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Title
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Practical issues of curds and curds products manufacturing
Gushcha Y.M., Maltsev N.V.
Sanitarian treatment of the equipment for curds and curds products manufacturing
Kuzina J.I., Manevich B.V., Haritonova E.B., Kosiyanenko T.V., Habibova N.Z.
Produced of curds the semiautomatic line
Country-style curds for school children nutrition
Artyuhova S.I., Tetyusheva I.F.
Semi-automatic line for curds production
The most efficient curds production - ultra-filtration of curds coagulum
Lyalin V.A., Simonenko S.V., Rushel V.
Improvement of the curds products qualitywith the stabilizer «Geleon»
Application of ultrafiltration for the preliminary concentration of milk in curds production
Mikluh I.V., Dymar O.V.
Control of curds quality by organoleptic indices with application of neuron network
Davydova G.R., Potapov A.S.
The plant for receiving curds by the membrane method for small operations
LYaLIN V.A., Lyalin V.A.
Useful seminar for the specialists
Bykovskaya G.V., Bykovskaya G.V.
Evaluation of curds production efficiency
Shchedushnov D.E., Shchedushnov D.E.
Items of hygiene in curds manufacturing
Curds and curds products with milk whey and its components
Evdokimov I.A., Volodin D.N., Mihneva V.A., Zolotareva M.S., Golovkina M.V., Klepker V.M., Anisimov G.S.
Improvement of curds and curds products yield
Lyakh V.Y., Sadovaya T.N., Shabanova O.V., Lyah V.Y., Sadovaya T.N., Shabanova O.V.
Curds is the food of gods. In Russia it is for the first time produced on the semiautomatic line
ANISIMOVA S.G., Anisimova S.G.
Drinks based on milk whey with hydrolyzed lactose and vegetable raw materials
Merzlikina A.A., Polyanskii K.K., Pronina O.V., Belkova M.D.
Refrigerated storage of the curds products
Buyanova I.V., Imangalieva J.K.
The starter culture AiBi Golden Time 20.12 FS -an innovative development for improving nutrition value of curds
New technological solutions in quark whey processing. Part 2. Application of curds whey microparticulate in the technology of fermented milk products
Losev A.N., Stanislavskaia E.B., Melnikova E.I.
Modern technological solutions. Automated line A-TL for curds production by the closed method
Effects of the raw materials composition on the quality of grain curds
Zobkova Z.S., Zenina D.V., Fursova T.P., Gavrilina A.D., Shelaginova I.R.
About curds as a national product
Zobkova Z.S., Zenina D.V., Fursova T.P.
Fermented milk product «Kefirnyi» with curds whey
Katkova N.N., Morozova V.V., Silko I.I.
Optimal parameters of neuron network for controlling curds quality
Davydova G.R.
Inulincontaining composition for products containing milk
Ponomarev A.N., Mel'nikova E.I., Bogdanova E.V., Samoilova M.A.
Standardization of milk and milk products according to protein content
Mikluh I.V., Dymar O.V.
Packaging of grain curds in the packet-pillow in the automated machine «Pitpak MJT»
Set-up of the automated line of the A-TL type
Russkih V.M.
New issues in curds manufacturing
Zobkova Z.S., Zenina D.V., Zobkova Z.S., Zenina D.V.
Perfection from OBRAM
Fast frozen curds zapekanka
Golubeva L.V., Glagoleva L.E., Rodionova N.A., Smol'skii G.M.
The 100 better products: absolute winners
Anisimova L.V.
Curds production: new technologies
Lyalin V.A., Fedotov A.V., Lyalin V.A., Fedotov A.V.
The curds product with vegetable ingredients
Gavrilova N.B., Shipkova K.N.
Soft curds with dietary fibers
Gavrilova N.B., Molyboga E.A., Demidova V.A.
Such simple, but complicated
Kashina E.D., Spiricheva Z.B., Lotysh N.S.
Special features of packaging as a factor of success of sales on the milk products market
Demenko A.
Equipment for curds manufacturing. Review of the present day trends
Fridenberg G.V.
Bacterial starters for curds production
Sorokina N.P., Kuraeva E.V., Kucherenko I.V., Semenihina V.F., Rojkova I.V.
The antioxidant activity of the curds masses produced with application of vegetable pastes
Magomedov M.G., Zhuravlev A.A., Titova N.A., Polyanskii K.K., Varvarina O.E.
Reconstruction of the curds producing department
Maltsev N.V.
Wonders of the curds product
Beregova I.V.
Innovative solution in curds manufacturing
About packing materials for curds
Fedotova O.B.
Treatment of the milk raw materials by membrane methods
EVDOKIMOV I.A., VOLODIN D.N., GOLOVKINA M.V., ZOLOTOREVA M.S., TOPALOV V.K., ANISIMOV S.V., VEZIRYaN A.A., KLEPKER V.M., ANISIMOV G.S., Evdokimov I.A., Volodin D.N., Golovkina M.V., Zolotareva M.S., Topalov V.K., Anisimov S.V., Veziryan A.A., Klepker V.M., Anisimov G.S.
Curds product with berries components
Shchetinin M.P., Kol'tyugina O.V., Kosynkina A.A., Shchetinin M.P., Koltyugina O.V., Kosynkina A.A.
Curds production - traditional approach and innovations from the company «Chr. Hansen»
Kulikova T.V., Kulikova T.V.
Energy efficient equipment of the company «Protemol»
The technology of soy and milk-soy curds mass
Li G.T., Senchenko N.V., Lee G.T., Senchenko N.V.
«Erhmann»: more life
ZhDANOV A.A., KOVALENSKIY A.K., ZAGIEV T.M., Zhdanov A.A., Kovalenskii A.K., Zagiev T.M.
AT-curds from subconcentrated milk
Dorotova A.V., Val'ter G.F., Dorotova A.V., Val'ter G.F.
Curds base for the functional paste-like product
Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R.
Preservation of curds whey
Lepeshkin T.A., Polyanskaya I.S., Zakrepina E.N., Semenihina V.F.
Curds products enriched with probiotic microflora
Grunskya V.A., Koneva D.A.
Lines for curds production of the company «Protemol»
Gushcha Y.M.
Speed - guarantee of quality Starter cultures AiBi® Golden Time for curds production for 6 hours
Effects of microflora on the curds quality
Semenihina V.F., Rozhkova I.V., Begunova A.V., Shyrshova T.I.
Ultra-filtrated curds: quality, economy and universality
Dvornikov E.V.
The multi-purpose membrane plant for the dairy industry
Lyalin V.A.
Curds masses with spices: analysis of the preferences of the people living in Kemerovo and Kemerovo region
Davydenko V.A., Baimatova E.V.
New development of the company «Food Stabilizers»
Shabalova E.D.
Universal automated unit for cooling and formation of coagulum for producing curds, soft cheese and cheese of the «Rossiiskii» type
Chistova Y.
Trends in curds manufacturing
Fridenberg G.V.
Improvement of the traditional curds yield
Zenina D.V.
Demineralization of curds whey
Evdokimov I.A., Volodin D.N., Topalov V.K.
Tailoring of the products for school children
Lisin P.A., Kanushina Y.A., Lisin P.A., Kanushina Y.A.
And again about the complex food supplements
MOGIL'NYY V.A., Mogil'nyi V.A.
New possibilities in the technology of the curds product
Kapranchikov V.S., Kolesnikova S.V., Kapranchikov V.S., Kolesnikova S.V.
Baby food «Krepysh»
DRONOVA E.V., Dronova E.V.
Calculation of the rheological characteristics of curds received by ultra-filtration.
Pyatkin P.N., Alyukhanova O.A., Vodyakov V.N., Sysuev S.B., Lyalin V.A., Pyatkin P.N., Alyuhanova O.A., Vodyakov V.N., Sysuev S.B., Lyalin V.A.
Biotechnology of curds products with application of the starter cultures immobilization
Gavrilova N.B., Chernopol’skaya N.L.
Effects of the modified starches on the structure of aerated curds mousses
Ryazantseva K.A., Agarkova E.Y., Kruchinin A.G., Papahin A.A., Borodina Z.M.
Curds whey hydrolyzates for curds emulsion products
Zolotaryov N.A., Fedotova O.B., Agarkova E.Y.
Refrigeration concentrating of curds whey
Ovsyannikov V.Y., Kraminova Y.S., Panchenko S.L.
Curds production: share experience and knowledge
Tyutikova N.
Biotechnological and microbiological aspects of producing curds with extended shelf life
Zobkova Z.S., Zenina D.V., Fursova T.P., Gavrilina A.D., Shelaginova I.R.
Microparticulation of curds whey
Losev A.N., Ponomarev A.N., Mel’nikova E.I., Stanislavskaya E.B.
Curds product «Stimulus» with functional vegetable components
Reshetnik E.I., Maksimyuk V.A., Utochkina E.A.
Taste of traditions: curds
Kashina E.D.
Application of curds whey: experience of the enterprise
Kryuchkova I.B.
Present day trends in improvement of the traditional curds quality
Zenina D.V.
Improvement of the curds defrosting process
Fridenberg G.V., Lukashova T.A., Bol’shakov S.A.
Low lactose drinks from the protein-carbohydrate raw materials
Pashina E.Y., Khramtsov A.G., Lodygin A.D., Pashina E.Y., Hramtsov A.G., Lodygin A.D.
Enriched curds
Ponomarev A.N., Merzlikina A.A., Golubeva L.V., Ponomarev A.N., Merzlikina A.A., Golubeva L.V.
OBRAM at the «Dairy Industry-2011»
Existing equipment for traditional curds manufacturing
Forms of moisture binding in products based on curds
Glagoleva L.E., Chernousova N.Y., Prosvirina L.S.
Strength of the curds structure depending on raw materials
Pirogov A.N., Zakharenko S.G., Zakharenko M.A., Shilov A.V., Zakharov S.A., Pirogov A.N., Zaharenko S.G., Zaharenko M.A., Shilov A.V., Zaharov S.A.
Improvement of the efficiency of the membrane processing of curds whey
Babenyshev S.P., Jydkov V.E., Bratsyhin A.A., Mamai D.S., Mamai A.V., Hoha D.S.
Equipment for curds products manufacturing
Budrik V.G., Tihomirova N.A., Ivanov N.V.
Neutralization of the NF-concentrates of curds whey
Dykalo N.Y., Kusin A.A., Shohalova V.N., Kostyukov E.M., Shohalov V.A.
Effects of the raw materials composition on the quality of grain curds
Zobkova Z.S., Zenina D.V., Fursova T.P., Gavrilina A.D., Shelaginova I.R.
Ahead to the future
Podol S.R., Ulkina M.A.
Factors improving efficiency of milk protein coagulation
Zobkova Z.S., Zenina D.V., Fursova T.P., Gavrilina A.D., Shelaginova I.R.
Dynamics of the process of milk whey nanofiltration
Dymar O.V.
Effects of the electrohydraulic treatment on the dispersity of curds whey
Kochubei-Litvinenko O.V., Chernyushok O.A., Olishevskii V.V., Marinin A.I.
Moisture-binding capacity of collagen builders
Dunchenko N.I., Fedorova I.A.
Semiautomatic feeding device ATL
Russkih V.M.
Equipment for grinding up and dispersing at curds products manufacturing
Budrik V.G., Fridenberg G.V., Agarkova Y.Y., Gusev E.M., Novikov G.S., Berezkina K.A.
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