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
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keepability
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milk products
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processed cheese
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butter making
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production
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Informaçao sobre o Autor
Informaçao sobre o Autor
Мироненко, Ирина Михайловна
Edição
Seção
Título
Arquivo
Nº 2 (2019)
Articles
Contribution of water to the cheese structure formation
Nº 1 (2019)
Articles
Participation of water in the cheese structure formation
Nº 5 (2018)
Articles
Formation of the type special features of the cheeses with high temperature of the second heating
Nº 4 (2018)
Articles
Algorithm of transforming milk into cheese
Nº 2 (2018)
Articles
Effects of the temperature on the special features of the types of the semi-hard rennet cheese
Nº 2 (2011)
Articles
Problems of improving cheese yield
Nº 2 (2012)
Articles
Process of cheddaring: formation of taste in cheeses
Nº 3 (2012)
Articles
Special features of preparing milk for rennet coagulation
Nº 6 (2012)
Articles
Department of whey and cheese formation
Nº 6 (2012)
Articles
Effects of natrium citrate on consistency of soft thermoacid cheese from reconstituted whole milk
Nº 1 (2013)
Articles
Cheese cream «Non-melting sundae»
Nº 1 (2013)
Articles
Pressing of cheese mass
Nº 2 (2013)
Articles
Effects of the ion calcium concentration in the reconstituted whole milk on the consistency of soft thermo-acid cheese
Nº 2 (2013)
Articles
Pressing of cheese mass
Nº 3 (2013)
Articles
Ways to salt cheese
Nº 1 (2014)
Articles
About the role of syalic acid in milk and its functions at milk coagulum formation
Nº 2 (2014)
Articles
Development of the technology of the product with high fat content
Nº 3 (2014)
Articles
Special issues of producing thermo-acid cheeses
Nº 5 (2014)
Articles
Development of the technology of the domestic analogous of the «Maskarpone» cheese
Nº 6 (2014)
Articles
Special issues of cream cheese production
Nº 1 (2015)
Articles
Possibilities and prospects of the farmers’ cheese making
Nº 3 (2015)
Articles
Critical temperature points of milk. The temperature 55 °C
Nº 4 (2015)
Articles
Soft cheese. Varieties and technological special features
Nº 6 (2015)
Articles
Goat milk. How to make dreams come true
Nº 1 (2016)
Articles
About the role of carbon dioxide in milk and cheese
Nº 1 (2016)
Articles
The history of cheese arising and the first wave of the import replacement in Russia
Nº 2 (2016)
Articles
Effects of antibiotics on the cheese suitability of milk and cheese quality
Nº 3 (2016)
Articles
Ability of the cheese curd to melting
Nº 5 (2016)
Articles
Special features of calcium behavior at milk coagulum formation. Part 1. Functional properties of calcium
Nº 1 (2017)
Articles
Special feature of calcium behavior at formation of milk coagula. Part 2. Interrelation of the active calcium dynamics in milk with temperature and active acidity
Nº 2 (2017)
Articles
Process of cheddaring in cheesemaking
Nº 3 (2017)
Articles
Rapid cheeses
Nº 3 (2017)
Articles
Study of the high fat milk products by the method of thermo-effectometry
Nº 4 (2017)
Articles
Functional special features of milk whey protein
Nº 5 (2017)
Articles
Modeling of the cream cheese production by the thermo-acid method using glucono-d-lactone
Nº 6 (2017)
Articles
Modeling of the process of the cream cheese production by the thermo-acid way using glucono-5-lactone
Nº 1 (2010)
Articles
About problems of season production and cheese suitability of milk
Nº 1 (2010)
Articles
Development of the method for evaluating suitability of milk for coagulation
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