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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Search
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Authors
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Abstract
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Browse
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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
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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