Cheese- and buttermaking | Кемеровский государственный университет

Aleksandr Belov, Anatoliy Koval, Vladimir Pushkarev, Anna Mironova, Yuliya Afanasieva, Dmitry Shcherbakov, Svetlana Belenkaya, Dina Balabova, Vadim Elchaninov

DOI

https://doi.org/10.31515/2073-4018-2023-3-32-34

Benefits of cheese technologies of thermal acid coagulation

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Authors

Irina Ostroukhova

DOI

https://doi.org/10.31515/2073-4018-2023-3-35-37

Patented developments in the field of cheese making and buttermaking

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Authors

Natal'ya Vagacheva

DOI

https://doi.org/10.31515/2073-4018-2023-3-38-40

Thermal stability and Michaelis-Menten kinetics parametersof engineered variant of recombinant reindeer chymosin (Rangifer tarandus)

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Authors

Vladimir Pushkarev, Olga Musina, Svetlana Belenkaya, Dmitry Shcherbakov, Anatoliy Koval, Aleksandr Belov, Vadim Elchaninov

DOI

https://doi.org/10.31515/2073-4018-2023-3-42-44

Selection of the specific and qualitative composition of the microflora of the starter culture for a specialized cheese product

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Authors

Olga Skryabina, Dina Ryabkova

DOI

https://doi.org/10.31515/2073-4018-2023-3-45-47

Modern aspects of the development of the basic technology of cow`s and goat`s milk cheese

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Authors

Natalya Gavrilova, Nina Dunchenko

DOI

https://doi.org/10.31515/2073-4018-2023-3-48-51

Assessment of the biological value of milk in Nubian and Zaanen goats

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Authors

Margarita Zabelina, Timur Ledyaev, Ludmila Stupina, Larisa Lovtsova, Andrey Danilin

DOI

https://doi.org/10.31515/2073-4018-2023-3-52-55

Cheese-Making Regions: From Local Cheese Varieties to Regional Brands

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Authors

Natalya Suray, Alexander Tatochenko, Anna Terekhova, Alexey Mikhalev, Galina Korneva

DOI

https://doi.org/10.21603/2073-4018-2024-1-2

The main technological properties of rennet substitutes

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Authors

Anastasiya Grishkova, Aleksandr Belov, Alexander Prosekov, Anna Mironova

DOI

https://doi.org/10.21603/2073-4018-2024-1-3

Rapeseed Oil in Cream Cheese Vegetable Spreads

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Authors

Ekaterina Pirogova, Ekaterina Danilova

DOI

https://doi.org/10.21603/2073-4018-2024-1-8

Oil Pastes as a Modern Fatty Healthy Food Product

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Authors

Elena Topnikova, Yulia Nikitina

DOI

https://doi.org/10.21603/2073-4018-2024-1-1

Effect Component Composition on Thermophysical Properties of Protein Products

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Authors

Igor Korotkiy, Elena Korotkaya, Larisa Proskuryakova, Denis Efremov

DOI

https://doi.org/10.21603/2073-4018-2024-1-5

Integral Approach to Whey Classification

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Authors

Alexandr Kruchinin, Elena Melnikova, Irina Barkovskaya

DOI

https://doi.org/10.21603/2073-4018-2024-1-7

Lactose-Free Buttermilk in Functional Fermented Dairy Drinks

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Authors

Irina Ostroukhova, Yuliya Sumerkina

DOI

https://doi.org/10.21603/1019-8946-2026-1-73

Domestic Cheese Market as Represented by Leading Cheese-Producing Regions in Central Russia

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Authors

Natalya Suray, Alexey Mikhalev, Alla N. Stolyarova, Galina Chernukhina

DOI

https://doi.org/10.21603/2073-4018-2024-2-4

Effect of Fat Components on Functional Properties of Heat-Treated Cheeses

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Authors

Galina Sviridenko, Anastasiya Shishkina, Vasiliy Kalabushkin, Evgeniya Uskova

DOI

https://doi.org/10.21603/2073-4018-2024-2-3

Lactoferm™ Enzyme Preparation in Semi-Hard Cheese Technology: Experimental Determination

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Authors

Natalya Gavrilova, Natalya Chernopolskaya, Nadezhda Kopaneva, Alexander Mayorov

DOI

https://doi.org/10.21603/2073-4018-2024-2-2

Sorbic Acid in Cheesemaking: New Forms of Stable Suspension

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Authors

Alexander Mayorov, Olga Musina, Vitaly Loginov, Natalya Suray

DOI

https://doi.org/10.21603/2073-4018-2024-2-1

Assessing Cheese Texture with Deformeter: New Instrumental Options

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Authors

Alexander Mayorov, Olga Musina, Vitaly Loginov

DOI

https://doi.org/10.21603/2073-4018-2024-3-1

Microbiological Risks of Cheese Color Defects

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Authors

Galina Sviridenko, Marina Zakharova, Evgeniya Uskova

DOI

https://doi.org/10.21603/2073-4018-2024-3-3

Sorbic acid in cheese making

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Authors

Elena Orlova, Valentina Mordvinova, Natal'ya Onosovskaya

DOI

https://doi.org/10.21603/2073-4018-2024-3-2

Bovine Mastitis: Safety and Quality Issues in Cheese Production

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Authors

Galina Sviridenko, Valentina Mordvinova, Daria Vakhrusheva, Irina Ostroukhova

DOI

https://doi.org/10.21603/2073-4018-2024-3-5

Effect of Cathodic Electrochemical Activation of Milk on Beneficial Properties of Butter

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Authors

Viktoria Pochapskaya, Nataliya Soboleva, Valentina Lyashenko

DOI

https://doi.org/10.21603/2073-4018-2024-3-6

Emulsification in Dairy Spread Production: Technological Aspects

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Authors

Kseniya Starovoitova, Lyubov Tereshchuk, Marina Kurbanova

DOI

https://doi.org/10.21603/2073-4018-2024-3-4

Gas-Forming Activity of Leuconostoc Collection Cultures

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Authors

Irina Kucherenko, Elena Kuraeva, Anna Duganova

DOI

https://doi.org/10.21603/2073-4018-2024-4-7

Methodology of Sociological Research in Food Design

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Authors

Valentina Yankovskaya, Nina Dunchenko

DOI

https://doi.org/10.21603/2073-4018-2024-4-2

Encapsulated Yeast in Mixed Fermentation of Secondary Dairy Raw Materials

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Authors

Ivan Evdokimov, Tigran Nersesyan, Irina Kulikova, Maria Shramko, Ludmila Alieva

DOI

https://doi.org/10.21603/2073-4018-2024-4-1

Electrochemically Activated Catholyte Solutions in Sanitization

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Authors

Elena Burykina, Zhanna Kuzina

DOI

https://doi.org/10.21603/2073-4018-2024-4-9

Cheese Spoilage by Yeast: Smears on Cheese Surface

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Authors

Galina Sviridenko, Marina Zakharova, Evgeniya Volkova

DOI

https://doi.org/10.21603/2073-4018-2024-4-3

Sustainable Development of Cheese Production in the Altai Region: Current State and Prospects

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Authors

Irina Kovaleva, Margarita Kudinova

DOI

https://doi.org/10.21603/2073-4018-2024-4-8

Rational Standards of Dairy Consumption in the Central Federal District of the Russian Federation

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Authors

Natalya Suray, Alexander Tatochenko, Sergey Fisunov, Natalya Pislegina, Alexey Mikhalev

DOI

https://doi.org/10.21603/2073-4018-2024-4-4

Effect of Packaging on Butter Quality and Shelf-Life

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Authors

Marina Zakharova, Ekaterina Pirogova, Elena Topnikova

DOI

https://doi.org/10.21603/2073-4018-2024-4-6

Pichia pastoris Expression System of Recombinant Chymosin of Camelus dromedarius : Selecting Optimal Conditions for Protein Induction

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Authors

Elena Antonova, Natalya Firsova, Natalya Lengesova, Denis Viktorov, Atabeg Achilov, Pavel Torutanov

DOI

https://doi.org/10.21603/2073-4018-2024-4-10

Cream Cheese Fortified with Soya and Mushrooms

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Authors

Ekaterina Reshetnik, Oksana Litvinenko, Nadezhda Korneva

DOI

https://doi.org/10.21603/2073-4018-2025-1-27

Price Turmoil on Butter Market: Scale, Causes, and Solutions

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Authors

Natalya Suray, Alexander Tatochenko, Irina Tatochenko, Alla N. Stolyarova

DOI

https://doi.org/10.21603/2073-4018-2025-2-19

Sensory Evaluation by Experts and Consumers: Comparative Analysis

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Authors

Irina Loginova, Igor Smykov, Valentina Mordvinova, Irina Delitskaya, Elena Topnikova

DOI

https://doi.org/10.21603/2073-4018-2025-3-28

Raw Milk Quality: High-Tech Production Case in Vologda Region

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Authors

Igor Gusarov, Oksana Obryaeva

DOI

https://doi.org/10.21603/2073-4018-2025-4-36

Effect of Ingredient Proportions on Processed Cheese for Extreme Conditions

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Authors

Vasiliy Kalabushkin, Anastasiya Shishkina, Elena Alekseeva

DOI

https://doi.org/10.21603/2073-4018-2026-1-49

Current Status of Cheese Production in Eurasian Economic Union

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Authors

Marina Shailieva, Yulia Nesterenko, Valery Popov

DOI

https://doi.org/10.21603/2073-4018-2026-2-51

Regional Prospects of Cheese Making Industry: Current Status and Development

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Authors

Irina Kovaleva, Margarita Kudinova

DOI

https://doi.org/10.21603/2073-4018-2023-4-5

Semi-Hard Cheeses with Propionic Acid Fermentation

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Authors

Olga Lepilkina, Tatiana Smirnova, Anastasia Grigorieva, Grigory Rogov

DOI

https://doi.org/10.21603/2073-4018-2025-1-13

Lamiaceae Herbal Additives in Functional Butter Products

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Authors

Alexey Golubev, Nina Dunchenko, Elena Malankina

DOI

https://doi.org/10.21603/2073-4018-2025-2-25

Membrane Filtration of Stretch-Curd Cheese: Optimal Technological Parameters

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Authors

Yulia Tililitsyna, Oleg Dymar

DOI

https://doi.org/10.21603/2073-4018-2025-3-33

Milk Ripening as Coagulability Indicator

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Authors

Galina Sviridenko, Irina Ostroukhova, Dmitry Ostroukhov

DOI

https://doi.org/10.21603/2073-4018-2025-4-37

New Technology for Milk Processing in Soft Cheese Production

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Authors

Dmitry Mamay, Sergey Babenyshev, Ivan Evdokimov, Angelina Mamay, Dmitry Khokha, Vyacheslav Lisitsyn, Anastasia Kalinina

DOI

https://doi.org/10.21603/2073-4018-2026-1-45

Moscow Region, Cheese Production Leader in Russia

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Authors

Natalya Suray, Svetlana Panasenko

DOI

https://doi.org/10.21603/2073-4018-2026-2-58

Antagonistic Activity of Lactobacilli against Collection Strains of Escherichia coli

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Authors

Anastasia Brutskaya, Irina Kucherenko, Ninel Sorokina

DOI

https://doi.org/10.21603/2073-4018-2025-1-12

Effect of Initial pH of ”Russian Cheese” (Syr Rossiysky) on Proteolysis during Ripening

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Authors

Olga Lepilkina, Anastasia Grigorieva

DOI

https://doi.org/10.21603/2073-4018-2025-2-18

Traditional Cheese Products as Foods for Extreme Environments

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Authors

Irina Ostroukhova, Dmitry Ostroukhov, Vasiliy Kalabushkin, Elena Orlova

DOI

https://doi.org/10.21603/2073-4018-2025-3-26

Biotechnology of Enzymatic Whey Hydrolysates with Fortified Amino Acid Composition

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Authors

Ivan Rodionov, Ivan Evdokimov, Elena Abakumova, Egor Chumakov, Alexei Lodygin, Dmitrii Nazarenko

DOI

https://doi.org/10.21603/2073-4018-2025-4-41

Storage Stability of Lactose-Free Propionic Acid Cheese Produced by Cheddaring and Thermoplastic Processing

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Authors

Olga Kuptsova, Anna Ivantsova, Elizaveta Eliseenko

DOI

https://doi.org/10.21603/2073-4018-2026-1-46

Ripening Dynamics of Innovative High-Temperature Scalded Cheese

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Authors

Natalya Gavrilova, Nadezhda Kopaneva

DOI

https://doi.org/10.21603/2073-4018-2026-2-52

Consumer Prices for Cheese across Russia

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Authors

Leonid Bragin, Oksana Karashchuk, Elena Mayorova, Alexander Nikishin, Tatyana Pankina

DOI

https://doi.org/10.21603/2073-4018-2025-1-16

New Technological Solutions in Functional Milk Drinks

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Authors

Irina Barkovskaya, Anastasiya Ryabova

DOI

https://doi.org/10.21603/2073-4018-2025-2-23

Gas Chromatography in Butter Authentication

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Authors

Anastasia Afanasieva, Ekaterina Danilova, Ekaterina Pirogova, Tatyana Pavlova

DOI

https://doi.org/10.21603/2073-4018-2025-3-31

Microencapsulated Probiotics in Soft Feta Cheese

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Authors

Olesya Butrimova, Roman Budkevich

DOI

https://doi.org/10.21603/2073-4018-2025-4-40

Effect of Production Method on Quality and Stability of Lactose-Free Butter

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Authors

Elena Topnikova, Yulia Nikitina, Marina Zakharova

DOI

https://doi.org/10.21603/2073-4018-2026-1-47

Dynamics of Some Microbial Groups in Conventional and β-Galactosidase-Fermented Cream during Intermediate Storage

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Authors

Marina Zakharova, Yulia Nikitina, Elena Topnikova

DOI

https://doi.org/10.21603/2073-4018-2026-2-54

Microfiltration of Raw Cheese Milk from Stavropol Cow Breeds

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Authors

Dmitry Mamay, Sergey Babenyshev, Angelina Mamay, Ivan Evdokimov, Georgy Anisimov, Vyacheslav Lisitsyn, Anastasia Kalinina

DOI

https://doi.org/10.21603/2073-4018-2025-2-22

Advanced Automated Control for Semi-Hard Cheese Production Line

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Authors

Marina Chkalova, Victoria Pavlidis, Yuri Fedorov

DOI

https://doi.org/10.21603/2073-4018-2025-3-29

Strength Profile of Food 3D-Systems: Processed Cheese Technology

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Authors

Danila Arkhipov, Sergey Motylev, Evgeniya Agarkova, Vladislav Semipyatniy, Dmitriy Myalenko

DOI

https://doi.org/10.21603/2073-4018-2025-4-38

Effect of Antioxidant Film on Butter Oxidation

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Authors

Dmitriy Myalenko, Olga Fedotova, Sergey Sirotin

DOI

https://doi.org/10.21603/2073-4018-2026-1-44

Natural Chlorophyll Colorant in Blue Cheese Technology

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Authors

Irina Ostroukhova, Polina Kozhevnikova

DOI

https://doi.org/10.21603/2073-4018-2026-2-57

Fatty Acid Composition of Sea Buckthorn (Hippophaë rhamnoides L.) Fluid Extracts

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Authors

Irina Sergeeva, Kseniya Starovoitova, Irina Dolgolyuk, Larisa Ryabokoneva, Ekaterina Nazimova, Veronika Boger

DOI

https://doi.org/10.21603/2073-4018-2025-2-24

Inter-Operational Conveying of Processed Cheese Spreads: Permissible Rotation Speed of Rotary Lobe Pump

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Authors

Vladimir Naumov, Oksana Levicheva

DOI

https://doi.org/10.21603/2073-4018-2025-3-27

Lactic Acid Bacteria in Cheese Production

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Authors

Anna Frolova, Darya Chekushkina, Anna Loseva, Olga Neverova, Alexandra Zaushintsena, Timothy Larichev, Vladimir Yustratov

DOI

https://doi.org/10.21603/2073-4018-2025-4-35

Storage capacity of butter powder

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Authors

Andrey Dunaev, Anastasia Afanasieva

DOI

https://doi.org/10.21603/2073-4018-2026-1-43

Effect of Vacuum Packaging on Proteolysis during Ripening of Washed-Rind Cheeses

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Authors

Olga Lepilkina, Evgeniy Zolotarev, Grigory Rogov, Anastasia Grigorieva

DOI

https://doi.org/10.21603/2073-4018-2026-2-59

Effect of Microfiltration Retentate on the Functional Profile of Pasta Filata Cheese

Volume, issue

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Authors

Yulia Tililitsyna, Oleg Dymar

DOI

https://doi.org/10.21603/2073-4018-2026-2-56

Allelic Variants of BoLA-DRB3 and Technological Properties of Milk in Cheese and Butter Production

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Authors

Vladimir Pleshkov, Oksana Kozlova

DOI

https://doi.org/10.21603/2073-4018-2026-2-60

Leading Cheese-Industry Regions on the Russian Market

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Natalya Suray

Biotechnological Parameters of Semi Hard Cheese with a High Curd Scalding Temperature

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Nadezhda Kopaneva, Natalya Gavrilova, Natalya Chernopolskaya

Effect of Thermal Mechanical Processing on Functional Properties of Natural Cheese

№

Galina Sviridenko, Vasiliy Kalabushkin, Anastasiya Shishkina, Evgeniya Uskova

The Influence Of Smoking Modes On Color Formationsausage Processed Cheeses

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Elena Orlova, Vasiliy Kalabushkin, Elena Alekseeva

Effect of Thermal Treatment on Physicochemical, Structural, and Mechanical Properties of Natural Cheese

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Galina Sviridenko, Anastasiya Shishkina, Vasiliy Kalabushkin, Evgeniya Uskova

Biotechnology of production of soft cheeses from a mixture of cow’s and goat’s milk with functional ingredients

№

Natalya Gavrilova, Nina Dunchenko

The use of wild berries in soft cheese technology

№

Lyudmila Eliseeva, Konstantin Stepanov, Veronida Egorova

New Technology for Functional Cream Cheese Fortified with Cryopowders

№

Nina Dunchenko, Valentina Yankovskaya, Svetlana Kuptsova

The main technological properties of rennet enzyme preparations

№

Anastasiya Grishkova, Alexander Prosekov, Anatoliy Koval

Effect of Lipolytic Enzymes on Sensory Properties of Low-Fat Cheeses

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Valentina Mordvinova, Irina Delitskaya, Galina Sviridenko, Daria Vakhrusheva

Effect of Stabilizing Solution on Specific Activity and Thermal Stability of Rennet Preparations

№

Alexander Prosekov, Anastasiya Grishkova, Aleksandr Belov

Criterial Aspects of Functional Cheese Production

№

Olga Skryabina, Dina Ryabkova

Let’s talk about permeates

№

Tatiana Volkova

Properties of Stock Cultures of Lactic Acid Bacteria during Long-Term Storage

№

Irina Kucherenko, Elena Masegnaya, Anna Duganova

Oxidative and Hydrolytic Spoilage of Fatty Raw Materials in Dairy Products

№

Kseniya Starovoitova, Lyubov Tereshchuk, Marina Kurbanova, Tat'yana Filimonova

Natural Radioprotectors of Plant Origin in Dairy Industry

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Galina Donskaya, Lyudmila Krekker, Elena Kolosova, Viktor Drozhzhin, Varazdat Karapetyan

Neural Networks in Designing Control Systems for Agro-Industrial Enterprises

№

Aleksandr Grachev

What does the consumer want to know about butter products?

№

Elena Topnikova, Ekaterina Danilova, Ekaterina Pirogova

Quality assurance from Russian cheesemakers

№

E. Dmitrieva, N. Ivanova

Milk-clotting activity and general proteolytic activity of an engineered variant of recombinant reindeer chymosin (Rangifer tarandus)

№

Vladimir Pushkarev, Olga Musina, Svetlana Belenkaya, Dmitry Shcherbakov, Anatoliy Koval, Aleksandr Belov, Vadim Elchaninov

Technologist's page (2023 №1)

№

Valentina Mordvinova

Modern devices for monitoring the process of milk coagulation

№

Alexander Mayorov, Olga Musina

The influence of the quality of cottage cheese on the safety indicators of the curd product

№

Sergey Denisov

Frozen cream as a raw material for buttermaking

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Elena Topnikova, N. Ivanova, Anastasia Afanasieva

The use of brown algae in the dairy business

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Tatyana Pavlova

Cheese- and buttermaking products of functional use

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Elena Topnikova, Irina Delitskaya, N. Ivanova, Dmitry Mjagkonosov

Milk-clotting enzyme preparations and organoleptic characteristics of cheeses

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Valentina Mordvinova, Irina Delitskaya, Dmitry Mjagkonosov, Svetlana Ilyina, Tatyana Municheva

Packaging of rindless cheeses: practical tips from many years of experience

№

Grigory Rogov

The effect of the concentration of calcium ions and pH on the milkclotting activity of an engineered variant of recombinant reindeer chymosin (Rangifer tarandus)

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Vladimir Pushkarev, Olga Musina, Svetlana Belenkaya, Dmitry Shcherbakov, Anatoliy Koval, Aleksandr Belov, Vadim Elchaninov

Semi-hard cheese enriched with a herbal supplement with antioxidant properties

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Mikhail Shchetinin, Elena Sidorova, Viktoria Morozova, Maria Gavenko

Technologist's page (2023 №2)

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Andrey Dunaev

Investigation of the possibility of using sedimentary milk molasses in the production of soft cheeses

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Andrey Khramtsov, Alexei Lodygin, Vyacheslav Dinyakov, Vitaly Kravtsov

Selenium enrichment of soft cheeses maturing with noble mold

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Anna Fedosova, Marina Kaledina, Marina Kaledina, Inna Baidina

Processed cheeses and cheeses with fillers: analysis of activity in the protection of developments

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Olga Musina, Elena Nagorny

Analysis of the composition of a separate product not named in TR CU 033 / 2013 and what conclusions can be drawn from it

№

Grigory Rogov, Elena Topnikova, Valentina Mordvinova, Natal'ya Onosovskaya

Update of standards in cheesemaking

№

Valentina Mordvinova, Natal'ya Onosovskaya

Analysis of the causes of defects of semi-hard cheeses

№

Kermen Mikhaylova, Nina Dunchenko, Valentina Yankovskaya

How to identify a dry dairy product

№

Tatiana Volkova

Assessment of cheese maturity in the selection of raw materials for processed cheeses

№

Olga Lepilkina, Anastasia Grigorieva

Technologist`s page (2023 №3)

№

Andrey Dunaev

Approbation of recombinant maral chymosin in the production of cheese with a high temperature of the second heating

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Aleksandr Belov, Anatoliy Koval, Vladimir Pushkarev, Anna Mironova, Yuliya Afanasieva, Dmitry Shcherbakov, Svetlana Belenkaya, Dina Balabova, Vadim Elchaninov

Benefits of cheese technologies of thermal acid coagulation

№

Irina Ostroukhova

Patented developments in the field of cheese making and buttermaking

№

Natal'ya Vagacheva

Thermal stability and Michaelis-Menten kinetics parametersof engineered variant of recombinant reindeer chymosin (Rangifer tarandus)

№

Vladimir Pushkarev, Olga Musina, Svetlana Belenkaya, Dmitry Shcherbakov, Anatoliy Koval, Aleksandr Belov, Vadim Elchaninov

Selection of the specific and qualitative composition of the microflora of the starter culture for a specialized cheese product

№

Olga Skryabina, Dina Ryabkova