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
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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
ЗОБКОВА, Зинаида Семёновна
Issue
Section
Title
File
No 12 (2004)
Articles
Modern technologies and milk containing products
No 2 (2009)
Articles
About implementation of the Technical Regulation on fresh milk products
No 2 (2009)
Articles
Rheological indices of the fermented product with lactoferrine
No 12 (2009)
Articles
Scientific solutions for the fresh milk products manufacturing
No 12 (2009)
Articles
Technology of lactoferrin extracting from raw milk
No 7 (2011)
Articles
New issues in curds manufacturing
No 9 (2011)
Articles
New kinds of the fresh milk pro
No 3 (2011)
Articles
Impacts of enzymes on rheological characteristics of fermented milk products
No 7 (2011)
Articles
Antimicrobial properties of the oligopeptides lactoferrine
No 5 (2012)
Articles
Food safety of Russia: one of the principle ways is provision with fresh milk products
No 9 (2012)
Articles
Promising technological solutions: extension of curds storage life
No 9 (2012)
Articles
About some parameters of the process of isolation lactoferrine from milk
No 6 (2013)
Articles
Trends in formation of fresh milk products variety
No 6 (2013)
Articles
Choice of the rational range of fresh milk products
No 12 (2013)
Articles
Application of transglutaminase at yogurt production
No 5 (2014)
Articles
Effects of the microbial transglutaminase on the processes of milk protein modification at yogurt production
No 8 (2014)
Articles
About technical regulation of fresh milk products manufacturing in the territory of the Customs Union
No 8 (2015)
Articles
Development of the healthy milk products technologies: up-to-date methodologies
No 1 (2016)
Articles
About curds as a national product
No 2 (2016)
Articles
The history of the curds technology development
No 3 (2016)
Articles
Factors improving efficiency of milk protein coagulation
No 6 (2016)
Articles
Effects of the raw materials composition on the quality of grain curds
No 5 (2016)
Articles
Criteria of the efficiency of transglutaminase effects on the sour cream quality
No 4 (2016)
Articles
Biotechnological and microbiological aspects of producing curds with extended shelf life
No 6 (2016)
Articles
Effects of lactoferrine on the contamination of sour cream with Salmonella typhimunium
No 7 (2016)
Articles
Effects of the raw materials composition on the quality of grain curds
No 10 (2016)
Articles
About complex application of the foods supplements that stabilize consistency and modify milk protein in yogurt
No 10 (2016)
Articles
Medical-biological assessment of the curds with transglutaminase
No 9 (2016)
Articles
Vliyanie laktoferrina na kontaminatsiyu smetany kishechnoy palochkoy
No 2 (2017)
Articles
Effects of food supplements and functional ingredients on the fresh milk products quality
No 4 (2017)
Articles
Effects of the enzyme modification on the fractions composition of curds and whey protein
No 3 (2017)
Articles
Special issues of using food supplements in the fermented milk products
No 1 (2017)
Articles
Investigation of antimicrobial properties of bitulincontaining extract in milk products
No 8 (2017)
Articles
The history of yogurt production
No 10 (2017)
Articles
Special features of the Russian yogurt technology
No 4 (2018)
Articles
Selection of the rationalconditions for production of the yogurt enrichedwith bioflavonoids
No 3 (2018)
Articles
Selection of the sources of biologically active substances for functional fermented milk products
No 3 (2019)
Articles
Curds base for the functional paste-like product
No 4 (2019)
Articles
Selection of the antioxidants complex for the milk systems using physical-chemical methods
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