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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Search
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Authors
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Full Text
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By Title
Other Journals
Categories
Keywords
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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Author Details
Author Details
Ostroumov, L A
Issue
Section
Title
File
No 1 (2009)
Articles
Quality standards in the cheese making in Russia and Chinese People's Republic: characteristics and prospects for integration
No 3 (2009)
Articles
Intensification of the rennet cheese ripening
No 2 (2010)
Articles
Processed cheese products with powdered milk ingredients
No 2 (2010)
Articles
Milk-protein concentrates for processed cheeses
No 2 (2010)
Articles
Hydrodynamic plant for processed cheese manufacturing
No 2 (2010)
Articles
Prospects of stabilizers application in the processed cheese manufacturing
No 2 (2010)
Articles
Technological specialtiesof the soft cheese manufacturing
No 5 (2010)
Articles
Application of moulds in cheese production
No 5 (2010)
Articles
Innovative technologies of the mould cheeses production
No 5 (2010)
Articles
Thermographic method for determination of the thermoacid milk coagulation
No 6 (2010)
Articles
Dynamics of the blue moulds growthat cheese ripening
No 2 (2011)
Articles
Widening of the varietiesof processed cheese products
No 4 (2011)
Articles
Development of the science about cheese making in Russia (the second part of the XX century)
No 4 (2004)
Articles
Situation and trends in cheese production in Altai region
No 3 (2004)
Articles
Determination of the gel formation starting point in milk
No 5 (2011)
Articles
Effects of the temperature parameterson the quality of the soft acid-rennetcheeses
No 6 (2011)
Articles
Development of the science aboutcheese making in Russia (the secondpart of the XX century)
No 5 (2011)
Articles
Development of the cheese makingscience in Russia (the second halfof the XX century)
No 5 (2004)
Articles
Effect of salt quantity on ripening and organoleptic characteristicsof «Gornyi» cheese
No 1 (2005)
Articles
Some special features of hard rennet cheese freezing
No 1 (2003)
Articles
Development of the new types of acid$rennet soft cheeses
No 1 (2011)
Articles
Microstructure of cheeses with whitemoulds
No 2 (2004)
Articles
Main characteristics of the water state in large block frozen cheeses
No 6 (2003)
Articles
New researches and developments
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