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Search results: 73 articles

Search string: soft cheese

№	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	Мизанбекова С. К., Богомолова И. П., Шатохина Н. М.	PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES	50	2	2020
7	Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В.	Berry Raw Materials in Functional Soft Cheese Production	50	1	2020
8	Зенькова М. Л.	MINERAL AND AMINO ACID COMPOSITION OF GERMINATED AND CANNED WHEAT GRAINS	49	4	2019
9	Вобликова Т. В., Садовой В. В., Барыбина Л. И.	Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile	49	3	2019
10	Буянова И. В., Лупинская С. М., Лобачева Е. М.	Technological Aspects of Cold Storage of Protein Dairy Products	48	4	2018
11	Зенькова М. Л., Дарья А. Б.	Wheat grain preparing for production of conserved food “Second course for lunch	48	2	2018
12	Гаврилова Н. Б., Темирбаева М. В.	SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT	47	4	2017
13	Россиева Д. В., Ермолаева Е. О., Трофимова Н. Б., Трофимов И. Е.	DEVELOPMENT OF SOFTWARE PRODUCT TO SUPPORT THE PROCESS OF INTERNAL AUDIT OF A FOOD COMPANY	46	3	2017
14	Лупинская С. М., Ганцева А. Н.	INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES	46	3	2017
15	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
16	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
17	Стефанкин А. Е.	RESEARCH ON CONSTRUCTIVE AND TECHNOLOGICAL PARAMETERS OF MEMBRANE APPARATUS FOR COTTAGE CHEESE WHEY CONCENTRATION	42	3	2016
18	Майоров А. А., Бузоверов С. Ю., Сурай Н. М.	INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES	41	2	2016
19	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
20	Куракин М. С.	INTEGRATED APPROACH TO THE ASSESSMENT OF NUTRITION STRUCTURE OF DIFFERENT SOCIO-DEMOGRAPHIC GROUPS OF POPULATION	40	1	2016
21	Остроумов Л. А., Смирнова И. А., Захарова Л. М.	CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION	39	4	2015
22	Буянов О. Н., Буянова И. В.	PHYSICO-CHEMICAL CHANGES OF WATER AND HYDRATION OF PROTEIN COMPLEX WHEN FREEZING CHEESES	39	4	2015
23	Брюханов М. А., Ермолаев В. А., Третьякова Н. Г.	RESEARCH ON FORMS OF MOISTURE LINKS IN SEMI-HARD CHEESES	39	4	2015
24	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
25	Безносов Ю. В., Ердакова В. П., Позняковский В. М.	DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS	38	3	2015
26	Ермолаев В. А., Равнюшкин Е. А.	INVESTIGATION OF BAROVACUUM CHEESE DRYING AT INITIAL PRESSURE INCREASE AND DECREASE	38	3	2015
27	Лупинская С. М., Кузнецова Л. А.	DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES	37	2	2015
28	Киселева Т. Ф., Ушакова А. С., Иванов П. П.	DEVELOPMENT OF TECHNOLOGY AND RECIPE FOR BEVERAGE BASED ON DRIED FRUITS	36	1	2015
29	Казаков И. О., Киселева Т. Ф., Еремина И. А., Микова Д. С.	INFLUENCE OF ULTRASONIC TREATMENT ON SHELF LIFE OF DRINKS BASED ON GRAIN RAW MATERIALS	36	1	2015
30	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
31	Казаков И. О., Киселева Т. Ф., Унщикова Т. А., Цветков Е. В.	SOFT DRINKS BASED ON GRAIN RAW MATERIALS MIXTURE	32	1	2014
32	Иванова С. А., Гралевская И. В., Радченко А. А.	OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT	31	4	2013
33	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
34	Буянова И. В., Дьяченко С. А.	SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI	31	4	2013
35	Еремина О. Ю., Серегина Н. В.	USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY	31	4	2013
36	Орлюк Ю. Т., Степанищев М. И.	THE RESEARCH OF PROTEOLYSIS AND LIPOLYSIS IN CHEESES WITH MOLD	30	3	2013
37	Логинов В. А., Гаврилова Н. Б.	REASONED CHOICE OF THE FERMENT AND STUDING THE TECHNOLOGICAL PRODUCTION PARAMETERS OF SEMIHARD CHEESE	29	2	2013
38	Киселева Т. Ф., Дюжев А. В., Кардашева М. В.	SOFT DRINK «SPRITZERS» BASED ON NATURAL RAW MATERIALS	29	2	2013
39	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
40	Линкевич Е. Т., Зарипов И. Р.	SEMI-HARD CHEESE PRODUCTION	28	1	2013
41	Остроумов Л. А., Галкина С. Л.	INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION	27	4	2012
42	Гралевская И. В., Апенышева Т. Н., Жданов Е. Г.	THE DEVELOPMENT OF CHEDDARED CHEESE MASS FOR MELTING	27	4	2012
43	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
44	Майоров А. А.	THE ANALYSIS OF LIVING AND REPRODUCTION PARAMETERS OF MICROORGANISMS	26	3	2012
45	Остроумов Л. А.	THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK	26	3	2012
46	Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С.	MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE	25	2	2012
47	Остроумов Л. А., Зеленский В. А.	INVESTIGATION OF ANISOTROPIC CONTENT OF BRINSEN CHEESE "ARMYANSKAYA" IN THE PROCESS OF RIPENING	23	4	2011
48	Эль Могази А. Х.	NONTRADITIONAL WAYS OF WATER PREPARATION FOR WHEY-BASED BEVERAGES PRODUCTION	23	4	2011
49	Кацерикова Н. В., Солопова А. Н., Липатова Ю. С.	DEVELOPMENT OF THE COTTAGE CHEESE GERODIETARY PRODUCTS WITH SESAME	22	3	2011
50	Садовая Т. Н.	ЕFFECT OF CHEESE RIPENING TEMPERATURE ON ORGANOLEPTIC AND BIOCHEMICAL PROPERTIES OF MOLD-TYPE CHEESES	22	3	2011
51	Садовая Т. Н.	Effect of pasteurization on technological properties of milk used for mold-type cheese manufacture	21	2	2011
52	Тихонова Н. В., Позняковский В. М.	Experimental and clinical tests of baa «Eramin»	21	2	2011
53	Ермолаев В. А.	Investigation of a microstructure of cheese with various degree of ripeness before and after drying	21	2	2011
54	Давыденко В. А., Гралевская И. В., Шарапова Л. Н.	Processed cheese products with vegetable raw materials	21	2	2011
55	Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н.	Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities	21	2	2011
56	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
57	Садовая Т. Н.	The study of biochemical characteristics of mold-type cheeses during ripening	20	1	2011
58	Садовая Т. Н.	Аctivity of mold fungi ferment systems	20	1	2011
59	Пушмина И. Н.	Characteristics of Milk Containing Products Using Plant and Mineral Resources of Siberia	19	4	2010
60	Садовая Т. Н.	Investigation of Microstructure of Cheeses with Blue Mold	19	4	2010
61	Субботина М. А.	Development of melted cheese products formula with cedar paste	18	3	2010
62	Остроумов Л. А., Садовая Т. Н., Беспоместных К. В.	Phylogenetic analysis of type strains of fungi Roqueforti, Camemberti genus Penicillium	18	3	2010
63	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
64	Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А.	The study of milk ripening in soft acid-rennet cheeses production	16	1	2010
65	Леоненко Ю.	Manufacture of processed cheese products with use of dry components On a dairy basis	15	4	2009
66	Остроумов Л. А., Николаева Е. .	Research of anisotropism of structure and properties of cheeses during their maturing	15	4	2009
67	Захаренко С. ., Захарова Л. ., Кувшинов Д. .	The analysis of structure cottage cheese "Kuzbass"	15	4	2009
68	Касымов С., Тулеуов Е.	ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ	15	4	2009
69	Остроумова Т. А., Иванов И. В.	Influence of breed of cattle on structure of milk and manufacture of cheese	14	3	2009
70	Субботина М. А., Колесникова Т. Г.	Cheese-plant products gerodieticheskogo appointments	13	2	2009
71	Остроумов Л. А., Азолкина Л. Н.	Development of technology of processed cheeses with use of vegetative raw material	13	2	2009
72	Остроумова Т. А., Шитов А. П.	Influence of seasonal changes of milk on formation of soft cheeses	13	2	2009
73	Смирнова И. А., Хатминская М. Д., Смирнов С. А.	Thermo-acid coagulation in the new formulaof the cottage cheese product	13	2	2009