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Title
Authors
Protein module with functional ingredients
Titova M.E., Tihomirova N.A.
Efficiency of milk protein in the milk products manufacturing
KOSOVA I.A., Kosova I.A.
Product for sport nutrition of schoolchildren
SIMONENKO S.V., KhOVANOVA I.V., LES' G.M., Simonenko S.V., Hovanova I.V., Les' G.M.
Lowering of allergenic properties of milk proteins. Technological approaches
Kurchenko V.P., Golovach T.N., Kruglik V.I., Haritonov V.D., Agarkova E.Y.
Milk protein concentrate
Smirnova I.A., Pecherina V.N.
Future technology for the dairy industry. DSS Silkeborg AS
Productivity, protein in milk and blood of the Holstein cows: dependence on the protein content in the feed
Zaharov L.M., Musaev F.A.
Prospects of applying whey protein hydrolysates in the fermented milk products technology
Koroleva O.V., Agarkova E.Y., Botina S.G., Nikolaev I.V., Ponomareva N.V., Melnikova E.I., Haritonov V.D., Prosekov A.Y., Krohmal M.V., Rojkova I.V.
Role of the phyto feed supplement in the milk proteins synthesis
SEMENOV S.N., Semenov S.N.
Comparative assessment of the camel, goat and cow milks with account of fractional composition of proteins
Shuvarikov A.S., Yurova E.A., Tsvetkova V.A., Pastuh O.N.
Effects of milk protein on quality indices of fruit frozen desserts
Tvorogova A.A., Chizhova P.B., Kazakova N.V., Turbina I.A., Spiridonova A.V.
About «true » protein and urea levels in milk
Dubova E.A., Builova L.A., Ostretsova N.G., Gulyaev E.G., Inihova O.V.
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.
Production of low calorie fat imitator on milk protein basis: set in module
Smirnova I.A., Shtrigul V.K., Smirnov V.A.
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.
Raw milk: legislations requirements
Abdullaeva L.V.
To the item of identification of the fatty acids and protein composition of raw milk
Ponomarev A.N., Mel’nikova E.I.
Factors improving efficiency of milk protein coagulation
Zobkova Z.S., Zenina D.V., Fursova T.P., Gavrilina A.D., Shelaginova I.R.
About additional indices of the raw milk quality
Ponomarev A.N., Losev A.N., Mel’nikova E.N., Abdullaeva L.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.
With «Milkmix» protein deficiency in raw materials is not a problem
Curds and curds products with milk whey and its components
Evdokimov I.A., Volodin D.N., Mihneva V.A., Zolotareva M.S., Golovkina M.V., Klepker V.M., Anisimov G.S.
Nutritive media for bifidobacteria
OSTROUMOV L.A., PROSEKOV A.Y., KURBANOVA M.G., KOZLOVA O.V., Ostroumov L.A., Prosekov A.Y., Kurbanova M.G., Kozlova O.V.
Fermented milk products with whey protein concentrate
Gordienko L.A., Kulikova I.K., Evdokimov I.A., Gordienko L.A., Kulikova I.K., Evdokimov I.A.
Bioprotective properties of the probiotic strains in respect of heavy metals
Zabegalova G.N., Polyanskaya I.S., Semenihina V.F.
Kontsentrat syvorotochnykh belkov dlya smetannogo produkta
Morozova V.V., Boburkova L.E., Katkova N.N.
Separation of moisture from the curds coagulum
Klepker V.M., Gostishcheva E.A.
Application of milk whey proteins in the production of fermented milks
Gordienko L.A., Evdokimov I.A., Gorlacheva S.V.
Effects of the electrohydraulic treatment on the dispersity of curds whey
Kochubei-Litvinenko O.V., Chernyushok O.A., Olishevskii V.V., Marinin A.I.
Domestic the red stepnaya breed of the cattle: result of the efficient selection
Knyazeva T.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.
Vegetable raw material in the aerated products
Prosekov A.Y., Ivanova S.A.
Effects of milk treatment regimes onthe composition of functional curds protein
Ponomarev A.N., Merzlikina A.A., Kurchenko V.P., Gavrilenko N.V., Ponomaryov A.N., Merzlikina A.A., Kurchenko V.P., Gavrilenko N.V.
Effects of skim milk powder on rheological properties of coagulum
Grunskaya V.A., Korzyuk Y.V., Grunskaya V.A., Korzyuk Y.V.
The starter culture AiBi Golden Time 20.12 FS -an innovative development for improving nutrition value of curds
Fermented milk with whey protein hydrolyzate
Novokshanova A.L., Ababkova A.A., Abramov D.V.
The curds with whey protein microparticulate
Losev A.N., Melnikova E.I., Stanislavskaya E.B., Korotkov E.G.
Milk products enriched with whey proteins. Technological aspects of developing
Bannikova A.V., Evdokimov I.A.
Technological aspects of applying microparticulates of whey proteins at milk products manufacturing
Dymar O.V.
Milk protein fermented mixture «Molpro M»: effects on curds yield
Arsenieva T.P., Brusentsev A.A., Evstigneeva T.N.
Paste-like milk products
Arhipov A.N.
New issues in curds manufacturing
Zobkova Z.S., Zenina D.V., Zobkova Z.S., Zenina D.V.
Fresh view on the existing technologies
Beregova I.V., Beregova I.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.
Dialogues about quality
Eliseeva Y.
Simple solutions for standard situations
Beregova I.V.
About curds as a national product
Zobkova Z.S., Zenina D.V., Fursova T.P.
Microparticulate of whey proteins in the low lactose ice-cream
Ponomarev A.N., Mel’nikova E.I., Popova E.E.
Logistics and marketing aspects in the resources saving technology of the enriched biological fermented milk product
Kruchkova V.V., Kalinichenko L.A., Byvaylova E.A., Druker O.V., Baranikov V.A., Mosolova N.I.
Membrane technologies in milk processing
Kroll Y.
Functional combined fermented milk product
SAPARBEKOVA A.A., ZhURAVLEV G.N., NOGAEV T.B., Saparbekova A.A., Zhuravlev G.N., Nogaev T.B.
Composition and properties of the milk protein concentrates
Arkhipov A.N., Ostroumov L.A., Arhipov A.N., Ostroumov L.A.
Technology of the low fatsour cream
EVDOKIMOV I.A., VOLODIN D.N., ZOLOTAREVA M.S., MIKhNEVA V.A., Evdokimov I.A., Volodin D.N., Zolotareva M.S., Mihneva V.A.
Microfiltration in dairying
Bou-Khabib D., Tal'khammer V., Boy-Habib J., Talhammer V.
Fermented milks fortified with whey proteins
Donskaya G.A., Drojjyn V.M., Morozova V.V., Bryzgalina V.V.
Emulsifiers in the composition of aerated milk products
Haritonov V.D., Fedotova O.B., Agarkova E.Y., Kruchinin A.G., Ryazantzeva K.A., Zolotaryov N.A.
To the item of fraction composition of goat milk
Dymar O.V., Smolyak T.M., Senchenko T.V., Efimova E.V.
Whipping cream with increased level of protein. Sensor and instrumental analysis
Bannikova A.V., Evdokimov I.A.
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.
Improvement of the traditional curds yield
Zenina D.V.
Effects of dispersion on the milk protein concentrates
Prosekov A.Y., Ivanova S.A., Prosekov A.Y., Ivanova S.A.
Nanotechnologies of transforming lactose into clusters of bifidogenous concentrates
LODYGIN A.D., DONSKOY N.S., RODNAYa A.B., VARDANYaN A.G., Lodygin A.D., Donskoi N.S., Rodnaya A.B., Vardanyan A.G.
Protein structure forming and thickening agents
Kravchenko E.F., Zahlestnyh V.P.
Control of quality indices of milk and processed products (example of the protein mass share determination in curds and curds products)
Yurova E.A., Kobzeva T.V., Yurova E.A., Kobzeva T.V.
Technology of production of the total milk protein concentrate
Dymar O.V., Efimova E.V., Mikluh I.V., Sokolovskaya L.N., Muavad N.
The influence of ß-lactoglobulin hydrolyzate on development of starter cultures microflora
Korzhov R.P., Ponomaryov A.N., Melnikova E.I., Bogdanova E.V.
Selection of starter cultures for kefir product with reduced allergenicity
Korzhov R.P., Ponomarev A.N., Mel’nikova E.I., Bogdanova E.V.
Biosorbtion purification of effluents
Bryndina L.V., Ponomarev A.N., Polyanskii K.K.
Biologically active fermentative hydrolyzates
Babich O.O., Kozlova O.V., Babich O.O., Kozlova O.V.
Lactoferrine of cow milk
Komolova G.S., Tikhomirova N.A., Ionova I.I., Komolov S.A., Komolova G.S., Tihomirova N.A., Ionova I.I., Komolov S.A.
Protein components of the products for children and school children
FELIK S.V., ZOLOTIN A.Y., ANTIPOVA T.A., Felik S.V., Zolotin A.Y., Antipova T.A.
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.
Application of whey protein in the production of cream mass of lowered sugar capacity
Magomedov G.O., Plotnikova I.V., Magomedov M.G., Polyanskii K.K., Pisarevskii D.S.
Effects of the enzyme modification on the fractions composition of curds and whey protein
Zobkova Z.S., Zenina D.V., Fursova T.P., Gavrilina A.D., Shelaginova I.R.
Criteria of the efficiency of transglutaminase effects on the sour cream quality
Haritonov V.D., Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R., Shefov D.A.
Application of the technologically functional proteins «PROCREAM 151C» in the ice-cream manufacturing
Tvorogova A.A., Kazakova N.V., Spiridonova A.V., Alekseeva O.V., Svistun N.N.
Fermentative hydrolysis of milk protein concentrate
Bessonova O.V., Babich O.O., Borisova G.V., Dragunov I.E.
Milk protein concentrates in the products with foam like structure
Prosekov A.Y., Ivanova S.A., Smetanin V.S., Prosekov A.Y., Ivanova S.A., Smetanin V.S.
Solution of the problem of protein feeding of cows
Kharitonov E.L., Mysnik N.D., Haritonov E.L., Mysnik N.D.
Yogurt with application of the whey protein concentrate: rheological characteristics
Gordienko L.A., Kulikova I.K., Evdokimov I.A.
Calculation method for determination of protein content in milk
PANOV V.P., Panov V.P.
Factors forming the structure and consistency of milk desserts
Evdokimov I.A., Kulikova I.K., Misyura V.A., Volodin D.N., Semenova I.A., Pilipenko D.N.
Present day approach to the methods of assessing indices
Yurova E.A.
Milk-protein breeds of the cattle
Knyazeva T.A., Sharkaeva G.A., Chekmeneva N.Y.
Sour cream and sour cream products: how to get consistency and structure and keep natural features
Svistun N.
Amino acids composition of the curds product
Lisin P.A., Kanushyna Y.A.
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.
Improvement of the milk production technology
Baranov A.V., Baranova N.S., Fedosenko E.G., Baranov A.V., Baranova N.S., Fedosenko E.G.
1 - 88 of 88 Items

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