Сheesemaking and buttermaking
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126
(FIVE YEARS 38)

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Published By Autonomous Nonprofit Organization Publishing Dairy Industry

2073-4018
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

SCIENCE-INTENSIVE SOLUTIONS IN EQUIPMENT SANITATION TECHNOLOGIES IN THE PRODUCTION OF FUNCTIONAL PRODUCTS

2021 ◽  
pp. 43-45
Author(s):  
B.V. Manevich ◽  
◽  
Zh.I. Kuzina ◽  

DESIGNING AND FORECASTING THE QUALITY OF CURD CHEESE UNDER CONDITIONS OF UNCERTAINTY

2021 ◽  
pp. 34-36
Author(s):  
V.S. Yankovskaya ◽  
◽  
N.I. Dunchenko ◽  
S.V. Kuptsova ◽  
E.S. Voloshina ◽  
...  

Processed cheese using alfalfa plant complex

2021 ◽  
Vol 55 (4) ◽  
pp. 40-41
Author(s):  
L.E. Glagoleva ◽  
◽  
K.K. Polyansky ◽  
N.P. Zatsepilina ◽  
I.P. Nesterenko ◽  
...  
Keyword(s):  
Processed Cheese ◽  
Alfalfa Plant

Differential scanning calorimetry method in quality control of semi-hard cheeses

2021 ◽  
Vol 56 (3) ◽  
pp. 39-41
Author(s):  
O.B. Rudakov ◽  
◽  
I.A. Saranov ◽  
K.K. Polyansky ◽  
Ya.O. Rudakov ◽  
...  
Keyword(s):  
Differential Scanning Calorimetry ◽  
Quality Control ◽  
Scanning Calorimetry ◽  
Differential Scanning Calorimetry Method

DEVELOPMENT OF DOMESTIC CHEESE MAKING IN THE CONTEXT OF THE EU SANCTIONS POLICY

2021 ◽  
pp. 4-7
Author(s):  
M.P. Shchetinin ◽  
Keyword(s):  
Cheese Making ◽  
The Eu

ANALYSIS OF FAT-ACID COMPOSITION PHYTOSTEROL, MASS FAT IN BUTTER

2021 ◽  
pp. 47-49
Author(s):  
T.A. Matveeva ◽  
◽  
I.Y. Reznichenko ◽  
Keyword(s):  
Acid Composition

FEATURES OF THE FATTY ACID COMPOSITION OF SEMI-HARD CHEESES

2021 ◽  
pp. 37-39
Author(s):  
E.V. Topnikova ◽  
◽  
E.S. Danilova ◽  
V.A. Mordvinova ◽  
O.G. Kashnikova ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition

DIRECTIONS FOR THE DEVELOPMENT OF SCIENTIFIC RESEARCH IN THE FIELD OF BUTTER AND CHEESEMAKING

2021 ◽  
pp. 4-6
Author(s):  
E.V. Topnikova ◽  
◽  
YU.YA Sviridenko ◽  
A.V. Dunaev ◽  
◽  
...  
Keyword(s):  
Scientific Research

Analysis of hazardous factors in the production of raw milk intended for processing into semi-hard cheeses

2021 ◽  
Vol 55 (4) ◽  
pp. 50-52
Author(s):  
V.S. Yankovskaya ◽  
◽  
N.I. Dunchenko ◽  
S.V. Kuptsova ◽  
K.V. Mihaylova ◽  
...  
Keyword(s):  
Raw Milk

Practical guidelines for assessing the fatty acid composition of butter

2021 ◽  
Vol 56 (3) ◽  
pp. 7-9
Author(s):  
E.V. Topnikova ◽  
◽  
E.S. Danilova ◽  
◽  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Practical Guidelines
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