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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Other Journals
Categories
Keywords
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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Author Details
Author Details
Lepilkina, O. V
Issue
Section
Title
File
No 5 (2018)
Articles
Falsification of dairy products as a reflection of the problems of the industry
No 2 (2012)
Articles
Special features of formation of the organoleptic indices of cheese products
No 3 (2012)
Articles
Structure formation in cheeses with cheddaring and melting of cheese mass
No 4 (2013)
Articles
Effects of succession of components introduction to the mixture at melting in presence of saccharose
No 3 (2014)
Articles
Free fat in milk
No 4 (2014)
Articles
Free fat in cheese and cheese products
No 3 (2015)
Articles
Vegetable oil has been found in cheese! Is it really so?
No 1 (2016)
Articles
Lactose free cheese - myth or reality?
No 2 (2016)
Articles
About the role of emulsifiers in improving cheese products quality
No 6 (2016)
Articles
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
No 6 (2016)
Articles
The methods to control degree of cheese ripeness
No 2 (2017)
Articles
The method to determine mass share of total calcium in milk and products of cheese making
No 2 (2017)
Articles
Effects of the way of the milk mixture normalization on the hard cheese quality
No 3 (2017)
Articles
Emulsification of milk fat replacers at cheese products manufacturing
No 5 (2017)
Articles
Role of the arbitration methods in detection of milk products falsification
No 1 (2018)
Articles
Evaluation of the possibility to use the immune-ferment method for detecting dry milk at determination of the composition of raw materials applied for butter-making products
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