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Prospects of sheep milk processing in the Altai Territory
Shchetinina E.
Technological special features of making cheese from goat milk
Mordvinova V., Ostrouhova I., Ostrouhov D.
Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making
Sviridenko G., Ivanova N., Zaharova M., Smirnova O.
Study of conformity of milk products to the State Standards(GOST)
Morozova N., Podol' S., Ul'kina M., Morozova N., Podol S., Ulkina M.
New method of machine milking
Amerhanov H., Ganeev A., Solovieva O., Zykov S.
Is it possible to make cheese like the Swiss one in Russia?
Sviridenlo Y., Mordvinova V.
Free fat in milk
Lepilkina O., Smykov I., Loginova I.
Development of the method for evaluating suitability of milk for coagulation
Mayorov A., Mironenko I., Zharkov R.
About raw materials for cheese making
Proshkina T., Belov A., Vistovskaya V., Proshkina T., Belov A., Vistovskaya V.
Effects of antibiotics on the cheese suitability of milk and cheese quality
Mironeneko I.
Improvement of the consuming properties of the cheese «Osetinskii» at denitrification
Kokaeva M., Temiraev R.
Cheese suitability of milk received from the cows raised in the Altai territory
Kosarev A., Gromova T.
Soft cheese from the mixture of cow and goat milks with addition of nut our
Chechetkina A., Zabodalova L.
Goat's milk and its quality indicators by cheeseproduction
Toschev V., Mustafina G., Ruzhbelyaeva O.
Technological and biochemical aspects of the cheese«Legenda» from goat milk
Mustafina G., Izyakov V., Kozhanov T., Mustafina G., Izyakov V., Kozhanov T.
Once more about the goat milk
Sannikov M., Novopashina S.
Production of brine cheese from reconstituted milk
Kaplenko A., Evdokimov I., Kaplenko N.
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.
Algorithm of transforming milk into cheese
Mironenko I.
About problems of season production and cheese suitability of milk
Mayorov A., Mironenko I., Baibikova A.
Identification of milk andmilk products
Onosovskaya N., Onosovskaya N.
Butter of goat milk
Topnikova E., Danilova E., Nikitina Y.
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding
Savina I.
Recipe of the soft cheese made of cow, goat and camel milks
Tultabaeva T., Tultabaeva T.
Milk production and seasons
Loginov V., Linkevich E., Mayorov A.
Surprising world of water in milk.Role of water in the process of transforming milk in cheese
Mironenko I.
Evaluation of the possibility to use the immune-ferment method for detecting dry milk at determination of the composition of raw materials applied for butter-making products
Topnikova E., Lepilkina O., Myagkonosov D., Buharina G., Municheva T., Volinova L., Petuhov P.
About the role of carbon dioxide in milk and cheese
Mironenko I.
Critical temperature points of milk. The temperature 55 °C
Mironenko I.
Milk fat globules: structure and protein composition
El'chaninov V., El'chaninov, V.
The development of milk and cheese production in Uzbekistan within the framework of agrarian policy
Kozlova L.
Gel-filtration method for solublewhey proteins
Abramov D., Sviridenko Y., Tolkachev A., Ovchinnikova E., Abramov D., Sviridenko Y., Tolkachev A., Ovchinnikova E.
Lactose free cheese - myth or reality?
Mordvinova V., Lepilkina O.
Requirements to the raw milk for cheese making
Sviridenko G., Mordvinova V.
Dependence of renneting and syneresis characteristics of protein clots on season features of milk
Proshkina T., Belov A., Odegov N., Shalimova E.
Control of the fat phase composition of milk products for detection of their falsification with vegetable fats
Topnikova E., Danilova E.
Cheese suitable propertiesof milk powder
Lepilkina O., Ostroukhov D., Lepilkina O., Ostrouhov D.
Functional special features of milk whey protein
Mironenko I.
Improvement of the ecological safety of milk and milk products in the technological zone of the Republic the North Ossetia - Alania
Kokaeva M., Temiraev R.
Dairy components as factor of creation of structure of spread
Tereshchuk L., Starovoitova K., Ivashina O.
Microstructure of the brine cheeses on based camel's milk
Dichanbaeva F.
Cheese product for melting with vegetable puree
Shchetinin M., Kol'tyugina O., Rozhkova E., Shchetinin M., Koltyugina O., Rojkova E.
The method to determine mass share of total calcium in milk and products of cheese making
Lepilkina O., Tetereva L.
Goat milk. How to make dreams come true
Mironenko I., Usatyuk D., Bondarenko N.
The methodology to determine antibiotics in milk
Aspandiyarova M.
Sialic acids of milk and milk products
Shidlovskaya V.
The technology of the soft cheese on the base of the milk produced by the goats in the Altai region
Shchetinina E., Gavrilova N.
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