检索

期
标题
作者
编号 2 (2012)
Cheese and curds production is growing
Evangeleeva A.
PDF
(Rus)
编号 4 (2011)
Nanotechnological provision of the wastelesscycle of a cheese making plant
Ramanauskas R., Gal'ginaitite L.
PDF
(Rus)
编号 2 (2011)
Recipe and technology of the cheese with mould culture Penicillium roqueforti
Pershina E., Vasil'eva S., Vasil'ev E., Pershina E., Vasil'eva S., Vasil'ev E.
PDF
(Rus)
编号 5 (2010)
Improved of technology packaging of cheese in film without drying
Pribolotnyi A., Pribolotnyy, A.
PDF
(Rus)
编号 4 (2010)
Smoking of processed cheese and cheese products
Dunaev A., Dunaev A.
PDF
(Rus)
编号 3 (2010)
The range of the mould cheeses in the market of Kemerovo
Vasil'eva S., Pershina E., Vasil'ev E., Vasil'eva S., Pershina E., Vasil'ev E.
PDF
(Rus)
编号 2 (2010)
New national standard «Processed cheese products. General technical conditions»
Dunaev A., Onosovskaya N., Konovalova T., Vodolazskaya E., Sokolova N.
PDF
(Rus)
编号 4 (2009)
Technological properties of milk from Yaroslavl pure breed cows
Tamarova R., Yarlykov N., Tamarova R., Yarlykov N.
PDF
(Rus)
编号 4 (2009)
Microbiological control in the processed cheese manufacturing
Sviridenko G., Sviridenko G.
PDF
(Rus)
编号 3 (2009)
Coatings for cheese and protection of cheese against moulds
PDF
(Rus)
编号 2 (2009)
Soft cheese - it is efficient
Ostroukhova I., Mordvinova V., Il'ina S., Ostrouhova I., Mordvinova V., Il'ina S.
PDF
(Rus)
编号 2 (2018)
Effects of the temperature on the special features of the types of the semi-hard rennet cheese
Mironenko I.
PDF
(Rus)
编号 4 (2018)
The development of the cheese production is one of priority directions of the agrarian policy of the Republic of Kazakhstan
Kozlova L.
PDF
(Rus)
编号 6 (2018)
Testing of phage resistance of the bacterial starters’ compositions and concentrates intended for cheese making
Tkachenko V., Odegov N., Dorofeyev R., Volokitina E.
PDF
(Rus)
编号 2 (2019)
Contribution of water to the cheese structure formation
Mironenko I.
PDF
(Rus)
编号 1 (2011)
Whey separator
Eliseev O., Eliseev O.
PDF
(Rus)
编号 1 (2010)
Goat's milk and its quality indicators by cheeseproduction
Toschev V., Mustafina G., Ruzhbelyaeva O.
PDF
(Rus)
编号 1 (2012)
Protective latex coatings in cheese making: situation and prospects
Snezhko A., Fedotova A., Filinskaya Y., Gubanova M., Ramanauskas R., Gal'ginaytine L., Snezhko A., Fedotova A., Filinskaya Y., Gubanova M., Ramanauskas R., Galginaitine L.
PDF
(Rus)
编号 3 (2011)
Cheese suitable propertiesof milk powder
Lepilkina O., Ostroukhov D., Lepilkina O., Ostrouhov D.
PDF
(Rus)
编号 1 (2012)
Technology smelt of the cheese product on the basis ofalbuminous - carbohydrate weight.
Gavrilova N., Shmat E., Sokhryakov S., Gavrilova N., Shmat E., Sohrjakov S.
PDF
(Rus)
编号 3 (2011)
The III International Cheese Saloon
Raycheva E., Raicheva E.
PDF
(Rus)
编号 6 (2017)
Usage of the HACCP principles in the organization of the starter cultures application in cheese making
Sorokina N., Kucherenko I., Kuraeva E.
PDF
(Rus)
编号 3 (2017)
Application of the soft cheese in the recipes of the jell products for sports nutrition
Polyanskii K., Hodyreva O., Magomedov M., Lobosova L., Magomedova A.
PDF
(Rus)
编号 6 (2016)
Some issues of identification of the products of cheese and butter making
Topnikova E.
PDF
(Rus)
编号 5 (2016)
Type and way of packaging as risk factors effecting safety, quality and shelf life of processed cheese
Sviridenko G., Babkina N., Zaharova M.
PDF
(Rus)
编号 3 (2016)
The cheese famous, beneficial, tasty, processed
Rybalova T.
PDF
(Rus)
编号 1 (2016)
About the role of carbon dioxide in milk and cheese
Mironenko I.
PDF
(Rus)
编号 6 (2015)
Innovative domestic polymer materials with improved protective action for cheese
Snejko A., Strahova P., Ramanauskas R., Galginaitine L., Fofanova E.
PDF
(Rus)
编号 3 (2015)
The packages «PREMIUMPACK» - new solution in the packaging for cheese making
Orlova E., Mordvinova V., Bol’shakova E.
PDF
(Rus)
编号 2 (2015)
Application of the phospholipase A1 in cheese making
Veziryan A., Anisimov S., Evdokimov I., Veziryan V., Karychev R., Kelyashova Y.
PDF
(Rus)
编号 6 (2014)
Special issues of cream cheese production
Mironenko I., Usatyuk D.
PDF
(Rus)
编号 5 (2014)
Development of the technology of the domestic analogous of the «Maskarpone» cheese
Mironenko I., Usatyuk D.
PDF
(Rus)
编号 3 (2014)
Packed cheese in Russia - yesterday, today, tomorrow
Petrova M.
PDF
(Rus)
编号 2 (2014)
Prices in the Russian market of dairy butter, various cheeses and curds
Goroshchenko L.
PDF
(Rus)
编号 1 (2014)
The world cheese market
Rybalova T.
PDF
(Rus)
编号 5 (2013)
Cheese suitability of milk received from the cows raised in the Altai territory
Kosarev A., Gromova T.
PDF
(Rus)
编号 3 (2013)
Innovations in existing technologies for cheese handling
Snejko A., Gubanova M., Ramanauskas R., Galginaitine L.
PDF
(Rus)
编号 1 (2013)
Grated cheeses in the Russian market
Mordvinova V., Delitskaya I.
PDF
(Rus)
编号 5 (2012)
Hygiene items in modern cheese making
Hanumyam A.
PDF
(Rus)
编号 4 (2012)
«Mozarella» - and no any problems!
Kashina E.
PDF
(Rus)
编号 3 (2012)
Processed cheese market
Solomin S.
PDF
(Rus)
编号 3 (2012)
Packaged cheese - it is actual!
Petrova M.
PDF
(Rus)
编号 2 (2012)
Food fibres «Citry-Fai»-innovations in the processed cheeses manufacturing
Gubina I.
PDF
(Rus)
编号 4 (2011)
Development of the science about cheese making in Russia (the second part of the XX century)
Ostroumov L.
PDF
(Rus)
编号 4 (2011)
Long expected on- line for the «Adygeiskii» cheese manufacturing
PDF
(Rus)
编号 2 (2011)
Protein - an important component of the cheese making products
Tetereva L., Tetereva L.
PDF
(Rus)
编号 6 (2010)
70 years to the Uglich experimental biofactory
Sorokina N., Sorokina N.
PDF
(Rus)
编号 5 (2010)
Effects of the melting salts produced in Russia on the quality of processed cheese products
Sokolova N., Sokolova N.
PDF
(Rus)
编号 4 (2010)
Food fibres «Citry-Fi»-innovations in the processed cheeses manufacturing
Gubina I., Gubina I.
PDF
(Rus)
编号 3 (2010)
Dependence of renneting and syneresis characteristics of protein clots on season features of milk
Proshkina T., Belov A., Odegov N., Shalimova E.
PDF
(Rus)
编号 2 (2010)
Technological specialtiesof the soft cheese manufacturing
Ostroumov L., Bobylin V., Husnullina N.
PDF
(Rus)
编号 2 (2010)
Russian market of cheese in 2009
Belyakova N.
PDF
(Rus)
编号 6 (2009)
Structure and volumes of import and export in the Russian Federation
Smirnov E., Smirnov E.
PDF
(Rus)
编号 4 (2009)
Freezing of hard cheese within conditions of regulated heat removal
Buyanov V.
PDF
(Rus)
编号 4 (2009)
Situation and prospects of the processed cheese production
Sviridenko Y., Dunaev A., Sviridenko Y., Dunaev A.
PDF
(Rus)
编号 3 (2009)
Intensification of the rennet cheese ripening
Ostroumov L., Nikolaeva E., Ostroumov L., Nikolaeva E.
PDF
(Rus)
编号 1 (2009)
Microbiological state of brine
Perfil'ev G., Matevosyan L., Ostroukhova I., Shkalikov Y., Perfil'ev G., Matevosyan L., Ostrouhova I., Shkalikova Y.
PDF
(Rus)
编号 2 (2018)
The temperature of the second heating as a way to regulate syneresis and intensity of the lactic acid process at hard cheese production
Delitskaya I., Mordvinova V.
PDF
(Rus)
编号 3 (2018)
Possibility of obtaining the sign NPGO (name of the place of goods origin) to the unique dairy products produced in Altai territory
Khodyreva Z., Shchetinina E.
PDF
(Rus)
编号 6 (2018)
Correction of the technological regimes of cheese manufacturing at milk quality changes
Loginov V., Linkevich E., Mayorov A.
PDF
(Rus)
编号 2 (2019)
Assessment of the organoleptic indices of the product containing more than 50 % of milk fat substitute in the fat phase and produced by the processed cheese technology
Ivanilova I.
PDF
(Rus)
编号 1 (2011)
Innovations in the cheese wayprocessing
Mel'nikova E., Niftaliev S., Shirunov M., Melnikova E., Niftaliev S., Shirunov M.
PDF
(Rus)
编号 1 (2010)
New application of processed cheese
Tsvetkov I.
PDF
(Rus)
编号 1 (2012)
Premium Pack - Premium CheeseSomething new in the package for cheeseripening
PDF
(Rus)
编号 5 (2011)
Innovative packaging solutions fromthe «Multivac»
Lebedeva A., Lebedeva A.
PDF
(Rus)
编号 6 (2011)
The association of the processed cheese producershas been created
编号 1 (2012)
Import and export of cheese and curds
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
编号 3 (2011)
Russian market of cheesesin 2010
Goroshchenko L., Goroshchenko L.
PDF
(Rus)
编号 6 (2017)
Application of the description-profile method of the tasting analysis at comparing quality of the DOP cheese and its analogues
Zavorohina N.
PDF
(Rus)
编号 5 (2017)
Cheese market in the USA
Kozlova L.
PDF
(Rus)
编号 2 (2017)
Effects of the way of the milk mixture normalization on the hard cheese quality
Delitskaya I., Mordvinova V., Lepilkina O., Myagkonosov D.
PDF
(Rus)
编号 5 (2016)
Milk casein composition and its practical importance
Guskova S., Eskin G.
PDF
(Rus)
编号 5 (2016)
The king of cheeses: the great and beautiful «Parmesan»
Rybalova T.
PDF
(Rus)
编号 2 (2016)
Commodity-technological classification of cheeses and cheese products: innovative approaches
Nikolaeva M., Ryazanova O.
PDF
(Rus)
编号 1 (2016)
Lactose free cheese - myth or reality?
Mordvinova V., Lepilkina O.
PDF
(Rus)
编号 6 (2015)
Production of goat cheese in the world and in Russia
Rybalova T.
PDF
(Rus)
编号 5 (2015)
Problems of cheese classification in the commodity turnover
Mayorov A., Surai N.
PDF
(Rus)
编号 3 (2015)
The factors effecting quality of the cheese of the «Maasdam» type
Mordvinova V., Sviridenko G.
PDF
(Rus)
编号 2 (2015)
Cheese products - the objective reality
Mordvinova V., Ostrouhova I.
PDF
(Rus)
编号 1 (2015)
The farmers cheese: underestimated in Russia business
Rybalova T.
PDF
(Rus)
编号 6 (2014)
Innovative replacing import technologies of natural cheese
Sviridenko Y., Mordvinova V.
PDF
(Rus)
编号 5 (2014)
Cheese making in Belarus
Rybalova T.
PDF
(Rus)
编号 4 (2014)
The International Week of Cheese and Butter Making
Raicheva E.
PDF
(Rus)
编号 3 (2014)
The company «Orbita» - innovations multiplied by experience
PDF
(Rus)
编号 2 (2014)
Production is falling and import is growing
Petrova M., Rybalova T.
PDF
(Rus)
编号 6 (2013)
Vegetable components in the processed cheese manufacturing
Shchetinin M., Azolkina L., Bogdanova N.
PDF
(Rus)
编号 4 (2013)
Methods for handling cheeses
Mayorov A., Nikolaeva E.
PDF
(Rus)
编号 3 (2013)
Development trends of the packed cheese market in 2012
Petrova M.
PDF
(Rus)
编号 1 (2013)
«POLISVED» — reliable protection of rennet cheeses
Fedotova A., Snejko A.
PDF
(Rus)
编号 1 (2013)
Problems of distribution and prices formation in the cheese making sector
Torbenko A.
PDF
(Rus)
编号 5 (2012)
Biocoating for improving safety and quality of the cheese «Adygeiskii»
Zaharchenko A., Ganina V., Fedotova A., Galkina T.
PDF
(Rus)
编号 4 (2012)
Plants for microparticulation in the present day milk processing
Baranov S.
PDF
(Rus)
编号 3 (2012)
Effects of drying on cheese microstructure
Ostroumov L., Ermolaev V., Chesnokov N.
PDF
(Rus)
编号 3 (2012)
Problems of the Russian cheese making. Maintenance of traditions and development of national brands
Sviridenko Y., Mordvinova V.
PDF
(Rus)
编号 2 (2012)
Special features of formation of the organoleptic indices of cheese products
Mordvinova V., Lepilkina O., Ostrouhova I., Samoilov A.
PDF
(Rus)
编号 4 (2011)
Before the cheese countersof Rome
Dvinskii B.
PDF
(Rus)
编号 4 (2011)
Large scale reconstruction at the Elanskii butter and cheese combine has beencompleted
Raicheva E.
PDF
(Rus)
编号 6 (2010)
Belebeevskii dairy factory - an enterprise of the Russian scale
PDF
(Rus)
编号 5 (2010)
Technologies for the processed cheese products
Dunaev A., Konovalova T., Dunaev u., Konovalova, T.
PDF
(Rus)
编号 4 (2010)
Food value of cheese products with vegetable oils
Lepilkina O., Lepilkina O.
PDF
(Rus)
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