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
technical regulation
whey
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
Богданова, Екатерина Викторовна
Issue
Section
Title
File
No 7 (2009)
Articles
Sweetener from yakon for low caloric ice-cream
No 10 (2012)
Articles
Protein composition for fermented milk products
No 8 (2012)
Articles
Inulincontaining composition for products containing milk
No 4 (2015)
Articles
Selection of starter cultures for kefir product with reduced allergenicity
No 7 (2015)
Articles
Chemical composition of milk produced by cows of different breeds
No 5 (2016)
Articles
The influence of ß-lactoglobulin hydrolyzate on development of starter cultures microflora
No 2 (2017)
Articles
The influence of the β-lactoglobulin hydrolysate on the starter cultures activity in the production of low-allergenic fermented beverages
No 7 (2017)
Articles
Application of ß-glucan in the curds technology: resource-saving and functionality
No 4 (2018)
Articles
Hydrolysates ofwhey proteins in the technology of products forspecialized sports nutrition
No 7 (2018)
Articles
Milk whey as a raw material for the production of food ingredients
No 3 (2019)
Articles
Digestibility of ß-lactoglobulin hydrolysate in vivo experiments
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