2012)
Russian cheese and curds production in 2011
Goroshenko L.G.
PDF
(Rus)
No 2 (2012)
Application of milk protein in cheese manufacturing
PDF
(Rus)
No 4 (2011)
Reconstitution of the instant skim milk powder for cheese production
Golubeva L.V., Avakimyan A.B., Klyuchnikova D.B., Pirogova O.V., Tarasova A.Y.
PDF
(Rus)
No 4 (2011)
Situation in the cheese and butter making sector in Russia nowadays
Sviridenko Y.Y., Topnikova E.V., Mordvinova V.A., Dunaev A.V.
PDF
(Rus)
No 2 (2011)
The Russian cheese market in 2010. Foreign countries again «have given support»…
Rybalova T.I., Rybalova T.I.
PDF
(Rus)
No 5 (2010)
Physicomechanical parameters of dry and restored dairy-albuminous concentrates
Ermolaev V.A., Donja D.V., Shilov A.V., Ermolaev V.A., Donya, D.V., Shilov, A.V.
PDF
(Rus)
No 5 (2010)
Application of moulds in cheese production
Ostroumov L.A., Bespomestnyh K.V., Sadovaya T.N., Ostroumov L.A., Bespomestnykh K.V., Sadovaya, T.N.
PDF
(Rus)
No 3 (2010)
Method of separating protein from brine
Pribolotnyi A.V., Pribolotnyy A.V.
No 3 (2010)
Packaging system BDF: advantages and prospects
Bogach O.N., Bogach O.N.
PDF
(Rus)
No 2 (2010)
Natural flavorsfor processed cheeses
Abramov D.V.
PDF
(Rus)
No 6 (2009)
Quality of the brine cheese Alanskii at ripening and storage
Vlasova Z.A., Vlasova J.A., Tsugkiev B.G., Tsugkiev B.G.
PDF
(Rus)
No 5 (2009)
Retrospective analysis of the combined products tailoring in the domestic cheese making
Musina O.N., Musina O.N.
PDF
(Rus)
No 4 (2009)
Formation apparatus with belt moving bottom
Eliseev O.M., Eliseev O.M.
PDF
(Rus)
No 3 (2009)
Vegetable oils in the composition of processed cheese products
Rozdova V.F., Rozdova V.F.
PDF
(Rus)
No 2 (2009)
Combined cheese: looking for leading companies and bodies of the sector
Musina O.N., Musina O.N.
PDF
(Rus)
No 1 (2009)
Specialized vegetable oils of the AKK company
Snegova V., Snegova V.
PDF
(Rus)
No 2 (2018)
Effects of cheese components on the dehydration process under reduced pressure
Ermolaev V.A., Yakovchenko M.A.
PDF
(Rus)
No 3 (2018)
Effects of the barrier properties of the packaging materials on the quality of the sausage smoked cheese at storing
Dunaev A.V., Orlova E.A., Kalabushkin V.V., Alekseeva E.V.
PDF
(Rus)
No 4 (2018)
Algorithm of transforming milk into cheese
Mironenko I.M.
PDF
(Rus)
No 1 (2019)
Applying natural aroma supplements with cheese flavor
Myagkonosov D.S., Mordvinova V.A., Kalabushkin V.V., Abramov D.V., Alekseeva E.V.
PDF
(Rus)
No 2 (2019)
To the item of taste formation in the cheese with white mould
Ostrouhova I.L., Mordvinova V.A., Sviridenko G.M., Ostrouhov D.V., Myagkonosov D.S.
PDF
(Rus)
No 1 (2011)
«Parmesan» is the head for everything
Shergina I.A., Shergina I.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 5 (2011)
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.
PDF
(Rus)
No 3 (2011)
The initial treatmentof raw milkfor cheese production
Pogozheva N.N., Pogozheva N.N.
PDF
(Rus)
No 6 (2011)
Existing technologies of the processed cheeses
Dunaev, A.V., Dunaev A.V.
No 6 (2011)
New normative documents incheese making
Onosovskaya N.N., Onosovskaya N.N.
No 6 (2017)
Dynamics of the strength of the fermented milk gels with kappa-carrageenans
Dimitrov V.G., Shchetinin M.P., Nikolaeva E.A.
PDF
(Rus)
No 4 (2017)
Prices on the Russian market of the dairy butter, cheese and curds
Goroshchenko L.G.
PDF
(Rus)
No 3 (2017)
Cheese market in Argentina
Kozlova L.V.
PDF
(Rus)
No 1 (2017)
Study of the beetroot doses effects on the rheological properties of curds mass
Magomedov M.G., Juravlev A.A., Varvarina O.E., Polyanskii K.K.
PDF
(Rus)
No 6 (2016)
Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese
Sviridenko G.M., Zaharova M.B., Babkina N.G.
PDF
(Rus)
No 5 (2016)
Assessment of the fatty-acids composition of semi-hard cheese
Svyatkina L.I., Andruhova V.Y., Borisov A.A.
PDF
(Rus)
No 4 (2016)
Bacterial starters for cheese production
Sorokina N.P., Kuraeva E.V., Kucherenko I.V.
PDF
(Rus)
No 2 (2016)
Effects of antibiotics on the cheese suitability of milk and cheese quality
Mironeneko I.M.
PDF
(Rus)
No 1 (2016)
Import and export of cheese and curds
Goroshchenko L.G.
PDF
(Rus)
No 5 (2015)
Cheese classic is packed in the «Amivac CH-B-7»
Smirnov V.
PDF
(Rus)
No 4 (2015)
Effects of the melting salts on the microbiological stability and keepability of processed cheese
Sviridenko G.M., Zaharova M.B., Sokolova N.Y.
PDF
(Rus)
No 3 (2015)
Present day situation on the cheese market in the EC
Kozlova L.V.
PDF
(Rus)
No 1 (2015)
Production of cheese according to the technology of separate pasteurization of milk mixture
Veziryan V.A., Evdokimov I.A., Veziryan A.A., Anisimov S.V.
PDF
(Rus)
No 5 (2014)
Keep abreast of the times
Kashina E.D.
PDF
(Rus)
No 3 (2014)
Food bers «Citri-Fi» in the processed cheese manufacturing
Gubina I.V.
PDF
(Rus)
No 2 (2014)
Equipment for handling cheese and its package
Mayorov A.A., Nikolaeva E.A.
PDF
(Rus)
No 1 (2014)
The company EKOKOM has solved the item of on-line automated production of the «Adygeiskii» cheese
PDF
(Rus)
No 6 (2013)
Chemical composition of cheese with spices and aroma plants
Kochieva A.A., Vlasova J.A.
PDF
(Rus)
No 4 (2013)
Fatty acids composition of the cheese with spices and aroma plants
Vlasova J.A., Kochieva A.A., Vlasov N.Y.
PDF
(Rus)
No 2 (2013)
Technology semi-hard of smoked cheeses
Gavrilova N.B., Linkevich E.T.
PDF
(Rus)
No 1 (2013)
Food fibres «Citri-Fai» — innovations in the processed cheeses manufacturing
Gubina I.V.
PDF
(Rus)
No 6 (2012)
CAGLIFICIO CLERICI: 18 years in Russia
Miklishanskii V.A.
PDF
(Rus)
No 5 (2012)
Energy saving technology of cheeses with cheddaring and melting of cheese mass (experience of introduction at the milk combine «Stavropolskii»)
Anisimov S.V., Veziryan A.A., Kaplenko N.N., Kaplenko A.N.
PDF
(Rus)
No 4 (2012)
The company «BK Giulini» («KS Vityaz») - 10 years in the Altai region
Tsvetkov I.L., Babkina N.G.
PDF
(Rus)
No 3 (2012)
Technological properties of the milk received from the cows of the Samarskii type
Grashin V.A., Grashin A.A.
PDF
(Rus)
No 2 (2012)
European cheese market: trends and prospects of development
Raicheva E.Y.
PDF
(Rus)
No 4 (2011)
Hard guarantees to the hard cheese
Ischakov R.N.
PDF
(Rus)
No 2 (2011)
Widening of the varietiesof processed cheese products
Ostroumov L.A., Gralevskaya I.V., Davydenko V.A., Ostroumov L.A., Gralevskaya I.V., Davydenko V.A.
PDF
(Rus)
No 2 (2011)
Development of cheese making in the Republic Mariy El
Khlopov A.D., Pogozheva N.N., Hlopov A.D., Pogojeva N.N.
PDF
(Rus)
No 5 (2010)
Type characteristic of the hard rennet cheeses and determination of their ripeness
Haertdinov R.R., Khaertdinov R.R.
PDF
(Rus)
No 4 (2010)
Dairy traditions and innovations in Italy
Evdokimov I.A., Evdokimov I.A.
PDF
(Rus)
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