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Issue
Title
Authors
No 2 (2016)
Curds production: selection of the starter cultures
Belkova M.D.
PDF
(Rus)
No 7 (2018)
Sterilization of nutrient medium for production starter cultures
Kazakov A.V.
PDF
(Rus)
No 3 (2017)
Starter cultures for quality products
PDF
(Rus)
No 9 (2016)
Direct vat starter cultures «Idgea» for milk products manufacturing
Gubina I.
PDF
(Rus)
No 2 (2016)
The Greek yogurt: how cultures and lactase can help to maintain authenticity and taste
Ober S., Mayauskaite V.
PDF
(Rus)
No 9 (2013)
Fermented milk products for pregnant and feeding women
Felik S.V., Antipova T.A.
PDF
(Rus)
No 9 (2012)
New cultures of the company «Chr. Hansen» will bring yogurts quality to higher level
Gorina T.A.
PDF
(Rus)
No 10 (2011)
New generation of the yogurt cultures YO- MIXTMwith short fermentation and soft taste
PDF
(Rus)
No 8 (2010)
Starter cultures «Liofast» from the «BK Guilini»:experience of applications in the Siberia and Kazakhstan
Tsvetkov I.L., Babkina N.G.
PDF
(Rus)
No 4 (2010)
XMT and XTQ - new concepts for curds manufacturing
Karycheva O.V., Karycheva O.V.
PDF
(Rus)
No 7 (2018)
Application of the protective cultures. Theoretical aspects
Sviridenko G.M., Sorokina N.P.
PDF
(Rus)
No 2 (2017)
Direct vat starters «Igea» for milk products manufacturing
Gubina I.
PDF
(Rus)
No 7 (2016)
Curds production: share experience and knowledge
Tyutikova N.
PDF
(Rus)
No 4 (2016)
Bioproducts «Bifilife» for the dietetic and preventive nutrition
PDF
(Rus)
No 11 (2013)
Identification and quantity count of microorganisms in starter cultures and concentrates
Irkitova A.N.
PDF
(Rus)
No 6 (2012)
Labeling of functional essential components with a mark for circulation in the market
Makeeva I.A., Shepeleva E.V.
PDF
(Rus)
No 6 (2011)
Ways to solve protein problem in the dairy cattle breeding
Duborezov V.M., Kirnos I.O., Vasil'ev N.I., Duborezov V.M., Kirnos I.O., Vasil'ev N.I.
PDF
(Rus)
No 10 (2010)
Direct vat starter cultures: DELVO-TAM® for sour-cream and sour-cream product, DELVO-YOG® FVV for ryazhenka
PDF
(Rus)
No 7 (2010)
Activation of growth and protection of cultures with probiotic properties
Pas'ko O.V.
PDF
(Rus)
No 3 (2018)
To the item of functional food products
Ganina V.I., Ionova I.I.
PDF
(Rus)
No 2 (2017)
The influence of the β-lactoglobulin hydrolysate on the starter cultures activity in the production of low-allergenic fermented beverages
Korzhov R.P., Ponomaryov A.N., Melnikova E.I., Bogdanova E.V.
PDF
(Rus)
No 7 (2016)
Acid stability of probiotic strains added to the fermented milk products
Shygina E.S., TA B.A., Polyanskaya I.S., Semenihina V.F.
PDF
(Rus)
No 2 (2016)
Bacterial starters for curds production
Sorokina N.P., Kuraeva E.V., Kucherenko I.V., Semenihina V.F., Rojkova I.V.
PDF
(Rus)
No 11 (2013)
Activity of the starter cultures microflora: reasons of reduction and ways for improving. Methods to prevent affecting lactic acid bacteria by bacteriophage
Sorokina N.P., Perfiliev G.D.
PDF
(Rus)
No 6 (2012)
Special offer!
PDF
(Rus)
No 3 (2011)
Ingredients of the company Chr. Hansen - optimal expenses and guarantees of your cheese quality
Sokolova O.M., Sokolova O.M.
PDF
(Rus)
No 11 (2010)
Functional fermented milk product «Biorythm»
Zakharova L.M., Zakharenko M.A., Zaharova L.M., Zaharenko M.A.
PDF
(Rus)
No 12 (2009)
Development of the process of the direct vat starter cultures production
Budrik V.G., Haritonov D.V., Dimitrieva S.E., Budrik V.G., Kharitonov D.V., Dimitrieva S.E.
PDF
(Rus)
No 4 (2018)
Effect of quasicapsulation of probiotic culturesat the fermented milk products manufacturing
Polyanskaya I.S., Zakrepina E.N., Semenihina V.F.
PDF
(Rus)
No 2 (2017)
Such simple, but complicated
Kashina E.D., Spiricheva Z.B., Lotysh N.S.
PDF
(Rus)
No 3 (2016)
A new word in the Russian biotechnology - starter cultures AiBi® Golden Time for the dairy sector
Belkova M.D.
PDF
(Rus)
No 1 (2013)
Fermented ice cream with lactulose
Ryabtseva S.A., Ahmedova V.R., Bratsyhina M.A.
PDF
(Rus)
No 4 (2012)
Starter cultures of the company «Chr. Hansen» for sour cream production
Sokolova O.M.
PDF
(Rus)
No 3 (2011)
Starter cultures and functional systems for fermented products
PDF
(Rus)
No 11 (2010)
Chr. Hansen - a reliable partner in the dairy business
Gorina T.A., Gorina T.A.
PDF
(Rus)
No 9 (2009)
Kefir turnover
PDF
(Rus)
No 12 (2017)
Mare's milk as a raw material for fermented milk production
Kanareikina S.G., Gareeva I.I., Kanareikin V.I.
PDF
(Rus)
No 9 (2016)
Separated curds: new era
Ober S., Mayauskaite V.
PDF
(Rus)
No 5 (2016)
The technology of the curds dessert product (pudding) with application of ultrafiltration
Gavrilova N.B., Votintsev Y.P.
PDF
(Rus)
No 6 (2015)
To govern time is the principle by which protective cultures AiBi® work
Belkova M.D.
PDF
(Rus)
No 3 (2013)
Taste of traditions: curds
Kashina E.D.
PDF
(Rus)
No 7 (2012)
Special offer!
PDF
(Rus)
No 6 (2011)
Kefir product - it is tasty, simply and beneficially!
Gorina T.A., Gorina T.A.
PDF
(Rus)
No 2 (2010)
Efficient dairy cultures for quality product
PDF
(Rus)
No 5 (2009)
Starter cultures with low postacidifying activity
Semenikhina V.F., Rozhkova I.V., Botina S.G., Abramova A.A., Semenihina V.F., Rozhkova I.V., Botina S.G., Abramova A.A.
PDF
(Rus)
No 12 (2017)
Soft curds with dietary fibers
Gavrilova N.B., Molyboga E.A., Demidova V.A.
PDF
(Rus)
No 7 (2016)
Biotechnology of the fermented milk products and preparations with probiotic properties
Semenihina V.F., Rojkova I.V., Begunova A.V., Shyrshova T.I., Pospelova V.V.
PDF
(Rus)
No 5 (2016)
The influence of ß-lactoglobulin hydrolyzate on development of starter cultures microflora
Korzhov R.P., Ponomaryov A.N., Melnikova E.I., Bogdanova E.V.
PDF
(Rus)
No 9 (2014)
Starter cultures of lactobacilli - producers of neutromediators (biogenic amines and amino acids)
Oleskin A.V., Zhilenkova O.G., Shenderov B.A., Amerhanova A.M., Kudrin V.S., Klodt P.M.
PDF
(Rus)
No 3 (2013)
The Italian technologies from the «KS Vityaz». «Mozzarella» and other new products in your production
Tsvetkov I.L., Babkina N.G.
PDF
(Rus)
No 12 (2011)
HOLFBAC - the solution for the high quality fermented products manufacturing
Belikova I., Belikova I.
PDF
(Rus)
No 7 (2011)
Curds production - traditional approach and innovations from the company «Chr. Hansen»
Kulikova T.V., Kulikova T.V.
PDF
(Rus)
No 4 (2010)
The National fermented milk product kefirand its functional properties
Kharitonov V.D., Rozhkova I.V., Semenikhina V.F., Makeeva I.A., Haritonov V.D., Rozhkova I.V., Semenihina V.F., Makeeva I.A.
PDF
(Rus)
No 3 (2009)
Up-to-date solution of the sour cream product quality problem
Belkova M.D., Belkova M.D.
PDF
(Rus)
No 7 (2017)
Synbiotic component for functional products
Gavrilova N.B., Moliboga E.A.
PDF
(Rus)
No 10 (2016)
Antagonistic activity of probiotic bacteria
Semenihina V.F., Rozhkova I.V., Begunova A.V., Shirshova T.I.
PDF
(Rus)
No 3 (2016)
Dry and frozen concentrated starters
Furik N.N., Zhabanos N.X., Vasilenko S.V.
PDF
(Rus)
No 3 (2014)
Antagonistic activity of lactic acid bacteria against Klebsiella spp
Semenihina V.F., Rozhkova I.V., Raskoshnaya T.A., Gabrielyan N.I., Romanova N.I.
PDF
(Rus)
No 11 (2012)
FD-DVS eXact® KEFIR 1 и FD-DVS eXact® KEFIR 2
Sokolova O.M.
PDF
(Rus)
No 5 (2011)
Vacuum drying of the bacterial concentratesand lactic acid bacteria starter cultures
Kaukhcheshvili N.E., Kharitonov A.Y., Sorokina N.P., Smirnov E.A., Kauhcheshvili N.E., Haritonov A.Y., Sorokina N.P., Smirnov E.A.
PDF
(Rus)
No 2 (2011)
New kefir starter cultures «AiBi» - the way to perfection
PDF
(Rus)
No 4 (2010)
Effects of lactulose on the starter cultures microflora
Ryabtseva S.A., Bratsikhina M.A., Ryabtseva S.A., Bratsihina M.A.
PDF
(Rus)
No 2 (2009)
Characteristics of the lactic acid bacteria strains
Ramonova E.V., Kabisov R.G., Tsugkiev B.G., Ramonova E.V., Kabisov R.G., Tsugkiev B.G.
PDF
(Rus)
No 8 (2018)
Practical aspects of applying protective cultures
Sviridenko G.M., Sorokina N.P., Kuraeva E.V., Kucherenko I.V.
PDF
(Rus)
No 9 (2017)
Inhibitory substances. Intergovernmental standard GOST 23454-2016 «Milk. Methods for determination of inhibitory substances»
Sviridenko G.M., Zaharova M.B.
PDF
(Rus)
No 9 (2016)
Success of the bacterial cultures AiBi® on the China milk market
PDF
(Rus)
No 2 (2016)
Direct-vat-starters «Idgea» for milk products manufacturing
Gubina I.
PDF
(Rus)
No 3 (2014)
Effects of starter cultures and stabilizers on the quality of the low fat sour milk product
Katkova N.N., Morozova V.V., Radchenko E.V.
PDF
(Rus)
No 8 (2012)
HE COMPANY «ALTALAKT»: SEMINAR IN ITALY
Stepanyants M.G.
PDF
(Rus)
No 5 (2011)
«Producing» health with the help of the starter cultures «AiBi»
PDF
(Rus)
No 8 (2010)
Effective associations of probiotic cultures for fermented products
Pas'ko O.V.
PDF
(Rus)
No 6 (2010)
The third generation of the yogurt cultures YoFlex® -new possibilities
Karycheva O.V.
PDF
(Rus)
1 - 72 of 72 Items

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