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Title
Authors
No 12 (2015)
Application of the drum mixer in the technological line for the yogurt product manufacturing
Borodulin D.M., Suhorukov D.V., Komarov S.S.
PDF
(Rus)
No 2 (2017)
Drinking yogurt with reduced sugar content and excellent taste
Paasman M., Mayauskaite V.
PDF
(Rus)
No 4 (2018)
Control of yogurts and yogurt products
Yurova E.A.
PDF
(Rus)
No 11 (2016)
Matrix method for calculating milk products formulae
Lisin P.A., Chernopolskaya N.L., Esipova M.S., Walter G.F., Rodenko Y.V.
PDF
(Rus)
No 6 (2014)
New types of yogurt with food fibers: analysis of texture properties in combination with sensor assessment
Bannikova A.V.
PDF
(Rus)
No 6 (2011)
Yogurts prepared from goat milk of different breeds and genotypes
Zheltova O.A., Shuvarikov A.S., Pastukh O.N., Gladyr' E.A., Zheltova O.A., Shuvarikov A.S., Pastuh O.N., Gladyr' E.A.
PDF
(Rus)
No 10 (2009)
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.
PDF
(Rus)
No 5 (2018)
Impacts of the storage time on the antioxidant activity of the fortified yogurt
Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R.
PDF
(Rus)
No 5 (2016)
Prices on the Russian market of milk products
Goroshchenko L.G.
PDF
(Rus)
No 5 (2014)
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.
PDF
(Rus)
No 10 (2011)
Membrane filtration in yogurt production
Silki Paar -., Shevelev K., Silke Paar -., Shevelev K.
PDF
(Rus)
No 2 (2009)
Microfiltrated milk is also in Russia
PDF
(Rus)
No 10 (2017)
Yogurt. Are the changes of classic indices permissible?
Abdullaeva L.V.
PDF
(Rus)
No 2 (2016)
The Greek yogurt: how cultures and lactase can help to maintain authenticity and taste
Ober S., Mayauskaite V.
PDF
(Rus)
No 10 (2013)
Milk products as a potential source of compounds modifying consumers behavior
Zhilenkova O.G., Shenderov B.A., Klodt P.M., Kudrin V.S., Oleskin A.V.
PDF
(Rus)
No 8 (2011)
The third generation of the yogurt cultures YoFlex® - new possibilities
Ginzburg O.P., Ginzburg O.P.
PDF
(Rus)
No 1 (2009)
Quality and safety indices of yogurt products
Kushchev S.N., Dunchenko N.I., Yankovskaya V.S., Kushchev S.N., Dunchenko N.I., Yankovskaya V.S.
PDF
(Rus)
No 9 (2017)
Yoghurt-like product with health-improving properties
Kazakov A.V.
PDF
(Rus)
No 1 (2016)
Ultra-filtrated curds: quality, economy and universality
Dvornikov E.V.
PDF
(Rus)
No 7 (2013)
Fermented milks with reduced allergenity for children
Antipova T.A., Felik S.V., Kuznetzov V.V., Simonenko S.V., Ponomareva N.V., Melnikova E.I.
PDF
(Rus)
No 3 (2011)
Starter cultures and functional systems for fermented products
PDF
(Rus)
No 8 (2018)
Cow colostrum in the composition of the functional food products
Zabegalova G.N., Polyanskaya I.S., Semenihina V.F., Lepeshkin T.A.
PDF
(Rus)
No 10 (2017)
Special features of the Russian yogurt technology
Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R.
PDF
(Rus)
No 2 (2016)
Import and export of milk products (The codes ТН ВЭД 04.03 and ТН ВЭД 04.04)
Goroshchenko L.G.
PDF
(Rus)
No 7 (2013)
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.
PDF
(Rus)
No 8 (2010)
Yogurt with application of the whey protein concentrate: rheological characteristics
Gordienko L.A., Kulikova I.K., Evdokimov I.A.
PDF
(Rus)
No 8 (2018)
Forcasting of the yogurt quality indices on the base of the qualimetric assessment
Dunchenko N.I., Voloshina E.S., Gavrilova O.S., Bezrukova E.A.
PDF
(Rus)
No 8 (2017)
Dialogues about quality
Eliseeva Y.
PDF
(Rus)
No 1 (2013)
Import and export of milk products (codes ТН ВЭД 04.02, ТН ВЭД 04.03)
Goroshchenko L.G.
PDF
(Rus)
No 11 (2010)
Import and export of milk products (code TN VED 04.02 and TN VED 04.03)
Goroshchenko L.G., Goroshchenko L.G.
PDF
(Rus)
No 2 (2018)
Import and export of milk products (the code ТН ВЭД 04.03)
Goroshchenko L.G.
PDF
(Rus)
No 8 (2017)
The history of yogurt production
Zobkova Z.S.
PDF
(Rus)
No 9 (2015)
Yogurt is moving forward
Rybalova T.I.
PDF
(Rus)
No 1 (2012)
Analysis of the milk products texture and functionality of package
SM'YuING D., Smewing J.
PDF
(Rus)
No 7 (2010)
Supplements for yogurt
Eveleva V.V., Zabodalova L.A.
PDF
(Rus)
No 4 (2018)
Selection of the rationalconditions for production of the yogurt enrichedwith bioflavonoids
Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R.
PDF
(Rus)
No 9 (2014)
Calcium containing supplements for yogurt
Rublev A.L., Zabodalova L.A., Eveleva V.V.
PDF
(Rus)
No 9 (2012)
New cultures of the company «Chr. Hansen» will bring yogurts quality to higher level
Gorina T.A.
PDF
(Rus)
No 5 (2010)
«Erhmann»: more life
ZhDANOV A.A., KOVALENSKIY A.K., ZAGIEV T.M., Zhdanov A.A., Kovalenskii A.K., Zagiev T.M.
PDF
(Rus)
1 - 39 of 39 Items

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