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Issue Title
 
Vol 2, No 4 (2019) STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION Abstract  PDF (Eng)  similar documents
E. V. Topnikova, V. A. Mordvinova, G. M. Sviridenko, E. S. Danilova
"... of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its ..."
 
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 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
"... of milk coagulation and processing of cheese curd, as well as on the composition of whey and fresh cheeses ..."
 
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 5, No 2 (2022) Effect of the recombinant chymosins of different origins on production process of soft cheese Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina
"... cheeses in the production of soft cheese of the Italian type Crescenza at a dose of MCE equal to 1500 ..."
 
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
"... The article presents the results of a study of the quality indicators of semi-hard cheeses ..."
 
Vol 4, No 4 (2021) Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage Abstract  similar documents
K. A. Kanina, N. A. Zhizhin, E. A. Karakulova, P. R. Atanasov
"... cheese production. Microbial transglutaminase belongs to the enzyme family that catalyzes formation ..."
 
Vol 3, No 2 (2020) FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY Abstract  PDF (Eng)  similar documents
O. V. Lepilkina, I. V.  Loginova, O. G. Kashnikova
"... The theoretical and practical aspects of the formation of free fat in milk, cheese and cheese ..."
 
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 3, No 2 (2020) IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE Abstract  PDF (Eng)  similar documents
О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova
"... characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat ..."
 
Vol 6, No 1 (2023) Enzymatic proteolysis during the conversion of milk into cheese Abstract  similar documents
O. V. Lepilkina, A. I. Grigorieva
"... The transformation of milk into cheese occurs under the influence of many physicochemical ..."
 
Vol 4, No 4 (2021) Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses Abstract  similar documents
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova
"... ) in the production of soft cheese “Lyubitelskiy”. By the end of the shelf life of the cheeses (12 days ..."
 
Vol 1, No 2 (2018) MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING Abstract  PDF (Eng)  similar documents
I, T. Smykov
"... of cheeses at the moment of milk curd readiness to cutting are determined. the statistical processing ..."
 
Vol 1, No 4 (2018) RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES Abstract  PDF (Eng)  similar documents
I M. Pochitskaya, A. P. Laktionova, V. L. Roslik
"... The results of the study of the composition of volatile compounds of rennet cheeses are presented ..."
 
Vol 3, No 3 (2020) THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova
"... and shelf life of pizza-cheeses was studied. When using a low dose of milk-clotting enzymes (MCE) for milk ..."
 
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
"... (rheological) and biochemical indicators as well as functional properties of natural cheeses of various type ..."
 
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
"... . The flavor bouquet  of ripening cheeses is formed  as a result of changes in all the  components of milk ..."
 
Vol 5, No 3 (2022) Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina
"... of Crescenza soft cheese was studied. The proteolysis degree of cheeses was directly proportional ..."
 
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 ..."
 
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