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Scientific journal "Bulletin of KemSU. Series: Humanities and Social Sciences Scientific journal "Bulletin of KemSU. Series: Political, Sociological and Economic sciences Scientific journal "Bulletin of KemSU. Series: Biological, Engineering and Earth Sciences SibScript (until February 17, 2023 – Bulletin of KemSU Strategizing: Theory and Practice Foods and Raw Materials Virtual Communication and Social Networks Food Processing: Techniques and Technology Dairy industry Cheese- and buttermaking Science Evolution
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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
All-Russian Scientific Research Institute of Butter- and Cheesemaking: 80 Years in the Industry
Russian Production of Butter and Dairy Spreads in 2023
Where Science Meets Business
Patent-Protected Technologies of Dairy Production
Tewes-Bis Cheese Production Lines
Localizing a Russian Steam Trap
Legend of Cheese Production
Russian Cheese Market Trends in 2023-2024
Integral Approach to Cheese Diversification
Soft Cheese: Growth Prospects and Market Forecasts
Unit Packing for Processed Cheese Slices
Sanitary Treatment of Cheese Moulds
Sanitary Treatment of Milking Equipment
Terminology Standards in Dairy Industry
Dairy Quality Competition 2024: Analysis and Results
New Patents in Dairy Production Technology
Cheese Summer 2024 in Siberia
Cheese Products for Extreme Environments
Prospects of Cheese Production in Russia
Professional Approach to Perfect Taste. New Flavors of Plant Origin in Cheese Production
Mozzarella Pizza Cheese with M-FORM Complex Food Additives
Melting is Our Strength
The Perfect Cheese: Quality Factors
Sustainable Quality: Emulsifiers in Spread Production
International Exhibition Agroprodmash 2024: Trends and Challenges in the Food Industry
Russia’s Prospects on the Global Cheese Market
Whey: Processing and Sustainability
Russian Cheese Market in 2024-2025
Milk quality is the basis for safety and sustainable production
New approaches to dairy productivity
Training of personnel: between demand and opportunities
Competitive Spirit: Building a Unique World-Class Enterprise
Deep Processing of Whey: Modern Trends
Key Points in Cheese Production and Fermented Dairy Technology
Use of whey protein microparticles in high-protein product technology
Modern approaches to sanitation in cheese-making
Analysis of the dynamics of Russian production of butter and spreads
Russian Government Approves the Made in Russia Program through 2030
Everything for the Front, Everything for Victory!
Designing Popular Cheese with Target Flavor Profile
Butter: fatty acid composition does not comply with GOST
How can the assortment of butter products change?
Features of technology lactose-free butter technology
Creative Approach to Cottage Cheese Pancakes: In-Depth Insight
Developing the Flavor Profile of Cheeses with High- and Low-Temperature Scalding
New Solutions for Tokom-Elit Cheeses
Agroprodmash-2025 – results and key results
DairyTech 2026: innovations, technologies, the future of the dairy industry
More than just protection: packaging systems as a tool for controlled cheese ripening
"Agroprodmash-2023". Results
Technologist’s Guide
EKOS: Optimizing Curd Production
High-Quality Detergents as Key to High-Quality Products
Ecos: optimization of dairy production
Mozzarella: Important information about production
Selection of a milk-clotting enzyme in cheese-making
Testing the Testers: Procedures for Sensory Assessment at the All-Russian Research Institute of the Dairy Industry
In Memory of Professor F. A. Vyshemirskiy
Sanitary Treatment of Cheese Molds
The role of salting in the formation of the flavor bouquet of cheeses
Packaging for Cheeses Atlantis-Pak: 30 Years of Innovation, Technological Stability, and Import Substitution
DairyTech 2025: Results
Brine as a Source of Secondary Contamination of Cheese
90th Anniversary of Uglich Cheese and Dairy Plant
Gas piston installations: Energy independence and cost reduction
International Dairy Week: Quality Competition Results
ERRATUM TO: New Technological Solutions in Functional Milk Drinks
Agroprodmash 2025: Exhibition and Business Program
Kemerovo State University is a meeting place for specialists
Volume, issue
№
Authors
DOI
https://doi.org/
State Standards of Cheese Production Provide High Food Quality and Safety
Volume, issue
№
Authors
Valentina Mordvinova, Natal'ya Onosovskaya
DOI
https://doi.org/
Patented developments in cheese making
Volume, issue
№
Authors
Natal'ya Vagacheva
DOI
https://doi.org/
TDNT Engineering and Türköz – ready-made solutions for the production of white cheeses
Volume, issue
№
Authors
DOI
https://doi.org/
The professionalism of the staff is the key to the success of the cheese–making enterprise!
Volume, issue
№
Authors
DOI
https://doi.org/
Whey Utilization
Volume, issue
№
Authors
Elena Topnikova, Tatiana Volkova
DOI
https://doi.org/
Serum. Information and analytical review
Volume, issue
№
Authors
Evgeniya Agarkova
DOI
https://doi.org/
Dynamics of Russian serum production in 2022 and 2023
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
Sanitary and Epidemic Control Measures: Regulating Processes and Means
Volume, issue
№
Authors
Boris Manevich
DOI
https://doi.org/
Prodexpo is 30 years old. Features of the 2023 exposition
Volume, issue
№
Authors
DOI
https://doi.org/
Price situation on the Russian market of butter and cheeses in 2022
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
Turn to Turkey
Volume, issue
№
Authors
DOI
https://doi.org/
Influence of coatings (latex, liquid wax) and labeling labels on the quality of semi-hard cheeses during their maturation and storage
Volume, issue
№
Authors
Yuri Pozhidaev, Olga Kreutzberg
DOI
https://doi.org/
Arbina Company: effective solutions in the cheese market
Volume, issue
№
Authors
DOI
https://doi.org/
Sanitary treatment of cheese molds with the use of a new line of preparations
Volume, issue
№
Authors
Alexander Hanumyan
DOI
https://doi.org/
Three tips from the company «THIOKRAFT» on combating yeast and mold spores in the air environment of food production
Volume, issue
№
Authors
Pavel Bazhutov
DOI
https://doi.org/
«Agroprodmash–2022»: insights of the exhibition of food engineering for dairy enterprises
Volume, issue
№
Authors
Vera Mozgovaya
DOI
https://doi.org/
News from the Agroprodmash exhibition
Volume, issue
№
Authors
DOI
https://doi.org/
Congratulations on the anniversary!
Volume, issue
№
Authors
DOI
https://doi.org/
Price situation on the Russian market of processed cheeses in 2022 and January 2023
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
Optimization of raw material consumption, analysis and management of process indicators in cheese making
Volume, issue
№
Authors
Evgeniya Nikolaeva
DOI
https://doi.org/
Consistency of the quality of Butter Grains flavors
Volume, issue
№
Authors
Irina Gubina
DOI
https://doi.org/
Tokom-Elite solutions for aged Swiss group cheeses
Volume, issue
№
Authors
Olga Matveeva
DOI
https://doi.org/
The problems of the dairy industry were discussed at the DairyTech exhibition
Volume, issue
№
Authors
DOI
https://doi.org/
TDNT Engineering – we are growing, developing, implementing complex and non-standard projects, creating reliable solutions
Volume, issue
№
Authors
DOI
https://doi.org/
The new GOST for ZMZH is a new safety standard
Volume, issue
№
Authors
Victor Kapranchikov
DOI
https://doi.org/
Russian production of butter and spreads
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
TDNT Engineering and Türköz — we are ready to supply cheese factories with the necessary equipment and high-quality technologies
Volume, issue
№
Authors
DOI
https://doi.org/
Analysis of paper for maturation and storage of soft cheeses with white mold of European and Russian manufacturers
Volume, issue
№
Authors
Yuri Pozhidaev
DOI
https://doi.org/
Principles of selection of emulsifying salts and their influence on the quality characteristics of processed cheeses
Volume, issue
№
Authors
Nadezhda Babkina
DOI
https://doi.org/
There are no trifles in modern cheesemaking
Volume, issue
№
Authors
Ekaterina Degtyareva
DOI
https://doi.org/
«Mozzarella», the same «Mozzarella»
Volume, issue
№
Authors
Evgeniya Kashina
DOI
https://doi.org/
Congratulations on the anniversary! (2023 №3)
Volume, issue
№
Authors
DOI
https://doi.org/
Salon APM Packmash. Time for new approaches
Volume, issue
№
Authors
DOI
https://doi.org/
International exhibition PRODEXPO 2024: scale and atmosphere
Volume, issue
№
Authors
DOI
https://doi.org/
Additional crops in cheese making. Are you always, sometimes or never needed?
Volume, issue
№
Authors
Ninel Sorokina, Anastasia Brutskaya
DOI
https://doi.org/
Syrobogatov’s maasdam is cheese number one in retail choice awards
Volume, issue
№
Authors
DOI
https://doi.org/
Reducing variability of indicators in cheese production: why is it important for process control
Volume, issue
№
Authors
Valentina Mayauskaite
DOI
https://doi.org/
New amendments to technical regulations for food additives
Volume, issue
№
Authors
DOI
https://doi.org/
Ready-made solutions for the production of processed cheeses
Volume, issue
№
Authors
Varvara Lastochkina
DOI
https://doi.org/
Domestic cheese-melting salts: M-FORM by ECOS
Volume, issue
№
Authors
DOI
https://doi.org/
DAIRY TECH: Post-release
Volume, issue
№
Authors
DOI
https://doi.org/
All-Russian Scientific Research Institute of Butter- and Cheesemaking: 80 Years in the Industry
Volume, issue
№
Authors
Elena Topnikova, Elena Dmitrieva
DOI
https://doi.org/
Russian Production of Butter and Dairy Spreads in 2023
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
Where Science Meets Business
Volume, issue
№
Authors
Anastasia Kulikova
DOI
https://doi.org/
Patent-Protected Technologies of Dairy Production
Volume, issue
№
Authors
Natal'ya Vagacheva, Elena Dmitrieva
DOI
https://doi.org/
Tewes-Bis Cheese Production Lines
Volume, issue
№
Authors
E. Morozova
DOI
https://doi.org/
Localizing a Russian Steam Trap
Volume, issue
№
Authors
DOI
https://doi.org/
Legend of Cheese Production
Volume, issue
№
Authors
Igor Korotkiy
DOI
https://doi.org/
Russian Cheese Market Trends in 2023-2024
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
Integral Approach to Cheese Diversification
Volume, issue
№
Authors
Evgeniya Kashina
DOI
https://doi.org/
Soft Cheese: Growth Prospects and Market Forecasts
Volume, issue
№
Authors
Artem Berezutsky
DOI
https://doi.org/
Unit Packing for Processed Cheese Slices
Volume, issue
№
Authors
Ainur Faizullin
DOI
https://doi.org/
Sanitary Treatment of Cheese Moulds
Volume, issue
№
Authors
Alexander Hanumyan
DOI
https://doi.org/
Sanitary Treatment of Milking Equipment
Volume, issue
№
Authors
Vera Ganina
DOI
https://doi.org/
Terminology Standards in Dairy Industry
Volume, issue
№
Authors
Natal'ya Onosovskaya
DOI
https://doi.org/
Dairy Quality Competition 2024: Analysis and Results
Volume, issue
№
Authors
Elena Dmitrieva, Valentina Mordvinova, N. Ivanova
DOI
https://doi.org/
New Patents in Dairy Production Technology
Volume, issue
№
Authors
Natal'ya Vagacheva
DOI
https://doi.org/
Cheese Summer 2024 in Siberia
Volume, issue
№
Authors
DOI
https://doi.org/
Cheese Products for Extreme Environments
Volume, issue
№
Authors
Irina Ostroukhova, Valentina Mordvinova, Dmitry Ostroukhov, Vasiliy Kalabushkin
DOI
https://doi.org/10.21603/2073-4018-2024-4-11
Prospects of Cheese Production in Russia
Volume, issue
№
Authors
Alexander Prosekov
DOI
https://doi.org/
Professional Approach to Perfect Taste. New Flavors of Plant Origin in Cheese Production
Volume, issue
№
Authors
Yuri Shaguta
DOI
https://doi.org/
Mozzarella Pizza Cheese with M-FORM Complex Food Additives
Volume, issue
№
Authors
DOI
https://doi.org/
Melting is Our Strength
Volume, issue
№
Authors
Irina Beregova
DOI
https://doi.org/
The Perfect Cheese: Quality Factors
Volume, issue
№
Authors
Ol'ga Stukacheva
DOI
https://doi.org/
Sustainable Quality: Emulsifiers in Spread Production
Volume, issue
№
Authors
Ivan Nikulin
DOI
https://doi.org/
International Exhibition Agroprodmash 2024: Trends and Challenges in the Food Industry
Volume, issue
№
Authors
DOI
https://doi.org/
Russia’s Prospects on the Global Cheese Market
Volume, issue
№
Authors
Alexander Prosekov
DOI
https://doi.org/
Whey: Processing and Sustainability
Volume, issue
№
Authors
Alexander Prosekov
DOI
https://doi.org/
Russian Cheese Market in 2024-2025
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
Milk quality is the basis for safety and sustainable production
Volume, issue
№
Authors
Alexander Prosekov
DOI
https://doi.org/
New approaches to dairy productivity
Volume, issue
№
Authors
Alexander Prosekov
DOI
https://doi.org/
Training of personnel: between demand and opportunities
Volume, issue
№
Authors
Alexander Prosekov
DOI
https://doi.org/
Competitive Spirit: Building a Unique World-Class Enterprise
Volume, issue
№
Authors
Dmitriy Fursaev
DOI
https://doi.org/
Deep Processing of Whey: Modern Trends
Volume, issue
№
Authors
Dmitry Volodin, Victor Topalov, Irina Kulikova, Anastasiya Semchenko, Ivan Evdokimov, Dmitry Khazov
DOI
https://doi.org/
Key Points in Cheese Production and Fermented Dairy Technology
Volume, issue
№
Authors
Evgeniya Kashina
DOI
https://doi.org/
Use of whey protein microparticles in high-protein product technology
Volume, issue
№
Authors
Dmitry Volodin, Victor Topalov, Ivan Evdokimov, Irina Kulikova, Aleksey Poverin, Anastasiya Semchenko
DOI
https://doi.org/
Modern approaches to sanitation in cheese-making
Volume, issue
№
Authors
Alexander Hanumyan
DOI
https://doi.org/
Analysis of the dynamics of Russian production of butter and spreads
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
Russian Government Approves the Made in Russia Program through 2030
Volume, issue
№
Authors
DOI
https://doi.org/
Everything for the Front, Everything for Victory!
Volume, issue
№
Authors
Elena Dmitrieva, Tatiana Volkova
DOI
https://doi.org/
Designing Popular Cheese with Target Flavor Profile
Volume, issue
№
Authors
Maria Bychkova, Anastasiya Bychkova, Margarita Cherdanceva
DOI
https://doi.org/
Butter: fatty acid composition does not comply with GOST
Volume, issue
№
Authors
Ekaterina Danilova
DOI
https://doi.org/
How can the assortment of butter products change?
Volume, issue
№
Authors
Elena Topnikova, Ekaterina Pirogova
DOI
https://doi.org/
Features of technology lactose-free butter technology
Volume, issue
№
Authors
Yulia Nikitina, Elena Topnikova
DOI
https://doi.org/10.21603/2073-4018-2026-2-53
Creative Approach to Cottage Cheese Pancakes: In-Depth Insight
Volume, issue
№
Authors
Dmitriy Manishin
DOI
https://doi.org/
Developing the Flavor Profile of Cheeses with High- and Low-Temperature Scalding
Volume, issue
№
Authors
Irina Delitskaya, Valentina Mordvinova, Dmitriy Abramov
DOI
https://doi.org/10.21603/2073-4018-2025-2-20
New Solutions for Tokom-Elit Cheeses
Volume, issue
№
Authors
Irina Chishkova
DOI
https://doi.org/
Agroprodmash-2025 – results and key results
Volume, issue
№
Authors
DOI
https://doi.org/
DairyTech 2026: innovations, technologies, the future of the dairy industry
Volume, issue
№
Authors
DOI
https://doi.org/
More than just protection: packaging systems as a tool for controlled cheese ripening
Volume, issue
№
Authors
Grigory Rogov, Tatiana Smirnova
DOI
https://doi.org/10.21603/2073-4018-2026-2-55
"Agroprodmash-2023". Results
Volume, issue
№
Authors
DOI
https://doi.org/
Technologist’s Guide
Volume, issue
№
Authors
Valentina Mordvinova
DOI
https://doi.org/
EKOS: Optimizing Curd Production
Volume, issue
№
Authors
DOI
https://doi.org/
High-Quality Detergents as Key to High-Quality Products
Volume, issue
№
Authors
Elena Suslova
DOI
https://doi.org/
Ecos: optimization of dairy production
Volume, issue
№
Authors
DOI
https://doi.org/
Mozzarella: Important information about production
Volume, issue
№
Authors
Nadezhda Babkina
DOI
https://doi.org/
Selection of a milk-clotting enzyme in cheese-making
Volume, issue
№
Authors
Vladislav Mozhanov
DOI
https://doi.org/
Testing the Testers: Procedures for Sensory Assessment at the All-Russian Research Institute of the Dairy Industry
Volume, issue
№
Authors
DOI
https://doi.org/
In Memory of Professor F. A. Vyshemirskiy
Volume, issue
№
Authors
Alla Novokshanova
DOI
https://doi.org/
Sanitary Treatment of Cheese Molds
Volume, issue
№
Authors
Alexander Hanumyan
DOI
https://doi.org/
The role of salting in the formation of the flavor bouquet of cheeses
Volume, issue
№
Authors
Irina Ostroukhova
DOI
https://doi.org/
Packaging for Cheeses Atlantis-Pak: 30 Years of Innovation, Technological Stability, and Import Substitution
Volume, issue
№
Authors
Artem Tatarov, Vladimir Smirnov, Elena Orlova
DOI
https://doi.org/
DairyTech 2025: Results
Volume, issue
№
Authors
DOI
https://doi.org/
Brine as a Source of Secondary Contamination of Cheese
Volume, issue
№
Authors
Galina Sviridenko
DOI
https://doi.org/10.21603/2073-4018-2025-2-21
90th Anniversary of Uglich Cheese and Dairy Plant
Volume, issue
№
Authors
DOI
https://doi.org/
Gas piston installations: Energy independence and cost reduction
Volume, issue
№
Authors
Dmitriy Kolesov
DOI
https://doi.org/
International Dairy Week: Quality Competition Results
Volume, issue
№
Authors
Elena Dmitrieva, Tatyana Pavlova
DOI
https://doi.org/
ERRATUM TO: New Technological Solutions in Functional Milk Drinks
Volume, issue
№
Authors
Irina Barkovskaya, Anastasiya Ryabova
DOI
https://doi.org/10.21603/2073-4018-2025-3-32
Agroprodmash 2025: Exhibition and Business Program
Volume, issue
№
Authors
DOI
https://doi.org/
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