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Title
Authors
Ferment preparations from the «Flora Ingredient» - simple and correct solutions
Madzhitov D.F.
The problem of milk products safety as an important source of the food toxic infections
Sviridenko G.M.
Starter cultures for quality products
Matrix method for calculating milk products formulae
Lisin P.A., Chernopolskaya N.L., Esipova M.S., Walter G.F., Rodenko Y.V.
Direct vat starter cultures «Idgea» for milk products manufacturing
Gubina I.
Prices on the Russian market of milk products
Goroshchenko L.G.
Bioproducts «Bifilife» for the dietetic and preventive nutrition
Genotypes of the к-casein of the cows of the Simmental breed: impacts on the fermented milk products quality
Goncharenko G.M., Grishina N.B., Goryacheva T.S., Akulich E.G., Plahina O.V., Medvedeva N.S.
Development of the healthy milk products technologies: up-to-date methodologies
Zobkova Z.S., Zenina D.V., Fursova T.P., Gavrilina A.D., Shelaginova I.R.
Application of spices to control organoleptic characteristics of fermented milk products with flour
Sokolova O.V., Rozhkova I.V., Fedotova O.B.
Physiological value of the functional milk products
Prisyazhnaya S.P., Gorelkina T.L., Gribanova S.L.
Rapid method to detect salmonella in foods with application of Petri films 3M TM Petrifilm™ Salmonella Express System
Sokolov D.M., Sokolov M.S.
Thermoformed tare with antimicrobial properties
Fedotova O.B., Myalenko D.M.
Dry canned products containing milk for special and prophylactic purposes
Ivkova I.A.
Production of fermented milk products and cheeses: composition and properties of the starter cultures microflora
Sorokina N.P., Kucherenko I.V.
Trends in formation of fresh milk products variety
Zobkova Z.S.
Vologda, the autumn 2011: international seminar
Bushueva I.G., Bushueva I.G.
Fermented milk products with grown cereals
Lemehova A.A., Silant’eva L.A., Ivanovskaya L.S.
The Tambov region
Kastornov N.P.
The Bryansk region
Gribanov B.I.
New possibilities for your production
Vishnevskaya E.
Application of the fermentative hydrolysisin the technology of the low lactose ice-cream
Evdokimov I.A., Kulikov I.K., Ereshova V.D., Anisimov S.V., Medvedeva V.G., Evdokimov I.A., Kulikov I.K., Ereshova V.D., Anisimov S.V., Medvedeva V.G.
Methods for determination of carbohydrates composition
Yurova E.A., Yurova E.A.
The normative documentation in the fieldof food products safety
Onishchenko G.G., Kauts E.V.
Food orange fibers «Citri-fi» - a new component of healthy nutrition and a new possibility to create functional milk products
GUBINA I.V., Gubina I.V.
Complex solutions from the Russkaya Trapeza
Effective associations of probiotic cultures for fermented products
Pas'ko O.V.
Food orange fibers «Citri-fi» - a new component of healthy nutrition and a new possibility to create functional milk products
GUBINA I.V., Gubina I.V.
Reconstitution of fermented milk products
ERMOLAEV V.A., ZAKhAROV S.A., Ermolaev V.A., Zaharov S.A.
Vacuum concentrating of milk protein products
Ermolaev V.A.
Milk fat imitator for symbiotic products
Mel'nikova E.I., Stanislavaskaya E.B., Podgornyi N.A.
Consumers about foods safety
«Bifiland» from «Bifilife»
Dairy sector of the Murmansk region
Skomorohova N.A.
About tropical oils and not only
Rybalova T.I., Rybalova T.I.
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.
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.
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.
Quality and safety indices of yogurt products
Kushchev S.N., Dunchenko N.I., Yankovskaya V.S., Kushchev S.N., Dunchenko N.I., Yankovskaya V.S.
Legal basis for food raw materials and foodsproduction and handling
Ivanov A.A., Ivanov A.A.
Effects of freezing on the microstructure and consistency of milk products
Vorogova A.A., Kazakova N.V., Gurskii I.A., Medvedeva T.A., Enokyan A.T.
Requirements to milk powder intended for baby foods manufacturing
Radaeva I.A., Illarionova E.E., Turovskaya S.N., Semipyatnyi V.K.
Actual problems of production and consumption of the tropic oils
Pavlova I.V., Koblitskaya M.B.
Technological bases for vacuum concentrating of milk whey
Buyanova I.V., Kotlyarova M.V.
Lactic acid microorganisms for prophylaxis of the E. coli infections
Polyanskaya I.S., Zabegalova G.N., Topal O.I., Semenihina V.F.
Development of the marketing service. Management of varieties to increase profit
Kalinin R.
How to keep income and to increase sales in the «off-season»
Razgulyaev V.Y.
The most efficient curds production - ultra-filtration of curds coagulum
Lyalin V.A., Simonenko S.V., Rushel V.
Tailoring of the carbohydrates composition in the baby foods. Scientific and practical aspects
Bednyh B.S., Evdokimov I.A.
Technical-economic aspects of milk processing
Dymar O.V.
Bacterial concentrates: ways to apply in the fermented milk products manufacturing
Sviridenko G.M.
Physical-chemical properties of the starter culture Streptococcus thermophilus after freeze drying and at storage
Semenihina V.F., Rozhkova I.V., Raskoshnaya T.I., Abramova A.A.
Milk products market (the code ТН ВЭД 04.04): monitoring of the foreign economic activity
Goroshchenko L.G.
Equipment of new generation for filling products in a bottle
Chechin V.
Improvement of the process of milk powder solution: modeling of the system «many particles-liquid»
Semipyatnyi V.K., Strizhko M.N., Galstyan A.G.
Improvement of the process of milk powder solution: mathematical modeling of the system «solid particle-liquid»
Semipyatnyi V.K., Strizhko M.N., Galstyan A.G.
Products of functional nutrition
Tihomirova N.A.
Classification of tare and packing materials
RYaZANOVA O.A., Ryazanova O.A.
Requirements to the metrological characteristics of the methods applied for measuring physical-chemical indices of raw milk materials and milk products
Yurova E.A., Denisovich E.Y.
Innovative technologies promote stable development of production and protection of surroundings
Special offer!
Volumes of imported milk powders fell 2,5 times
Evangeleeva A.
Fermented milk products with arabingalactan
Reshetnik E.I., Utochkina E.A., Maksimyuk V.A.
To make children admire and to conquer parents. Baby foods marketing
Regional distribution of the manufacturing of milk products forchildren
Goroshchenko L.G., Goroshchenko L.G.
Calculation of the coefficient of ecological safety of milk products
SMIRNOV A.A., BELOVA L.V., Smirnov A.A., Belova L.V.
What kind of bottles is it better to use?
Dry polycomponent product on milk basis for gerodietetic nutrition: model and real fat composition
PETROV A.N., BORISOVA A.A., Petrov A.N., Borisova A.A.
The better world specialists come to Russia
Milk-vegetable products
Dotsenko S.M., Skripko O.V., Gryzlov V.M., Pavlov V.P., Ryapisov D.V., Dotsenko S.M., Skripko O.V., Gryzlov V.M., Pavlov V.P., Ryapisov D.V.
Existing filling and packaging solutions for milk products
Yakovleva N.A.
Russian Union of Dairy Enterprises: some results of the activity in 2009
LABINOV V.V., Labinov V.V.
Baby foods in the Siberian region
GAVRILOVA N.B., Gavrilova N.B.
Consuming market of milk baby foods
VASENKOVA I.L., Vasenkova I.L.
How social problems are solved in Nizhnii Novgorod
Malysheva I., Malysheva I.
Technological aspects of bifido bacteria applications in fermented milk products manufacturing.
Semenikhina V.F., Semenihina V.F., Rozhkova I.V., Begunova A.V., Rozhkova I.V., Begunova A.V.
Effects of skim milk powder on rheological properties of coagulum
Grunskaya V.A., Korzyuk Y.V., Grunskaya V.A., Korzyuk Y.V.
Determination of the acidity of milk and milk products
Shabshaevich M.L., Shabshaevich M.L.
World consumers drink more milk than ever before
The world dairy situation 2003
Errors of the system for controlling quality of the products with combined composition of fat phase
Topnikova E.V., Danilova E.S.
Falsification of milk and milk products
Ponomarev A.N., Melnikova E.I.
Stabilization system of the company KRIST for the dairy industry
Homogenization of the high fat milk products. Application of the Markov chain for the description of a process
Hvostov A.A., Zhuravlev A.A., Merzlikina A.A., Merzlikin V.E., Polyansky K.K., Hvostova M.A.
Upon guard of health and life of the Saint-Petersburg inhabitants
Shypitsyn R.A.
Regulation of the enzyme preparations application in dairy industry
Bagryantseva O.V., Shatrov G.N., Leont’eva E.V., Elizarova E.V.
Simple solutions for standard situations
Beregova I.V.
Does the dry milk products manufacturing have the future in Russia
Burykin A.I.
Domestic market of milk products: replacement of import on the base of import of the systems for quality management
Surovtsev V.N., Nikulina Y.N.
Novelties for the milk products manufacturing. We never stand still!!!
Shabalova E.D.
Immunoprophylaxis of infection diseaseswith the aid of fermented milk products
Polyanskaya I.S., Semenihina V.F.
Galactooligosaccharides: technology, analysis of the market and commercial prospects
Simonenko S.V., Shahailo N.A.
Carbohydrate ingredients in the baby foods
Bednyh B.S., Gapparov M.M., Nikolskaya G.V., Sokolov A.I., Ramanauskas I.R., Kieselev A.Y.
Farmers products on your table
Rybalova T.I.
Antibiotic activity of the lactic acid bacteria against staphylococci
Polyanskaya I.S., Semenihina V.F.
The market of the packed milk
Rybalova T.I.
Probiotic fermented products: new ways to improve quality
Loiko N.G., Karetkin B.A., Simon N.A., Shanenko E.F., Pichugina T.V., Grinevich A.I., Ganina V.I.
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.
Legislations of the EU in the field of functional products. Problems of launching
Krasilnikov V.N., Kuznetsova O.I.
Structure of the curds product
Lipartiya I.S., Rogov I.A., Danil'chuk T.N.
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