Author Details

Evdokimov, I. A

Issue Section Title File
No 3 (2012) Articles Demineralization of curds whey
No 7 (2012) Articles Lactose hydrolysates for milk products with fruit and berries flavors
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 8 (2014) Articles Functional ingredients on the basis of milk whey in the manufacturing of marginal milk products
No 11 (2014) Articles Alternative possibilities for the industrial processing of milk whey
No 5 (2015) Articles The design algorithm of feed compositions with balanced amino acid content
No 2 (2015) Articles Functional and technological properties of whey protein products: effects of the changes of environmental conditions and type of treatment
No 4 (2015) Articles Lactose free milk products for feeding children with lactase deficiency
No 5 (2015) Articles Milk whey processing: conceptual strategy, real technologies, adequate investments, demanded products
No 1 (2015) Articles Milk products enriched with whey proteins. Technological aspects of developing
No 3 (2015) Articles Analysis of the market and production of the whey ingredients
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 9 (2015) Articles Tailoring of the carbohydrates composition in the baby foods. Scientific and practical aspects
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 12 (2017) Articles Conception of receiving milk base with increased total solids content for fermented products manufacturing
No 11 (2017) Articles Membrane technologies as a base of milk whey processing in the up-to-date economic conditions
No 5 (2018) Articles Membrane technologies for ensuring efficiency and safety of milk processing
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 Modern equipment for concentrating milk raw materials
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 11 (2018) Articles Membrane equipment: up-to-date technological solutions for production of valuerized ingredients of the milk raw materials
No 9 (2018) Articles Classical and bipolar electrodialysis in the innovative technologies of curds whey processing
No 1 (2019) Articles Factors forming the structure and consistency of milk desserts
No 1 (2019) Articles Maintaining the most valuable
No 4 (2019) Articles Formation of taste and aroma of mould cheeses

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