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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 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 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 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 ..."
 
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