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Free fat in the milk based products: new items in the methodology of its determination
Petrov A.N., Borisova A.A., Smirnova S.A., Pukhova N.A., Chervetsov V.V., Pankina N.A., Petrov A.N., Borisova A.A., Smirnova S.A., Puhova N.A., Chervetsov V.V., Pankina N.A.
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.
National standards in the epoch of technical regulations
Bessonov V.V.
Milk fat replacers and healthy nutrition
Konopleva G.F., Lapshyna L.V.
Falsification of milk products fat phase. The method to detect animal fats
Yurova E.A., Zhizhin N.A.
Ice cream production: effects of fat basis
Roshchupkina N.V., Rogozhkina E.G., Predybailo A.V.
Errors of the system for controlling quality of the products with combined composition of fat phase
Topnikova E.V., Danilova E.S.
Assessment of the fatty acids composition of milk fat
Stepycheva N.V., Vasina N.A., Petrova S.N.
Problems of replacing import in the case of milk fat replacement
Pavlova I.V., Koblitskaya M.B.
Impacts of emulsifiers of the rheological properties of spreads
Topnikova E.V., Lepilkina O.V., Konopleva A.A.
Milk fat replacers for ice−cream
Tvorogova A.A., Samoylov A.V., Tvorogova A.A., Samoilov A.V.
Fat component for whole milk replacer production by dry mixing
Filatov Y.I., Puhova N.A., Kuznetsov P.V., Smokotin E.V., Gabrielova V.T., Filatov Y.I., Pukhova N.A., Kuznetsov P.V., Smokotin E.V., Gabrielova V.T.
Concentrated milk with milk fat replacers in Armenia
Beglaryan A.R., Grigoryan M.A.
Alterations of the fat component in milk containing drink at storage.
Golubeva L.V., Dolmatova O.I., Krysan O.G., Samoylova M.A., Golubeva L.V., Dolmatova O.I., Samoilova M.A.
Dietary fibers «Citri-fi» for low-fat spreads
Pirogova E.N., Topnikova E.V., Gubina I.V.
Gelatin in milk products
Zadorojnyi E.
Innovative solutions of the company «EFKO»
Kapranchikov V.S.
To the item of fraction composition of goat milk
Dymar O.V., Smolyak T.M., Senchenko T.V., Efimova E.V.
Quality indices of the milk of the brown Swiss breed and prospects for their improvement
Tsys V.I., Sokolova E.G., Leutina D.V.
Sour cream and sour cream products: how to get consistency and structure and keep natural features
Svistun N.
About effectsof fat composition on the rheological characteristics of ice- cream
Samoylov A.V., Tvorogova A.A., Samoilov A.V., Tvorogova A.A.
Milk products with the «SolPro» oils
KOZYREV D.I., Kozyrev D.I.
One can hardly spoil porridge with butter
SNEGOVA V.N., Snegova V.N.
Prospects of applying Procsagel agars in low fat yogurts
Bondarenko N.I., Mironenko I.M., Arkhipov A.N., Nesterova A., Bondarenko N.I., Mironenko I.M., Arhipov A.N., Nesterova A.M.
Possibilities to widen varieties of the products containing milk and spreads
Kapranchikov V.S.
Dependence on «MAK»
Beregova I.
Ways to replace import in the production of milk fat replacers
Pavlova I.V., Koblitskaya M.B., Dolganova N.V.
Present day situation in the dairy cattle breeding in the Russian Federation
Sharkaev V.L., Sharkaeva G.A.
Domestic the red stepnaya breed of the cattle: result of the efficient selection
Knyazeva T.A.
Impact of fat in cows' ratio on milk productivity and technological characteristics of milk
Petrov O.Y.
Manufacturing of high quality milk products with applicationof the fats «SolPro»
Kozyrev D.I., Kozyrev D.I.
Milk based canned products with complete replacement of milk fat with vegetable oil
Galstyan A.G., Radaeva I.A., Petrov A.N., Turovskaya S.N., Galstyan A.G., Radaeva I.A., Petrov A.N., Turovskaya S.N.
Technologies for production of milk fat replacers
Mel'nikov V.V., Mel'nikov V.V.
Seminar «EF^»: focus on curds products
Girinovich O.A.
Improvement of the milk production technology
Baranov A.V., Baranova N.S., Fedosenko E.G., Baranov A.V., Baranova N.S., Fedosenko E.G.
Fermentative method for cleaning equipment in spread production
Kuzina J.I., Manevich B.V., Kosiyanenko T.V., Haritonova E.B.
Milk fat replacers «SolPro» for receiving products containing milk
Kolpakova M.E.
Development of milk goats breeding base in Russia
Grigoryan L.N., Khatataev S.A.
Study of the raw materials composition of the non-traditional products in the cheese market
Roshchupkina N.V., Konopleva A.A., Ponomar T.V.
Dynamics of the number and productivity of dairy cattle in the Russian Federation
Sharkaev V.I., Sharkaeva G.A.
Milk fat replacers for spreads
Mel’nikov V.V.
Recording of losses caused by defective goods at a dairy
Lesnykh O.V., Lesnyh O.V.
Milk fat replacer in curds products
Kozyrev D.I., Kozyrev D.I.
Alternatives of butter: economical necessity or a new point in the healthy products creation
Stepanova L.I., Stepanova L.I.
Milk fat imitator for symbiotic products
Mel'nikova E.I., Stanislavaskaya E.B., Podgornyi N.A.
Creating quality products
Alekseenko A.V., Roshchupkina N.V., Alekseenko A.V., Roshchupkina N.V.
Actual problems of production and consumption of the tropic oils
Pavlova I.V., Koblitskaya M.B.
Production recording. Recalculation of the norms of the raw milk materials applied for sour cream production
Fokina N.Z., Stepanova B.N.
Effects of the ultrajet treatment and lazer radiation on the quality indices of the milk raw materials
Ganina V.I., Myrashov I.D., Morozova V.V.
Reconstruction of the workshop for the dairy butter and spread production
Gushcha Y.M.
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.
Membrane technologies in milk processing
Kroll Y.
Buttermilk: minimum of calories-maximum of biological value
Vyshemirskiy F.A., Ozhgikhina N.N., Vyshemirskii F.A., Ozhgihina N.N.
Ice-cream with the milk fat replacer of the company «EFCO»
Tvorogova A.A., Chizhova P.B., Kryukovskikh E.A., Kolesnikova S.V., Tvorogova A.A., Chizhova P.B., Kryukovskih E.A., Kolesnikova S.V.
Perspective is always in place where people can see the future
van Dreel Y.
Proper choice of raw materials- a pledge of production success
Alekseenko A.V., Roshchupkina N.V., Kolesnikova S.V.
Calculation of the ryazhenka recipes with the account of fat and protein contents
Fokina N.Z., Stepanova B.N., Fokina N.Z., Stepanova B.N.
Simple solutions for standard situations
Beregova I.V.
Production recording. Recalculation of the norms for the raw materials expenditures in milk and fermented milk products
The on-line method of preparing cream for churning
Rattur E.V., Kulenko V.G., Chervetsov V.V.
Applying of microparticiulated whey proteins in milk products
Smirnova I.A., Lobacheva E.M., Gulbani A.J.
Milk fat replacers for spreads
About physical model of the homogenization process
BURYKIN A.I., Burykin A.I.
Prosperity of Russia is in our hands!
Monitoring of food products in the trading organizations of Saint-Petersburg
Milk fat replacers SDS® and Soyuz® - guarantee of your products quality
STEPANOVA L.I., Stepanova L.I.
Effects of vegetable oils on quality and safety of milk containing products
Pavlova I.V., Pavlova I.V., Dolganova N.V., Koblitskaya M.B., Dolganova N.V., Koblitskaya M.B.
Calculations of the recipes for ryazhenka with the account of fat and protein contents
Fokina N.Z., Stepanova B.N., Fokina N.Z., Stepanova B.N.
Effects of dehydroquercetine on milk fat stability against oxidation
Illarionova E.E., Radaeva I.A., Turovskaya S.N., Karanyan O.M.
The starter culture AiBi Golden Time 20.12 FS -an innovative development for improving nutrition value of curds
Production recoding Recalculation of the norms for raw materials expenditures for cream production
Performance record
Microparticulate of whey proteins in the low lactose ice-cream
Ponomarev A.N., Mel’nikova E.I., Popova E.E.
Production of low calorie fat imitator on milk protein basis: set in module
Smirnova I.A., Shtrigul V.K., Smirnov V.A.
Milk proteins in the ice cream technology
Mel’nikova E.I., Ponomarev A.N., Popova E.E.
Fermented milk for gerodietetic nutrition
Gavrilova N.B., Danilova N.V., Gavrilova N.B., Danilova N.V.
Buttermilk: minimum of calories - maximum of biological value
Vyshemirskiy F.A., Ozhgikhina N.N., Vyshemirskii F.A., Ozhgihina N.N.
Aspects of the development of the Russian vegetable oils market
KOROY N.E., TOLKAChEVA D.V., Koroi N.E., Tolkacheva D.V.
About tropical oils and not only
Rybalova T.I., Rybalova T.I.
Assessment of the fatty acids composition of themilk fat replacers
Stepycheva N.V., Vasina N.A., Kulikova A.A.
Study of the technological properties of dehydroquercetin
Radaeva I.A., Galstyan A.G., Turovskaya S.N., Illarionova E.E.
Milk fat replacers - a healthy alternative for ice-cream manufacturing
Kapranchikov V.S.
Items of technical regulation in the field of milk fat replacers
Pavlova I.V., Dolganova N.V., Kravchenko E.V., Dotsenko E.V., Koblitskaya M.B.
Milk fat replacer for spreads
Stability of the non-milk fats emulsions
Grunskaya V.A., Korzyuk Y.V., Grunskaya V.A., Korzyuk Y.V.
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
Perfect taste - principle advantage on the market!
Osad’ko M.I.
The cold dessert of the hot season
Lapshyna L.
The plant for dehydrated milk fat production
Application of dehydroquercitin for curds production
Pogosyan D.G., Gavryushyna I.V., Shyshkina T.V.
Wide launching of innovative technologies - basis of successful integration of Russia in the WTO
Specialized fats «SolPro» for the dairy sector
Kozyrev D.I.
Technologies for production of milk fat replacers
Mel'nikov V.V., Melnikov V.V.
New era: milk fat replacers in compliance with the State Standard (GOST)
Zaytseva L.V., Zaitseva L.V.
Milk of the cows of the Yaroslaval' breed
Timofeev A.N., Arsen'ev D.D., Dmitrievskaya E.A., Timofeev A.N., Arsen'ev D.D., Dmitrievskaya E.A.
Existing technologies for production of milk fat replacers
MEL'NIKOV V.V., Mel'nikov V.V.
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