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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 ..." | ||
1 - 21 of 21 Items |
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