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Application of milk whey proteins in the production of fermented milks
Gordienko L.A., Evdokimov I.A., Gorlacheva S.V.
Application of milk whey in animal breeding
Prozorov A.A., Burykina I.M., Ozhiganova E.V., Prozorov A.A., Burykina I.M., Ozhyganova E.V.
Fermented milks fortified with whey proteins
Donskaya G.A., Drojjyn V.M., Morozova V.V., Bryzgalina V.V.
Ways of the efficient application of whey
Gavrilov G.B., Kravchenko E.F.
Factors forming the structure and consistency of milk desserts
Evdokimov I.A., Kulikova I.K., Misyura V.A., Volodin D.N., Semenova I.A., Pilipenko D.N.
Microparticulation of curds whey
Losev A.N., Ponomarev A.N., Mel’nikova E.I., Stanislavskaya E.B.
Some technological aspects of receiving cow milk whey proteins. 1. Introduction. Principle strategies of the group division of whey proteins and caseins
Elchaninov V.V., Koval A.D., Belov A.N.
Milk whey in functional products
Donskaya G.A., Fridenberg G.V.
Protein basis for the milk dessert
Shchetinin M.P., Kol'tyugina O.V., Plutakhina E.S., Shchetinin M.P., Koltyugina O.V., Plutahina Y.S.
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.
An exceptional industrial solution for whey microparticulation
Smolnikov N.
Prospects of applying whey protein hydrolysates in the fermented milk products technology
Koroleva O.V., Agarkova E.Y., Botina S.G., Nikolaev I.V., Ponomareva N.V., Melnikova E.I., Haritonov V.D., Prosekov A.Y., Krohmal M.V., Rojkova I.V.
Prebiotic concentrate based on demineralized whey
Hramtsov A.G., Lodygin A.D., Ponomarev V.A.
The curds with whey protein microparticulate
Losev A.N., Melnikova E.I., Stanislavskaya E.B., Korotkov E.G.
Prospects of milk whey application
Dudnikova O.A., Lodygin A.D., Hramtsov A.G.
Technological bases for vacuum concentrating of milk whey
Buyanova I.V., Kotlyarova M.V.
Kinetics of ultrafiltration cheese whey
Ponomarev A.N., Kluchnikov A.I., Merzlikina A.A., Pronina O.V., Polanski K.K.
Viability of lactic acid microorganisms in the low fat probiotic ice-cream
Aslanova M.N., Kulikova I.K., Evdokimov I.A., Volodin D.N., Zolotareva M.S.
Effects of milk protein on quality indices of fruit frozen desserts
Tvorogova A.A., Chizhova P.B., Kazakova N.V., Turbina I.A., Spiridonova A.V.
Product for sport nutrition of schoolchildren
SIMONENKO S.V., KhOVANOVA I.V., LES' G.M., Simonenko S.V., Hovanova I.V., Les' G.M.
Osmotic pressure of milk whey and lactose
Timkin V.A., Lazarev V.A., Mazina O.A.
Molecular distribution of proteins at ultra-concentrating of whey
Krasnoshtanova A.A., Popov V.G., Rytchenkova O.V.
Some technological aspects of receiving cow milk whey proteins 7. Receipts of immunoglobulin and glicomacropeptide
Elchaninov V.V., Koval A.D., Belov A.N.
Digestibility of ß-lactoglobulin hydrolysate in vivo experiments
Bogdanova E.V., Melnikova E.I., Grebenshchikov A.V.
Application of whey proteins microparticulate in the technology of kefir production
Stanislavskaya E.B., Melnikova E.I.
Fermentation of milkwhey by Kluyveromyces marxianus usingJerusalem artichoke
Sokolenko G.G., Verzilina N.D.
Application of ultrafiltration for the preliminary concentration of milk in curds production
Mikluh I.V., Dymar O.V.
Effects of the enzyme modification on the fractions composition of curds and whey protein
Zobkova Z.S., Zenina D.V., Fursova T.P., Gavrilina A.D., Shelaginova I.R.
New fermented products for healthy nutrition
Donskaya G.A., Haritonov D.V.
Curds production: technologies and equipment
Gushcha Y.M.
Legislation requirements to the by-products of milk processing
Yurova E.A., Kobzeva T.V.
New whey drink with fruit juice supplement
Zipaev D.V.
Whipping cream with increased level of protein. Sensor and instrumental analysis
Bannikova A.V., Evdokimov I.A.
The technology of dry demineralized milk whey replacing import has been scaled up in the dairy sector
Evdokimov L.A., Zolotareva M.A., Volodin D.N., Hramtsov A.G., Donskih A.N., Anisimov G.S.
Effects of the electrohydraulic treatment on the dispersity of curds whey
Kochubei-Litvinenko O.V., Chernyushok O.A., Olishevskii V.V., Marinin A.I.
Applying of microparticiulated whey proteins in milk products
Smirnova I.A., Lobacheva E.M., Gulbani A.J.
Application of freeze-dried concentrates at functional milk products manufacturing
Donskaya G.A., Zaharova E.V.
Moisture-binding capacity of collagen builders
Dunchenko N.I., Fedorova I.A.
Vologda, the autumn 2011: international seminar
Bushueva I.G., Bushueva I.G.
Milk albumin - a high quality protein semi-finished product
Volkova T.A.
Food composition from cheese whey
Ponomarev A.N., Rudnichenko E.S., Mel’nikova E.I., Muradova O.A.
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.
Principle aspects of choosing lines for whey processing
Smol'nikov N., Smolnikov N.
Gel-like products with milk whey and vegetative raw materials application
Prosekov A.Y., Razumnikova I.S., Menkh G.V., Prosekov A.Y., Razumnikova I.S., Menh G.V.
Application of milk whey at the milk combine «Stavropol'skii»
Nutritive media for bifidobacteria
OSTROUMOV L.A., PROSEKOV A.Y., KURBANOVA M.G., KOZLOVA O.V., Ostroumov L.A., Prosekov A.Y., Kurbanova M.G., Kozlova O.V.
Whey kvas with the amaranth extract
Sokolenko G.G., Polyanskii K.K., Vostrikova T.V.
Condensed non-fat canned milks with microparticulated whey proteins
Smirnova I.A., Manylov S.V., Rumyantseva E.E., Smirnova I.A., Manylov S.V., Rumyantseva E.E.
Biotesting of food supplements and milk products
Cheremnykh E.G., Tikhomirova N.A., Ignat'eva O.N., Cheremnyh E.G., Tihomirova N.A., Ignat'eva O.N.
Resources saving technologies in fermented milk products manufacturing
Grunskaya V.A., Gabrielyan D.S.
Some technological aspects ofreceiving cow milk whey proteins8. Receiving of angiogenin
El’chaninov V.V.
Antioxidant activity of the products of milk whey modification
Stanislavskaya E.B., Ponomarev A.N., Melnikova E.I., Grebenshchikov A.V.
Cryoconcentration of curds whey
Ovsyannikov V.Y., Kraminova Y.S., Panchenko S.L.
Kontsentrat syvorotochnykh belkov dlya smetannogo produkta
Morozova V.V., Boburkova L.E., Katkova N.N.
Electrodialysis of the cheese whey and curds whey mixture in one process - it is possible
Garshina T.I.
Curds production: selection of the starter cultures
Belkova M.D.
Microparticulate of whey proteins in the low lactose ice-cream
Ponomarev A.N., Mel’nikova E.I., Popova E.E.
Fermented milk product «Kefirnyi» with curds whey
Katkova N.N., Morozova V.V., Silko I.I.
Mechanisms of formation of the complexes of milk whey with hitozan
Varlamov V.P., Lopatin S.A., Alieva L.R., Butkevich T.V., Gavrilenko N.V., Kurchenko V.P., Haritonov V.D., Botina S.G.
Elecrtodialysis - an integral part of the milk whey technology
Zolotareva M.S., Volodin D.N., Topalov V.K.
Innovative products from bioavailable whey proteins
Titova M.E.
Inulincontaining composition for products containing milk
Ponomarev A.N., Mel'nikova E.I., Bogdanova E.V., Samoilova M.A.
Application of curds whey: experience of the enterprise
Kryuchkova I.B.
Functional combined fermented milk product
SAPARBEKOVA A.A., ZhURAVLEV G.N., NOGAEV T.B., Saparbekova A.A., Zhuravlev G.N., Nogaev T.B.
Trends in curds manufacturing
Fridenberg G.V.
Demineralization of curds whey
Evdokimov I.A., Volodin D.N., Topalov V.K.
Study of whey composition. Possibilities of the capillaryelectrophoresis method
Khramtsov A.G., Brykalov A.V., Pilipenko N.Y., Golovkina E.M., Hramtsov A.G., Brykalov A.V., Pilipenko N.Y., Golovkina E.M.
Nanotechnologies of transforming lactose into clusters of bifidogenous concentrates
LODYGIN A.D., DONSKOY N.S., RODNAYa A.B., VARDANYaN A.G., Lodygin A.D., Donskoi N.S., Rodnaya A.B., Vardanyan A.G.
Import and export of milk products and casein
GOROShchENKO L.G., Goroshchenko L.G.
Electrodialysis plants for milk whey processing
Volodin D.N., Evdokimov I.A., Novak L., Nejedly L.
From the secondary product to valuable one. Whey processing by membrane filtration
Bou-Khabib D., Tal'khammer V., Bou-Habib G., Talhammer V.
Fermented milk products with whey protein concentrate
Gordienko L.A., Kulikova I.K., Evdokimov I.A., Gordienko L.A., Kulikova I.K., Evdokimov I.A.
Promising technologies of milk whey processing
Buyanova I.V., Lupinskaya S.M., Smirnova I.A., Mazeeva I.A.
Theoretical substantiation of the cryoscopic method for determination of the degree of lactose hydrolysis in milk whey
Panov V.P., Koverda M.N., Gavrilov B.G., Kucherenkov S.A.
Bioprotective properties of the probiotic strains in respect of heavy metals
Zabegalova G.N., Polyanskaya I.S., Semenihina V.F.
New technological solutions in curds whey processing. Part 1. Study of the process of curds whey microparticulation
Losev A.N., Stanislavskaya E.B., Melnikova E.I.
Some technological aspects of receiving whey proteins of cow milk. 5. Production of lactoferrine and lactoperxidase
Elchaninov V.V., Koval A.D., Belov A.N.
Optimization of composition of the emulsion paste like milk products
Agarkova E.Y., Kruchinin A.G., Ryazantzeva K.A.
The history of the curds technology development
Zobkova Z.S., Haritonov D.V., Zenina D.V., Fursova T.P., Gavrilina A.D., Shelaginova I.R.
Composition and properties of the hydrolyzate of the p-lactoglobulin with reduced residual antigenicity
Ponomareva N.V., Mel’nikova E.I.
Desserts with functional properties on the basis of milk whey with hydrolyzed lactose
Lodygina S.V., Lodygin A.D., Zherebtsova M.V., Hramtsov A.G.
Selection of starter cultures for kefir product with reduced allergenicity
Korzhov R.P., Ponomarev A.N., Mel’nikova E.I., Bogdanova E.V.
Special features of acid whey processing
Dymar O.V.
Complex applications of whey components
Nesterenko P.G., Hramtsov A.G., Evdokimov I.A., Ryabtseva S.A., Lodygin A.D.
Membrane technologies in milk processing
Kroll Y.
Milk whey in the confectionary
Savenkova T.V., Krylova E.N., Hodak A.P., Svyatoslavova I.M., Goryacheva G.N.
Milk whey processing by electrodialysis
Garshina T.I.
Efficient approach to milk whey processing
Sviridenko Y.Y., Volkova T.A.
Preserved milk containing product with sugar
Gnezdilova A.I., Vinogradova Y.V., Muzykantova A.V., Gnezdilova A.I., Vinogradova Y.V., Muzykantova A.V.
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.
The synthesis of science, practice and innovations
Bykovskaya G.V., Bykovskaya G.V.
New national standards
VOLKOVA T.A., KRAVChENKO E.F., Volkova T.A., Kravchenko E.F.
Demoralization of milk whey
KRAVChENKO E.F., GARShINA T.I., Kravchenko E.F., Garshina T.I.
The concentrate «KPC-lact»
Burtsev D.G., Lodygin A.D.
Bioconversion of milk whey for application in whole milk replacers
Kim I.V., Ganina V.I., Danil'chuk T.N., Lobysheva Y.A., Ganina V.I., Kim I.V., Danil'chuk T.N., Lobysheva Y.A.
Whey products with wild vegetable raw materials
Baymatova E.V., Lupinskaya S.M., Moiseeva Y.A., Baimatova E.V., Lupinskaya S.M., Moiseeva Y.A.
Import and export of milk products (the code ТН ВЭД 04.04)
Goroshchenko L.G.
Improvement of the efficiency of the membrane processing of curds whey
Babenyshev S.P., Zhydkov V.E., Bratsyhin A.A., Mamai D.S., Mamai A.V., Hoha D.S.
Traditional technology of curds manufacturing using modern apparatus
Russkih V.M.
Curds products enriched with probiotic microflora
Grunskya V.A., Koneva D.A.
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