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Edição

Título

Autores

Nº 1 (2014)

And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making

Sviridenko Y., Mordvinova V., Delitskaya I.

(Rus)

Nº 5 (2017)

Some aspects of keepability of the packaged cheese

Orlova E., Mordvinova V., Il'ina S.

(Rus)

Nº 6 (2016)

Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese

Orlova E., Mordvinova V., Sviridenko G.

(Rus)

Nº 4 (2017)

Imitating processed cheese products and items of import replacement

Dunaev A.

(Rus)

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.

(Rus)

Nº 6 (2009)

Effects of brine on structural properties of semi-hard cheeses

Ostroukhova I., Ostrouhova I., Ostrouhov D., Ostroukhov D.

(Rus)

Nº 6 (2010)

Physical-chemical aspects of the poly-component products of cheese making

Lepilkina O., Lepilkina O.

(Rus)

Nº 5 (2017)

Special features of salting new type of the hard cheese

Delitskaya I., Mordvinova V.

(Rus)

Nº 5 (2014)

Complex technology of processed cheeses and cheese products

Gavrilova N., Moliboga E.

(Rus)

Nº 5 (2015)

Production of the elite cheese in the terms of the Russian cheesemaking

Delitskaya I., Mordvinova V.

(Rus)

Nº 3 (2017)

Biological value of the new type of the brine cheese «Ironskii»

Vlasova J.

(Rus)

Nº 6 (2016)

The methods to control degree of cheese ripeness

Lepilkina O., Mordvinova V., Delitskaya I., Tetereva L.

(Rus)

Nº 1 (2009)

New natural milk coagulating enzyme preparation of the company Danisco

Shergin A., Shergin A.

(Rus)

Nº 4 (2017)

Resources of the technologies replacing cheese import

Mordvinova V.

(Rus)

Nº 1 (2011)

Automated production of cheese inthe cheese making machine «TheCheeseMaker»: experience of theDutch cheese makers

Bom V., Boom W.

(Rus)

Nº 6 (2014)

Application of ultrafiltration in production curd products

Merzlikina A., Polyansky K., Ponomarev A., Kluchnikov A.

(Rus)

Nº 4 (2014)

Identification and consuming properties of processed cheese

Svyatkina L., Andruhova V.

(Rus)

Nº 2 (2012)

Cheese preferences of the Russian people

Rybalova T.

(Rus)

Nº 3 (2010)

30 years with the dairy industry

(Rus)

Nº 2 (2009)

Processed cheese products with functional characteristics

Ostroumova T., Ryapolov A., Leonenko Y., Ostroumova T., Ryapolov A., Leonenko Y.

(Rus)

Nº 4 (2018)

The company ICL Food Specialties / BK Giulini and Omya Algol Rus: expanding the range of proceed cheese with the emulsifying salts BK Giulini. Recipes and recommendation

(Rus)

Nº 6 (2016)

Effects of the packaging materials properties on the quality of smoked processed cheese and cheese products

Dunaev A., Orlova E., Kalabushkin V., Alekseeva E.

(Rus)

Nº 6 (2015)

Study structure formation processes cheese products for specialized power

Moliboga E.

(Rus)

Nº 3 (2010)

Effect of Enzyme Compositions on Cheese Proteolysis

Kriger A., Belov A., Kriger A., Belov A.

Nº 4 (2018)

Formation of the organoleptic properties of cheese and control of cheese ripening process

Belov A., Kriger A., Koval’ A., Miklishannskii V.

(Rus)

Nº 1 (2011)

Developments for cheese salting

Pribolotnyy A., Pribolotnyi A.

(Rus)

Nº 1 (2010)

«Tilsit» and Tilsiter» - see the difference

Mordvinova V.

(Rus)

Nº 3 (2017)

Application of the rice flour and albumin in the technology of the processed cheese product

Bogdanova N.

(Rus)

Nº 2 (2017)

Special features of the technology of the brine cheese «Ironsky» production

Vlasova J.

(Rus)

Nº 4 (2014)

Free fat in cheese and cheese products

Lepilkina O., Smykov I., Loginova I.

(Rus)

Nº 2 (2010)

Resources saving technologies of processed cheeses and cheese products manufacturing

Dunaev A., Sokolova N., Konovalova T., Vodolazskaya E.

(Rus)

Nº 6 (2009)

Cheeses salting. What's new?

Ostrouhova I., Ostrouhov D., Ostroukhova I., Ostroukhov D.

(Rus)

Nº 2 (2009)

Soft cheese from milk-protein concentrates

Suyunchev O., Evdokimov I., Sardak A., Klepker V., Rudakov A., Suyunchev O., Evdokimov I., Sardak A., Klepker V., Rudakov A.

(Rus)

Nº 4 (2018)

Present day trends in the equipment for cheese forming and pressing

Loginov V., Mayorov A.

(Rus)

Nº 6 (2018)

Special features of cheese ripening with cheese slime microflora

Mordvinova V., Ostrouhova I., Sviridenko G.

(Rus)

Nº 2 (2015)

Direct vat starters for the brine cheese production

Kaplenko A., Evdokimov I., Kaplenko N., Shramko M., Haritonova I.

(Rus)

Nº 5 (2012)

Amino acids score of the cheese «Spartanskii»

Vlasova J., Vasiliadi G.

(Rus)

Nº 3 (2012)

Innovations in spite of trends

Altuhov V.

(Rus)

Nº 6 (2010)

Effekt of enzume composition on cheese quality

Kriger A., Belov A., Kriger A., Belov A.

(Rus)

Nº 2 (2010)

Ultra-filtration - revolution in the soft cheese manufacturing

Ostrouhov D.

(Rus)

Nº 6 (2009)

New national standards in cheese making

Mordvinova V., Mordvinova V.

(Rus)

Nº 1 (2009)

Be acquainted - Imtech Process Solutions company from the Netherlands

(Rus)

Nº 3 (2018)

New concepts and names of the cheese making products

Mordvinova V., Onosovskaya N.

(Rus)

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.

(Rus)

Nº 5 (2011)

Conductometric methodfor determination of the natriumchloride in cheeses

Volkova T., Kravchenko E., Yudova E., Belov N., Volkova T., Kravchenko E., Yudova E., Belov N.

(Rus)

Nº 5 (2017)

Technological special features of making cheese from goat milk

Mordvinova V., Ostrouhova I., Ostrouhov D.

(Rus)

Nº 2 (2017)

Dependence of the processed cheese quality on the selected regimes of smoking

Kalabushkin V., Dunaev A., Alekseeva E.

(Rus)

Nº 1 (2015)

Possibilities and prospects of the farmers’ cheese making

Mironenko I.

(Rus)

Nº 4 (2014)

History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making)

Sviridenko Y., Mordvinova V.

(Rus)

Nº 2 (2013)

The Fifth International Cheese Salon

Raicheva E.

(Rus)

Nº 2 (2009)

Typical program for production control of cheese

Mordvinova V., Sviridenko G., Tetereva L., Onosovskaya N., Mordvinova V., Sviridenko G., Tetereva L., Onosovskaya N.

(Rus)

Nº 5 (2018)

Quality of sausage cheese and products containing milk with milk fat replacers (MFR)) produced according to the processed cheese technology

Orlova E., Kalabushkin V., Dunaev A., Alekseeva E.

(Rus)

Nº 1 (2011)

Milk fat replacers for cheese products and processed cheese products of new generation

Stepanova L., Stepanova L.

(Rus)

Nº 2 (2011)

Problems of improving cheese yield

Mayorov A., Mironenko I., Baybikova A., Mayorov A., Mironenko I., Baibikova A.

(Rus)

Nº 2 (2010)

The effect of calf lipase on cheese ripening

Krieger A., Belov A.

(Rus)

Nº 4 (2009)

Method of salting the Vodopad cheese

Pribolotnyy A., Pribolotnyi A.

(Rus)

Nº 5 (2018)

Original technologies of the brine cheese

Mordvinova V., Delitskaya I.

(Rus)

Nº 2 (2016)

Application of rice and albumin flours in the technology of processed cheese product

Bogdanova N.

(Rus)

Nº 4 (2015)

Quality of the hard rennet cheese and technological properties of milk depending on cows feeding

Savina I.

(Rus)

Nº 3 (2015)

Vegetable oil has been found in cheese! Is it really so?

Lepilkina O., Topnikova E.

(Rus)

Nº 4 (2014)

Production of cheese and curds in Russia

Goroshchenko L.

(Rus)

Nº 3 (2012)

International Cheese Saloon

Raicheva E.

(Rus)

Nº 3 (2009)

Emulsifying characteristics of the natural aroma and flavoring ingredients Butter Buds

Osad'ko M., Rumyantseva G., Zotkina D., Osad'ko M., Rumyantseva G., Zotkina D.

(Rus)

Nº 2 (2009)

Composition of micellium fungi contaminating semi-hard cheese surface

Nagula M., Kuznetsova L., Ozerskaya S., Ivanushkina N., Nagula M., Kuznetsova L., Ozerskaya S., Ivanushkina N.

(Rus)

Nº 5 (2018)

Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature

Krieger A., Belov A., Koval A.

(Rus)

Nº 1 (2019)

Technology of the brine cheese product enriched with vegetable ingridients

Kryuchkova V., Korneichuk K., Skripin P., Belik S.

(Rus)

Nº 1 (2011)

Processed cheese with whey proteinparticulate

Mel'nikova E., Stanislavskaya E., Podgornyy N., Mel'nikova E., Stanislavskaya E., Podgornyi N.

(Rus)

Nº 5 (2017)

Effects of the packaging materials on the quality of the smoked sausage and processed cheese and cheese products

Orlova E., Dunaev A., Kalabushkin V.

(Rus)

Nº 6 (2015)

Is it possible to make cheese like the Swiss one in Russia?

Sviridenlo Y., Mordvinova V.

(Rus)

Nº 5 (2014)

Packaging polimere materials with antimicrobial and antioxidant properties

Snejko A., Fofanova E., Uzdenskii V., Strahova P., Ramanauskas P., Galginaite L.

(Rus)

Nº 3 (2014)

The VI International Salon of Cheese

Raicheva E.

(Rus)

Nº 5 (2012)

Russian melting salt for heatresistant processed cheese and cheese products manufacturing

Sokolova N., Kesoyan G., Dobtoskokina N.

(Rus)

Nº 5 (2018)

The development of milk and cheese production in Uzbekistan within the framework of agrarian policy

Kozlova L.

(Rus)

Nº 1 (2011)

«Parmesan» is the head for everything

Shergina I., Shergina I.

(Rus)

Nº 1 (2010)

Surprising world of water in milk.Role of water in the process of transforming milk in cheese

Mironenko I.

(Rus)

Nº 5 (2011)

Bifidogenous activity of the fucosecontaining supplement from thecheese whey

Mel'nikova E., Muradova O., Ponomarev A., Rudnichenko E., Melnikova E., Muradova O., Ponomarev A., Rudnichenko E.

(Rus)

Nº 3 (2011)

The initial treatmentof raw milkfor cheese production

Pogozheva N., Pogozheva N.

(Rus)

Nº 6 (2011)

Existing technologies of the processed cheeses

Dunaev, A., Dunaev A.

Nº 6 (2011)

New normative documents incheese making

Onosovskaya N., Onosovskaya N.

Nº 6 (2017)

Dynamics of the strength of the fermented milk gels with kappa-carrageenans

Dimitrov V., Shchetinin M., Nikolaeva E.

(Rus)

Nº 4 (2017)

Prices on the Russian market of the dairy butter, cheese and curds

Goroshchenko L.

(Rus)

Nº 3 (2017)

Cheese market in Argentina

Kozlova L.

(Rus)

Nº 1 (2017)

Study of the beetroot doses effects on the rheological properties of curds mass

Magomedov M., Juravlev A., Varvarina O., Polyanskii K.

(Rus)

Nº 6 (2016)

Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese

Sviridenko G., Zaharova M., Babkina N.

(Rus)

Nº 5 (2016)

Assessment of the fatty-acids composition of semi-hard cheese

Svyatkina L., Andruhova V., Borisov A.

(Rus)

Nº 4 (2016)

Bacterial starters for cheese production

Sorokina N., Kuraeva E., Kucherenko I.

(Rus)

Nº 2 (2016)

Effects of antibiotics on the cheese suitability of milk and cheese quality

Mironeneko I.

(Rus)

Nº 1 (2016)

Import and export of cheese and curds

Goroshchenko L.

(Rus)

Nº 5 (2015)

Cheese classic is packed in the «Amivac CH-B-7»

Smirnov V.

(Rus)

Nº 4 (2015)

Effects of the melting salts on the microbiological stability and keepability of processed cheese

Sviridenko G., Zaharova M., Sokolova N.

(Rus)

Nº 3 (2015)

Present day situation on the cheese market in the EC

Kozlova L.

(Rus)

Nº 1 (2015)

Production of cheese according to the technology of separate pasteurization of milk mixture

Veziryan V., Evdokimov I., Veziryan A., Anisimov S.

(Rus)

Nº 5 (2014)

Keep abreast of the times

Kashina E.

(Rus)

Nº 3 (2014)

Food bers «Citri-Fi» in the processed cheese manufacturing

Gubina I.

(Rus)

Nº 2 (2014)

Equipment for handling cheese and its package

Mayorov A., Nikolaeva E.

(Rus)

Nº 1 (2014)

The company EKOKOM has solved the item of on-line automated production of the «Adygeiskii» cheese

(Rus)

Nº 6 (2013)

Chemical composition of cheese with spices and aroma plants

Kochieva A., Vlasova J.

(Rus)

Nº 4 (2013)

Fatty acids composition of the cheese with spices and aroma plants

Vlasova J., Kochieva A., Vlasov N.

(Rus)

Nº 2 (2013)

Technology semi-hard of smoked cheeses

Gavrilova N., Linkevich E.

(Rus)

Nº 1 (2013)

Food fibres «Citri-Fai» — innovations in the processed cheeses manufacturing

Gubina I.

(Rus)

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