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
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Authors
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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
Володин, Дмитрий Николаевич
Issue
Section
Title
File
No 7 (2010)
Articles
Electrodialysis plants for milk whey processing
No 1 (2010)
Articles
Real'nye membrannye tekhnologii
No 1 (2010)
Articles
Technology of the low fatsour cream
No 11 (2011)
Articles
Curds and curds products with milk whey and its components
No 3 (2012)
Articles
Demineralization of curds whey
No 2 (2012)
Articles
Treatment of the milk raw materials by membrane methods
No 10 (2012)
Articles
Progressive approach to classic technologies
No 2 (2013)
Articles
Demineralized permeate as an alternative to milk sugar
No 9 (2013)
Articles
Membrane technologies in milk processing
No 2 (2014)
Articles
Elecrtodialysis - an integral part of the milk whey technology
No 3 (2014)
Articles
Electrodialysis - the most efficient process for milk whey demineralization
No 10 (2014)
Articles
Viability of lactic acid microorganisms in the low fat probiotic ice-cream
No 11 (2014)
Articles
The technology of dry demineralized milk whey replacing import has been scaled up in the dairy sector
No 8 (2015)
Articles
Membrane processes in the technology of canned milk products
No 2 (2016)
Articles
Perspective ingredients on the base of the secondary milk resources
No 11 (2016)
Articles
Technology of lactose and its analogues with application of membrane and ion-exchanging processes
No 9 (2016)
Articles
Membrane equipment for processing various types of milk resources
No 2 (2017)
Articles
Application of whey ingredients in foods production
No 2 (2018)
Articles
Up-to-date equipment for milk products drying
No 7 (2018)
Articles
Membrane processes in the milk concentrates technology
No 1 (2019)
Articles
Factors forming the structure and consistency of milk desserts
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