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Microbiological and biochemical special features of ripening of thecheese manufactured with P.roqueforti
Sadovaya T., Shabanova O., Sadovaya T., Shabanova O.
Innovations in existing technologies for cheese handling
Snejko A., Gubanova M., Ramanauskas R., Galginaitine L.
Effect of Enzyme Compositions on Cheese Proteolysis
Kriger A., Belov A., Kriger A., Belov A.
Original technologies of the brine cheese
Mordvinova V., Delitskaya I.
Special features of salting new type of the hard cheese
Delitskaya I., Mordvinova V.
«POLISVED» — reliable protection of rennet cheeses
Fedotova A., Snejko A.
The effect of calf lipase on cheese ripening
Krieger A., Belov A.
Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature
Krieger A., Belov A., Koval A.
Technological special features of making cheese from goat milk
Mordvinova V., Ostrouhova I., Ostrouhov D.
Technology of the semi-hard cheese the «Premium»
Gavrilova N., Loginov V., Linkevich E.
Quality of the brine cheese Alanskii at ripening and storage
Vlasova Z., Vlasova J., Tsugkiev B., Tsugkiev B.
Special features of cheese ripening with cheese slime microflora
Mordvinova V., Ostrouhova I., Sviridenko G.
Effects of the way of the milk mixture normalization on the hard cheese quality
Delitskaya I., Mordvinova V., Lepilkina O., Myagkonosov D.
Special features of formation of the organoleptic indices of cheese products
Mordvinova V., Lepilkina O., Ostrouhova I., Samoilov A.
Effects of milk coagulating preparations of animal origin on ripening and quality of bryndza
Delitskaya I., Tetereva L., Gal'tseva O., Il'ina S., Delitskaya I., Tetereva L., Gal'tseva O., Il'ina S.
To the item of taste formation in the cheese with white mould
Ostrouhova I., Mordvinova V., Sviridenko G., Ostrouhov D., Myagkonosov D.
The methods to control degree of cheese ripeness
Lepilkina O., Mordvinova V., Delitskaya I., Tetereva L.
Existing protectivecoatings for cheese
Snezhko A., Gubanova M., Ramanauskas R.
Cheese ripening in polymere films. Problems and ways for their elimination
Bogach O., Bogach O.
Brine cheese: from the past to the future
Mordvinova V., Delitskaya I.
Effekt of enzume composition on cheese quality
Kriger A., Belov A., Kriger A., Belov A.
Intensification of the rennet cheese ripening
Ostroumov L., Nikolaeva E., Ostroumov L., Nikolaeva E.
Special issues of applying calcium chloride of the trade mark «Fudix TM» in the semi-hard cheese production
Mordvinova V., Delitskaya I., Manuylov S., Mordvinova V., Delitskaya I., Manuilov S.
The packages «PREMIUMPACK» - new solution in the packaging for cheese making
Orlova E., Mordvinova V., Bol’shakova E.
Type characteristic of the hard rennet cheeses and determination of their ripeness
Haertdinov R., Khaertdinov R.
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.
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.
Special features of proteolysis in different groups of cheese types
Myagkonosov D., Mordvinova V., Abramov D., Delitskaya I.
Application of moulds in cheese production
Ostroumov L., Bespomestnyh K., Sadovaya T., Ostroumov L., Bespomestnykh K., Sadovaya, T.
Formation of the organoleptic properties of cheese and control of cheese ripening process
Belov A., Kriger A., Koval’ A., Miklishannskii V.
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