ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 63 articles
Search string: processed 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 Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. Berry Raw Materials in Functional Soft Cheese Production 50 1 2020
7 Вобликова Т. В., Садовой В. В., Барыбина Л. И. Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile 49 3 2019
8 Буянова И. В., Лупинская С. М., Лобачева Е. М. Technological Aspects of Cold Storage of Protein Dairy Products 48 4 2018
9 Гаврилова Н. Б., Темирбаева М. В. SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT 47 4 2017
10 Лупинская С. М., Ганцева А. Н. INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES 46 3 2017
11 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
12 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
13 Стефанкин А. Е. RESEARCH ON CONSTRUCTIVE AND TECHNOLOGICAL PARAMETERS OF MEMBRANE APPARATUS FOR COTTAGE CHEESE WHEY CONCENTRATION 42 3 2016
14 Майоров А. А., Бузоверов С. Ю., Сурай Н. М. INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES 41 2 2016
15 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
16 Остроумов Л. А., Смирнова И. А., Захарова Л. М. CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION 39 4 2015
17 Буянов О. Н., Буянова И. В. PHYSICO-CHEMICAL CHANGES OF WATER AND HYDRATION OF PROTEIN COMPLEX WHEN FREEZING CHEESES 39 4 2015
18 Брюханов М. А., Ермолаев В. А., Третьякова Н. Г. RESEARCH ON FORMS OF MOISTURE LINKS IN SEMI-HARD CHEESES 39 4 2015
19 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
20 Ермолаев В. А., Равнюшкин Е. А. INVESTIGATION OF BAROVACUUM CHEESE DRYING AT INITIAL PRESSURE INCREASE AND DECREASE 38 3 2015
21 Лупинская С. М., Кузнецова Л. А. DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES 37 2 2015
22 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
23 Иванова С. А., Гралевская И. В., Радченко А. А. OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT 31 4 2013
24 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
25 Буянова И. В., Дьяченко С. А. SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI 31 4 2013
26 Еремина О. Ю., Серегина Н. В. USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY 31 4 2013
27 Орлюк Ю. Т., Степанищев М. И. THE RESEARCH OF PROTEOLYSIS AND LIPOLYSIS IN CHEESES WITH MOLD 30 3 2013
28 Логинов В. А., Гаврилова Н. Б. REASONED CHOICE OF THE FERMENT AND STUDING THE TECHNOLOGICAL PRODUCTION PARAMETERS OF SEMIHARD CHEESE 29 2 2013
29 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
30 Линкевич Е. Т., Зарипов И. Р. SEMI-HARD CHEESE PRODUCTION 28 1 2013
31 Остроумов Л. А., Галкина С. Л. INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION 27 4 2012
32 Гралевская И. В., Апенышева Т. Н., Жданов Е. Г. THE DEVELOPMENT OF CHEDDARED CHEESE MASS FOR MELTING 27 4 2012
33 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
34 Майоров А. А. THE ANALYSIS OF LIVING AND REPRODUCTION PARAMETERS OF MICROORGANISMS 26 3 2012
35 Остроумов Л. А. THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK 26 3 2012
36 Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE 25 2 2012
37 Чижикова О. Г., Тилиндис Т. В., Коршенко Л. О., Абдулаева Н. Н. THE DEVELOPMENT OF A POWDER SEMI-PROCESSED PRODUCT FOR BAKING PRODUCTION 25 2 2012
38 Остроумов Л. А., Зеленский В. А. INVESTIGATION OF ANISOTROPIC CONTENT OF BRINSEN CHEESE "ARMYANSKAYA" IN THE PROCESS OF RIPENING 23 4 2011
39 Эль Могази А. Х. NONTRADITIONAL WAYS OF WATER PREPARATION FOR WHEY-BASED BEVERAGES PRODUCTION 23 4 2011
40 Кацерикова Н. В., Солопова А. Н., Липатова Ю. С. DEVELOPMENT OF THE COTTAGE CHEESE GERODIETARY PRODUCTS WITH SESAME 22 3 2011
41 Садовая Т. Н. ЕFFECT OF CHEESE RIPENING TEMPERATURE ON ORGANOLEPTIC AND BIOCHEMICAL PROPERTIES OF MOLD-TYPE CHEESES 22 3 2011
42 Садовая Т. Н. Effect of pasteurization on technological properties of milk used for mold-type cheese manufacture 21 2 2011
43 Ермолаев В. А. Investigation of a microstructure of cheese with various degree of ripeness before and after drying 21 2 2011
44 Давыденко В. А., Гралевская И. В., Шарапова Л. Н. Processed cheese products with vegetable raw materials 21 2 2011
45 Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н. Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities 21 2 2011
46 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
47 Садовая Т. Н. The study of biochemical characteristics of mold-type cheeses during ripening 20 1 2011
48 Садовая Т. Н. Аctivity of mold fungi ferment systems 20 1 2011
49 Пушмина И. Н. Characteristics of Milk Containing Products Using Plant and Mineral Resources of Siberia 19 4 2010
50 Садовая Т. Н. Investigation of Microstructure of Cheeses with Blue Mold 19 4 2010
51 Субботина М. А. Development of melted cheese products formula with cedar paste 18 3 2010
52 Остроумов Л. А., Садовая Т. Н., Беспоместных К. В. Phylogenetic analysis of type strains of fungi Roqueforti, Camemberti genus Penicillium 18 3 2010
53 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
54 Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А. The study of milk ripening in soft acid-rennet cheeses production 16 1 2010
55 Леоненко Ю. Manufacture of processed cheese products with use of dry components On a dairy basis 15 4 2009
56 Остроумов Л. А., Николаева Е. . Research of anisotropism of structure and properties of cheeses during their maturing 15 4 2009
57 Захаренко С. ., Захарова Л. ., Кувшинов Д. . The analysis of structure cottage cheese "Kuzbass" 15 4 2009
58 Касымов С., Тулеуов Е. ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ 15 4 2009
59 Остроумова Т. А., Иванов И. В. Influence of breed of cattle on structure of milk and manufacture of cheese 14 3 2009
60 Субботина М. А., Колесникова Т. Г. Cheese-plant products gerodieticheskogo appointments 13 2 2009
61 Остроумов Л. А., Азолкина Л. Н. Development of technology of processed cheeses with use of vegetative raw material 13 2 2009
62 Остроумова Т. А., Шитов А. П. Influence of seasonal changes of milk on formation of soft cheeses 13 2 2009
63 Смирнова И. А., Хатминская М. Д., Смирнов С. А. Thermo-acid coagulation in the new formulaof the cottage cheese product 13 2 2009