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
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keepability
milk
milk products
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processed cheese
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ripening
soft cheese
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butter making
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cheese products
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milk products
packaging
processed cheese
production
quality
ripening
soft cheese
spreads
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作者的详细信息
作者的详细信息
Лепилкина, Ольга Валентиновна
期
栏目
标题
文件
编号 5 (2018)
Articles
Falsification of dairy products as a reflection of the problems of the industry
编号 1 (2009)
Articles
Methods for analysis of fat phase of the products containing vegetable oils
编号 3 (2009)
Articles
Freezing, storage and defrosting of raw materials for processed cheese manufacture.
编号 4 (2010)
Articles
Food value of cheese products with vegetable oils
编号 6 (2010)
Articles
Physical-chemical aspects of the poly-component products of cheese making
编号 2 (2012)
Articles
Special features of formation of the organoleptic indices of cheese products
编号 3 (2012)
Articles
Structure formation in cheeses with cheddaring and melting of cheese mass
编号 4 (2013)
Articles
Effects of succession of components introduction to the mixture at melting in presence of saccharose
编号 3 (2014)
Articles
Free fat in milk
编号 4 (2014)
Articles
Free fat in cheese and cheese products
编号 3 (2015)
Articles
Vegetable oil has been found in cheese! Is it really so?
编号 1 (2016)
Articles
Lactose free cheese - myth or reality?
编号 2 (2016)
Articles
About the role of emulsifiers in improving cheese products quality
编号 6 (2016)
Articles
Organoleptic assessment of the products of cheese making according to the new intergovernmental standard
编号 6 (2016)
Articles
The methods to control degree of cheese ripeness
编号 2 (2017)
Articles
The method to determine mass share of total calcium in milk and products of cheese making
编号 2 (2017)
Articles
Effects of the way of the milk mixture normalization on the hard cheese quality
编号 3 (2017)
Articles
Emulsification of milk fat replacers at cheese products manufacturing
编号 5 (2017)
Articles
Role of the arbitration methods in detection of milk products falsification
编号 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
编号 5 (2011)
Articles
Methods for detectingfalsification of the fat phaseof the products
编号 3 (2011)
Articles
Cheese suitable propertiesof milk powder
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