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
Search
Search Scope
All
Authors
Title
Abstract
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Full Text
Browse
By Issue
By Author
By Title
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
Evdokimov, I A
Issue
Section
Title
File
No 10 (2003)
Articles
Milk processing technology: new tendencies
No 9 (2003)
Articles
Bifidogenous preparation «Lactobel»
No 5 (2004)
Articles
Fermented milk with the prebiotic «Laiel»
No 4 (2004)
Articles
Synbiotic milk products
No 4 (2004)
Articles
Events of IDF
No 7 (2004)
Articles
Usage of hitosan in the milk drinks manufacture
No 12 (2004)
Articles
Isomerization of lactose to lactulose
No 10 (2005)
Articles
Clarification of quark whey with natural polymere hytozan
No 1 (2006)
Articles
Activity of the International Dairy Federation and Russian National Committee of IDF in 2005.
No 2 (2006)
Articles
Necessity of the bacterial sanitation of raw milk
No 3 (2006)
Articles
Neobkhodimost' bakterial'noy sanatsii moloka-syr'ya
No 2 (2006)
Articles
Situation and future of milk whey processing
No 6 (2006)
Articles
Demineralizatsiya podsyrnoy solenoy syvorotki metodom elektrodializa
No 6 (2006)
Articles
Ispol'zovanie laktozy i ee proizvodnykh
No 6 (2006)
Articles
Perspektivy ispol'zovaniya proizvodnogo laktozy - laktitola
No 6 (2006)
Articles
Kontsentraty s prebioticheskimi svoystvami na osnove syvorotki
No 11 (2008)
Articles
Innovative priorities of milk whey application on principles of wasteless technology logistics
No 11 (2008)
Articles
Historical aspects of whey application and processing
No 11 (2008)
Articles
Present state of milk whey processing
No 11 (2008)
Articles
Structure formation of milk whey concentrate
No 12 (2008)
Articles
Scientific and technical basis of the lactose anomers technology
No 12 (2008)
Articles
Galaktooligosakharidy: sostoyanie i perspektivy proizvodstva
No 12 (2008)
Articles
Intensification of the lactose crystallizationin concentrated and powdered milk products
No 12 (2008)
Articles
Bifidogenous concentrate «Lactobel-ED»
No 12 (2008)
Articles
Marketing of milk sugar: situation, problems and prospects
No 3 (2009)
Articles
Innovative technology of fresh milk products
No 3 (2009)
Articles
Fermented milk Kremola
No 7 (2009)
Articles
Fermented milk products with whey protein concentrate
No 9 (2009)
Articles
Improvement of the lactose crystallization process
No 12 (2009)
Articles
Technological platform of the domestic prebiotic lactulose
No 12 (2009)
Articles
Food functional modules on the basis of demineralized milk whey
No 7 (2010)
Articles
Vliyanie laktitola na skvashivanie i antagonisticheskuyu aktivnost' molochnokislykh mikroorganizmov
No 7 (2010)
Articles
Electrodialysis plants for milk whey processing
No 7 (2010)
Articles
Fermented milk of mixed fermentation
No 9 (2010)
Articles
Production of cheese and curds abroad: on-line technologies and machinery
No 8 (2010)
Articles
Yogurt with application of the whey protein concentrate: rheological characteristics
No 1 (2010)
Articles
Safety of the nanoparticles application
No 1 (2010)
Articles
Real'nye membrannye tekhnologii
No 12 (2010)
Articles
Development of the membrane technologies: rationalityand no wastes
No 1 (2010)
Articles
Maillard reaction in milkproducts technology as a way of nanoparticles formation
No 1 (2010)
Articles
Technology of the low fatsour cream
No 7 (2011)
Articles
The innovative product - milk with increased content of melatonine
No 1 (2011)
Articles
Effektivnyy sposob pererabotki tvorozhnoy syvorotki
No 8 (2011)
Articles
Prospects of the functional food products development
No 9 (2011)
Articles
White and black: milk processing in the South-Africa Republic
No 10 (2011)
Articles
Application of the fermentative hydrolysisin the technology of the low lactose ice-cream
No 11 (2011)
Articles
Curds and curds products with milk whey and its components
No 5 (2011)
Articles
Milk dessert with polysaccharides
No 2 (2012)
Articles
Treatment of the milk raw materials by membrane methods
No 2 (2012)
Articles
Technology of the fermented milk: application ol the extracts of vegetable raw materials
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