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Issue
Title
Authors
No 7 (2016)
Speed - guarantee of quality Starter cultures AiBi® Golden Time for curds production for 6 hours
PDF
(Rus)
No 9 (2013)
Fermentation process in the milk-vegetable basis of the bioproduct
Anikina E.N., Pasko O.V.
PDF
(Rus)
No 7 (2010)
Whey kvas with the amaranth extract
Sokolenko G.G., Polyanskii K.K., Vostrikova T.V.
PDF
(Rus)
No 10 (2018)
Application of milk produced by different agriculture animals for fermented products manufacturing
Temerbaeva M.V., Gavrilova N.B., Moliboga E.A.
PDF
(Rus)
No 7 (2016)
Typological selection of the starter cultures for the milk-multigrain compositions
Makarkin D.V., Fedotova O.B.
PDF
(Rus)
No 11 (2013)
Functional properties of fermented milk products with whey protein hydrolysates
Koroleva O.V., Agarkova E.Y., Botina S.G., Nikolaev I.V., Ponomareva N.V., Melnikova E.I., Haritonov V.D., Prosekov A.Y., Kruchinin A.G., Krohmal M.V., Berezkina K.A., Rozhkova I.V., Raskoshnaya T.A., Yurova E.A., Zhizhin N.A.
PDF
(Rus)
No 10 (2017)
Association of the probiotic cultures Lactobacillus reuteri and Lactobacillus helveticus for development of the bacterial concentrate
Semenihina V.F., Rojkova I.V., Begunova A.V., Raskoshnaya T.A., Shyrshova T.I.
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 5 (2013)
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.
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 1 (2016)
A tasty spread? It is simply!
Kolesnikova S.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 (2017)
Soft curds with dietary fibers
Gavrilova N.B., Molyboga E.A., Demidova V.A.
PDF
(Rus)
No 2 (2016)
Bacteriophages and ways to reduce their quantities
Ganina V.I.
PDF
(Rus)
No 1 (2010)
The analysis of change of carbohydrates in the fermented raw materials
KRUPIN A.V., RAVNYuShKIN S.A., MURUGOVA I.I., Krupin A.V., Ravnjushkin S.A., Murugova I.I.
PDF
(Rus)
No 12 (2016)
New starter cultures of Mongolia
Tsend-Ayuush C., Mashentseva N.G., Karpychev S.V., Zaynkin M.B., Ganina V.I.
PDF
(Rus)
No 9 (2014)
Calcium containing supplements for yogurt
Rublev A.L., Zabodalova L.A., Eveleva V.V.
PDF
(Rus)
No 7 (2010)
Milk protein concentrate
Smirnova I.A., Pecherina V.N.
PDF
(Rus)
No 11 (2016)
Effects of the fermented base quantity on the quality indices of the fermented ice-cream with application of yogurt
Tvorogova A.A., Kazakova N.V., Kryukovskih E.A., Zharkova E.R.
PDF
(Rus)
No 9 (2013)
Technology of the product for sports nutrition
Gavrilova N.B., Petrova E.I.
PDF
(Rus)
No 6 (2010)
The third generation of the yogurt cultures YoFlex® -new possibilities
Karycheva O.V.
PDF
(Rus)
No 10 (2016)
The future is speed - bacterial cultures AiBi® Golden Time with acceleration fermented time: results of the first year presence on the market
PDF
(Rus)
No 9 (2013)
Fermented milk products for pregnant and feeding women
Felik S.V., Antipova T.A.
PDF
(Rus)
No 7 (2010)
Fermented milk of mixed fermentation
Kulikova I.K., Evdokimov I.A., Gasheva M.A.
PDF
(Rus)
1 - 24 of 24 Items

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