| Issue |
Title |
File |
| No 2 (2008) |
Sensor analysis at quality control |
|
|
Snegova V.
|
| No 1 (2004) |
Setting raw materials norms in the butter making sector |
|
|
Silin V.M., Onosovskaya N.N., Silin V.M., Onosovskaya N.N.
|
| No 5 (2017) |
Shell we have «Camamber» in Russia? |
|
|
Prokopenko G.V., Bednyh B.S.
|
| No 2 (2018) |
Sialic acids of milk and milk products |
|
|
Shidlovskaya V.P.
|
| No 3 (2005) |
Situation and development trends in domestic cheesemaking |
|
|
Sviridenko Y.Y., Sviridenko Y.Y.
|
| No 4 (2015) |
Situation and principle developments of cheese and butter making |
|
|
Sviridenko Y.Y., Topnikova E.V.
|
| No 4 (2009) |
Situation and prospects of the processed cheese production |
|
|
Sviridenko Y.Y., Dunaev A., Sviridenko Y.Y., Dunaev A.V.
|
| No 4 (2004) |
Situation and trends in cheese production in Altai region |
|
|
Kustov N.P., Ostroumov L.A., Kustov N.P., Ostroumov L.A.
|
| No 4 (2011) |
Situation in the cheese and butter making sector in Russia nowadays |
|
|
Sviridenko Y.Y., Topnikova E.V., Mordvinova V.A., Dunaev A.V.
|
| No 2 (2016) |
Situation on the dairy butter market (Everything goes like clockwork) |
|
|
Rybalova T.I.
|
| No 1 (2008) |
Slicing cheese with CFS |
|
|
- -.
|
| No 4 (2010) |
Smoking of processed cheese and cheese products |
|
|
Dunaev A.V., Dunaev A.V.
|
| No 2 (2009) |
Soft cheese - it is efficient |
|
|
Ostroukhova I.L., Mordvinova V.A., Il'ina S.G., Ostrouhova I.L., Mordvinova V.A., Il'ina S.G.
|
| No 2 (2009) |
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.
|
| No 2 (2016) |
Soft cheese from the farm «Koza Nostra» |
|
|
- -.
|
| No 3 (2018) |
Soft cheese from the mixture of cow and goat milks with addition of nut our |
|
|
Chechetkina A.Y., Zabodalova L.A.
|
| No 2 (2014) |
Soft cheese from the UF-concentrate of milk |
|
|
Mordvinova V.A., Ostrouhov D.V.
|
| No 1 (2005) |
Soft cheese market and prospects of its production in the Altairegion |
|
|
Silaeva V.M., Sakharov S.D., Mironenko I.M., Silaeva V.M., Saharov S.D., Mironenko I.M.
|
| No 4 (2008) |
Soft cheese production |
|
|
Maiorov A.A., Silaeva V.M.
|
| No 4 (2015) |
Soft cheese. Varieties and technological special features |
|
|
Mironeneko I.M., Usatyuk D.A.
|
| No 2 (2019) |
Soft cheese with vegetable complex from green buckwheat for dietetic nutrition |
|
|
Polyanskii K.K., Lesnikova E.P., Glagoleva L.E., Tokareva D.M.
|
| No 6 (2017) |
Soft cheese «Globozum» |
|
|
Funk I.A., Dorofeev R.V., Ott E.F.
|
| No 4 (2005) |
Soft combined cheese of the improved biological value |
|
|
Yurchenko N.A., Zhurbina T.S., Yurchenko N.A., Zhurbina T.S.
|
| No 2 (2013) |
Some aspects of applying whey in industrial operations |
|
|
Strashnov N.M., Filippova O.V., Shunyaeva O.B., Zyuzina O.V.
|
| No 5 (2017) |
Some aspects of keepability of the packaged cheese |
|
|
Orlova E.A., Mordvinova V.A., Il'ina S.G.
|
| No 1 (2018) |
Some aspects of the production of dairy butter for baby nutrition |
|
|
Topnikova E.V., Pavlova T.A.
|
| No 3 (2003) |
Some aspects of the USA dairy industry |
|
|
Fesyun V.G., Fesjun V.G.
|
| No 6 (2014) |
Some comments on the results of the contest of the products of cheese and butter making at the exhibition «The Golden Autumn - 2014» |
|
|
Fedotova O.B., Smirnova J.I., Sokolova O.V., Myalenko D.M., Topnikova E.V., Mordvinova V.A.
|
| No 5 (2003) |
Some features of the new technigue development by OKB «OSKON».Development of the horizontal cheesemaking machine |
|
|
Russkikh V.M., Russkih V.M.
|
| No 4 (2004) |
Some features of the «Pasta Filata» type cheese production |
|
|
- -.
|
| No 2 (2003) |
Some features of «Mozzarella» cheese production |
|
|
- -.
|
| No 6 (2016) |
Some issues of identification of the products of cheese and butter making |
|
|
Topnikova E.V.
|
| No 1 (2017) |
Some issues of identification of the products of cheese and butter making |
|
|
Topnikova E.V.
|
| No 5 (2010) |
Some progress has been noted in the process of approving new requirements to food products by the EC |
|
|
Snegova V.N.
|
| No 5 (2011) |
Some properties of the milk clottingenzymes |
|
|
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
|
| No 5 (2006) |
Some special aspects of biotechnology and manufacturing of cheeses with moulds microflora spread through the cheese mass |
|
|
Shergina I.A., Perfil'ev G.D., Ostroukhova I.L., Matevosyan L.S., Shergina I.A., Perfil'ev G.D., Ostrouhova I.L., Matevosyan L.S.
|
| No 1 (2005) |
Some special features of hard rennet cheese freezing |
|
|
Ostroumov L.A., Buyanova I.V., Ostroumov L.A., Buyanova I.V.
|
| No 5 (2004) |
Some special features of the selfpressing cheeses technology |
|
|
Savel'ev A.A., Grigorov N.I., Kazak B.M., Savel'eva T.A., Saveliev A.A., Grigorov N.I., Kazak B.M., Savelieva T.A.
|
| No 5 (2004) |
Some special features of the technology for cheeses with vegetable oils |
|
|
Lepilkina O.V., Chubenko A.V., Shergina I.A., Lepilkina O.V., Chubenko A.V., Shergina I.A.
|
| No 3 (2005) |
Some special issues of the GOST P 52100-2003 introduction«Spreads and mixtures cooked. General technical conditions» |
|
|
Belova A.B., Nosovitskaya F.P., Belova A.B., Nosovitskaya F.P.
|
| No 4 (2008) |
Some special issuesof the technology of the softcheeses like «Camembert» |
|
|
Shergin A.N.
|
| No 3 (2008) |
Sorbents for improving quality of the raw milk for dairy butter |
|
|
Ohrimenko O.V., Zabegalova G.N.
|
| No 5 (2009) |
Sour cream butter of increased taxotrophicity |
|
|
Pavlova T.A., Vyshemirskiy F.A., Gavrilov G.B., Ervol'der T.M., Pavlova T.A., Vyshemirskii F.A., Gavrilov G.B., Ervol'der T.M.
|
| No 3 (2004) |
Soya paste concentrate in the soft cheese production |
|
|
Martynyuk O.V., Smirnova I.A., Martynyuk O.V., Smirnova I.A.
|
| No 4 (2014) |
Special aspects of membrane concentration of cheese production waste waters in Russia in terms of Bondarsky cheese factory |
|
|
Lazarev S.I., Bogomolov W.Y., Polyanskii K.K.
|
| No 2 (2009) |
Special fats for vegetable cream |
|
|
Alekseenko A.V., Kolesnikova S.V., Alekseenko A.V., Kolesnikova S.V.
|
| No 1 (2017) |
Special feature of calcium behavior at formation of milk coagula. Part 2. Interrelation of the active calcium dynamics in milk with temperature and active acidity |
|
|
Mironenko I.M.
|
| No 5 (2016) |
Special features of calcium behavior at milk coagulum formation. Part 1. Functional properties of calcium |
|
|
Mironenko I.M., Sidenko Y.A.
|
| No 6 (2018) |
Special features of cheese ripening with cheese slime microflora |
|
|
Mordvinova V.A., Ostrouhova I.L., Sviridenko G.M.
|
| No 2 (2012) |
Special features of formation of the organoleptic indices of cheese products |
|
|
Mordvinova V.A., Lepilkina O.V., Ostrouhova I.L., Samoilov A.V.
|
| No 6 (2012) |
Special features of lling spreads in consuming tare |
|
|
Kapranchikov V.S.
|
| No 3 (2012) |
Special features of preparing milk for rennet coagulation |
|
|
Mironenko I.M.
|
| No 3 (2017) |
Special features of production of cheeses with cheddaring and thermo-mechanical treatment |
|
|
Delitskaya I.N., Mordvinova V.A.
|
| No 2 (2014) |
Special features of proteolysis in different groups of cheese types |
|
|
Myagkonosov D.S., Mordvinova V.A., Abramov D.V., Delitskaya I.N.
|
| No 5 (2017) |
Special features of salting new type of the hard cheese |
|
|
Delitskaya I.N., Mordvinova V.A.
|
| No 2 (2017) |
Special features of the technology of the brine cheese «Ironsky» production |
|
|
Vlasova J.A.
|
| No 6 (2008) |
Special issues in manufacturing of cheese products with vegetable oils |
|
|
Lepilkina O.V., Chubenko A.V., Shutov V.E.
|
| No 1 (2011) |
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production |
|
|
Mordvinova V.A., Delitskaya I.N., Manuylov S.E., Mordvinova V.A., Delitskaya I.N., Manuilov S.E.
|
| No 6 (2014) |
Special issues of cream cheese production |
|
|
Mironenko I.M., Usatyuk D.A.
|
| No 2 (2009) |
Special issues of processing milk whey proteins |
|
|
Mironenko I.M., Chorey E.V., Mironenko I.M., Chorei E.V.
|
| No 3 (2014) |
Special issues of producing thermo-acid cheeses |
|
|
Mironenko I.M.
|
| No 1 (2019) |
Special issues of the fermented cheese production |
|
|
Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V., Il'ina S.G.
|
| No 3 (2013) |
Special issues of the technology for packing by the clipping method |
|
|
- -.
|
| No 3 (2013) |
Special issues of the two-saddle valves cleanability |
|
|
- -.
|
| No 2 (2016) |
Special issues of «Mozarella» type cheeses manufacturing |
|
|
Dimitrov B.G.
|
| No 6 (2014) |
Special items of measuring equilibrum moisture of cheese |
|
|
Bednyh B.S., Ramanauskas R.I.
|
| No 6 (2010) |
Special technological issues of the new slime cheese production |
|
|
Mordvinova V.A., Chubenko A.V., Perfil'ev G.D., Matevosyan L.S., Mordvinova V.A., Chubenko A.V., Perfil'ev G.D., Matevosyan L.S.
|
| No 1 (2010) |
Special vegetable oils for cheese products |
|
|
Snegova V.N.
|
| No 1 (2004) |
Speciality of the lactic acid behavior in harge cheesesat freezing and storage |
|
|
Buyanova I.V., Buyanova I.V.
|
| No 6 (2012) |
Specialized fats «SolPro» |
|
|
Kozyrev D.I.
|
| No 5 (2013) |
Specialized fats «SolPro» |
|
|
- -.
|
| No 6 (2013) |
Specialized fats «SolPro» |
|
|
- -.
|
| No 2 (2011) |
Specialized fats «SolPro»for the dairy sector |
|
|
Kozyrev D.I., Kozyrev D.I.
|
| No 2 (2013) |
Specialized starches of the series «Cheese Maker» for improving profitability of processed cheese manufacturing |
|
|
Maiauskaite V.Y., Sandbeck A., Slierendrecht H.
|
| No 1 (2009) |
Specialized vegetable oils of the AKK company |
|
|
Snegova V., Snegova V.
|
| No 5 (2009) |
Specific heat consumption at vacuum cheese drying |
|
|
Prosekov A.Y., Ermolaev V.A., Prosekov A.Y., Ermolaev V.A.
|
| No 4 (2008) |
Spectrum of the aroma and flavor substances of the sweet butter |
|
|
Vyshemirskii F.A., Kustova T.P., Panov V.P.
|
| No 5 (2005) |
Spread fortified with active synthesied vitamins microflora |
|
|
Sergeev V.N., Ibragimova A.Z., Shamraeva N.D., Lovtsova L.B., Stepanova A.P., Sergeev V.N., Ibragimova A.Z., Shamraeva N.D., Lovtsova L.B., Stepanova A.P.
|
| No 1 (2012) |
Spread is a product of new generation |
|
|
Roshchupkina N.V., Konopleva A.A., Roshchupkina N.V., Konopleva A.A.
|
| No 2 (2011) |
Spreads for functional purposes -a new high quality product |
|
|
Gubina I.V., Gubina I.V.
|
| No 6 (2014) |
Spreads in present day nutrition |
|
|
Vyshemirskii F.A., Dunaev A.V.
|
| No 3 (2008) |
Spreads production in Russia -situation and problems |
|
|
Vyshemirskii F.A., Vyshemirskaya K.V.
|
| No 4 (2010) |
Stabicream-rich taste of the real dairy butter |
|
|
- -.
|
| No 6 (2004) |
Stabilizers for cheese paste |
|
|
Shergina I.A., Delitskaya I.N., Lepilkina O.V., Kurtova E.N., Shergina I.A., Delitskaya I.N., Lepilkina O.V., Krutova E.N.
|
| No 3 (2010) |
Stabilizers «Turrizin» and «Bekaplus» for processed cheese and otherproducts |
|
|
Tsvetkov I.L., Babkina N.G., Tsvetkov I.L., Babkina N.G.
|
| No 4 (2018) |
Stainless austenitic alloys |
|
|
- -.
|
| No 6 (2012) |
Standard approach to business managing |
|
|
- -.
|
| No 3 (2015) |
Standardization of milk by membrane methods in the protein products technology |
|
|
Zolotareva M.S., Volodin D.N., Topalov V.K., Evdokimov I.A., Knyazev S.N., Somov V.S.
|
| No 5 (2003) |
Starter culture production: the ways to activizeand stabilize lactic acid process |
|
|
Sviridenko G.M., Perfil'ev G.D., Sviridenko Y.Y., Zakharova M.B., Sviridenko G.M., Perfiliev G.D., Sviridenko Y.Y., Zakharova M.B.
|
| No 3 (2015) |
Starter cultures and enzymes Mayasan for cheese |
|
|
- -.
|
| No 4 (2018) |
Starter cultures to any taste |
|
|
- -.
|
| No 3 (2013) |
Starter cultures «AltaLact» for cheese making |
|
|
Kashina E.D.
|
| No 3 (2017) |
Steam melting and stretching of the coagulum in the production of the «Pasta Filata» cheeses |
|
|
- -.
|
| No 4 (2004) |
Storage life of the vegetative raw materials improvement |
|
|
Buyanova I.V., Buyanov O.N., Buyanova I.V., Buyanov O.N.
|
| No 3 (2003) |
Storage of the cheeses covered with protective SOP*W/5M |
|
|
Rozdov I.A., Bol'shakova E.A., Orlova E.A., Rozdov I.A., Bolshakova E.A., Orlova E.A.
|
| No 6 (2014) |
STRANIChKA TEKhNOLOGA |
|
|
- -.
|
| No 1 (2010) |
Stranichka tekhnologa |
|
|
- -.
|
| No 1 (2011) |
Strategy of the company Saturn -innovative approaches to the targetssolution |
|
|
Krasnova I.O., Krasnova I.O.
|
| No 1 (2005) |
Structural and mechanical characteristics of cheese massin the course of storage |
|
|
Shergina I.A., Delitskaya I.N., Lepilkina O.V., Shergina I.A., Delitskaya I.N., Lepilkina O.V.
|
| No 1 (2008) |
Structural changes in the heterogenous fat-protein systems |
|
|
Smykov I.T.
|
| 1301 - 1400 of 1768 Items |
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