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
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ripening
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butter making
cheese
cheese making
cheese product
cheese products
curds
dairy butter
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export
import
keepability
milk
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
Mordvinova, V. A
期
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标题
文件
编号 2 (2019)
Articles
Review of the Russian market of milk clotting preparations and prospects of its development
编号 2 (2019)
Articles
To the item of taste formation in the cheese with white mould
编号 1 (2019)
Articles
Special issues of the fermented cheese production
编号 1 (2019)
Articles
Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production
编号 1 (2019)
Articles
Applying natural aroma supplements with cheese flavor
编号 6 (2018)
Articles
Current market trends of milk-coagulating enzyme preparations
编号 6 (2018)
Articles
Special features of cheese ripening with cheese slime microflora
编号 5 (2018)
Articles
Original technologies of the brine cheese
编号 4 (2018)
Articles
About quality of milk products samples given for the competition at the International Milk Week
编号 3 (2018)
Articles
New concepts and names of the cheese making products
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 2 (2012)
Articles
Special features of formation of the organoleptic indices of cheese products
编号 3 (2012)
Articles
Problems of the Russian cheese making. Maintenance of traditions and development of national brands
编号 3 (2012)
Articles
To the item of applying calcium chloride in cheese making
编号 4 (2012)
Articles
Annual forum of cheese and butter makers in Uglich
编号 4 (2012)
Articles
Results of the competition of the cheese and butter making products
编号 1 (2013)
Articles
Grated cheeses in the Russian market
编号 2 (2013)
Articles
Cheese from whey? Why not?
编号 4 (2013)
Articles
Results of the competition of quality in the Cheese Making and Butter Making Week
编号 6 (2013)
Articles
Russian cheese making
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
Soft cheese from the UF-concentrate of milk
编号 2 (2014)
Articles
Special features of proteolysis in different groups of cheese types
编号 4 (2014)
Articles
History is created by people (to the 70th anniversary of the All-Russian Research Institute of Cheese and Butter Making)
编号 5 (2014)
Articles
Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing
编号 6 (2014)
Articles
Innovative replacing import technologies of natural cheese
编号 6 (2014)
Articles
Some comments on the results of the contest of the products of cheese and butter making at the exhibition «The Golden Autumn - 2014»
编号 2 (2015)
Articles
Cheese products - the objective reality
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 3 (2015)
Articles
The packages «PREMIUMPACK» - new solution in the packaging for cheese making
编号 5 (2015)
Articles
Production of the elite cheese in the terms of the Russian cheesemaking
编号 6 (2015)
Articles
Is it possible to make cheese like the Swiss one in Russia?
编号 1 (2016)
Articles
Brine cheese: from the past to the future
编号 1 (2016)
Articles
Lactose free cheese - myth or reality?
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
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 2 (2017)
Articles
Question - reply
编号 3 (2017)
Articles
Special features of production of cheeses with cheddaring and thermo-mechanical treatment
编号 4 (2017)
Articles
Resources of the technologies replacing cheese import
编号 5 (2017)
Articles
Technological special features of making cheese from goat milk
编号 5 (2017)
Articles
Special features of salting new type of the hard cheese
编号 5 (2017)
Articles
Some aspects of keepability of the packaged cheese
编号 6 (2017)
Articles
Production of milk products with protected name of the place of origin of goods
编号 1 (2018)
Articles
Items of the organic cheese production
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