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| Issue | Title | |
| Vol 3, No 4 (2020) | Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina | ||
| "... -Phthaldialdehyde (OPA method) can be applied in practice to assess accurately the degree of proteolysis in cheeses ..." | ||
| Vol 4, No 3 (2021) | Influence of different milk-clotting enzymes on the process of producing soft cheeses | Abstract similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina | ||
| "... , parameters of the composition of whey and cheeses, and the output of cheeses in the production of soft cheese ..." | ||
| Vol 4, No 3 (2021) | Eyes in cheese: reasons for formation and methods of assessment | Abstract similar documents |
| O. V. Lepilkina, O. N. Lepilkina, I. V. Loginova | ||
| "... The results of scientific research of the process of eyes formation in cheeses depending ..." | ||
| Vol 3, No 4 (2020) | Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa | Abstract PDF (Eng) similar documents |
| G. M. Sviridenko, V. V. Kalabushkin, A. N. Shishkina, E. E. Uskova | ||
| "... properties and quality indicators of heat-treated cheeses made from frozen cheese raw material or frozen ..." | ||
| Vol 4, No 2 (2021) | Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses | Abstract similar documents |
| G. M. Sviridenko, V. A. Mordvinova, I. L. Ostroukhova | ||
| "... -type cheeses in the process of production, ripening and storage, depending on the combinations ..." | ||
| Vol 4, No 2 (2021) | Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein | Abstract similar documents |
| N. G. Ostreczova, A. V. Bobrova | ||
| "... describes the feasibility of using buttermilk and cheese whey concentrates obtained by nanofiltration ..." | ||
| 1 - 6 of 6 Items | ||
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