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Title
Authors
No 9 (2018)
Complex method of milk whey purification
Babenyshev S.P., Bratsihin A.A., Mamay D.S., Mamay A.V.
PDF
(Rus)
No 7 (2018)
Biotransformation of milk whey into the products containing lactate
Eveleva V.V., Cherpalova T.M., Shypovskaya E.A.
PDF
(Rus)
No 9 (2017)
ProteOmics of dairying
Hramtsov A.G.
PDF
(Rus)
No 8 (2017)
Curds whey hydrolyzates for curds emulsion products
Zolotaryov N.A., Fedotova O.B., Agarkova E.Y.
PDF
(Rus)
No 2 (2017)
Some technological aspects of receiving whey proteins of cow milk. 6. The technologies of the direct isolation of minor whey proteins from raw milk
Elchaninov V.V.
PDF
(Rus)
No 12 (2016)
Refrigeration concentrating of curds whey
Ovsyannikov V.Y., Kraminova Y.S., Panchenko S.L.
PDF
(Rus)
No 3 (2016)
Biological activity of the fermentative hydrolyzates of milk whey proteins
Golovach T.N., Kravtsova O.I., Dudchik N.V., Kurchenko V.P.
PDF
(Rus)
No 3 (2016)
Microparticulates of proteins
Hramtsov A.G.
PDF
(Rus)
No 3 (2015)
Technical-economic aspects of milk processing
Dymar O.V.
PDF
(Rus)
No 6 (2015)
Resource - saving technologies
Shevchuk V.B., Medvedeva N.A., Shohalov V.A.
PDF
(Rus)
No 12 (2014)
Intensification of the lactose crystallization process
Kostyukov D.M., Kulenko V.G., Shevchuk V.B., Fialkova E.A.
PDF
(Rus)
No 8 (2014)
Sports drink with application of whey
Novokshanova A.L., Ohgiganova E.V.
PDF
(Rus)
No 5 (2014)
The use of mulberry syrup in the technology of dairy-whey drink
Gabrielyan D.S., Grunskaya V.A., Kuzin A.A.
PDF
(Rus)
No 6 (2014)
Technological aspects of applying microparticulates of whey proteins at milk products manufacturing
Dymar O.V.
PDF
(Rus)
No 2 (2013)
Synbiotic drink with fucose
Muradova O.A., Melnikova Y.I., Ponomaryov A.N., Rudnichenko Y.S.
PDF
(Rus)
No 6 (2013)
Milk whey: receiving of derivative components
Ryabtseva S.A., Hramtsov G.A., Evdokimov I.A., Lodygin A.D., Nesterenko P.G.
PDF
(Rus)
No 12 (2012)
Bioconversion of milk whey constituents
Krasnikova L.V., Markelova V.V.
PDF
(Rus)
No 10 (2012)
Progressive approach to classic technologies
Volodin D.N., Topalov V.K., Golovkina M.V., Anisimov G.S., Vesiryan V.A.
PDF
(Rus)
No 4 (2012)
About the role of products from whey
Volkova T.A.
PDF
(Rus)
No 4 (2012)
Improvement of the traditional curds yield
Zenina D.V.
PDF
(Rus)
No 12 (2011)
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.
PDF
(Rus)
No 12 (2011)
«Mega ProfiLine». Summarizing the results
PDF
(Rus)
No 6 (2011)
OBRAM at the «Dairy Industry-2011»
PDF
(Rus)
No 9 (2010)
Antioxidant properties of milk whey
DONSKAYa G.A., ZAKhAROVA E.V., Donskaya G.A., Zaharova E.V.
PDF
(Rus)
No 4 (2010)
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.
PDF
(Rus)
No 10 (2009)
Curds dessert
Kryuchkova V.V., Klopova A.V., Sorokina L.V., Kryuchkova V.V., Klopova A.V., Sorokina L.V.
PDF
(Rus)
No 3 (2009)
Updating of the fund of technical documentation on products based on milk whey
Volkova T.A., Kravchenko E.F., Volkova T.A., Kravchenko E.F.
PDF
(Rus)
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