Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses by G. M. Sviridenko, V. A. Mordvinova, I. L. Ostroukhova

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Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses by V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova

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STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION by E. V. Topnikova, V. A. Mordvinova, G. M. Sviridenko, E. S. Danilova

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Study of the possibility of producing semi-hard cheeses from frozen goat’s milk by V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov

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Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk by V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov

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THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES by D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova

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IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE by О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova

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