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| Issue | Title | |
| Vol 6, No 1 (2023) | Influence of different milk-clotting enzymes on the process of producing semihard cheeses | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova | ||
| "... ) на продолжительность свертывания молока и обработки сырного сгустка, а также на состав сыворотки и свежих сыров при ..." | ||
| Vol 5, No 4 (2022) | Study of the composition of the residual microflora of milk after pasteurization | Abstract similar documents |
| G. M. Sviridenko, T. V. Komarova, E. E. Uskova | ||
| "... молока в зависимости от бактериального пейзажа и исходной обсемененности сырого молока. Изучена ..." | ||
| Vol 6, No 1 (2023) | Modern non-thermal method of processing plant raw materials used to increase its storability | Abstract similar documents |
| N. E. Posokina, A. I. Zakharova | ||
| "... Наряду с термическими способами обработки растительного сырья в последние десятилетия активно ..." | ||
| Vol 6, No 1 (2023) | Enzymatic proteolysis during the conversion of milk into cheese | Abstract similar documents |
| O. V. Lepilkina, A. I. Grigorieva | ||
| "... Преобразование молока в сыр происходит под влиянием множества физико-химических, биохимических ..." | ||
| Vol 6, No 1 (2023) | Study of the possibility of producing semi-hard cheeses from frozen goat’s milk | Abstract similar documents |
| V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov | ||
| "... В статье представлены результаты исследования показателей качества полутвердых сыров, выработанных ..." | ||
| Vol 6, No 3 (2023) | Possibility of using natural cheeses for pizza production | Abstract similar documents |
| G. M. Sviridenko, A. N. Shishkina, V. V. Kalabushkin | ||
| "... -механических (реологических) и биохимических показателей, а также функциональных свойств натуральных сыров ..." | ||
| Vol 5, No 4 (2022) | Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses | Abstract similar documents |
| V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova | ||
| "... Изготовление сыров — это сложный процесс, который сопровождается метаболизмом лактозы ..." | ||
| Vol 6, No 3 (2023) | Methodology for the development of identification criteria of stone fruit brandy | Abstract similar documents |
| L. N. Krikunova, S. M. Tomgorova, V. A. Zaharova | ||
| "... косточкового сырья, а также различных технологических факторов на формирование существенных (идентификационных ..." | ||
| 1 - 8 of 8 Items | ||
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