Cheesemaking and buttermaking
ISSN 2073-4018 (Print)
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butter making
cheese
cheese making
cheese product
cheese products
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equipment
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milk products
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processed cheese
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Informaçao sobre o Autor
Informaçao sobre o Autor
Mordvinova, V. A
Edição
Seção
Título
Arquivo
Nº 2 (2019)
Articles
Review of the Russian market of milk clotting preparations and prospects of its development
Nº 2 (2019)
Articles
To the item of taste formation in the cheese with white mould
Nº 1 (2019)
Articles
Special issues of the fermented cheese production
Nº 1 (2019)
Articles
Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production
Nº 1 (2019)
Articles
Applying natural aroma supplements with cheese flavor
Nº 6 (2018)
Articles
Current market trends of milk-coagulating enzyme preparations
Nº 6 (2018)
Articles
Special features of cheese ripening with cheese slime microflora
Nº 5 (2018)
Articles
Original technologies of the brine cheese
Nº 4 (2018)
Articles
About quality of milk products samples given for the competition at the International Milk Week
Nº 3 (2018)
Articles
New concepts and names of the cheese making products
Nº 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
Nº 2 (2012)
Articles
Special features of formation of the organoleptic indices of cheese products
Nº 3 (2012)
Articles
Problems of the Russian cheese making. Maintenance of traditions and development of national brands
Nº 3 (2012)
Articles
To the item of applying calcium chloride in cheese making
Nº 4 (2012)
Articles
Annual forum of cheese and butter makers in Uglich
Nº 4 (2012)
Articles
Results of the competition of the cheese and butter making products
Nº 1 (2013)
Articles
Grated cheeses in the Russian market
Nº 2 (2013)
Articles
Cheese from whey? Why not?
Nº 4 (2013)
Articles
Results of the competition of quality in the Cheese Making and Butter Making Week
Nº 6 (2013)
Articles
Russian cheese making
Nº 1 (2014)
Articles
And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
Nº 2 (2014)
Articles
Soft cheese from the UF-concentrate of milk
Nº 2 (2014)
Articles
Special features of proteolysis in different groups of cheese types
Nº 4 (2014)
Articles
History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making)
Nº 5 (2014)
Articles
Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing
Nº 6 (2014)
Articles
Innovative replacing import technologies of natural cheese
Nº 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»
Nº 2 (2015)
Articles
Cheese products - the objective reality
Nº 3 (2015)
Articles
Requirements to the raw milk for cheese making
Nº 3 (2015)
Articles
The factors effecting quality of the cheese of the «Maasdam» type
Nº 3 (2015)
Articles
The packages «PREMIUMPACK» - new solution in the packaging for cheese making
Nº 5 (2015)
Articles
Production of the elite cheese in the terms of the Russian cheesemaking
Nº 6 (2015)
Articles
Is it possible to make cheese like the Swiss one in Russia?
Nº 1 (2016)
Articles
Brine cheese: from the past to the future
Nº 1 (2016)
Articles
Lactose free cheese - myth or reality?
Nº 6 (2016)
Articles
Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
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
Effects of the way of the milk mixture normalization on the hard cheese quality
Nº 2 (2017)
Articles
Question - reply
Nº 3 (2017)
Articles
Special features of production of cheeses with cheddaring and thermo-mechanical treatment
Nº 4 (2017)
Articles
Resources of the technologies replacing cheese import
Nº 5 (2017)
Articles
Technological special features of making cheese from goat milk
Nº 5 (2017)
Articles
Special features of salting new type of the hard cheese
Nº 5 (2017)
Articles
Some aspects of keepability of the packaged cheese
Nº 6 (2017)
Articles
Production of milk products with protected name of the place of origin of goods
Nº 1 (2018)
Articles
Items of the organic cheese production
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