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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Authors
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Abstract
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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
Semenihina, V. F
Issue
Section
Title
File
No 6 (2013)
Articles
Impacts of seasons on physical-chemical and technological properties of Streptococcus thermophilus
No 11 (2013)
Articles
Development of starter cultures for fermented milk products
No 12 (2013)
Articles
Application of antibiotics and phage resistance markers in the selection of lactic acid cultures
No 5 (2014)
Articles
Antibiotic activity of the lactic acid bacteria against staphylococci
No 3 (2014)
Articles
Antagonistic activity of lactic acid bacteria against Klebsiella spp
No 7 (2014)
Articles
Physical-chemical properties of the starter culture Streptococcus thermophilus after freeze drying and at storage
No 7 (2014)
Articles
Independent expertise of fermented milk products according to the probiotic activity
No 12 (2014)
Articles
How do the lactic acid microorganisms work
No 4 (2015)
Articles
Cultivation of the probiotic microorganism Lactobacillus reuteri: preparation of the nutritive medium
No 1 (2015)
Articles
Antibiotic activity of the lactic acid cultures against salmonella
No 8 (2015)
Articles
Immunoprophylaxis of the infection diseases with the aid of fermented milk products
No 9 (2015)
Articles
Probiotic strain Lactobacillus reuteri: selection of the technological regimes for cultivation
No 12 (2015)
Articles
Development of the nutritient medium for cultivation of the consortium of the probiotic microorganisms
No 2 (2016)
Articles
Bacterial starters for curds production
No 3 (2016)
Articles
Effects of microflora on the curds quality
No 7 (2016)
Articles
Acid stability of probiotic strains added to the fermented milk products
No 10 (2016)
Articles
Antagonistic activity of probiotic bacteria
No 11 (2016)
Articles
Effects of magnetic fields on the lactic acid process
No 7 (2016)
Articles
Biotechnology of the fermented milk products and preparations with probiotic properties
No 12 (2016)
Articles
Lactic acid microorganisms for prophylaxis of the E. coli infections
No 3 (2017)
Articles
Introduction of the management of quality at raw milk production
No 1 (2017)
Articles
Antagonitic activity of probiotic strains: factors of regulation
No 2 (2017)
Articles
Classification of functional food products on milk base
No 9 (2017)
Articles
Dynamics of proliferation of L. reuteri and L. helveticus
No 9 (2017)
Articles
Bioprotective properties of the probiotic strains in respect of heavy metals
No 11 (2017)
Articles
Preservation of curds whey
No 9 (2017)
Articles
Increasing of the bifidogenous factor of milk whey
No 10 (2017)
Articles
Association of the probiotic cultures Lactobacillus reuteri and Lactobacillus helveticus for development of the bacterial concentrate
No 4 (2018)
Articles
Effect of quasicapsulation of probiotic culturesat the fermented milk products manufacturing
No 8 (2018)
Articles
Cow colostrum in the composition of the functional food products
No 9 (2018)
Articles
Phage monitoring at a milk processing plant
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