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Authors
Correction of the technological regimes of cheese manufacturing at milk quality changes
Loginov V.A., Linkevich E.T., Mayorov A.A.
Surprising world of water in milk.Role of water in the process of transforming milk in cheese
Mironenko I.M.
Cheese suitable propertiesof milk powder
Lepilkina O.V., Ostroukhov D.V., Lepilkina O.V., Ostrouhov D.V.
Technological and biochemical aspects of the cheese«Legenda» from goat milk
Mustafina G.N., Izyakov V.T., Kozhanov T.V., Mustafina G.N., Izyakov V.T., Kozhanov T.V.
Effects of oxidation of the fat phase of spreads on their quality during storage
Topnikova E.V., Ivanova N.V., Pirogova E.N., Danilova E.S.
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y.Y., Mordvinova V.A.
Requirements to the raw milk for cheese making
Sviridenko G.M., Mordvinova V.A.
Milk fat replacers «SolPro» for manufacturing of the products containing milk
Kolpakova M.E.
Improvement of the milk product technology by system formalization and targeted combination of raw materials
Musina O.N.
Cream-raw material for receiving butter from cow milk
Vyshemirskii F.A., Smirnova O.I.
Rennet coagulation: formation of the milk proteins microparticulates
Smirnova I.A., Shtrigul V.K., Smirnov D.A.
The Barnaul’skii milk combine
National standards in theepoch of technical regulations
Bessonov V.V., Bessonov V.V.
Milk availability for using in Cheese products of Various cow breeds When giving them injections with the vitaminized preparation
Lifanova S.P., Lifanova S.P.
Control of the milk clottingenzymes utilization with the cup developed at the All Russian ResearchInstitute if Cheese and Butter Making (VNIIMS)
Murunova G.V., Municheva T.G., Murunova G.V., Municheva T.E., Kalinina G.E.
Low fat butter Yakutskii haiah
Efimova A.A., Stepanov K.M., Efimova A.A., Stepanov К.М.
Production of stable fat emulsions at spreads manufacturing: technology and equipment
Gulyaev-Zaytsev S.S., Kimachinskiy S.I., Narizhnyy S.A., Guliayev-Zaytsev S.S., Kimachinskiy S.I., Narizhnuy S.A.
Study of the properties and stability against oxidation of some fat compositions intended for receiving products with combined fat phase
Topnikova E.V., Ivanova N.V., Pirogova E.N., Danilova E.S., Zabolotin G.Y.
Milk production and seasons
Loginov V.A., Linkevich E.T., Mayorov A.A.
Special issues of the fermented cheese production
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V., Il'ina S.G.
80 years to the Abatskmolprom
Functional special features of milk whey protein
Mironenko I.M.
About the role of carbon dioxide in milk and cheese
Mironenko I.M.
Are we using the DTA detect minor additives of substitutes of butterfat in butter?
Rudakov O.B., Polansky K.K., Gribanov A.Y., Deyneka V.I.
Dairy components as factor of creation of structure of spread
Tereshchuk L.V., Starovoitova K.V., Ivashina O.A.
Key ways to reduce losses in the cheese making sector
Sviridenko Y.Y., Volkova T.A.
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
Nonstandard behavior of milk clotting enzymes
Murunova G.V., Municheva T.E., Kalinina G.E.
The role of stevia in improving cheese suitability of milk
Savina I.P., Semenov S.N., Ponomarev A.N., Polyanskii K.K.
Manufacturing of safe and high quality milk products: microbiological aspects of managing
Sorokina N.P., Sorokina N.P.
Dependence of renneting and syneresis characteristics of protein clots on season features of milk
Proshkina T.G., Belov A.N., Odegov N.I., Shalimova E.V.
Effect of cream heat treatment on taste of sweet cream butter
Kustova T.P., Vyshemirskiy F.A., Panov V.P., Kustova T.P., Vyshemirskii F.A., Panov V.P.
Innovations in the field of milk clotting enzymes
Gorina T.A., Gorina T.A.
Conceptual approaches to the system of milk products quality on the base of the blockchain technology
Polyanskii K.K., Makarov E.I., Makarov M.E.
Control of the fat phase of milk products composition to detect their falsification with animal fats
Topnikova E.V., Danilova E.S., Zabolotin G.Y.
New era: milk fat replacers accordingto the GOST (State standard)
Zaytseva L.V., Zaitseva L.V.
The company ICF industries cibes s.p.a. New technologies in the high quality dry milkproducts manufacturing
Kulinich A.N., Kulinich A.N.
Milk whey as a basis for the production of innovative drinks
Kazakov A.V.
Special features of calcium behavior at milk coagulum formation. Part 1. Functional properties of calcium
Mironenko I.M., Sidenko Y.A.
Improvement of the production of milk replacers for calves
Shentsova E.S., Derkanosova A.A., Korotaeva A.A., Polyanskii K.K.
Effects of the surface-active agents on the water penetration of the ultrafiltration membranes
Manevich E.B., Kuzina J.I., Manevich B.V., Kosiyanenko T.V., Evdokimov I.A.
Effects of the physical properties of cheese whey on the technological processes aimed at extraction of whey valuable components
Lazarev S.I., Bogomolov V.Y., Pronina O.V., Polyanskii K.K.
The methodology to determine antibiotics in milk
Aspandiyarova M.T.
About the role of syalic acid in milk and its functions at milk coagulum formation
Mironenko I.M.
Production of the whole milk replacers with application of nanofiltration
Gavrilov G.B., Kurenkov S.A.
Present day technologies for milk fat replacers production
Mel’nikov V.V.
Special features of preparing milk for rennet coagulation
Mironenko I.M.
Recipe and technology of the cheese with mould culture Penicillium roqueforti
Pershina E.I., Vasil'eva S.B., Vasil'ev E.A., Pershina E.I., Vasil'eva S.B., Vasil'ev E.A.
The Rubtsovskii milk plant − a leader of cheese making
Prokopenko N.V., Prokopenko N.V.
Milk forum in Vologda.
Sviridenko Y.Y., Topnikova E.V., Malik L.N., Britvina T.P., Ya Sviridenko Y., Topnikova E.V., Malik L.N., Britvina T.P.
Cheese making sector: problems and offers
Cheverov V.I., Cheverov V.I.
Butter oil and milk fat in the existingrange of products
Vyshemirskiy F.A., Topnikova E.V., Kustova T.P., Vyshemirskii F.A., Topnikova E.V., Kustova T.P.
Milk fat replacer for spreads
Mel'nikov V.V., Melnikov V.V.
Increasing of the customs duties -a necessary measure
Cheverov V.I., Cheverov V.I.
Study of the high fat milk products by the method of thermo-effectometry
Usatyuk D.A., Mironenko I.M.
Lactose free cheese - myth or reality?
Mordvinova V.A., Lepilkina O.V.
New types of products - the main resource of the stable operation
Dunaev A.V., Konopleva A.V.
Comparative evaluation of the dairy productivity of the black-and -white cows and Holstein cows in the terms of megafarms
Morozova N.I., Musaev F.A., Podol S.R., Ulkina M.A.
Innovations of the company DuPont: ingredients for cheeses
Energy saving technology of cheeses with cheddaring and melting of cheese mass (experience of introduction at the milk combine «Stavropolskii»)
Anisimov S.V., Veziryan A.A., Kaplenko N.N., Kaplenko A.N.
Will the new law about labeling help a consumer?
Larichev O.V., Boiko E.V., Kulemza S.M.
Problems of improving cheese yield
Mayorov A.A., Mironenko I.M., Baybikova A.A., Mayorov A.A., Mironenko I.M., Baibikova A.A.
Requirements of the normative and technical documents to the milk containing products
Onosovskaya N.N., Onosovskaya, N.N.
Technological specialtiesof the soft cheese manufacturing
Ostroumov L.A., Bobylin V.V., Husnullina N.V.
Technological properties of milk received from the cows fed with feeds supplemented with the chelate compound
Temiraev R.B., Baeva Z.T., Ter-Ter'yan N.G., Gazdarov A.A., Tebloeva L.R., Temiraev R.B., Baeva Z.T., Ter-Ter'yan N.G., Gazdarov A.A., Tebloeva L.R.
Soft cheese from milk-protein concentrates
Suyunchev O.A., Evdokimov I.A., Sardak A.S., Klepker V.M., Rudakov A.S., Suyunchev O.A., Evdokimov I.A., Sardak A.S., Klepker V.M., Rudakov A.S.
Import and export of milk whey (code ТН ВЭД 04.04)
Goroshchenko L.G.
The development of milk and cheese production in Uzbekistan within the framework of agrarian policy
Kozlova L.V.
Study of the acoustic fluctuation passing through milk at coagulation
Mayorov A.A., Sidenko Y.A., Loginov V.A.
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