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Title
Authors
No 10 (2014)
Viability of lactic acid microorganisms in the low fat probiotic ice-cream
Aslanova M.N., Kulikova I.K., Evdokimov I.A., Volodin D.N., Zolotareva M.S.
PDF
(Rus)
No 7 (2017)
Express-methods «Charm» for antibiotics detection and starter cultures «Crealat»
Karychev R.Z., Lastochkina V.A.
PDF
(Rus)
No 10 (2016)
The future is speed - bacterial cultures AiBi® Golden Time with acceleration fermented time: results of the first year presence on the market
PDF
(Rus)
No 2 (2016)
Direct-vat-starters «Idgea» for milk products manufacturing
Gubina I.
PDF
(Rus)
No 9 (2014)
Starter cultures of lactobacilli - producers of neutromediators (biogenic amines and amino acids)
Oleskin A.V., Zhilenkova O.G., Shenderov B.A., Amerhanova A.M., Kudrin V.S., Klodt P.M.
PDF
(Rus)
No 3 (2013)
Taste of traditions: curds
Kashina E.D.
PDF
(Rus)
No 4 (2012)
Starter cultures of the company «Chr. Hansen» for sour cream production
Sokolova O.M.
PDF
(Rus)
No 6 (2011)
Constituents for milk products from the company DSM Food Specialties (The Netherlands)
PDF
(Rus)
No 4 (2010)
Effects of lactulose on the starter cultures microflora
Ryabtseva S.A., Bratsikhina M.A., Ryabtseva S.A., Bratsihina M.A.
PDF
(Rus)
No 3 (2017)
Starter cultures for quality products
PDF
(Rus)
No 9 (2016)
Direct vat starter cultures «Idgea» for milk products manufacturing
Gubina I.
PDF
(Rus)
No 2 (2016)
The Greek yogurt: how cultures and lactase can help to maintain authenticity and taste
Ober S., Mayauskaite V.
PDF
(Rus)
No 3 (2014)
Coagulation of milk with the Tibet milk grains
Smirnova I.A., Eremina I.A., Gulbani A.D.
PDF
(Rus)
No 3 (2013)
The Italian technologies from the «KS Vityaz». «Mozzarella» and other new products in your production
Tsvetkov I.L., Babkina N.G.
PDF
(Rus)
No 4 (2012)
Novelties from the «Bifilife» company
PDF
(Rus)
No 6 (2011)
Kefir product - it is tasty, simply and beneficially!
Gorina T.A., Gorina T.A.
PDF
(Rus)
No 6 (2010)
The third generation of the yogurt cultures YoFlex® -new possibilities
Karycheva O.V.
PDF
(Rus)
No 3 (2017)
Usage of the HACCP principles in the organization of the process of starter cultures application
Sorokina N.P., Kucherenko I.V.
PDF
(Rus)
No 7 (2016)
Speed - guarantee of quality Starter cultures AiBi® Golden Time for curds production for 6 hours
PDF
(Rus)
No 4 (2016)
Bioproducts «Bifilife» for the dietetic and preventive nutrition
PDF
(Rus)
No 3 (2014)
Effects of starter cultures and stabilizers on the quality of the low fat sour milk product
Katkova N.N., Morozova V.V., Radchenko E.V.
PDF
(Rus)
No 11 (2012)
FD-DVS eXact® KEFIR 1 и FD-DVS eXact® KEFIR 2
Sokolova O.M.
PDF
(Rus)
No 5 (2011)
Vacuum drying of the bacterial concentratesand lactic acid bacteria starter cultures
Kaukhcheshvili N.E., Kharitonov A.Y., Sorokina N.P., Smirnov E.A., Kauhcheshvili N.E., Haritonov A.Y., Sorokina N.P., Smirnov E.A.
PDF
(Rus)
No 2 (2011)
New kefir starter cultures «AiBi» - the way to perfection
PDF
(Rus)
No 9 (2009)
Kefir turnover
PDF
(Rus)
No 7 (2018)
Concentrating of the bacteria at the starter cultures manufacturing by ultrafiltration
Dymar O.V.
PDF
(Rus)
No 2 (2017)
The influence of the β-lactoglobulin hydrolysate on the starter cultures activity in the production of low-allergenic fermented beverages
Korzhov R.P., Ponomaryov A.N., Melnikova E.I., Bogdanova E.V.
PDF
(Rus)
No 7 (2016)
Curds production: share experience and knowledge
Tyutikova N.
PDF
(Rus)
No 6 (2016)
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.
PDF
(Rus)
No 9 (2013)
Fermented milk products for pregnant and feeding women
Felik S.V., Antipova T.A.
PDF
(Rus)
No 11 (2012)
The Yakut national milk products «Urume» and «ledyegei»
Eliseeva L.I.
PDF
(Rus)
No 5 (2011)
«Producing» health with the help of the starter cultures «AiBi»
PDF
(Rus)
No 8 (2010)
Starter cultures «Liofast» from the «BK Guilini»:experience of applications in the Siberia and Kazakhstan
Tsvetkov I.L., Babkina N.G.
PDF
(Rus)
No 5 (2009)
Starter cultures with low postacidifying activity
Semenikhina V.F., Rozhkova I.V., Botina S.G., Abramova A.A., Semenihina V.F., Rozhkova I.V., Botina S.G., Abramova A.A.
PDF
(Rus)
No 7 (2018)
Sterilization of nutrient medium for production starter cultures
Kazakov A.V.
PDF
(Rus)
No 2 (2017)
Such simple, but complicated
Kashina E.D., Spiricheva Z.B., Lotysh N.S.
PDF
(Rus)
No 7 (2016)
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.
PDF
(Rus)
No 2 (2016)
Bacterial starters for curds production
Sorokina N.P., Kuraeva E.V., Kucherenko I.V., Semenihina V.F., Rojkova I.V.
PDF
(Rus)
No 11 (2013)
Identification and quantity count of microorganisms in starter cultures and concentrates
Irkitova A.N.
PDF
(Rus)
No 8 (2012)
HE COMPANY «ALTALAKT»: SEMINAR IN ITALY
Stepanyants M.G.
PDF
(Rus)
No 10 (2011)
New generation of the yogurt cultures YO- MIXTMwith short fermentation and soft taste
PDF
(Rus)
No 10 (2010)
Direct vat starter cultures: DELVO-TAM® for sour-cream and sour-cream product, DELVO-YOG® FVV for ryazhenka
PDF
(Rus)
No 3 (2009)
Up-to-date solution of the sour cream product quality problem
Belkova M.D., Belkova M.D.
PDF
(Rus)
No 12 (2017)
Mare's milk as a raw material for fermented milk production
Kanareikina S.G., Gareeva I.I., Kanareikin V.I.
PDF
(Rus)
No 12 (2016)
New starter cultures of Mongolia
Tsend-Ayuush C., Mashentseva N.G., Karpychev S.V., Zaynkin M.B., Ganina V.I.
PDF
(Rus)
No 7 (2016)
Selection of the bacterial starters for fermented milk products
Sorokina N.P., Kucherenko I.V.
PDF
(Rus)
No 12 (2015)
Development of the nutritient medium for cultivation of the consortium of the probiotic microorganisms
Begunova A.V., Semenihina V.F., Rojkova I.V., Shyrshova T.I.
PDF
(Rus)
No 11 (2013)
Activity of the starter cultures microflora: reasons of reduction and ways for improving. Methods to prevent affecting lactic acid bacteria by bacteriophage
Sorokina N.P., Perfiliev G.D.
PDF
(Rus)
No 11 (2012)
Aggregation of casein micelles by acid coagulation: application at ultra-filtration treatment of milk
Arkhipov A.N., Litvinov M.S.
PDF
(Rus)
No 8 (2011)
Why application of the direct vat starter cultures makes kefir a kefir product?
PDF
(Rus)
No 11 (2010)
Chr. Hansen - a reliable partner in the dairy business
Gorina T.A., Gorina T.A.
PDF
(Rus)
No 2 (2009)
Characteristics of the lactic acid bacteria strains
Ramonova E.V., Kabisov R.G., Tsugkiev B.G., Ramonova E.V., Kabisov R.G., Tsugkiev B.G.
PDF
(Rus)
No 7 (2017)
The starter culture AiBi Golden Time 20.12 FS -an innovative development for improving nutrition value of curds
PDF
(Rus)
No 12 (2016)
Microflora of the Altai national fermented milk chegen
Bukachakova L.C., Krasnikova L.V., Arsen'eva T.P.
PDF
(Rus)
No 3 (2016)
A new word in the Russian biotechnology - starter cultures AiBi® Golden Time for the dairy sector
Belkova M.D.
PDF
(Rus)
No 4 (2015)
Selection of starter cultures for kefir product with reduced allergenicity
Korzhov R.P., Ponomarev A.N., Mel’nikova E.I., Bogdanova E.V.
PDF
(Rus)
No 11 (2013)
Development of starter cultures for fermented milk products
Semenihina V.F., Rozhkova I.V., Raskoshnaya T.A., Abramova A.A.
PDF
(Rus)
No 6 (2012)
Labeling of functional essential components with a mark for circulation in the market
Makeeva I.A., Shepeleva E.V.
PDF
(Rus)
No 3 (2011)
Ingredients of the company Chr. Hansen - optimal expenses and guarantees of your cheese quality
Sokolova O.M., Sokolova O.M.
PDF
(Rus)
No 2 (2010)
Efficient dairy cultures for quality product
PDF
(Rus)
No 9 (2017)
Continuous bioreactors for production of fermented milk products
Geraimovich O.A.
PDF
(Rus)
No 9 (2016)
Separated curds: new era
Ober S., Mayauskaite V.
PDF
(Rus)
No 5 (2016)
The influence of ß-lactoglobulin hydrolyzate on development of starter cultures microflora
Korzhov R.P., Ponomaryov A.N., Melnikova E.I., Bogdanova E.V.
PDF
(Rus)
No 1 (2013)
Fermented ice cream with lactulose
Ryabtseva S.A., Ahmedova V.R., Bratsyhina M.A.
PDF
(Rus)
No 2 (2012)
Fermented milk product enriched with magnesium
KUDRYaVTsEVA T.A., ZABODALOVA L.A., NOVINYuK L.V., KUKIN M.Y., Kudryavtseva T.A., Zabodalova L.A., Novinyuk L.V., Kukin M.Y.
PDF
(Rus)
No 3 (2011)
Starter cultures and functional systems for fermented products
PDF
(Rus)
No 4 (2010)
The National fermented milk product kefirand its functional properties
Kharitonov V.D., Rozhkova I.V., Semenikhina V.F., Makeeva I.A., Haritonov V.D., Rozhkova I.V., Semenihina V.F., Makeeva I.A.
PDF
(Rus)
1 - 67 of 67 Items

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