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
yogurt
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Search
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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
Рожкова, Ирина Владимировна
Issue
Section
Title
File
No 12 (2004)
Articles
Microbiology of the dairy industry
No 5 (2009)
Articles
Starter cultures with low postacidifying activity
No 6 (2009)
Articles
Identification of the subspecies Lactococcus lactis
No 8 (2009)
Articles
Genotype and metabolic characteristics of the Enterococcus bacteria isolated from milk products
No 12 (2009)
Articles
Technological aspects of bifido bacteria applications in fermented milk products manufacturing.
No 6 (2010)
Articles
State standard GOST R 53430-2009«Milk and products of milk processing.Methods of the microbiological analysis»
No 4 (2010)
Articles
The National fermented milk product kefirand its functional properties
No 11 (2011)
Articles
Why kefir drink can't be called kefir
No 7 (2013)
Articles
Prospects of applying whey protein hydrolysates in the fermented milk products technology
No 11 (2013)
Articles
Development of starter cultures for fermented milk products
No 11 (2013)
Articles
Functional properties of fermented milk products with whey protein hydrolysates
No 3 (2014)
Articles
Antagonistic activity of lactic acid bacteria against Klebsiella spp
No 7 (2014)
Articles
Physical-chemical properties of the starter culture Streptococcus thermophilus after freeze drying and at storage
No 6 (2015)
Articles
Application of spices to control organoleptic characteristics of fermented milk products with flour
No 9 (2015)
Articles
Probiotic strain Lactobacillus reuteri: selection of the technological regimes for cultivation
No 12 (2015)
Articles
New probiotic strain Lactobacillus reuteri
No 12 (2015)
Articles
Development of the nutritient medium for cultivation of the consortium of the probiotic microorganisms
No 2 (2016)
Articles
Bacterial starters for curds production
No 3 (2016)
Articles
Effects of microflora on the curds quality
No 10 (2016)
Articles
Antagonistic activity of probiotic bacteria
No 7 (2016)
Articles
Biotechnology of the fermented milk products and preparations with probiotic properties
No 7 (2017)
Articles
Selection of the cryoprotective media for Lactobacillus reuteri
No 9 (2017)
Articles
Dynamics of proliferation of L. reuteri and L. helveticus
No 10 (2017)
Articles
Association of the probiotic cultures Lactobacillus reuteri and Lactobacillus helveticus for development of the bacterial concentrate
No 3 (2018)
Articles
Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1
No 4 (2019)
Articles
Selection of the indicating microorganism for controlling activity of the antimicrobial components produced by Lactobacillus reuteri LR1
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