Dairy Industry
ISSN 1019-8946 (Print)
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control
curds
dairy industry
equipment
fermented milk products
import
milk
milk fat replacers
milk products
milk whey
packaging
processing
production
quality
raw milk
safety
starter cultures
technical regulation
whey
whey proteins
yogurt
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Search
Search
Search Scope
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Authors
Title
Abstract
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By Author
By Title
Other Journals
Categories
Keywords
control
curds
dairy industry
equipment
fermented milk products
import
milk
milk fat replacers
milk products
milk whey
packaging
processing
production
quality
raw milk
safety
starter cultures
technical regulation
whey
whey proteins
yogurt
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Author Details
Author Details
Грунская, Вера Анатольевна
Issue
Section
Title
File
No 5 (2009)
Articles
What does method of milk cooling at farm effect on
No 2 (2009)
Articles
Effects of skim milk powder on rheological properties of coagulum
No 3 (2011)
Articles
Stability of the non-milk fats emulsions
No 7 (2012)
Articles
Improvement of curds quality
No 9 (2012)
Articles
Enriched fermented milks
No 5 (2014)
Articles
The use of mulberry syrup in the technology of dairy-whey drink
No 4 (2014)
Articles
Micro elements composition of milk: impacts on the lactococci growth in milk
No 9 (2014)
Articles
Effects of iodine and iron on starter cultures
No 1 (2015)
Articles
Analogue of the national curds product kort: improvement of food and biological values
No 8 (2017)
Articles
Curds products enriched with probiotic microflora
No 10 (2017)
Articles
Perspectives of transition on the principles of the best available technologies
No 2 (2018)
Articles
Ecological standardization on the basis of the best available technologies
No 12 (2018)
Articles
Resources saving technologies in fermented milk products manufacturing
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