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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.
PDF
(Rus)
Nº 5 (2018)
Falsification of dairy products as a reflection of the problems of the industry
Lepilkina O.
PDF
(Rus)
Nº 1 (2011)
Milk fat replacers for cheese products and processed cheese products of new generation
Stepanova L., Stepanova L.
PDF
(Rus)
Nº 2 (2017)
The method to determine mass share of total calcium in milk and products of cheese making
Lepilkina O., Tetereva L.
PDF
(Rus)
Nº 6 (2015)
Improvement of the ecological safety of milk and milk products in the technological zone of the Republic the North Ossetia - Alania
Kokaeva M., Temiraev R.
PDF
(Rus)
Nº 4 (2015)
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.
PDF
(Rus)
Nº 6 (2018)
Requirements to the products manufactured according to the technology of the products containing milk with milk fat replacement by more that 50 %
Ivanilova I.
PDF
(Rus)
Nº 3 (2015)
Critical temperature points of milk. The temperature 55 °C
Mironenko I.
PDF
(Rus)
Nº 6 (2014)
Control of the indices of quality and safety of raw milk materials and milk products under the terms of working technical regulations of the Customs Union
Yurova E.
PDF
(Rus)
Nº 3 (2011)
Identification of milk andmilk products
Onosovskaya N., Onosovskaya N.
PDF
(Rus)
Nº 5 (2016)
On qualitative indicators of sheep’s milk in the agricultural enterprise «LUKOZ»
Novopashina S., Sannikov M., Kojanov T., Shuvarikov A.
PDF
(Rus)
Nº 2 (2018)
Sialic acids of milk and milk products
Shidlovskaya V.
PDF
(Rus)
Nº 4 (2010)
Existing requirements to milk fat replacers
Topnikova E., Stahovskii V., Topnikova, E., Stakhovskiy, V.
PDF
(Rus)
Nº 3 (2011)
Increasing of the customs duties -a necessary measure
Cheverov V., Cheverov V.
PDF
(Rus)
Nº 1 (2016)
Lactose free cheese - myth or reality?
Mordvinova V., Lepilkina O.
PDF
(Rus)
Nº 1 (2012)
Innovative biocoating for cheese and milk products
Zakharchenko A., Ganina V., Fedotova A., Zaharchenko A., Ganina V., Fedotova A.
PDF
(Rus)
Nº 3 (2017)
Emulsification of milk fat replacers at cheese products manufacturing
Lepilkina O., Loginova I., Smykov I.
PDF
(Rus)
Nº 2 (2013)
Decontamination of air in production premises
Buharskaya Y., Shuvarikov A., Osipov Y., Kuzina J., Petrov G.
PDF
(Rus)
Nº 4 (2010)
Manufacturing of the products containing milk in Russia
Sviridenko Y., Topnikova E., Sviridenko Y., Topnikova, E.
PDF
(Rus)
Nº 5 (2009)
Role of the organoleptic evaluation in assessing milk products quality
Ozhgikhina N., Tetereva L., Ojgihina N., Tetereva L.
PDF
(Rus)
Nº 6 (2018)
Control of the fat phase composition of milk products for detection of their falsification with vegetable fats
Topnikova E., Danilova E.
PDF
(Rus)
Nº 5 (2017)
Identification of the fatty acids composition of milk products
Svyatkina L., Andruhova V., Hangajeev S.
PDF
(Rus)
Nº 2 (2013)
Some aspects of applying whey in industrial operations
Strashnov N., Filippova O., Shunyaeva O., Zyuzina O.
PDF
(Rus)
Nº 2 (2012)
Special features of formation of the organoleptic indices of cheese products
Mordvinova V., Lepilkina O., Ostrouhova I., Samoilov A.
PDF
(Rus)
Nº 5 (2010)
Organoleptic evaluation of the milk containing products
Ojgihina N., Tetereva L., zhgikhina N., Tetereva L.
PDF
(Rus)
Nº 4 (2010)
International scientific-practical conference in Uglich
Topnikova E., Semova E., Topnikova, E., Semova E.
PDF
(Rus)
Nº 6 (2011)
Acquaintance with the UK dairy industry
Nº 5 (2017)
Role of the arbitration methods in detection of milk products falsification
Lepilkina O., Topnikova E.
PDF
(Rus)
Nº 4 (2012)
Plants for microparticulation in the present day milk processing
Baranov S.
PDF
(Rus)
Nº 3 (2010)
Stabilizers «Turrizin» and «Bekaplus» for processed cheese and otherproducts
Tsvetkov I., Babkina N., Tsvetkov I., Babkina N.
Nº 4 (2009)
Effects of feed supplement Biokoretron Forte on milk products yield
Lifanova S., Lifanova S.
PDF
(Rus)
Nº 3 (2014)
Role of the sensor evaluation in improvement of the milk products research objectivity
Ojgihina N., Tetereva L.
PDF
(Rus)
Nº 2 (2010)
Products from the secondary raw milk materials intended for processed cheeses recipes
Kravchenko E., Dunaev A., Volkova Т.
PDF
(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.
PDF
(Rus)
Nº 1 (2017)
Effects of oxidation of the fat phase of spreads on their quality during storage
Topnikova E., Ivanova N., Pirogova E., Danilova E.
PDF
(Rus)
Nº 4 (2010)
Milk availability for using in Cheese products of Various cow breeds When giving them injections with the vitaminized preparation
Lifanova S., Lifanova S.
PDF
(Rus)
Nº 2 (2011)
Manufacturing of safe and high quality milk products: microbiological aspects of managing
Sorokina N., Sorokina N.
PDF
(Rus)
Nº 5 (2018)
Conceptual approaches to the system of milk products quality on the base of the blockchain technology
Polyanskii K., Makarov E., Makarov M.
PDF
(Rus)
Nº 1 (2019)
Control of the fat phase of milk products composition to detect their falsification with animal fats
Topnikova E., Danilova E., Zabolotin G.
PDF
(Rus)
Nº 6 (2011)
The company ICF industries cibes s.p.a. New technologies in the high quality dry milkproducts manufacturing
Kulinich A., Kulinich A.
1 - 40 de 40 resultados
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