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Dairy Industry
ISSN 1019-8946 (Print)
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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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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
Home > Search > Author Details

Author Details

Haritonov, V. D

Issue Section Title File
No 4 (2012) Articles Lowering of allergenic properties of milk proteins. Technological approaches
No 7 (2013) Articles Prospects of applying whey protein hydrolysates in the fermented milk products technology
No 7 (2013) Articles Modeling of the mixing aggregate of the centrifugal type on the basis of cybernetic approach
No 11 (2013) Articles Functional properties of fermented milk products with whey protein hydrolysates
No 11 (2013) Articles Extraction of beta-lactoglobulin from whey: application of various forms of hitosan
No 5 (2014) Articles Priority directions of food technologies developments
No 1 (2014) Articles Mechanisms of formation of the complexes of milk whey with hitozan
No 5 (2016) Articles Criteria of the efficiency of transglutaminase effects on the sour cream quality
No 10 (2016) Articles Emulsifiers in the composition of aerated milk products
No 6 (2018) Articles Deep processing of raw milk materials and secondary resources
No 5 (2018) Articles Membrane technologies for ensuring efficiency and safety of milk processing
No 10 (2018) Articles New technologies and quality of milk products
 

 

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