Іздеу

Шығарылым
Атауы
Авторлар
Osmotic pressure of milk whey and lactose
Timkin V., Lazarev V., Mazina O.
Fractionation of food media using rotating filtration elements
Agarkov A., Haritonov D.
Fermentation of milkwhey by Kluyveromyces marxianus usingJerusalem artichoke
Sokolenko G., Verzilina N.
Curds whey hydrolyzates for curds emulsion products
Zolotaryov N., Fedotova O., Agarkova E.
New technological solutions in quark whey processing. Part 2. Application of curds whey microparticulate in the technology of fermented milk products
Losev A., Stanislavskaia E., Melnikova E.
Kinetics of ultrafiltration cheese whey
Ponomarev A., Kluchnikov A., Merzlikina A., Pronina O., Polanski K.
Legislation requirements to the by-products of milk processing
Yurova E., Kobzeva T.
Desserts with functional properties on the basis of milk whey with hydrolyzed lactose
Lodygina S., Lodygin A., Zherebtsova M., Hramtsov A.
Special features of acid whey processing
Dymar O.
The use of mulberry syrup in the technology of dairy-whey drink
Gabrielyan D., Grunskaya V., Kuzin A.
Effects of milk protein on quality indices of fruit frozen desserts
Tvorogova A., Chizhova P., Kazakova N., Turbina I., Spiridonova A.
Inulincontaining composition for products containing milk
Ponomarev A., Mel'nikova E., Bogdanova E., Samoilova M.
Progressive approach to classic technologies
Volodin D., Topalov V., Golovkina M., Anisimov G., Vesiryan V.
Bio-membrane processes
Gavrilov G., Kravchenko E., Gavrilov V.
Low lactose drinks from the protein-carbohydrate raw materials
Pashina E., Khramtsov A., Lodygin A., Pashina E., Hramtsov A., Lodygin A.
Lupin whey drink
Korol' V., Lakhmotkina G., Korol V., Lahmotkina G.
Bifidogenous concentrates with predetermined functional properties
PONOMAREV V., LODYGIN A., Ponomarev V., Lodygin A.
Demoralization of milk whey
KRAVChENKO E., GARShINA T., Kravchenko E., Garshina T.
Bifidogenous concentrate «Lactobel»
Burtsev G., Chernobaev V.
Primary treatment of whey or how to earn money on it
Pribolotnyy A., Prybolotnyi A.
Milk whey as a source of bacteriophage
Ganina V., Artamonova M., Sineokii S., Borshchevskaya L.
Theoretical substantiation of the cryoscopic method for determination of the degree of lactose hydrolysis in milk whey
Panov V., Koverda M., Gavrilov B., Kucherenkov S.
Technological bases for vacuum concentrating of milk whey
Buyanova I., Kotlyarova M.
Some technological aspects of receiving cow milk whey proteins 7. Receipts of immunoglobulin and glicomacropeptide
Elchaninov V., Koval A., Belov A.
Conceptual approach to the organizing of milk whey processing in the Republic of Belarus
Dymar O.
Microparticulation of curds whey
Losev A., Ponomarev A., Mel’nikova E., Stanislavskaya E.
Harmonization of milk whey clusters in the functional products technology
Hramtsov A.
Alternative possibilities for the industrial processing of milk whey
Hramtsov A., Nesterenko P., Evdokimov I., Ryabtseva S., Lodygin A.
Electrodialysis - the most efficient process for milk whey demineralization
Zolotareva M., Volodin D., Bessonov A., Topalov V.
Innovative products and ingredients - drivers of the dairy market
Shenderov B.
Milk whey in the confectionary
Savenkova T., Krylova E., Hodak A., Svyatoslavova I., Goryacheva G.
Feed supplements on whey basis
Panova N., Hramtsov A., Merkulova O.
Ways of the efficient application of whey
Gavrilov G., Kravchenko E.
Typical technological instructionsfor manufacturing products from whey
Volkova T., Kravchenko E., Volkova T., Kravchenko E.
Texturizers for the processed cheese products
International forums on milk whey
KhRAMTsOV A., Hramtsov A.
The plant for receiving curds by the membrane method for small operations
LYaLIN V., Lyalin V.
Prospects of milk whey application
Dudnikova O., Lodygin A., Hramtsov A.
Economical basis of whey processing
Khodos A., Kirienko A., Dakhnovich A., Hodos A., Kirienko A., Dahnovich A.
Problems and prospects of the domestic dairy sector development
Haritonov D.
Resources saving technologies in fermented milk products manufacturing
Grunskaya V., Gabrielyan D.
Concentration of amino acids of the curds whey on the ceramic membranes
Lazarev V., Pishchikov G., Shihalev S.
Complex method of milk whey clarification
Babenyshev S., Mamay D., Shapakov N., Molodtsov S.
Refrigeration concentrating of curds whey
Ovsyannikov V., Kraminova Y., Panchenko S.
The history of the curds technology development
Zobkova Z., Haritonov D., Zenina D., Fursova T., Gavrilina A., Shelaginova I.
Composition and properties of the hydrolyzate of the p-lactoglobulin with reduced residual antigenicity
Ponomareva N., Mel’nikova E.
Cultivation of kefir grains in milk whey
Shuvalova E., Dolgorukova M.
Sports drink with application of whey
Novokshanova A., Ohgiganova E.
Elecrtodialysis - an integral part of the milk whey technology
Zolotareva M., Volodin D., Topalov V.
Moisture-binding capacity of collagen builders
Dunchenko N., Fedorova I.
Synbiotic ice cream
Mel’nikova E., Muradova O., Ponomarev A., Rudnichenko E.
Whey drinks with vegetable components
Hramtsov A., Brykalov A., Pilipenko N.
Efficient approach to milk whey processing
Sviridenko Y., Volkova T.
Ultra-filtration of the floatated whey
Polyanskiy K., Titov S., Sayko D., Shakhov A., Polyanskii K., Titov S., Saiko D., Shahov A.
Gel-like products with milk whey and vegetative raw materials application
Prosekov A., Razumnikova I., Menkh G., Prosekov A., Razumnikova I., Menh G.
Application of milk whey at the milk combine «Stavropol'skii»
Milk-vegetable products
Dotsenko S., Skripko O., Gryzlov V., Pavlov V., Ryapisov D., Dotsenko S., Skripko O., Gryzlov V., Pavlov V., Ryapisov D.
Whey in the young animals rations
Kulakova T., Burykina I., Pozdnyakova V., Baranova N., Kulakova T., Burykina I., Pozdnyakova V., Baranova N.
Drinks based on milk whey with hydrolyzed lactose and vegetable raw materials
Merzlikina A., Polyanskii K., Pronina O., Belkova M.
Improvement of the efficiency of the membrane processing of curds whey
Babenyshev S., Jydkov V., Bratsyhin A., Mamai D., Mamai A., Hoha D.
Preservation of curds whey
Lepeshkin T., Polyanskaya I., Zakrepina E., Semenihina V.
Baromembrane technology of milk processing
Timkin V., Lazarev V.
Neutralization of the NF-concentrates of curds whey
Dykalo N., Kusin A., Shohalova V., Kostyukov E., Shohalov V.
The curds with whey protein microparticulate
Losev A., Melnikova E., Stanislavskaya E., Korotkov E.
Application of milk whey proteins in the production of fermented milks
Gordienko L., Evdokimov I., Gorlacheva S.
Intensification of the lactose crystallization process
Kostyukov D., Kulenko V., Shevchuk V., Fialkova E.
An exceptional industrial solution for whey microparticulation
Smolnikov N.
Milk whey in functional products
Donskaya G., Fridenberg G.
Bioconversion of milk whey constituents
Krasnikova L., Markelova V.
Food composition from cheese whey
Ponomarev A., Rudnichenko E., Mel’nikova E., Muradova O.
Stake on whey
KUTUZOVA E., KONOVALOV S., Kutuzova E., Konovalov S.
Principle aspects of choosing lines for whey processing
Smol'nikov N., Smolnikov N.
Protein basis for the milk dessert
Shchetinin M., Kol'tyugina O., Plutakhina E., Shchetinin M., Koltyugina O., Plutahina Y.
New national standards
VOLKOVA T., KRAVChENKO E., Volkova T., Kravchenko E.
Molecular distribution of proteins at ultra-concentrating of whey
Krasnoshtanova A., Popov V., Rytchenkova O.
Application of milk whey in animal breeding
Prozorov A., Burykina I., Ozhiganova E., Prozorov A., Burykina I., Ozhyganova E.
Factors forming the structure and consistency of milk desserts
Evdokimov I., Kulikova I., Misyura V., Volodin D., Semenova I., Pilipenko D.
Improvement of the efficiency of the membrane processing of curds whey
Babenyshev S., Zhydkov V., Bratsyhin A., Mamai D., Mamai A., Hoha D.
Comparative evaluation of the methods for milk whey reconstitution
Kostenko K., Bratsihin A., Leshchenko E., Shpak M., Ushakov E.
Fermented milks fortified with whey proteins
Donskaya G., Drojjyn V., Morozova V., Bryzgalina V.
The beverage on the milk whey base with addition of the stevia extract
Pronina O., Polyanskii K., Chusova A., Kovalchuk N., Klyuchnikov A., Merzlikina A.
Microparticulates of proteins
Hramtsov A.
Dynamics of the process of milk whey nanofiltration
Dymar O.
Composition of the NF concentrates of curds whey
Shohalova V., Kuzin A., Dykalo N., Shohalov V.
Drying of whey and ecology of surroundings
Burykin A., Pankratov N., Burykina E., Samsonov V., Razgulyaev A.
New generation of the plants for microparticulation
Baranov S.
Milk whey: receiving of derivative components
Ryabtseva S., Hramtsov G., Evdokimov I., Lodygin A., Nesterenko P.
Protein composition for fermented milk products
Mel’nikova E., Bogdanova E., Bagatskaya M.
Prebiotic concentrate based on demineralized whey
Hramtsov A., Lodygin A., Ponomarev V.
Principle ways of processing and application ol whey in the Republic of Belarus: situation, trends, prospects
DYMAR O., Dymar O.
Study of whey composition. Possibilities of the capillaryelectrophoresis method
Khramtsov A., Brykalov A., Pilipenko N., Golovkina E., Hramtsov A., Brykalov A., Pilipenko N., Golovkina E.
The synthesis of science, practice and innovations
Bykovskaya G., Bykovskaya G.
Development of the membrane technologies: rationalityand no wastes
EVDOKIMOV I., Evdokimov I.
Shirunov M.O., Myagkova A.G. Tagatose containing sweetener in the technology for functional desserts
Mel'nikova E., Niftaliev S., Korablin R., Shirunov M., Myagkova A.
Real membrane nanobiotechnologies in the dairy industry
Bushueva I., Bushueva I.
Promising technologies of milk whey processing
Buyanova I., Lupinskaya S., Smirnova I., Mazeeva I.
Biotransformation of milk whey into the products containing lactate
Eveleva V., Cherpalova T., Shypovskaya E.
Application of ultrafiltration for the preliminary concentration of milk in curds production
Mikluh I., Dymar O.
Cryoconcentration of curds whey
Ovsyannikov V., Kraminova Y., Panchenko S.
Membrane equipment for processing various types of milk resources
Zolotareva M., Volodin D., Topalov V., Chablin B.
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