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Application of milk whey proteins in the production of fermented milks
Gordienko L., Evdokimov I., Gorlacheva S.
Application of milk whey in animal breeding
Prozorov A., Burykina I., Ozhiganova E., Prozorov A., Burykina I., Ozhyganova E.
Some technological aspects of receiving cow milk whey proteins 7. Receipts of immunoglobulin and glicomacropeptide
Elchaninov V., Koval A., Belov A.
Fermented milks fortified with whey proteins
Donskaya G., Drojjyn V., Morozova V., Bryzgalina V.
Ways of the efficient application of whey
Gavrilov G., Kravchenko E.
Factors forming the structure and consistency of milk desserts
Evdokimov I., Kulikova I., Misyura V., Volodin D., Semenova I., Pilipenko D.
Microparticulation of curds whey
Losev A., Ponomarev A., Mel’nikova E., Stanislavskaya E.
Some technological aspects of receiving cow milk whey proteins. 1. Introduction. Principle strategies of the group division of whey proteins and caseins
Elchaninov V., Koval A., Belov A.
Milk whey in functional products
Donskaya G., Fridenberg G.
Protein basis for the milk dessert
Shchetinin M., Kol'tyugina O., Plutakhina E., Shchetinin M., Koltyugina O., Plutahina Y.
Improvement of the efficiency of the membrane processing of curds whey
Babenyshev S., Jydkov V., Bratsyhin A., Mamai D., Mamai A., Hoha D.
An exceptional industrial solution for whey microparticulation
Smolnikov N.
Prospects of applying whey protein hydrolysates in the fermented milk products technology
Koroleva O., Agarkova E., Botina S., Nikolaev I., Ponomareva N., Melnikova E., Haritonov V., Prosekov A., Krohmal M., Rojkova I.
Prebiotic concentrate based on demineralized whey
Hramtsov A., Lodygin A., Ponomarev V.
The curds with whey protein microparticulate
Losev A., Melnikova E., Stanislavskaya E., Korotkov E.
Prospects of milk whey application
Dudnikova O., Lodygin A., Hramtsov A.
Technological bases for vacuum concentrating of milk whey
Buyanova I., Kotlyarova M.
Kinetics of ultrafiltration cheese whey
Ponomarev A., Kluchnikov A., Merzlikina A., Pronina O., Polanski K.
Viability of lactic acid microorganisms in the low fat probiotic ice-cream
Aslanova M., Kulikova I., Evdokimov I., Volodin D., Zolotareva M.
Effects of milk protein on quality indices of fruit frozen desserts
Tvorogova A., Chizhova P., Kazakova N., Turbina I., Spiridonova A.
Product for sport nutrition of schoolchildren
SIMONENKO S., KhOVANOVA I., LES' G., Simonenko S., Hovanova I., Les' G.
Osmotic pressure of milk whey and lactose
Timkin V., Lazarev V., Mazina O.
Molecular distribution of proteins at ultra-concentrating of whey
Krasnoshtanova A., Popov V., Rytchenkova O.
Drinks based on milk whey with hydrolyzed lactose and vegetable raw materials
Merzlikina A., Polyanskii K., Pronina O., Belkova M.
Development of the technology of the aerated curds product with whey proteins hydrolysate
Zolotaryov N., Fedotova O., Agarkova E.
Treatment of wastes waters according to the technology «MY DAF»
Marykin E.
Comparative evaluation of the methods for milk whey reconstitution
Kostenko K., Bratsihin A., Leshchenko E., Shpak M., Ushakov E.
Baromembrane technology of milk processing
Timkin V., Lazarev V.
Membrane equipment for processing various types of milk resources
Zolotareva M., Volodin D., Topalov V., Chablin B.
New items in the traditional - universal milk protein POWER LETFORMEAL 70, 80
Kuznetsova L.
The union of marketing and technologies in the products line development
Trufanova L.
Milk products enriched with whey proteins. Technological aspects of developing
Bannikova A., Evdokimov I.
Cultivation of kefir grains in milk whey
Shuvalova E., Dolgorukova M.
Possibilities to pretreate whey for processing
Alekseev G., Yakovlev A.
Drying of whey and ecology of surroundings
Burykin A., Pankratov N., Burykina E., Samsonov V., Razgulyaev A.
Electrodialysis - the most efficient process for milk whey demineralization
Zolotareva M., Volodin D., Bessonov A., Topalov V.
Marketing research of dietary dessert
Plehanova E., Bannikova A., Ptichkina N.
Milk protein fermented mixture «Molpro M»: effects on curds yield
Arsenieva T., Brusentsev A., Evstigneeva T.
Biocorrectors for whey drinks
DONSKAYa G., ZAKhAROVA E., Donskaya G., Zaharova E.
Development of the method to remove beta-lactoglobulin from milk whey with the aid of chitosan
Bakulin A., Lopatin S., Scherbinina T., Varlamov V., Kurchenko V., Botina S., Agarkova E., Kharitonov V.
Lowering of allergenic properties of milk proteins. Technological approaches
Kurchenko V., Golovach T., Kruglik V., Haritonov V., Agarkova E.
Bio-membrane processes
Gavrilov G., Kravchenko E., Gavrilov V.
About membrane methods of whey treatment: marginal notes
GAVRILOV G., Gavrilov G.
Ultra-filtration of the floatated whey
Polyanskiy K., Titov S., Sayko D., Shakhov A., Polyanskii K., Titov S., Saiko D., Shahov A.
Texturizers for the processed cheese products
International forums on milk whey
KhRAMTsOV A., Hramtsov A.
Adaptation of the doctrine of the nanomembrane technologies based on milk whey clusters
KhRAMTsOV A., Hramtsov A.
Shirunov M.O., Myagkova A.G. Tagatose containing sweetener in the technology for functional desserts
Mel'nikova E., Niftaliev S., Korablin R., Shirunov M., Myagkova A.
Real membrane nanobiotechnologies in the dairy industry
Bushueva I., Bushueva I.
AT-curds from subconcentrated milk
Dorotova A., Val'ter G., Dorotova A., Val'ter G.
Economical basis of whey processing
Khodos A., Kirienko A., Dakhnovich A., Hodos A., Kirienko A., Dahnovich A.
Digestibility of ß-lactoglobulin hydrolysate in vivo experiments
Bogdanova E., Melnikova E., Grebenshchikov A.
Application of whey proteins microparticulate in the technology of kefir production
Stanislavskaya E., Melnikova E.
Fermentation of milkwhey by Kluyveromyces marxianus usingJerusalem artichoke
Sokolenko G., Verzilina N.
Application of ultrafiltration for the preliminary concentration of milk in curds production
Mikluh I., Dymar O.
Effects of the enzyme modification on the fractions composition of curds and whey protein
Zobkova Z., Zenina D., Fursova T., Gavrilina A., Shelaginova I.
New fermented products for healthy nutrition
Donskaya G., Haritonov D.
Curds production: technologies and equipment
Gushcha Y.
Legislation requirements to the by-products of milk processing
Yurova E., Kobzeva T.
New whey drink with fruit juice supplement
Zipaev D.
Whipping cream with increased level of protein. Sensor and instrumental analysis
Bannikova A., Evdokimov I.
The technology of dry demineralized milk whey replacing import has been scaled up in the dairy sector
Evdokimov L., Zolotareva M., Volodin D., Hramtsov A., Donskih A., Anisimov G.
Effects of the electrohydraulic treatment on the dispersity of curds whey
Kochubei-Litvinenko O., Chernyushok O., Olishevskii V., Marinin A.
Applying of microparticiulated whey proteins in milk products
Smirnova I., Lobacheva E., Gulbani A.
Application of freeze-dried concentrates at functional milk products manufacturing
Donskaya G., Zaharova E.
Moisture-binding capacity of collagen builders
Dunchenko N., Fedorova I.
Vologda, the autumn 2011: international seminar
Bushueva I., Bushueva I.
Milk albumin - a high quality protein semi-finished product
Volkova T.
Food composition from cheese whey
Ponomarev A., Rudnichenko E., Mel’nikova E., Muradova O.
Treatment of the milk raw materials by membrane methods
EVDOKIMOV I., VOLODIN D., GOLOVKINA M., ZOLOTOREVA M., TOPALOV V., ANISIMOV S., VEZIRYaN A., KLEPKER V., ANISIMOV G., Evdokimov I., Volodin D., Golovkina M., Zolotareva M., Topalov V., Anisimov S., Veziryan A., Klepker V., Anisimov G.
Principle aspects of choosing lines for whey processing
Smol'nikov N., Smolnikov N.
Gel-like products with milk whey and vegetative raw materials application
Prosekov A., Razumnikova I., Menkh G., Prosekov A., Razumnikova I., Menh G.
Application of milk whey at the milk combine «Stavropol'skii»
Nutritive media for bifidobacteria
OSTROUMOV L., PROSEKOV A., KURBANOVA M., KOZLOVA O., Ostroumov L., Prosekov A., Kurbanova M., Kozlova O.
Whey kvas with the amaranth extract
Sokolenko G., Polyanskii K., Vostrikova T.
Condensed non-fat canned milks with microparticulated whey proteins
Smirnova I., Manylov S., Rumyantseva E., Smirnova I., Manylov S., Rumyantseva E.
Biotesting of food supplements and milk products
Cheremnykh E., Tikhomirova N., Ignat'eva O., Cheremnyh E., Tihomirova N., Ignat'eva O.
Resources saving technologies in fermented milk products manufacturing
Grunskaya V., Gabrielyan D.
Some technological aspects ofreceiving cow milk whey proteins8. Receiving of angiogenin
El’chaninov V.
Antioxidant activity of the products of milk whey modification
Stanislavskaya E., Ponomarev A., Melnikova E., Grebenshchikov A.
Cryoconcentration of curds whey
Ovsyannikov V., Kraminova Y., Panchenko S.
Kontsentrat syvorotochnykh belkov dlya smetannogo produkta
Morozova V., Boburkova L., Katkova N.
Electrodialysis of the cheese whey and curds whey mixture in one process - it is possible
Garshina T.
Curds production: selection of the starter cultures
Belkova M.
Microparticulate of whey proteins in the low lactose ice-cream
Ponomarev A., Mel’nikova E., Popova E.
Fermented milk product «Kefirnyi» with curds whey
Katkova N., Morozova V., Silko I.
Mechanisms of formation of the complexes of milk whey with hitozan
Varlamov V., Lopatin S., Alieva L., Butkevich T., Gavrilenko N., Kurchenko V., Haritonov V., Botina S.
Elecrtodialysis - an integral part of the milk whey technology
Zolotareva M., Volodin D., Topalov V.
Innovative products from bioavailable whey proteins
Titova M.
Inulincontaining composition for products containing milk
Ponomarev A., Mel'nikova E., Bogdanova E., Samoilova M.
Application of curds whey: experience of the enterprise
Kryuchkova I.
Functional combined fermented milk product
SAPARBEKOVA A., ZhURAVLEV G., NOGAEV T., Saparbekova A., Zhuravlev G., Nogaev T.
Trends in curds manufacturing
Fridenberg G.
Demineralization of curds whey
Evdokimov I., Volodin D., Topalov V.
Study of whey composition. Possibilities of the capillaryelectrophoresis method
Khramtsov A., Brykalov A., Pilipenko N., Golovkina E., Hramtsov A., Brykalov A., Pilipenko N., Golovkina E.
Nanotechnologies of transforming lactose into clusters of bifidogenous concentrates
LODYGIN A., DONSKOY N., RODNAYa A., VARDANYaN A., Lodygin A., Donskoi N., Rodnaya A., Vardanyan A.
Import and export of milk products and casein
GOROShchENKO L., Goroshchenko L.
Electrodialysis plants for milk whey processing
Volodin D., Evdokimov I., Novak L., Nejedly L.
From the secondary product to valuable one. Whey processing by membrane filtration
Bou-Khabib D., Tal'khammer V., Bou-Habib G., Talhammer V.
Fermented milk products with whey protein concentrate
Gordienko L., Kulikova I., Evdokimov I., Gordienko L., Kulikova I., Evdokimov I.
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