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
technical regulation
whey
whey proteins
yogurt
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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
Stepanova, L I
Issue
Section
Title
File
No 1 (2003)
Articles
Modern technologies for ice cream
No 4 (2003)
Articles
Avoidance of butter with complicated fatcomposition defects
No 11 (2003)
Articles
Butter with complex raw materials composition: simply and efficiently (method to transform high fat cream)
No 2 (2004)
Articles
What milk fat should be replaced with? Factors of choice
No 4 (2004)
Articles
Application of milk fat replacers in quark products
No 7 (2004)
Articles
The latest technologies. Improved analog of the coconut oil«Sojuz 51» in ice−cream manufacturing
No 4 (2005)
Articles
Fermented drinks of the complicated raw materials composition with functional ingredients: application of the «Soyuz 52L» fat
No 6 (2005)
Articles
Sour cream with vegetable oils - it is tasty and beneficial.Innovative technologies
No 10 (2005)
Articles
Applications of vegetable fats in cheese products
No 4 (2006)
Articles
Ispol'zovanie rastitel'nykh zhirov pri proizvodstve molochnykh konservov
No 5 (2006)
Articles
Tendentsii proizvodstva tvorozhnykh izdeliy
No 7 (2006)
Articles
Ispol'zovanie rastitel'nogo zhira «SOYuZ 51»® v proizvodstve morozhenogo
No 5 (2008)
Articles
Question-reply
No 08 (2008)
Articles
What do the violations of the sour cream productsmanufacturing processes result in?
No 10 (2010)
Articles
Milk fat replacers SDS® and Soyuz® - guarantee of your products quality
No 11 (2010)
Articles
Alternatives of butter: economical necessity or a new point in the healthy products creation
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