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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.
Improvement of physical-chemical and technological properties of milk
Tedtova V.V., Baeva Z.T., Temiraev V.K., Tedtova V.V., Baeva Z.T., Temiraev V.H.
Effects of skim milk powder on rheological properties of coagulum
Grunskaya V.A., Korzyuk Y.V., Grunskaya V.A., Korzyuk Y.V.
Functional-technological properties of the enriched curds
Melnikova E.I., Ponomarev A.N., Skrylnikova E.S., Rudnichenko E.S.
Sour cream product
Kryuchkova V.V., Chervyakova O.V., Tishchenko E.Y., Kryuchkova V.V., Chevyakova O.V., Tishchenko E.Y.
Curds dessert
Kryuchkova V.V., Klopova A.V., Sorokina L.V., Kryuchkova V.V., Klopova A.V., Sorokina L.V.
The rheological properties of fermented milk sauces with berries pomace
Koryagina A.V., Lepeshkin A.І., Nadtochii L.A.
The unique properties of the locust bean
Maruhina E.A., Zaharova L.M.
Investigation of antimicrobial properties of bitulincontaining extract in milk products
Zobkova Z.S., Fedotova O.B., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R.
Chemical composition of milk produced by cows of different breeds
Ponomarev A.N., Melnikova E.I., Dolmatova O.I., Klyuchnikova D.V., Bogdanova E.V., Popova E.E.
Food ingredients and innovative technologies in the manufacture of products for healthy nutrition
Kulyov D.H.
New requirements to a packing from the polymer materials
KILESSO S.A., Kilesso S.A.
Strains Brettanomyces intermedius isolated from spontaneous fermented milk products
Djafarov M.M.
Application of phytosterols in fat and oil products
Ipatova L.G., Kochetkova A.A., Ipatova L.G., Kochetkova A.A.
Effects of mutual cultivation of Bifidobacterium longum
Hamagaeva I.S., Tumunova S.B., Zambalova N.A.
Pumps of the domestic manufacturing
Kovalev M.I., Kovalev M.I.
Improvement of the structural characteristics of fermented milk products
Slozhenkina M.I., Mosolova N.I., Omarov R.S., Serova O.P., Zlobina E.Y., Tyunieva D.G.
Vliyanie laktoferrina na kontaminatsiyu smetany kishechnoy palochkoy
Haritonov D.V., Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R., Blinova T.E., Zdorovtsova A.N.
New probiotic strain Lactobacillus reuteri
Rojkova I.V., Raskoshnaya T.A., Botina S.G., Begunova A.V.
Altai fermented milk chegen
Bukachakova L.C., Arsenieva T.P.
Effects of the starter culture microflora on the structural-mechanical properties of fermented coagulum
Hamagaeva I.S., Tumunova S.B., Hanhaldaeva S.G., Zambalova N.A.
A step towards healthy nutrition
Kapranchikov V.S.
Effects of pectin on the properties of the fermented cream biocorrector
SMIRNOVA N.A., Smirnova N.A.
Surprising world of water in milk
Mironenko I.M., Mironenko I.M.
Antioxidantive properties of the products from combined milk raw materials for children of school and under school age
Simonenko S.V., Manuilov B.M., Antipova T.A., Felik S.V., Korobeinikova T.V., Simonenko E.S.
Microflora of the Altai national fermented milk chegen
Bukachakova L.C., Krasnikova L.V., Arsen'eva T.P.
Milk whey filtrates and colloidal silver in cleaning-disinfecting solutions
Blinova A.A., Blinov A.V., Serov A.V., Hramtsov A.G.
Functional fermented milk product with hip extract and food fibers
Zaharova L.M., Lozmanova S.S.
Production of fermented milk products and cheeses: composition and properties of the starter cultures microflora
Sorokina N.P., Kucherenko I.V.
Synbiotic ice cream
Mel’nikova E.I., Muradova O.A., Ponomarev A.N., Rudnichenko E.S.
Milk beverage with organic iodine
Mamtsev A.N., Ponomarev E.E., Ponomareva L.F., Ibragimov V.R., Dinyakova M.V., Kostsova I.S., Mamtsev A.N., Ponomarev E.E., Ponomareva L.F., Ibragimov V.R., Dinyakova M.V., Kostsova I.S.
The company «Internova Pack» makes plastic containers more economical
Antioxidant properties of milks in different zones of the Omsk region
Vysokogorskiy V.E., Voronova T.D., Veselov P.V., Vysokogorskii V.E., Voronova T.D., Veselov P.V.
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.
Milk fat replacers and healthy nutrition
Konopleva G.F., Lapshyna L.V.
Optimization of composition of the emulsion paste like milk products
Agarkova E.Y., Kruchinin A.G., Ryazantzeva K.A.
Functional and technological properties of whey protein products: effects of the changes of environmental conditions and type of treatment
Bannikova A.V., Evdokimov I.A.
Moisture-binding capacity of collagen builders
Dunchenko N.I., Fedorova I.A.
Characteristic of the antioxidantive properties of microfiltrated milk
Ignat’eva G.V., Vysokogorskii V.E.
About effectsof fat composition on the rheological characteristics of ice- cream
Samoylov A.V., Tvorogova A.A., Samoilov A.V., Tvorogova A.A.
Fermented milk biodrinks «Lactimos»
KRYuChKOVA V.V., KONTAREVA V.Y., Kryuchkova V.V., Kontareva V.Y.
Food functional modules on the basis of demineralized milk whey
Shipulin V.I., Evdokimov I.A., Slyusarev G.V., Shipulin V.I., Evdokimov I.A., Slyusarev G.V.
Ekspress-kontrol' kachestva molochnykh produktov s primeneniem p'ezosensorov
Kalach A.V., Rudakova L.V., Polyanskiy K.K.
Bioprotective properties of the probiotic strains in respect of heavy metals
Zabegalova G.N., Polyanskaya I.S., Semenihina V.F.
Biological activity of the fermentative hydrolyzates of milk whey proteins
Golovach T.N., Kravtsova O.I., Dudchik N.V., Kurchenko V.P.
Study of the bactericide effects of the ultra-high frequency field and antimicrobial thermoformed rigid consumers' tare on the sanitary significant microflora of the packed curds
Lukashova T.A., Fridenberg G.V., Fedotova O.B.
The use of mulberry syrup in the technology of dairy-whey drink
Gabrielyan D.S., Grunskaya V.A., Kuzin A.A.
Yeasts in the dairy sector This is a review containing data about taxonomy and existing methods of yeasts identification
Ryabtseva S.A., Anisimov G.S., Skripnjuk A.A.
Quality and properties of deer milk
Stenanov K.M., Eliseeva L.I.
Bactericide properties of the bifidobacteria that prolongate storage period of fermented products
Biologically active peptides from milk proteins
KOZLOVA O.V., RAZUMNIKOVA I.S., BABICh O.O., PROSEKOV A.Y., Kozlova O.V., Razumnikova I.S., Babich O.O., Prosekov A.Y.
Technological bases for vacuum concentrating of milk whey
Buyanova I.V., Kotlyarova M.V.
The rheological characteristics of the ice cream mixture containing NF-curds whey concentrates
Shokhalova V.N., Kusin A.A., Shokhalov V.A.
Study of the physical effects on the microbiological indices of the surface of the modified packaging material
Myalenko D.M., Fedotova O.B.
Effects of the microbial transglutaminase on the processes of milk protein modification at yogurt production
Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R.
Production of fermented milk products and cheeses: composition and properties of starters microflora
Sorokina N.P., Kucherenko I.V.
Impact of fat in cows' ratio on milk productivity and technological characteristics of milk
Petrov O.Y.
Effects of dispersion on the milk protein concentrates
Prosekov A.Y., Ivanova S.A., Prosekov A.Y., Ivanova S.A.
How to prolong shelf life of a fermented product with the help of the protective cultures AiBi?
Fermented milk product with probiotic characteristics enriched with calcium
Gavrilova N.B., Gladilova O.A., Gavrilova N.B., Gladilova O.A.
Koumiss - a therapeutic, dietetic and nutritional product
Koveshnikov V.S., Matvienko M.A., Rodionova A.A.
Study of the technological properties of dehydroquercetin
Radaeva I.A., Galstyan A.G., Turovskaya S.N., Illarionova E.E.
Effects of lactoferrine on the contamination of sour cream with Salmonella typhimunium
Haritonov D.V., Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R., Blinova T.E., Zdorovtsova A.N.
Milk replacers of the GK «Mologa» - the products of the XXI century
Prebiotic activity of the fucose-containing supplement
Ponomarev A.N., Melnikova E.I., Chalaya O.A., Muradova O.A.
Fermented creamy biocorrector
SMIRNOVA N.A., Smirnova N.A.
Polymorphism of the bacteria ssp. Bifidobacterium
Merkulova L.V., Eroshkina O.E., Kazakova I.V.
New generation of the yogurt cultures YO- MIXTMwith short fermentation and soft taste
Binary systems on the xanthan basis: effects of konjac
ZhARINOV A.I., ANTONOVA O.N., KONDRATENKO E.A., Zharinov A.I., Antonova O.N., Kondratenko E.A.
Optimization of the cows milk properties at using an adsorbent and an antioxidant in the rations
Kokaeva M.G.
Milk fat replacers - a healthy alternative for ice-cream manufacturing
Kapranchikov V.S.
Physiological value of the functional milk products
Prisyazhnaya S.P., Gorelkina T.L., Gribanova S.L.
Fermented milk products for pregnant and feeding women
Felik S.V., Antipova T.A.
Multilayer flexible polymer packing materials
SNEZhKO A.G., GUBANOVA M.I., DONTsOVA E.P., ZhARNENKOVA O.A., Snezhko A.G., Gubanova M.I., Dontsova E.P., Zharnenkova O.A.
Feed supplements on whey basis
Panova N.M., Hramtsov A.G., Merkulova O.V.
Impacts of enzymes on rheological characteristics of fermented milk products
Zobkova Z.S., Zenina D.V., Trubnikova O.A., Zobkova Z.S., Zenina D.V., Trubnikova O.A.
Enriched fermented milk products
KRYuChKOVA V.V., ZELENShchIKOVA V.A., Kryuchkova V.V., Zelenshchikova V.A.
Physical-chemical properties of milk at endometritis disease
Makarov A.V., Tararina L.I., Makarov A.V., Tatarina L.I.
1 - 78 of 78 Items

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