Peculiarities of development and metabolism of <i>Streptococcus thermophilus</i> strains under different conditions of deep liquid phase cultivation by G. M. Sviridenko, O. M. Shukhalova, E. S. Danilova

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Study of the composition of the residual microflora of milk after pasteurization by G. M. Sviridenko, T. V. Komarova, E. E. Uskova

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Possibility of using natural cheeses for pizza production by G. M. Sviridenko, A. N. Shishkina, V. V. Kalabushkin

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Influence of microbiological risks associated with spore-forming microflora on the quality and storability of butter from different production methods by G. M. Sviridenko, M. B. Zakharova, E. V. Topnikova

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Evaluation of microbiological risks in cream as a raw material for buttermaking by G. M. Sviridenko, M. B. Zakharova, N. V. Ivanova

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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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Formation of cheese pattern when using monospecies cultures by G. M. Sviridenko, O. M. Shukhalova, D. S. Vakhrusheva, D. S. Mamykin

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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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Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa by G. M. Sviridenko, V. V. Kalabushkin, A. N. Shishkina, E. E. Uskova

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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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