Cheesemaking and buttermaking
ISSN 2073-4018 (Print)
Menu
Arquivos
Página principal
Sobre a Revista
Política Editorial
Diretrizes para Autores
Sobre a Revista
Edições
Pesquisa
Edição corrente
Artigos retraídos
Arquivos
Contatos
Assinatura
Editorial Board
Todas as revistas
Usuário
Nome de usuário
Senha
Lembrar usuário
Esqueceu a senha?
Cadastro
Notificações
Ver
Assinar
Assinatura
Entrar no sistema para verificar sua assinatura
Conteúdo da revista
Pesquisa
Escopo da Busca
Todos
Autores
Título
Resumo
Termos
Texto integral
Navegar
Edições
Autores
por título
Outras Revistas
Categorias
Palavras-chave
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
×
Usuário
Nome de usuário
Senha
Lembrar usuário
Esqueceu a senha?
Cadastro
Notificações
Ver
Assinar
Assinatura
Entrar no sistema para verificar sua assinatura
Conteúdo da revista
Pesquisa
Escopo da Busca
Todos
Autores
Título
Resumo
Termos
Texto integral
Navegar
Edições
Autores
por título
Outras Revistas
Categorias
Palavras-chave
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
Página principal
>
Pesquisa
>
Informaçao sobre o Autor
Informaçao sobre o Autor
Polyanskii, K. K
Edição
Seção
Título
Arquivo
Nº 2 (2019)
Articles
Soft cheese with vegetable complex from green buckwheat for dietetic nutrition
Nº 2 (2019)
Articles
Transfer of metabolites of bifidobacteria into whey during production
Nº 1 (2019)
Articles
Preparation of raw materials for drinks based on milk whey and apple juice using baro-membrane technologies
Nº 1 (2019)
Articles
Efficiency of baro-membrane purification of technological solutions in the dairy butter and cheese manufacturing
Nº 6 (2018)
Articles
Receiving of curds whey with bifidogenous properties and its nano-filtration
Nº 5 (2018)
Articles
Conceptual approaches to the system of milk products quality on the base of the blockchain technology
Nº 4 (2018)
Articles
Effects of the vegetable complex from lucerne on the antioxidant activity of cheese paste
Nº 3 (2018)
Articles
Efficiency of the electric-chemical membrane methods at cheese whey concentrating and demineralization
Nº 2 (2018)
Articles
Ultrafiltration concentrating and demineralization of cheese whey with impulse current feeding
Nº 2 (2012)
Articles
Varieties and quality of the dairy butter producers in the Central regions of the black earth zone
Nº 3 (2012)
Articles
The role of stevia in improving cheese suitability of milk
Nº 5 (2012)
Articles
Analysis of critical points in the technology of raw milk receiving
Nº 6 (2013)
Articles
Baromembrane purification of effluents from the products of cheese making
Nº 4 (2014)
Articles
Pilot plants for membrane filtration in the operation for raw milk materials processing
Nº 4 (2014)
Articles
Special aspects of membrane concentration of cheese production waste waters in Russia in terms of Bondarsky cheese factory
Nº 1 (2015)
Articles
The curds product of the improved food value
Nº 2 (2015)
Articles
Effects of the physical properties of cheese whey on the technological processes aimed at extraction of whey valuable components
Nº 4 (2015)
Articles
Formation of the dynamic membranes at separation of biological solutions by ultrafiltration
Nº 4 (2015)
Articles
Reduction of the heavy metals levels in the curds produ< made with application of the paste from the Jerusalem artichoke
Nº 6 (2015)
Articles
Rheological properties of the curds masses with the paste from Jerusalem artichok
Nº 1 (2016)
Articles
Improvement of the production of milk replacers for calves
Nº 4 (2016)
Articles
Jelly product on the base of curds mass with the paste from Jerusalem artichoke
Nº 4 (2016)
Articles
Investigation of cheese whey concentrating by ultrafiltration
Nº 1 (2017)
Articles
Study of the beetroot doses effects on the rheological properties of curds mass
Nº 3 (2017)
Articles
Application of the soft cheese in the recipes of the jell products for sports nutrition
Nº 5 (2017)
Articles
Protein snack with the concentrate of whey protein for sportsmen nutrition
Este site utiliza cookies
Ao continuar usando nosso site, você concorda com o procedimento de cookies que mantêm o site funcionando normalmente.
Informação sobre cookies
TOP