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
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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
Delitskaya, I. N
期
栏目
标题
文件
编号 1 (2019)
Articles
Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production
编号 6 (2018)
Articles
Current market trends of milk-coagulating enzyme preparations
编号 5 (2018)
Articles
Original technologies of the brine cheese
编号 2 (2018)
Articles
The temperature of the second heating as a way to regulate syneresis and intensity of the lactic acid process at hard cheese production
编号 3 (2012)
Articles
To the item of applying calcium chloride in cheese making
编号 1 (2013)
Articles
Grated cheeses in the Russian market
编号 1 (2014)
Articles
And again about cheese varieties or new developments of the All Russian Research Institute of Cheese and Butter Making
编号 2 (2014)
Articles
Special features of proteolysis in different groups of cheese types
编号 5 (2014)
Articles
Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing
编号 5 (2015)
Articles
Production of the elite cheese in the terms of the Russian cheesemaking
编号 1 (2016)
Articles
Brine cheese: from the past to the future
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
Effects of the way of the milk mixture normalization on the hard cheese quality
编号 3 (2017)
Articles
Special features of production of cheeses with cheddaring and thermo-mechanical treatment
编号 5 (2017)
Articles
Special features of salting new type of the hard cheese
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