| Edição |
Título |
Arquivo |
| Nº 4 (2014) |
Optimization of the technological process for production of the cheeses «Pasta Filata» |
|
|
Bednyh B.
|
| Nº 3 (2004) |
Experience of the melting salts «Solva» and «Joha» applicationin Russia |
|
|
Tsvetkov I., Tsvetkov I.
|
| Nº 5 (2012) |
Experience of using disinfecting agent of extended action «Biopag-D» in cheese making |
|
|
Efimov K., Dityuk A., Bogdanov A., Fedorova L.
|
| Nº 4 (2017) |
Experience of applying protective cultures in the semi-hard cheese production |
|
|
Kelyashova Y.
|
| Nº 4 (2011) |
Opyt primeneniya sovremennogo nasosnogo oborudovaniya |
|
|
- -.
|
| Nº 5 (2014) |
Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing |
|
|
Sviridenko G., Zaharova M., Mordvinova V., Delitskaya I.
|
| Nº 3 (2005) |
Experience of cooperation of western producers with raw materialssuppliers |
|
|
Kuz'min P., Orlova V., Kuzmin P., Orlova V.
|
| Nº 6 (2016) |
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard |
|
|
Tetereva L., Mordvinova V., Onosovskaya N., Lepilkina O., Delitskaya I.
|
| Nº 5 (2010) |
Organoleptic evaluation of the milk containing products |
|
|
Ojgihina N., Tetereva L., zhgikhina N., Tetereva L.
|
| Nº 5 (2011) |
Organoleptic methods of assessment |
|
|
Ozhgikhina N., Tetereva L., Ozhgihina N., Tetereva L.
|
| Nº 5 (2006) |
Organoleptic properties of the cheese Katunskii |
|
|
Belov A., Koval' A., Solov'eva N., Shchetinin M., Belov A., Koval' A., Solov'eva N., Shchetinin M.
|
| Nº 5 (2018) |
Original technologies of the brine cheese |
|
|
Mordvinova V., Delitskaya I.
|
| Nº 6 (2013) |
The autumn 2013: scienti c-practical seminar in Adygeya |
|
|
Bushueva I.
|
| Nº 5 (2014) |
The main drivers are cheese makers and they will strive for raw materials (The interview with the Director General of the GK «KRAUN» A. Bulat) |
|
|
- -.
|
| Nº 4 (2011) |
Principle factors effecting quality and keepability of the dairy butter |
|
|
Topnikova E.
|
| Nº 2 (2004) |
Main characteristics of the water state in large block frozen cheeses |
|
|
Ostroumov L., Buyanova I., Ostroumov L., Buyanova I.
|
| Nº 3 (2011) |
Principles of the modern productionof processed cheeses and cheeseproducts |
|
|
Romanova P., Romanova P.
|
| Nº 5 (2006) |
Some special aspects of biotechnology and manufacturing of cheeses with moulds microflora spread through the cheese mass |
|
|
Shergina I., Perfil'ev G., Ostroukhova I., Matevosyan L., Shergina I., Perfil'ev G., Ostrouhova I., Matevosyan L.
|
| Nº 3 (2005) |
Some special issues of the GOST P 52100-2003 introduction«Spreads and mixtures cooked. General technical conditions» |
|
|
Belova A., Nosovitskaya F., Belova A., Nosovitskaya F.
|
| Nº 3 (2014) |
Special issues of producing thermo-acid cheeses |
|
|
Mironenko I.
|
| Nº 1 (2005) |
Some special features of hard rennet cheese freezing |
|
|
Ostroumov L., Buyanova I., Ostroumov L., Buyanova I.
|
| Nº 6 (2014) |
Special items of measuring equilibrum moisture of cheese |
|
|
Bednyh B., Ramanauskas R.
|
| Nº 1 (2011) |
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production |
|
|
Mordvinova V., Delitskaya I., Manuylov S., Mordvinova V., Delitskaya I., Manuilov S.
|
| Nº 2 (2009) |
Special issues of processing milk whey proteins |
|
|
Mironenko I., Chorey E., Mironenko I., Chorei E.
|
| Nº 5 (2016) |
Special features of calcium behavior at milk coagulum formation. Part 1. Functional properties of calcium |
|
|
Mironenko I., Sidenko Y.
|
| Nº 1 (2017) |
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 |
|
|
Mironenko I.
|
| Nº 5 (2017) |
Special features of salting new type of the hard cheese |
|
|
Delitskaya I., Mordvinova V.
|
| Nº 1 (2019) |
Special issues of the fermented cheese production |
|
|
Mordvinova V., Ostrouhova I., Ostrouhov D., Il'ina S.
|
| Nº 6 (2014) |
Special issues of cream cheese production |
|
|
Mironenko I., Usatyuk D.
|
| Nº 2 (2003) |
Some features of «Mozzarella» cheese production |
|
|
- -.
|
| Nº 6 (2008) |
Special issues in manufacturing of cheese products with vegetable oils |
|
|
Lepilkina O., Chubenko A., Shutov V.
|
| Nº 4 (2012) |
Choosing of the equipment for cheese production with cheddarring and melting of mass |
|
|
Kaplenko A., Evdokimov I., Kaplenko N.
|
| Nº 3 (2017) |
Special features of production of cheeses with cheddaring and thermo-mechanical treatment |
|
|
Delitskaya I., Mordvinova V.
|
| Nº 2 (2016) |
Special issues of «Mozarella» type cheeses manufacturing |
|
|
Dimitrov B.
|
| Nº 3 (2013) |
Special issues of the two-saddle valves cleanability |
|
|
- -.
|
| Nº 2 (2014) |
Special features of proteolysis in different groups of cheese types |
|
|
Myagkonosov D., Mordvinova V., Abramov D., Delitskaya I.
|
| Nº 5 (2003) |
Some features of the new technigue development by OKB «OSKON».Development of the horizontal cheesemaking machine |
|
|
Russkikh V., Russkih V.
|
| Nº 6 (2018) |
Special features of cheese ripening with cheese slime microflora |
|
|
Mordvinova V., Ostrouhova I., Sviridenko G.
|
| Nº 4 (2008) |
Some special issuesof the technology of the softcheeses like «Camembert» |
|
|
Shergin A.
|
| Nº 2 (2017) |
Special features of the technology of the brine cheese «Ironsky» production |
|
|
Vlasova J.
|
| Nº 5 (2004) |
Some special features of the technology for cheeses with vegetable oils |
|
|
Lepilkina O., Chubenko A., Shergina I., Lepilkina O., Chubenko A., Shergina I.
|
| Nº 3 (2013) |
Special issues of the technology for packing by the clipping method |
|
|
- -.
|
| Nº 6 (2012) |
Special features of lling spreads in consuming tare |
|
|
Kapranchikov V.
|
| Nº 2 (2012) |
Special features of formation of the organoleptic indices of cheese products |
|
|
Mordvinova V., Lepilkina O., Ostrouhova I., Samoilov A.
|
| Nº 2 (2019) |
From a goat to cheese - it’s simply! |
|
|
Rybalova T.
|
| Nº 4 (2005) |
From cheese making to cheese processing |
|
|
Dvinskiy B., Dvinskii B.
|
| Nº 6 (2003) |
Biochemistry departament |
|
|
Krayushkin V., Krayushkin V.
|
| Nº 6 (2003) |
Departament of the information technologies and marketing |
|
|
Kutuzova E., Kutuzova E.
|
| Nº 6 (2003) |
Departament for the complex usage of the secondary raw materials |
|
|
Kravchenko E., Kravchenko E.
|
| Nº 6 (2003) |
Buttermaking departament |
|
|
Vyshemirskiy F., Vishemirskii F.
|
| Nº 6 (2003) |
Microbiology depatrament |
|
|
Perfil'ev G., Sviridenko G., Perfiliev G., Sviridenko G.
|
| Nº 6 (2003) |
Processed cheese departament |
|
|
Zakharova N., Zaharova N.
|
| Nº 6 (2003) |
Cheesemaking departament |
|
|
Shergina I., Shergina I.
|
| Nº 6 (2003) |
Physical chemystry departament |
|
|
Lepilkina O., Lepilkina O.
|
| Nº 6 (2012) |
Department of whey and cheese formation |
|
|
Mayorov A., Mironenko I.
|
| Nº 1 (2011) |
Whey separator |
|
|
Eliseev O., Eliseev O.
|
| Nº 1 (2018) |
Some aspects of the production of dairy butter for baby nutrition |
|
|
Topnikova E., Pavlova T.
|
| Nº 5 (2014) |
Otets russkogo molochnogo dela |
|
|
- -.
|
| Nº 3 (2004) |
New features in the technology of native blue cheeses production |
|
|
Shergina I., Shergina I.
|
| Nº 3 (2006) |
Home emulsifiers for low fat butter and spreads manufacturing |
|
|
Topnikova E., Dunaev A., Topnikova E., Dunaev A.
|
| Nº 2 (2011) |
The branch target program «Development of cheese and butter making in Russia for the period 2011-2013» |
|
|
Sviridenko Y., Ozhgikhina N., Sviridenko Y., Ojgihina N.
|
| Nº 4 (2003) |
Branch standard on raw cream |
|
|
Vyshemirskiy F., Krasulya N., Topnikova E., Silin V., Vyshemirskii F., Krasulya N., Topnikova E., Silin V.
|
| Nº 3 (2003) |
Cooling of the melted processed cheeses |
|
|
Lepilkina O., Kalabushkin V., Zakharova N., Lepilkina O., Kalabushkin V., Zaharova N.
|
| Nº 1 (2018) |
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 |
|
|
Topnikova E., Lepilkina O., Myagkonosov D., Buharina G., Municheva T., Volinova L., Petuhov P.
|
| Nº 5 (2016) |
Assessment of the fatty-acids composition of semi-hard cheese |
|
|
Svyatkina L., Andruhova V., Borisov A.
|
| Nº 4 (2014) |
Assessment of quality and grades of the dairy butter |
|
|
Vyshemirskii F.
|
| Nº 2 (2019) |
Assessment of the organoleptic indices of the product containing more than 50 % of milk fat substitute in the fat phase and produced by the processed cheese technology |
|
|
Ivanilova I.
|
| Nº 6 (2015) |
Assessment of risks at the production of the cheese «Rossiiskii» |
|
|
Dunchenko N., Mikhailova K., Popova A.
|
| Nº 2 (2006) |
Evaluation of the technology of cheese ripening in films by functional and cost analysis method |
|
|
Nikolaeva E., Nikolaeva E.
|
| Nº 6 (2010) |
Cleaning of the equipment for butter making |
|
|
Kanunnikova E., Kanunnikova, E.
|
| Nº 5 (2008) |
Clarification of wastes from butter making plants |
|
|
Butovskii M., Dzyubo V.
|
| Nº 1 (2009) |
Cleaning of cheese moulds |
|
|
Kanunnikova E., Kanunnikova E.
|
| Nº 3 (2015) |
The packages «PREMIUMPACK» - new solution in the packaging for cheese making |
|
|
Orlova E., Mordvinova V., Bol’shakova E.
|
| Nº 3 (2004) |
«Mr. KAVALER»: a taste palette of a true cheese |
|
|
Belova G., Belova G.
|
| Nº 5 (2011) |
Pamyati Dmitriya Aleksandrovicha Korokha |
|
|
- -.
|
| Nº 3 (2016) |
In memory of M.S. Umanskii A human being, a scientist, a citizen |
|
|
Ostroumov L.
|
| Nº 5 (2003) |
Salting parameters at thermoacid cheeses production |
|
|
Shingareva T., Davydova E., Shingareva T., Davidova E.
|
| Nº 3 (2017) |
Steam melting and stretching of the coagulum in the production of the «Pasta Filata» cheeses |
|
|
- -.
|
| Nº 5 (2013) |
Partner relations — the pledge of a stable enterprise |
|
|
Sharlai N., Roshchupkina N., Konopleva A.
|
| Nº 2 (2005) |
Patent clearance as a competitive ability of cheese making sectorproducts |
|
|
Zhelnov M., Musina O., Zhelnov M., Musina O.
|
| Nº 6 (2006) |
Penetrometer for cheese |
|
|
Onopriyko V., Onopriiko V.
|
| Nº 4 (2013) |
Cleaning with foam in the cheese making operations |
|
|
Hanumyan A.
|
| Nº 1 (2018) |
Foam cleaning at the cheese making plant |
|
|
Hanumyan A.
|
| Nº 3 (2011) |
The initial treatmentof raw milkfor cheese production |
|
|
Pogozheva N., Pogozheva N.
|
| Nº 2 (2010) |
Pervyy Rossiysko-yaponskiy kongress po sel'skomu khozyaystvu |
|
|
Bushueva I.
|
| Nº 3 (2011) |
The parchment of the Troitskayapaper mill:quality examined by time |
|
|
Kir'yanov Y.
|
| Nº 6 (2017) |
Processing of whey with the use of large porous ceramic ultrafiltration membranes |
|
|
Titov S., Klyuchnikov A., Venikov V., Korysheva N., Polyanskiy K.
|
| Nº 6 (2008) |
List of the articles publishedin the magazine «Cheese makingand Butter making» in 2008 |
|
|
- -.
|
| Nº 6 (2012) |
List of the articles published in the 1–5 issues of the magazine «Cheese making and butter making» in 2012 |
|
|
- -.
|
| Nº 6 (2013) |
List of the articles published in the 1–5 issues of the magazine «Cheese making and butter making» in 2013 |
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- -.
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| Nº 6 (2015) |
List of the articles published in the 1-5 issues of the magazine «Cheese making and butter making» in 2015 |
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- -.
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| Nº 6 (2016) |
List of the articles published in the 1-5 issues of the magazine «Cheese making and butter making» in 2016 |
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- -.
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| Nº 6 (2017) |
List of the articles published in the 1-5 issues of the magazine «Cheese making and butter making» in 2017 |
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- -.
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| Nº 6 (2018) |
List of the articles published in the 1-5 issues of the magazine «Cheese making and butter making» in 2018 |
|
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- -.
|
| Nº 1 (2011) |
List of the articles published in themagazine «Cheese Making and ButterMaking» in 2010 |
|
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- -.
|
| Nº 3 (2011) |
Prospects are in the place whereone can see the future |
|
|
Dril Y., Driel J.
|
| Nº 3 (2016) |
Perspective technology to manage cheese ripening by the biotechnology methods |
|
|
Sviridenko Y.
|
| Nº 3 (2012) |
Prospects of using nanomaterials in the manufacturing of cheese products |
|
|
Smykov I.
|
| Nº 2 (2018) |
Prospects of sheep milk processing in the Altai Territory |
|
|
Shchetinina E.
|
| Nº 1 (2019) |
Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production |
|
|
Abramov D., Myagkonosov D., Delitskaya I., Mordvinova V., Municheva T., Ovchinnikova E.
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