Dairy Industry
ISSN 1019-8946 (Print)
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control
curds
dairy industry
equipment
fermented milk products
import
milk
milk fat replacers
milk products
milk whey
packaging
processing
production
quality
raw milk
safety
starter cultures
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whey proteins
yogurt
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Search
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Other Journals
Categories
Keywords
control
curds
dairy industry
equipment
fermented milk products
import
milk
milk fat replacers
milk products
milk whey
packaging
processing
production
quality
raw milk
safety
starter cultures
technical regulation
whey
whey proteins
yogurt
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Author Details
Author Details
Агаркова, Евгения Юрьевна
Issue
Section
Title
File
No 12 (2009)
Articles
Effects of ultra-violet irradiation on milk microbiology and properties of its components
No 12 (2009)
Articles
Principle of rational application of the membrane processes
No 7 (2011)
Articles
New developments of the All-Russian Dairy Research Institute (VNIMI): milk products technologies based on the baro-membrane methods
No 7 (2012)
Articles
Equipment for grinding up and dispersing at curds products manufacturing
No 4 (2012)
Articles
Lowering of allergenic properties of milk proteins. Technological approaches
No 11 (2012)
Articles
Development of the method to remove beta-lactoglobulin from milk whey with the aid of chitosan
No 3 (2013)
Articles
Emulsion products of reduced fat content
No 7 (2013)
Articles
Prospects of applying whey protein hydrolysates in the fermented milk products technology
No 11 (2013)
Articles
Functional properties of fermented milk products with whey protein hydrolysates
No 11 (2013)
Articles
Extraction of beta-lactoglobulin from whey: application of various forms of hitosan
No 12 (2013)
Articles
New generation of the hypoallergic baby foods
No 8 (2016)
Articles
Optimization of composition of the emulsion paste like milk products
No 10 (2016)
Articles
Emulsifiers in the composition of aerated milk products
No 7 (2016)
Articles
Structure stabilizers for the products containing milk
No 8 (2017)
Articles
Curds whey hydrolyzates for curds emulsion products
No 9 (2017)
Articles
Effects of the modified starches on the structure of aerated curds mousses
No 8 (2018)
Articles
Development of the technology of the aerated curds product with whey proteins hydrolysate
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