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Title
Authors
Practical issues of curds and curds products manufacturing
Gushcha Y.M., Maltsev N.V.
Items of hygiene in curds manufacturing
Curds and curds products with milk whey and its components
Evdokimov I.A., Volodin D.N., Mihneva V.A., Zolotareva M.S., Golovkina M.V., Klepker V.M., Anisimov G.S.
Improvement of curds and curds products yield
Lyakh V.Y., Sadovaya T.N., Shabanova O.V., Lyah V.Y., Sadovaya T.N., Shabanova O.V.
Curds is the food of gods. In Russia it is for the first time produced on the semiautomatic line
ANISIMOVA S.G., Anisimova S.G.
Sanitarian treatment of the equipment for curds and curds products manufacturing
Kuzina J.I., Manevich B.V., Haritonova E.B., Kosiyanenko T.V., Habibova N.Z.
Produced of curds the semiautomatic line
Country-style curds for school children nutrition
Artyuhova S.I., Tetyusheva I.F.
Semi-automatic line for curds production
The most efficient curds production - ultra-filtration of curds coagulum
Lyalin V.A., Simonenko S.V., Rushel V.
Improvement of the curds products qualitywith the stabilizer «Geleon»
Application of ultrafiltration for the preliminary concentration of milk in curds production
Mikluh I.V., Dymar O.V.
Control of curds quality by organoleptic indices with application of neuron network
Davydova G.R., Potapov A.S.
The plant for receiving curds by the membrane method for small operations
LYaLIN V.A., Lyalin V.A.
Useful seminar for the specialists
Bykovskaya G.V., Bykovskaya G.V.
Evaluation of curds production efficiency
Shchedushnov D.E., Shchedushnov D.E.
Traditional technology of curds manufacturing using modern apparatus
Russkih V.M.
Bioprotective properties of the probiotic strains in respect of heavy metals
Zabegalova G.N., Polyanskaya I.S., Semenihina V.F.
Baromembrane technology of milk processing
Timkin V.A., Lazarev V.A.
Separated curds: new era
Ober S., Mayauskaite V.
Milk fat replacers «SolPro» for receiving products containing milk
Kolpakova M.E.
Both, effective and profitable
Gusarova N.A.
Separation of moisture from the curds coagulum
Klepker V.M., Gostishcheva E.A.
Intensification of the lactose crystallization process
Kostyukov D.M., Kulenko V.G., Shevchuk V.B., Fialkova E.A.
Functional-technological properties of the enriched curds
Melnikova E.I., Ponomarev A.N., Skrylnikova E.S., Rudnichenko E.S.
Biocorrectors for whey drinks
DONSKAYa G.A., ZAKhAROVA E.V., Donskaya G.A., Zaharova E.V.
Automated line for producing curds by closed method A-TL. Basic equipment
Russkih V.M.
Improvement of curds quality
Grunskaya V.A., Karimov R.G., Vasil’eva M.P.
Milk fat replacer in curds products
Kozyrev D.I., Kozyrev D.I.
Curdsproducts with sea-buckthorn
ShchETININ M.P., KOL'TYuGINA O.V., LOSKUTOVA G.A., DUBINETs I.M., Shchetinin M.P., Kol'tyugina O.V., Loskutova G.A., Dubinets I.M.
Heat sun drying of curds
Ermolaev V.A., Zakharov S.A., Ermolaev V.A., Zaharov S.A.
XMT and XTQ - new concepts for curds manufacturing
Karycheva O.V., Karycheva O.V.
Technological specialties of dry curds manufacturing
Ermolaev V.A., Zakharov S.A., Ermolaev V.A., Zaharov S.A.
Concentration of amino acids of the curds whey on the ceramic membranes
Lazarev V.A., Pishchikov G.B., Shihalev S.V.
Conception of receiving milk base with increased total solids content for fermented products manufacturing
Evdokimov I.A., Egorov O.I., Lodygin A.D.
Cryoconcentration of curds whey
Ovsyannikov V.Y., Kraminova Y.S., Panchenko S.L.
Electrodialysis of the cheese whey and curds whey mixture in one process - it is possible
Garshina T.I.
The technology of the curds dessert product (pudding) with application of ultrafiltration
Gavrilova N.B., Votintsev Y.P.
Curds production: technologies and equipment
Gushcha Y.M.
The curds with whey protein microparticulate
Losev A.N., Melnikova E.I., Stanislavskaya E.B., Korotkov E.G.
Composition of the NF concentrates of curds whey
Shohalova V.N., Kuzin A.A., Dykalo N.Y., Shohalov V.A.
Food rich with calcium
Donskaya G.A.
Structure of the curds product
Lipartiya I.S., Rogov I.A., Danil'chuk T.N.
Improvement of the curds product
Lipatriya I.
Storage of curds products in antibacterial packing material
Shalaeva A.V., Fedotova O.B.
Production of curds
Klepker V.M.
The curds production on the membrane plant of the company «LEF»
Kovalevskiy D.N., Lyalin V.A., Kovalevskii D.N., Lyalin V.A.
Effects of milk treatment regimes onthe composition of functional curds protein
Ponomarev A.N., Merzlikina A.A., Kurchenko V.P., Gavrilenko N.V., Ponomaryov A.N., Merzlikina A.A., Kurchenko V.P., Gavrilenko N.V.
Reconstitution of fermented milk products
ERMOLAEV V.A., ZAKhAROV S.A., Ermolaev V.A., Zaharov S.A.
Whey kvas with the amaranth extract
Sokolenko G.G., Polyanskii K.K., Vostrikova T.V.
Improvement of refrigerating treatment of milk and curds
Anistratova O.V., Anistratova O.V.
Drinks based on milk whey with hydrolyzed lactose and vegetable raw materials
Merzlikina A.A., Polyanskii K.K., Pronina O.V., Belkova M.D.
Refrigerated storage of the curds products
Buyanova I.V., Imangalieva J.K.
The starter culture AiBi Golden Time 20.12 FS -an innovative development for improving nutrition value of curds
New technological solutions in quark whey processing. Part 2. Application of curds whey microparticulate in the technology of fermented milk products
Losev A.N., Stanislavskaia E.B., Melnikova E.I.
Modern technological solutions. Automated line A-TL for curds production by the closed method
Effects of the raw materials composition on the quality of grain curds
Zobkova Z.S., Zenina D.V., Fursova T.P., Gavrilina A.D., Shelaginova I.R.
About curds as a national product
Zobkova Z.S., Zenina D.V., Fursova T.P.
Fermented milk product «Kefirnyi» with curds whey
Katkova N.N., Morozova V.V., Silko I.I.
Optimal parameters of neuron network for controlling curds quality
Davydova G.R.
Inulincontaining composition for products containing milk
Ponomarev A.N., Mel'nikova E.I., Bogdanova E.V., Samoilova M.A.
Standardization of milk and milk products according to protein content
Mikluh I.V., Dymar O.V.
Packaging of grain curds in the packet-pillow in the automated machine «Pitpak MJT»
Set-up of the automated line of the A-TL type
Russkih V.M.
New issues in curds manufacturing
Zobkova Z.S., Zenina D.V., Zobkova Z.S., Zenina D.V.
Perfection from OBRAM
Fast frozen curds zapekanka
Golubeva L.V., Glagoleva L.E., Rodionova N.A., Smol'skii G.M.
The 100 better products: absolute winners
Anisimova L.V.
Curds production: new technologies
Lyalin V.A., Fedotov A.V., Lyalin V.A., Fedotov A.V.
The curds product with vegetable ingredients
Gavrilova N.B., Shipkova K.N.
Preservation of curds whey
Lepeshkin T.A., Polyanskaya I.S., Zakrepina E.N., Semenihina V.F.
Such simple, but complicated
Kashina E.D., Spiricheva Z.B., Lotysh N.S.
Speed - guarantee of quality Starter cultures AiBi® Golden Time for curds production for 6 hours
Equipment for curds manufacturing. Review of the present day trends
Fridenberg G.V.
Bacterial starters for curds production
Sorokina N.P., Kuraeva E.V., Kucherenko I.V., Semenihina V.F., Rojkova I.V.
The antioxidant activity of the curds masses produced with application of vegetable pastes
Magomedov M.G., Zhuravlev A.A., Titova N.A., Polyanskii K.K., Varvarina O.E.
Reconstruction of the curds producing department
Maltsev N.V.
Wonders of the curds product
Beregova I.V.
Innovative solution in curds manufacturing
About packing materials for curds
Fedotova O.B.
Treatment of the milk raw materials by membrane methods
EVDOKIMOV I.A., VOLODIN D.N., GOLOVKINA M.V., ZOLOTOREVA M.S., TOPALOV V.K., ANISIMOV S.V., VEZIRYaN A.A., KLEPKER V.M., ANISIMOV G.S., Evdokimov I.A., Volodin D.N., Golovkina M.V., Zolotareva M.S., Topalov V.K., Anisimov S.V., Veziryan A.A., Klepker V.M., Anisimov G.S.
Curds product with berries components
Shchetinin M.P., Kol'tyugina O.V., Kosynkina A.A., Shchetinin M.P., Koltyugina O.V., Kosynkina A.A.
Curds production - traditional approach and innovations from the company «Chr. Hansen»
Kulikova T.V., Kulikova T.V.
Energy efficient equipment of the company «Protemol»
The technology of soy and milk-soy curds mass
Li G.T., Senchenko N.V., Lee G.T., Senchenko N.V.
«Erhmann»: more life
ZhDANOV A.A., KOVALENSKIY A.K., ZAGIEV T.M., Zhdanov A.A., Kovalenskii A.K., Zagiev T.M.
AT-curds from subconcentrated milk
Dorotova A.V., Val'ter G.F., Dorotova A.V., Val'ter G.F.
Curds base for the functional paste-like product
Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R.
Soft curds with dietary fibers
Gavrilova N.B., Molyboga E.A., Demidova V.A.
Curds products enriched with probiotic microflora
Grunskya V.A., Koneva D.A.
Lines for curds production of the company «Protemol»
Gushcha Y.M.
Special features of packaging as a factor of success of sales on the milk products market
Demenko A.
Effects of microflora on the curds quality
Semenihina V.F., Rozhkova I.V., Begunova A.V., Shyrshova T.I.
Ultra-filtrated curds: quality, economy and universality
Dvornikov E.V.
The multi-purpose membrane plant for the dairy industry
Lyalin V.A.
Curds masses with spices: analysis of the preferences of the people living in Kemerovo and Kemerovo region
Davydenko V.A., Baimatova E.V.
New development of the company «Food Stabilizers»
Shabalova E.D.
Universal automated unit for cooling and formation of coagulum for producing curds, soft cheese and cheese of the «Rossiiskii» type
Chistova Y.
Trends in curds manufacturing
Fridenberg G.V.
Improvement of the traditional curds yield
Zenina D.V.
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