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
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raw milk
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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
Мельникова, Елена Ивановна
Issue
Section
Title
File
No 7 (2009)
Articles
Sweetener from yakon for low caloric ice-cream
No 7 (2010)
Articles
Shirunov M.O., Myagkova A.G. Tagatose containing sweetener in the technology for functional desserts
No 7 (2010)
Articles
Milk fat imitator for symbiotic products
No 7 (2012)
Articles
Food composition from cheese whey
No 10 (2012)
Articles
Protein composition for fermented milk products
No 11 (2012)
Articles
Synbiotic ice cream
No 12 (2012)
Articles
Milk proteins in the ice cream technology
No 8 (2012)
Articles
Inulincontaining composition for products containing milk
No 2 (2013)
Articles
Synbiotic drink with fucose
No 7 (2013)
Articles
Microparticulated whey proteins in the technology of symbiotic products
No 7 (2013)
Articles
Fermented milks with reduced allergenity for children
No 7 (2013)
Articles
Prospects of applying whey protein hydrolysates in the fermented milk products technology
No 8 (2013)
Articles
Food fibers in the production of enriched curds
No 11 (2013)
Articles
Functional properties of fermented milk products with whey protein hydrolysates
No 3 (2014)
Articles
Prebiotic activity of the fucose-containing supplement
No 6 (2014)
Articles
Functional-technological properties of the enriched curds
No 4 (2015)
Articles
Selection of starter cultures for kefir product with reduced allergenicity
No 4 (2015)
Articles
Microparticulate of whey proteins in the low lactose ice-cream
No 8 (2015)
Articles
About additional indices of the raw milk quality
No 8 (2015)
Articles
Composition and properties of the hydrolyzate of the p-lactoglobulin with reduced residual antigenicity
No 9 (2015)
Articles
Microparticulation of curds whey
No 7 (2015)
Articles
Chemical composition of milk produced by cows of different breeds
No 1 (2016)
Articles
The curds with whey protein microparticulate
No 5 (2016)
Articles
The influence of ß-lactoglobulin hydrolyzate on development of starter cultures microflora
No 8 (2016)
Articles
Study of the moisture links forms in curds with whey proteins microparticulate
No 3 (2017)
Articles
To the item of identification of the fatty acids and protein composition of raw milk
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 4 (2017)
Articles
New technological solutions in quark whey processing. Part 2. Application of curds whey microparticulate in the technology of fermented milk products
No 1 (2017)
Articles
New technological solutions in curds whey processing. Part 1. Study of the process of curds whey microparticulation
No 7 (2017)
Articles
Application of ß-glucan in the curds technology: resource-saving and functionality
No 11 (2017)
Articles
Antioxidant activity of the products of milk whey modification
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 8 (2018)
Articles
Application of whey proteins microparticulate in the technology of kefir production
No 3 (2019)
Articles
Digestibility of ß-lactoglobulin hydrolysate in vivo experiments
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