ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 71 articles
Search string: cheese curd
Authors Title Volume Issue Year
1 Melnikova Elena, Bogdanova Ekaterina, Rudnichenko Elena, Chekmareva Mariya Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening 53 4 2023
2 Панасенко С. В. , Сурай Н. М., Таточенко А. Л. , Родинова Н. П. , Остроухов В. М. Sustainable Raw Material Base as a Factor of Competitiveness of Cheese-Making Enterprises 52 4 2022
3 Илларионова Е. Е., Кручинин А. Г., Туровская С. Н., Бигаева А. В. Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties 51 3 2021
4 Чеботарев С. Н., Диброва Ж. Н., Сурай Н. М. Cheese Market in Moscow and the Moscow Region: A Regional Analysis 51 2 2021
5 Гильманов Х. Х., Семипятный В. К., Бигаева А. В., Вафин Р. Р., Туровская С. Н. New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder 50 3 2020
6 Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. Berry Raw Materials in Functional Soft Cheese Production 50 1 2020
7 Каширских Е. В., Бабич О. О., Кригер О. В., Иванова С. А. Oat Protein Concentrate As Part of Curd Product for Sport Nutrition 49 3 2019
8 Вобликова Т. В., Садовой В. В., Барыбина Л. И. Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile 49 3 2019
9 Короткий И. А., Плотников И. Б., Мазеева И. А. Current Trends in Whey Processing 49 2 2019
10 Буянова И. В., Лупинская С. М., Лобачева Е. М. Technological Aspects of Cold Storage of Protein Dairy Products 48 4 2018
11 Куприец А. А., Шингарева Т. И. RISE FUNGUS ACTIVITY IN DIFFERENT FERMENTATION MEDIUMS FOR ITS APPLICATION IN DAIRY INDUSTRY 47 4 2017
12 Гаврилова Н. Б., Темирбаева М. В. SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT 47 4 2017
13 Лупинская С. М., Ганцева А. Н. INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES 46 3 2017
14 Майоров А. А., Сиденко Ю. А., Мусина О. Н. NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE 45 2 2017
15 Саженова Ю. М., Лупинская С. М. DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE 43 4 2016
16 Стефанкин А. Е. RESEARCH ON CONSTRUCTIVE AND TECHNOLOGICAL PARAMETERS OF MEMBRANE APPARATUS FOR COTTAGE CHEESE WHEY CONCENTRATION 42 3 2016
17 Майоров А. А., Бузоверов С. Ю., Сурай Н. М. INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES 41 2 2016
18 Косенко М. Е., Куликова И. К., Донских А. Н., Анисимов Г. С., Евдокимов И. А. RESEARCH OF INFLUENCE OF MASS FRACTION OF SOLIDS ON THE DEVELOPMENT OF COTTAGE CHEESE WHEY MICROFLORA DURING THE ELECTRODIALYSIS PROCESSING 41 2 2016
19 Остроумов Л. А., Смирнова И. А., Захарова Л. М. CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION 39 4 2015
20 Буянов О. Н., Буянова И. В. PHYSICO-CHEMICAL CHANGES OF WATER AND HYDRATION OF PROTEIN COMPLEX WHEN FREEZING CHEESES 39 4 2015
21 Брюханов М. А., Ермолаев В. А., Третьякова Н. Г. RESEARCH ON FORMS OF MOISTURE LINKS IN SEMI-HARD CHEESES 39 4 2015
22 Кушевская М. А., Шабанова О. В., Кригер О. В., Остроумов Л. А., Захарова Л. М., Смирнова И. А. STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET 39 4 2015
23 Ермолаев В. А., Равнюшкин Е. А. INVESTIGATION OF BAROVACUUM CHEESE DRYING AT INITIAL PRESSURE INCREASE AND DECREASE 38 3 2015
24 Лупинская С. М., Кузнецова Л. А. DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES 37 2 2015
25 Решетник Е. И., Водолагина Е. Ю., Максимюк В. А. INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT 35 4 2014
26 Неповинных Н. В., Грошева В. Н., Лямина Н. П., Птичкина Н. М. INFLUENCE OF FUNCTIONAL PRODUCT ON HEALTH STATUS OF PATIENTS WITH CHRONIC HEART FAILURE 33 2 2014
27 Решетник Е. И., Максимюк В. А., Уточкина Е. А. EFFECT OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE GRAIN COMPONENT ON THE QUALITY INDICES OF CURD PRODUCT 31 4 2013
28 Иванова С. А., Гралевская И. В., Радченко А. А. OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT 31 4 2013
29 Лупинская С. М., Орехова С. В., Чечко С. Г., Дементьева О. О. ORGANOLEPTIC ASSESSMENT OF DAIRY PRODUCTS WITH THE USE OF DRY GUELDER-ROSE RAW MATERIALS 31 4 2013
30 Буянова И. В., Дьяченко С. А. SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI 31 4 2013
31 Еремина О. Ю., Серегина Н. В. USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY 31 4 2013
32 Неповинных Н. В., Грошева В. Н., Птичкина Н. М. IMPROVEMENT OF TECHNOLOGY OXYGEN COCKTAIL 30 3 2013
33 Орлюк Ю. Т., Степанищев М. И. THE RESEARCH OF PROTEOLYSIS AND LIPOLYSIS IN CHEESES WITH MOLD 30 3 2013
34 Логинов В. А., Гаврилова Н. Б. REASONED CHOICE OF THE FERMENT AND STUDING THE TECHNOLOGICAL PRODUCTION PARAMETERS OF SEMIHARD CHEESE 29 2 2013
35 Мусина О. Н. MODERN AMERICAN SOCIETY: REVIEW OF THE «CHEESE TOPICS» IN THE CONSCIOUSNESS OF A FOREIGN USER OF THE GLOBAL NETWORK 28 1 2013
36 Линкевич Е. Т., Зарипов И. Р. SEMI-HARD CHEESE PRODUCTION 28 1 2013
37 Остроумов Л. А., Галкина С. Л. INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION 27 4 2012
38 Лупинская С. М., Васильева О. Г., Гралевская И. В. TECHNOLOGICAL PARAMETERS OF THE BIOLOGICALLY ACTIVE SUBSTANCE EXTRACTION FROM WILD RAW MATERIALS WITH CURD WHEY 27 4 2012
39 Гралевская И. В., Апенышева Т. Н., Жданов Е. Г. THE DEVELOPMENT OF CHEDDARED CHEESE MASS FOR MELTING 27 4 2012
40 Майоров А. А., Мироненко И. М., Яшкин А. И. USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK 27 4 2012
41 Майоров А. А. THE ANALYSIS OF LIVING AND REPRODUCTION PARAMETERS OF MICROORGANISMS 26 3 2012
42 Остроумов Л. А. THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK 26 3 2012
43 Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE 25 2 2012
44 Остроумов Л. А., Зеленский В. А. INVESTIGATION OF ANISOTROPIC CONTENT OF BRINSEN CHEESE "ARMYANSKAYA" IN THE PROCESS OF RIPENING 23 4 2011
45 Эль Могази А. Х. NONTRADITIONAL WAYS OF WATER PREPARATION FOR WHEY-BASED BEVERAGES PRODUCTION 23 4 2011
46 Решетник Е., Максимюк В., Уточкина Е. THE POSSIBILITY OF MAKING THE PROTEIN PRODUCT CONTAINING FUNCTIONAL ADDITIVES BASED ON PLANT RAW MATERIALS OF THE FAR EAST 23 4 2011
47 Кацерикова Н. В., Солопова А. Н., Липатова Ю. С. DEVELOPMENT OF THE COTTAGE CHEESE GERODIETARY PRODUCTS WITH SESAME 22 3 2011
48 Садовая Т. Н. ЕFFECT OF CHEESE RIPENING TEMPERATURE ON ORGANOLEPTIC AND BIOCHEMICAL PROPERTIES OF MOLD-TYPE CHEESES 22 3 2011
49 Садовая Т. Н. Effect of pasteurization on technological properties of milk used for mold-type cheese manufacture 21 2 2011
50 Ермолаев В. А. Investigation of a microstructure of cheese with various degree of ripeness before and after drying 21 2 2011
51 Давыденко В. А., Гралевская И. В., Шарапова Л. Н. Processed cheese products with vegetable raw materials 21 2 2011
52 Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н. Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities 21 2 2011
53 Остроумов Л. А., Гралевская И. В., Давыденко В. А., Брагинский В. И. The technology factor influence on the combined cheese product quality 21 2 2011
54 Садовая Т. Н. The study of biochemical characteristics of mold-type cheeses during ripening 20 1 2011
55 Садовая Т. Н. Аctivity of mold fungi ferment systems 20 1 2011
56 Пушмина И. Н. Characteristics of Milk Containing Products Using Plant and Mineral Resources of Siberia 19 4 2010
57 Садовая Т. Н. Investigation of Microstructure of Cheeses with Blue Mold 19 4 2010
58 Субботина М. А. Development of melted cheese products formula with cedar paste 18 3 2010
59 Остроумов Л. А., Садовая Т. Н., Беспоместных К. В. Phylogenetic analysis of type strains of fungi Roqueforti, Camemberti genus Penicillium 18 3 2010
60 Курбанова М. Г., Железнов А. И. Snack-type cheese product with mass cheddarization and thermo-mechanical processing: product quality development and merchandise valuation 18 3 2010
61 Остроумов Л. А., Хуснуллина Н. В. The study of acid-rennet milk coagulation with dry nonfat milk addition 16 1 2010
62 Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А. The study of milk ripening in soft acid-rennet cheeses production 16 1 2010
63 Леоненко Ю. Manufacture of processed cheese products with use of dry components On a dairy basis 15 4 2009
64 Остроумов Л. А., Николаева Е. . Research of anisotropism of structure and properties of cheeses during their maturing 15 4 2009
65 Захаренко С. ., Захарова Л. ., Кувшинов Д. . The analysis of structure cottage cheese "Kuzbass" 15 4 2009
66 Касымов С., Тулеуов Е. ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ 15 4 2009
67 Остроумова Т. А., Иванов И. В. Influence of breed of cattle on structure of milk and manufacture of cheese 14 3 2009
68 Субботина М. А., Колесникова Т. Г. Cheese-plant products gerodieticheskogo appointments 13 2 2009
69 Остроумов Л. А., Азолкина Л. Н. Development of technology of processed cheeses with use of vegetative raw material 13 2 2009
70 Остроумова Т. А., Шитов А. П. Influence of seasonal changes of milk on formation of soft cheeses 13 2 2009
71 Смирнова И. А., Хатминская М. Д., Смирнов С. А. Thermo-acid coagulation in the new formulaof the cottage cheese product 13 2 2009