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
import
keepability
milk
milk products
packaging
processed cheese
production
quality
ripening
soft cheese
spreads
technology
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butter making
cheese
cheese making
cheese product
cheese products
curds
dairy butter
equipment
export
import
keepability
milk
milk products
packaging
processed cheese
production
quality
ripening
soft cheese
spreads
technology
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作者的详细信息
作者的详细信息
Sviridenko, G. M
期
栏目
标题
文件
编号 2 (2019)
Articles
To the item of taste formation in the cheese with white mould
编号 2 (2019)
Articles
Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making
编号 6 (2018)
Articles
Special features of cheese ripening with cheese slime microflora
编号 6 (2012)
Articles
Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks
编号 4 (2014)
Articles
Requirements to the bacterial starters for fermented milk products manufacturing
编号 5 (2014)
Articles
Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing
编号 3 (2015)
Articles
Requirements to the raw milk for cheese making
编号 3 (2015)
Articles
The factors effecting quality of the cheese of the «Maasdam» type
编号 4 (2015)
Articles
Effects of the melting salts on the microbiological stability and keepability of processed cheese
编号 4 (2016)
Articles
Emulsifying salt as a risk factor effecting keepability and microbiological safety of processed cheese
编号 5 (2016)
Articles
Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
编号 6 (2016)
Articles
Effects of the barrier indices of the polymer packes on quality and keepability of packed cheese
编号 6 (2016)
Articles
Methodological items and CTO VNIIMC on the forecasting and preventing of the risks of lowering quality and keepability of the processed cheese
编号 5 (2017)
Articles
The system for traceability of microbiological risks effecting quality and keepability of processed cheese
编号 6 (2017)
Articles
The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing
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