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
Search
Search Scope
All
Authors
Title
Abstract
Index terms
Full Text
Browse
By Issue
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
Zobkova, Z S
Issue
Section
Title
File
No 1 (2003)
Articles
About fermented milk drinks texture
No 2 (2003)
Articles
Synergism of the amarant polyphenol complexwith ascorbic acid
No 3 (2004)
Articles
About introduction of new state standards
No 4 (2004)
Articles
New types of milk and milk containing products(developments of the VNIMI in 2002-2004)
No 5 (2004)
Articles
Milk products with vitamins
No 7 (2004)
Articles
Sour cream quality
No 6 (2004)
Articles
The temperature effect for parameters of fermented milkwith stabilizers
No 12 (2004)
Articles
Modern technologies and milk containing products
No 3 (2005)
Articles
Technological and technical solutions for improving storageability of biologically active milk products
No 11 (2005)
Articles
Some special features of the drinking yogurt technology
No 5 (2006)
Articles
Osobennosti tekhnologii i puti uluchsheniya kachestva kislomolochnykh napitkov, vyrabatyvaemykh rezervuarnym sposobom
No 7 (2006)
Articles
Proizvodstvo i puti povysheniya kachestva tvoroga
No 3 (2006)
Articles
Funktsional'nye tsel'nomolochnye produkty
No 8 (2006)
Articles
Sostav syr'ya i kachestvo domashnego syra
No 9 (2006)
Articles
O vozdushnoy (gazovoy) faze moloka i molochnykh produktov
No 12 (2006)
Articles
Some special features of the technology for heart treated (pasteurized) fermented milk products.
No 11 (2006)
Articles
Stages of the glazed cake cheeses technology development
No 1 (2008)
Articles
The page of a technologist
No 2 (2008)
Articles
New National standard of the RF «Quark cakes coated with glaze.General technical conditions»
No 4 (2008)
Articles
The page of a technologist
No 5 (2008)
Articles
The page of a technologist
No 3 (2008)
Articles
Quantitative immunofermentative methodfor lactoferrin determination in milk products
No 3 (2008)
Articles
The page of a technologist
No 2 (2008)
Articles
The page of the technologist
No 2 (2008)
Articles
About balanced amino acids compositionof the quark product «Carotino»
No 08 (2008)
Articles
Some special features of the grain curds manufacturing
No 08 (2008)
Articles
Effects of homogenization on dispersibility of the curds proteinparticles
No 08 (2008)
Articles
Effects of milk homogenizing on curds quality
No 08 (2008)
Articles
About curds products enriched with nonmilk components
No 7 (2008)
Articles
About bifidogenous properties of lactoferrin
No 08 (2008)
Articles
About effects of the gas phase on curds quality
No 10 (2008)
Articles
Question of concretizing technical regulation
No 2 (2009)
Articles
About implementation of the Technical Regulation on fresh milk products
No 2 (2009)
Articles
Rheological indices of the fermented product with lactoferrine
No 12 (2009)
Articles
Scientific solutions for the fresh milk products manufacturing
No 12 (2009)
Articles
Technology of lactoferrin extracting from raw milk
No 1 (2011)
Articles
Stranichka tekhnologa
No 7 (2011)
Articles
Stranichka tekhnologa
No 7 (2011)
Articles
New issues in curds manufacturing
No 4 (2011)
Articles
The page of a technologist
No 9 (2011)
Articles
The page of a technologist
No 9 (2011)
Articles
New kinds of the fresh milk pro
No 3 (2011)
Articles
Impacts of enzymes on rheological characteristics of fermented milk products
No 7 (2011)
Articles
Antimicrobial properties of the oligopeptides lactoferrine
No 2 (2012)
Articles
Kakie poroki konsistentsii mogut vozniknut' pri proizvodstve kislomolochnykh napitkov, vyrabatyvaemykh rezervuarnym sposobom, i kak ikh predupredit'?
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