Author Details

Zobkova, Z. S

Issue Section Title File
No 5 (2012) Articles Food safety of Russia: one of the principle ways is provision with fresh milk products
No 9 (2012) Articles Promising technological solutions: extension of curds storage life
No 9 (2012) Articles About some parameters of the process of isolation lactoferrine from milk
No 1 (2013) Articles Ekaterina Andreevna Bogdanova (1922-2008)
No 6 (2013) Articles Trends in formation of fresh milk products variety
No 6 (2013) Articles Choice of the rational range of fresh milk products
No 12 (2013) Articles Application of transglutaminase at yogurt production
No 5 (2014) Articles Effects of the microbial transglutaminase on the processes of milk protein modification at yogurt production
No 8 (2014) Articles About technical regulation of fresh milk products manufacturing in the territory of the Customs Union
No 4 (2015) Articles Dependence of the sour-milk structural-mechanical characteristics on the proteins composition of milk modified by transglutaminase
No 3 (2015) Articles Criteria of assessment of safety of the milk products with transglutaminase
No 8 (2015) Articles Development of the healthy milk products technologies: up-to-date methodologies
No 10 (2015) Articles Innovations in the technologies of curds and yogurt
No 1 (2016) Articles About curds as a national product
No 2 (2016) Articles The history of the curds technology development
No 3 (2016) Articles Factors improving efficiency of milk protein coagulation
No 6 (2016) Articles Effects of the raw materials composition on the quality of grain curds
No 5 (2016) Articles Criteria of the efficiency of transglutaminase effects on the sour cream quality
No 4 (2016) Articles Biotechnological and microbiological aspects of producing curds with extended shelf life
No 6 (2016) Articles Effects of lactoferrine on the contamination of sour cream with Salmonella typhimunium
No 7 (2016) Articles Effects of the raw materials composition on the quality of grain curds
No 10 (2016) Articles About complex application of the foods supplements that stabilize consistency and modify milk protein in yogurt
No 10 (2016) Articles Medical-biological assessment of the curds with transglutaminase
No 9 (2016) Articles Vliyanie laktoferrina na kontaminatsiyu smetany kishechnoy palochkoy
No 2 (2017) Articles Effects of food supplements and functional ingredients on the fresh milk products quality
No 4 (2017) Articles Effects of the enzyme modification on the fractions composition of curds and whey protein
No 3 (2017) Articles Special issues of using food supplements in the fermented milk products
No 1 (2017) Articles Investigation of antimicrobial properties of bitulincontaining extract in milk products
No 8 (2017) Articles The history of yogurt production
No 10 (2017) Articles The page of a technologist
No 10 (2017) Articles Special features of the Russian yogurt technology
No 5 (2018) Articles Impacts of the storage time on the antioxidant activity of the fortified yogurt
No 4 (2018) Articles Selection of the rationalconditions for production of the yogurt enrichedwith bioflavonoids
No 3 (2018) Articles Selection of the sources of biologically active substances for functional fermented milk products
No 11 (2018) Articles The page of a technologist. About production of curds, curds products and sour cream
No 11 (2018) Articles Elaborated list of the acting technical documentation for the fresh milk products
No 10 (2018) Articles The page of a technologist. About defects of the frozen curds
No 3 (2019) Articles Curds base for the functional paste-like product
No 4 (2019) Articles The page of a technologist. Organoleptic analysis of curds
No 2 (2019) Articles Fermented milk products as a component of functional nutrition
No 4 (2019) Articles Selection of the antioxidants complex for the milk systems using physical-chemical methods
No 2 (2019) Articles The page of a technologist. Innovative functional milk products

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies