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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Search Scope
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Authors
Title
Abstract
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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
Haritonov, V. D
Issue
Section
Title
File
No 4 (2012)
Articles
Lowering of allergenic properties of milk proteins. Technological approaches
No 7 (2013)
Articles
Prospects of applying whey protein hydrolysates in the fermented milk products technology
No 7 (2013)
Articles
Modeling of the mixing aggregate of the centrifugal type on the basis of cybernetic approach
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 5 (2014)
Articles
Priority directions of food technologies developments
No 1 (2014)
Articles
Mechanisms of formation of the complexes of milk whey with hitozan
No 5 (2016)
Articles
Criteria of the efficiency of transglutaminase effects on the sour cream quality
No 10 (2016)
Articles
Emulsifiers in the composition of aerated milk products
No 6 (2018)
Articles
Deep processing of raw milk materials and secondary resources
No 5 (2018)
Articles
Membrane technologies for ensuring efficiency and safety of milk processing
No 10 (2018)
Articles
New technologies and quality of milk products
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