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Articles of rubric " INFORMATION ARTICLE " of journal " CHEESE- AND BUTTERMAKING "

KEMEROVO STATE UNIVERSITY IS A MEETING PLACE FOR SPECIALISTS
STATE STANDARDS OF CHEESE PRODUCTION PROVIDE HIGH FOOD QUALITY AND SAFETY
PATENTED DEVELOPMENTS IN CHEESE MAKING
TDNT ENGINEERING AND TÜRKÖZ – READY-MADE SOLUTIONS FOR THE PRODUCTION OF WHITE CHEESES
THE PROFESSIONALISM OF THE STAFF IS THE KEY TO THE SUCCESS OF THE CHEESE–MAKING ENTERPRISE!
WHEY UTILIZATION
SERUM. INFORMATION AND ANALYTICAL REVIEW
DYNAMICS OF RUSSIAN SERUM PRODUCTION IN 2022 AND 2023
SANITARY AND EPIDEMIC CONTROL MEASURES: REGULATING PROCESSES AND MEANS
PRODEXPO IS 30 YEARS OLD. FEATURES OF THE 2023 EXPOSITION
PRICE SITUATION ON THE RUSSIAN MARKET OF BUTTER AND CHEESES IN 2022
TURN TO TURKEY
INFLUENCE OF COATINGS (LATEX, LIQUID WAX) AND LABELING LABELS ON THE QUALITY OF SEMI-HARD CHEESES DURING THEIR MATURATION AND STORAGE
ARBINA COMPANY: EFFECTIVE SOLUTIONS IN THE CHEESE MARKET
SANITARY TREATMENT OF CHEESE MOLDS WITH THE USE OF A NEW LINE OF PREPARATIONS
THREE TIPS FROM THE COMPANY «THIOKRAFT» ON COMBATING YEAST AND MOLD SPORES IN THE AIR ENVIRONMENT OF FOOD PRODUCTION
«AGROPRODMASH–2022»: INSIGHTS OF THE EXHIBITION OF FOOD ENGINEERING FOR DAIRY ENTERPRISES
NEWS FROM THE AGROPRODMASH EXHIBITION
CONGRATULATIONS ON THE ANNIVERSARY!
PRICE SITUATION ON THE RUSSIAN MARKET OF PROCESSED CHEESES IN 2022 AND JANUARY 2023
OPTIMIZATION OF RAW MATERIAL CONSUMPTION, ANALYSIS AND MANAGEMENT OF PROCESS INDICATORS IN CHEESE MAKING
CONSISTENCY OF THE QUALITY OF BUTTER GRAINS FLAVORS
TOKOM-ELITE SOLUTIONS FOR AGED SWISS GROUP CHEESES
THE PROBLEMS OF THE DAIRY INDUSTRY WERE DISCUSSED AT THE DAIRYTECH EXHIBITION
TDNT ENGINEERING – WE ARE GROWING, DEVELOPING, IMPLEMENTING COMPLEX AND NON-STANDARD PROJECTS, CREATING RELIABLE SOLUTIONS
THE NEW GOST FOR ZMZH IS A NEW SAFETY STANDARD
RUSSIAN PRODUCTION OF BUTTER AND SPREADS
TDNT ENGINEERING AND TÜRKÖZ — WE ARE READY TO SUPPLY CHEESE FACTORIES WITH THE NECESSARY EQUIPMENT AND HIGH-QUALITY TECHNOLOGIES
ANALYSIS OF PAPER FOR MATURATION AND STORAGE OF SOFT CHEESES WITH WHITE MOLD OF EUROPEAN AND RUSSIAN MANUFACTURERS
PRINCIPLES OF SELECTION OF EMULSIFYING SALTS AND THEIR INFLUENCE ON THE QUALITY CHARACTERISTICS OF PROCESSED CHEESES
THERE ARE NO TRIFLES IN MODERN CHEESEMAKING
«MOZZARELLA», THE SAME «MOZZARELLA»
CONGRATULATIONS ON THE ANNIVERSARY! (2023 №3)
SALON APM PACKMASH. TIME FOR NEW APPROACHES
INTERNATIONAL EXHIBITION PRODEXPO 2024: SCALE AND ATMOSPHERE
ADDITIONAL CROPS IN CHEESE MAKING. ARE YOU ALWAYS, SOMETIMES OR NEVER NEEDED?
SYROBOGATOV’S MAASDAM IS CHEESE NUMBER ONE IN RETAIL CHOICE AWARDS
REDUCING VARIABILITY OF INDICATORS IN CHEESE PRODUCTION: WHY IS IT IMPORTANT FOR PROCESS CONTROL
NEW AMENDMENTS TO TECHNICAL REGULATIONS FOR FOOD ADDITIVES
READY-MADE SOLUTIONS FOR THE PRODUCTION OF PROCESSED CHEESES
DOMESTIC CHEESE-MELTING SALTS: M-FORM BY ECOS
DAIRY TECH: POST-RELEASE
"AGROPRODMASH-2023". RESULTS
Cheese- and buttermaking
KEMEROVO STATE UNIVERSITY IS A MEETING PLACE FOR SPECIALISTS
Volume, issue
№ 4 Published
Authors
DOI
https://doi.org/
Published
06.12.2023
Cheese- and buttermaking
STATE STANDARDS OF CHEESE PRODUCTION PROVIDE HIGH FOOD QUALITY AND SAFETY
Volume, issue
№ 4 Published
Authors
Mordvinova Valentina , Onosovskaya Natal'ya
DOI
https://doi.org/
Published
06.12.2023
Cheese- and buttermaking
PATENTED DEVELOPMENTS IN CHEESE MAKING
Volume, issue
№ 4 Published
Authors
Vagacheva Natal'ya
DOI
https://doi.org/
Published
06.12.2023
Cheese- and buttermaking
TDNT ENGINEERING AND TÜRKÖZ – READY-MADE SOLUTIONS FOR THE PRODUCTION OF WHITE CHEESES
Volume, issue
№ 4 Published
Authors
DOI
https://doi.org/
Published
06.12.2023
Cheese- and buttermaking
THE PROFESSIONALISM OF THE STAFF IS THE KEY TO THE SUCCESS OF THE CHEESE–MAKING ENTERPRISE!
Volume, issue
№ 4 Published
Authors
DOI
https://doi.org/
Published
06.12.2023
Cheese- and buttermaking
WHEY UTILIZATION
Volume, issue
№ 4 Published
Authors
Topnikova E. , Volkova Tat'yana
DOI
https://doi.org/
Published
06.12.2023
Cheese- and buttermaking
SERUM. INFORMATION AND ANALYTICAL REVIEW
Volume, issue
№ 4 Published
Authors
Agarkova Evgeniya
DOI
https://doi.org/
Published
06.12.2023
Cheese- and buttermaking
DYNAMICS OF RUSSIAN SERUM PRODUCTION IN 2022 AND 2023
Volume, issue
№ 4 Published
Authors
Goroschenko Lyudmila
DOI
https://doi.org/
Published
06.12.2023
Cheese- and buttermaking
SANITARY AND EPIDEMIC CONTROL MEASURES: REGULATING PROCESSES AND MEANS
Volume, issue
№ 4 Published
Authors
Manevich Boris
DOI
https://doi.org/
Published
06.12.2023
Cheese- and buttermaking
PRODEXPO IS 30 YEARS OLD. FEATURES OF THE 2023 EXPOSITION
Volume, issue
№ 1 Published
Authors
DOI
https://doi.org/
Published
13.01.2023
Cheese- and buttermaking
PRICE SITUATION ON THE RUSSIAN MARKET OF BUTTER AND CHEESES IN 2022
Volume, issue
№ 1 Published
Authors
Goroschenko Lyudmila
DOI
https://doi.org/
Published
13.01.2023
Cheese- and buttermaking
TURN TO TURKEY
Volume, issue
№ 1 Published
Authors
DOI
https://doi.org/
Published
13.01.2023
Cheese- and buttermaking
INFLUENCE OF COATINGS (LATEX, LIQUID WAX) AND LABELING LABELS ON THE QUALITY OF SEMI-HARD CHEESES DURING THEIR MATURATION AND STORAGE
Volume, issue
№ 1 Published
Authors
Pozhidaev Yuri , Kreutzberg Olga
DOI
https://doi.org/
Published
13.01.2023
Cheese- and buttermaking
ARBINA COMPANY: EFFECTIVE SOLUTIONS IN THE CHEESE MARKET
Volume, issue
№ 1 Published
Authors
DOI
https://doi.org/
Published
13.01.2023
Cheese- and buttermaking
SANITARY TREATMENT OF CHEESE MOLDS WITH THE USE OF A NEW LINE OF PREPARATIONS
Volume, issue
№ 1 Published
Authors
Hanumyan A.
DOI
https://doi.org/
Published
13.01.2023
Cheese- and buttermaking
THREE TIPS FROM THE COMPANY «THIOKRAFT» ON COMBATING YEAST AND MOLD SPORES IN THE AIR ENVIRONMENT OF FOOD PRODUCTION
Volume, issue
№ 1 Published
Authors
Bazhutov Pavel
DOI
https://doi.org/
Published
13.01.2023
Cheese- and buttermaking
«AGROPRODMASH–2022»: INSIGHTS OF THE EXHIBITION OF FOOD ENGINEERING FOR DAIRY ENTERPRISES
Volume, issue
№ 1 Published
Authors
Mozgovaya Vera
DOI
https://doi.org/
Published
13.01.2023
Cheese- and buttermaking
NEWS FROM THE AGROPRODMASH EXHIBITION
Volume, issue
№ 1 Published
Authors
DOI
https://doi.org/
Published
13.01.2023
Cheese- and buttermaking
CONGRATULATIONS ON THE ANNIVERSARY!
Volume, issue
№ 2 Published
Authors
DOI
https://doi.org/
Published
20.03.2023
Cheese- and buttermaking
PRICE SITUATION ON THE RUSSIAN MARKET OF PROCESSED CHEESES IN 2022 AND JANUARY 2023
Volume, issue
№ 2 Published
Authors
Goroschenko Lyudmila
DOI
https://doi.org/
Published
20.03.2023
Cheese- and buttermaking
OPTIMIZATION OF RAW MATERIAL CONSUMPTION, ANALYSIS AND MANAGEMENT OF PROCESS INDICATORS IN CHEESE MAKING
Volume, issue
№ 2 Published
Authors
Nikolaeva Evgeniya
DOI
https://doi.org/
Published
20.03.2023
Cheese- and buttermaking
CONSISTENCY OF THE QUALITY OF BUTTER GRAINS FLAVORS
Volume, issue
№ 2 Published
Authors
Gubina Irina
DOI
https://doi.org/
Published
20.03.2023
Cheese- and buttermaking
TOKOM-ELITE SOLUTIONS FOR AGED SWISS GROUP CHEESES
Volume, issue
№ 2 Published
Authors
Matveeva Olga
DOI
https://doi.org/
Published
20.03.2023
Cheese- and buttermaking
THE PROBLEMS OF THE DAIRY INDUSTRY WERE DISCUSSED AT THE DAIRYTECH EXHIBITION
Volume, issue
№ 2 Published
Authors
DOI
https://doi.org/
Published
20.03.2023
Cheese- and buttermaking
TDNT ENGINEERING – WE ARE GROWING, DEVELOPING, IMPLEMENTING COMPLEX AND NON-STANDARD PROJECTS, CREATING RELIABLE SOLUTIONS
Volume, issue
№ 2 Published
Authors
DOI
https://doi.org/
Published
20.03.2023
Cheese- and buttermaking
THE NEW GOST FOR ZMZH IS A NEW SAFETY STANDARD
Volume, issue
№ 2 Published
Authors
Kapranchikov Victor
DOI
https://doi.org/
Published
20.03.2023
Cheese- and buttermaking
RUSSIAN PRODUCTION OF BUTTER AND SPREADS
Volume, issue
№ 3 Published
Authors
Goroschenko Lyudmila
DOI
https://doi.org/
Published
26.05.2023
Cheese- and buttermaking
TDNT ENGINEERING AND TÜRKÖZ — WE ARE READY TO SUPPLY CHEESE FACTORIES WITH THE NECESSARY EQUIPMENT AND HIGH-QUALITY TECHNOLOGIES
Volume, issue
№ 3 Published
Authors
DOI
https://doi.org/
Published
26.05.2023
Cheese- and buttermaking
ANALYSIS OF PAPER FOR MATURATION AND STORAGE OF SOFT CHEESES WITH WHITE MOLD OF EUROPEAN AND RUSSIAN MANUFACTURERS
Volume, issue
№ 3 Published
Authors
Pozhidaev Yuri
DOI
https://doi.org/
Published
26.05.2023
Cheese- and buttermaking
PRINCIPLES OF SELECTION OF EMULSIFYING SALTS AND THEIR INFLUENCE ON THE QUALITY CHARACTERISTICS OF PROCESSED CHEESES
Volume, issue
№ 3 Published
Authors
Babkina Nadezhda
DOI
https://doi.org/
Published
26.05.2023
Cheese- and buttermaking
THERE ARE NO TRIFLES IN MODERN CHEESEMAKING
Volume, issue
№ 3 Published
Authors
Degtyareva Ekaterina
DOI
https://doi.org/
Published
26.05.2023
Cheese- and buttermaking
«MOZZARELLA», THE SAME «MOZZARELLA»
Volume, issue
№ 3 Published
Authors
Kashina Evgeniya
DOI
https://doi.org/
Published
26.05.2023
Cheese- and buttermaking
CONGRATULATIONS ON THE ANNIVERSARY! (2023 №3)
Volume, issue
№ 3 Published
Authors
DOI
https://doi.org/
Published
26.05.2023
Cheese- and buttermaking
SALON APM PACKMASH. TIME FOR NEW APPROACHES
Volume, issue
№ 3 Published
Authors
DOI
https://doi.org/
Published
26.05.2023
Cheese- and buttermaking
INTERNATIONAL EXHIBITION PRODEXPO 2024: SCALE AND ATMOSPHERE
Volume, issue
№ 1 Published
Authors
DOI
https://doi.org/
Published
20.03.2024
Cheese- and buttermaking
ADDITIONAL CROPS IN CHEESE MAKING. ARE YOU ALWAYS, SOMETIMES OR NEVER NEEDED?
Volume, issue
№ 1 Published
Authors
Sorokina N. , Brutskaya Anastasia
DOI
https://doi.org/
Published
20.03.2024
Cheese- and buttermaking
SYROBOGATOV’S MAASDAM IS CHEESE NUMBER ONE IN RETAIL CHOICE AWARDS
Volume, issue
№ 1 Published
Authors
DOI
https://doi.org/
Published
20.03.2024
Cheese- and buttermaking
REDUCING VARIABILITY OF INDICATORS IN CHEESE PRODUCTION: WHY IS IT IMPORTANT FOR PROCESS CONTROL
Volume, issue
№ 1 Published
Authors
Mayauskaite Valentina
DOI
https://doi.org/
Published
20.03.2024
Cheese- and buttermaking
NEW AMENDMENTS TO TECHNICAL REGULATIONS FOR FOOD ADDITIVES
Volume, issue
№ 1 Published
Authors
DOI
https://doi.org/
Published
20.03.2024
Cheese- and buttermaking
READY-MADE SOLUTIONS FOR THE PRODUCTION OF PROCESSED CHEESES
Volume, issue
№ 1 Published
Authors
Lastochkina Varvara
DOI
https://doi.org/
Published
20.03.2024
Cheese- and buttermaking
DOMESTIC CHEESE-MELTING SALTS: M-FORM BY ECOS
Volume, issue
№ 1 Published
Authors
DOI
https://doi.org/
Published
20.03.2024
Cheese- and buttermaking
DAIRY TECH: POST-RELEASE
Volume, issue
№ 1 Published
Authors
DOI
https://doi.org/
Published
20.03.2024
Cheese- and buttermaking
"AGROPRODMASH-2023". RESULTS
Volume, issue
№ 4 Published
Authors
DOI
https://doi.org/
Published
06.12.2023
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