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The rheological properties of fermented milk sauces with berries pomace
Koryagina A.V., Lepeshkin A.І., Nadtochii L.A.
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.
Study of the technological properties of dehydroquercetin
Radaeva I.A., Galstyan A.G., Turovskaya S.N., Illarionova E.E.
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.
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 unique properties of the locust bean
Maruhina E.A., Zaharova L.M.
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.
Functional-technological properties of the enriched curds
Melnikova E.I., Ponomarev A.N., Skrylnikova E.S., Rudnichenko E.S.
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.
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.
Activation of growth and protection of cultures with probiotic properties
Pas'ko O.V.
Physical-chemical properties of milk at endometritis disease
Makarov A.V., Tararina L.I., Makarov A.V., Tatarina L.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.
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.
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.
Impact of fat in cows' ratio on milk productivity and technological characteristics of milk
Petrov O.Y.
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.
Effects of skim milk powder on rheological properties of coagulum
Grunskaya V.A., Korzyuk Y.V., Grunskaya V.A., Korzyuk Y.V.
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.
Optimization of composition of the emulsion paste like milk products
Agarkova E.Y., Kruchinin A.G., Ryazantzeva K.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.
Polymorphism of the bacteria ssp. Bifidobacterium
Merkulova L.V., Eroshkina O.E., Kazakova I.V.
Surprising world of water in milk
Mironenko I.M., Mironenko I.M.
Milk of the Holstein black-and-white cows of the Hungarian selection
Kovaleva G.P., Sulyga N.V., Kovaleva G.P., Sulyga N.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.
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.
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.
Feed supplements on whey basis
Panova N.M., Hramtsov A.G., Merkulova O.V.
Fermented milk biodrinks «Lactimos»
KRYuChKOVA V.V., KONTAREVA V.Y., Kryuchkova V.V., Kontareva V.Y.
Ekspress-kontrol' kachestva molochnykh produktov s primeneniem p'ezosensorov
Kalach A.V., Rudakova L.V., Polyanskiy K.K.
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.
Sports drink with application of whey
Novokshanova A.L., Ohgiganova E.V.
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.
Bio-thermodynamic method for evaluation of structure formation of the milk-protein coagulum
LISIN P.A., KANUShINA Y.A., KISTER I.V., Lisin P.A., Kanushina Y.A., Kister I.V.
Effective associations of probiotic cultures for fermented products
Pas'ko O.V.
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.
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.
Physiological value of the functional milk products
Prisyazhnaya S.P., Gorelkina T.L., Gribanova S.L.
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.
Bactericide properties of the bifidobacteria that prolongate storage period of fermented products
How to prolong shelf life of a fermented product with the help of the protective cultures AiBi?
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.
Koumiss - a therapeutic, dietetic and nutritional product
Koveshnikov V.S., Matvienko M.A., Rodionova A.A.
Milk fat replacers - a healthy alternative for ice-cream manufacturing
Kapranchikov V.S.
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 dispersion on the milk protein concentrates
Prosekov A.Y., Ivanova S.A., Prosekov A.Y., Ivanova S.A.
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.
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.
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.
New generation of the yogurt cultures YO- MIXTMwith short fermentation and soft taste
Enriched fermented milk products
KRYuChKOVA V.V., ZELENShchIKOVA V.A., Kryuchkova V.V., Zelenshchikova V.A.
1 - 70 of 70 Items

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