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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whey proteins
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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
Евдокимов, Иван Алексеевич
Issue
Section
Title
File
No 12 (2004)
Articles
Isomerization of lactose to lactulose
No 11 (2008)
Articles
Innovative priorities of milk whey application on principles of wasteless technology logistics
No 11 (2008)
Articles
Historical aspects of whey application and processing
No 11 (2008)
Articles
Present state of milk whey processing
No 3 (2009)
Articles
Innovative technology of fresh milk products
No 3 (2009)
Articles
Fermented milk Kremola
No 7 (2009)
Articles
Fermented milk products with whey protein concentrate
No 9 (2009)
Articles
Improvement of the lactose crystallization process
No 12 (2009)
Articles
Technological platform of the domestic prebiotic lactulose
No 12 (2009)
Articles
Food functional modules on the basis of demineralized milk whey
No 7 (2010)
Articles
Vliyanie laktitola na skvashivanie i antagonisticheskuyu aktivnost' molochnokislykh mikroorganizmov
No 7 (2010)
Articles
Electrodialysis plants for milk whey processing
No 7 (2010)
Articles
Fermented milk of mixed fermentation
No 9 (2010)
Articles
Production of cheese and curds abroad: on-line technologies and machinery
No 8 (2010)
Articles
Yogurt with application of the whey protein concentrate: rheological characteristics
No 1 (2010)
Articles
Safety of the nanoparticles application
No 1 (2010)
Articles
Real'nye membrannye tekhnologii
No 12 (2010)
Articles
Development of the membrane technologies: rationalityand no wastes
No 1 (2010)
Articles
Maillard reaction in milkproducts technology as a way of nanoparticles formation
No 1 (2010)
Articles
Technology of the low fatsour cream
No 7 (2011)
Articles
The innovative product - milk with increased content of melatonine
No 8 (2011)
Articles
Prospects of the functional food products development
No 9 (2011)
Articles
White and black: milk processing in the South-Africa Republic
No 11 (2011)
Articles
Curds and curds products with milk whey and its components
No 5 (2011)
Articles
Milk dessert with polysaccharides
No 3 (2012)
Articles
Demineralization of curds whey
No 2 (2012)
Articles
Treatment of the milk raw materials by membrane methods
No 7 (2012)
Articles
Lactose hydrolysates for milk products with fruit and berries flavors
No 2 (2012)
Articles
Technology of the fermented milk: application ol the extracts of vegetable raw materials
No 7 (2012)
Articles
The Argentine tango of milk
No 6 (2013)
Articles
The treasure has been found: what to do with it?
No 6 (2013)
Articles
Milk whey: receiving of derivative components
No 2 (2013)
Articles
Demineralized permeate as an alternative to milk sugar
No 9 (2013)
Articles
Membrane technologies in milk processing
No 8 (2013)
Articles
Technology of fermented milk with food fibers application
No 10 (2013)
Articles
Biotechnological issues of receiving home airan: the basis for developing industrial technology
No 8 (2013)
Articles
Bio-fermented ice-cream with functional properties
No 1 (2014)
Articles
Complex applications of whey components
No 10 (2014)
Articles
Viability of lactic acid microorganisms in the low fat probiotic ice-cream
No 11 (2014)
Articles
Alternative possibilities for the industrial processing of milk whey
No 11 (2014)
Articles
The technology of dry demineralized milk whey replacing import has been scaled up in the dairy sector
No 5 (2015)
Articles
The design algorithm of feed compositions with balanced amino acid content
No 4 (2015)
Articles
Whipping cream with increased level of protein. Sensor and instrumental analysis
No 2 (2015)
Articles
Functional and technological properties of whey protein products: effects of the changes of environmental conditions and type of treatment
No 1 (2015)
Articles
Milk products enriched with whey proteins. Technological aspects of developing
No 7 (2015)
Articles
Regeneration of the ultrafiltration membranes at curds manufacturing
No 3 (2015)
Articles
Application of milk whey proteins in the production of fermented milks
No 11 (2016)
Articles
Technology of lactose and its analogues with application of membrane and ion-exchanging processes
No 5 (2017)
Articles
Technologies replacing import: milk sugar or lactose?
No 2 (2017)
Articles
Application of whey ingredients in foods production
No 12 (2017)
Articles
Conception of receiving milk base with increased total solids content for fermented products manufacturing
No 1 (2018)
Articles
Biofilms in the dairy industry: significance, formation, control
No 4 (2018)
Articles
Use of chitosane for casein production
No 10 (2018)
Articles
Effect of the electrodialysis treatment temperature on the microflora of skim milk permeate
No 7 (2018)
Articles
Membrane processes in the milk concentrates technology
No 7 (2018)
Articles
Regeneration and disinfection of the ultrafiltration plants. Theoretical and practical aspects
No 8 (2018)
Articles
Effect of chitosan succinate on the antibacterial properties of kefir
No 8 (2018)
Articles
Alternative trends of processing of ultrafiltration permeate
No 1 (2019)
Articles
Factors forming the structure and consistency of milk desserts
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