Dairy Industry
ISSN 1019-8946 (Print)
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авторлар
атаулары бойынша
басқа журналдар
Категориялар
Кілтсөздер
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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Түйіндеме
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Толық мәтін
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шығарылымдар
авторлар
атаулары бойынша
басқа журналдар
Категориялар
Кілтсөздер
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
Бастапқы
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Іздеу
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Автор туралы ақпарат
Автор туралы ақпарат
ЕВДОКИМОВ, Иван Алексеевич
Шығарылым
Бөлім
Атауы
Файл
№ 12 (2004)
Articles
Isomerization of lactose to lactulose
№ 11 (2008)
Articles
Innovative priorities of milk whey application on principles of wasteless technology logistics
№ 11 (2008)
Articles
Historical aspects of whey application and processing
№ 11 (2008)
Articles
Present state of milk whey processing
№ 3 (2009)
Articles
Innovative technology of fresh milk products
№ 3 (2009)
Articles
Fermented milk Kremola
№ 7 (2009)
Articles
Fermented milk products with whey protein concentrate
№ 9 (2009)
Articles
Improvement of the lactose crystallization process
№ 12 (2009)
Articles
Technological platform of the domestic prebiotic lactulose
№ 12 (2009)
Articles
Food functional modules on the basis of demineralized milk whey
№ 7 (2010)
Articles
Vliyanie laktitola na skvashivanie i antagonisticheskuyu aktivnost' molochnokislykh mikroorganizmov
№ 7 (2010)
Articles
Electrodialysis plants for milk whey processing
№ 7 (2010)
Articles
Fermented milk of mixed fermentation
№ 9 (2010)
Articles
Production of cheese and curds abroad: on-line technologies and machinery
№ 8 (2010)
Articles
Yogurt with application of the whey protein concentrate: rheological characteristics
№ 1 (2010)
Articles
Safety of the nanoparticles application
№ 1 (2010)
Articles
Real'nye membrannye tekhnologii
№ 12 (2010)
Articles
Development of the membrane technologies: rationalityand no wastes
№ 1 (2010)
Articles
Maillard reaction in milkproducts technology as a way of nanoparticles formation
№ 1 (2010)
Articles
Technology of the low fatsour cream
№ 7 (2011)
Articles
The innovative product - milk with increased content of melatonine
№ 8 (2011)
Articles
Prospects of the functional food products development
№ 9 (2011)
Articles
White and black: milk processing in the South-Africa Republic
№ 11 (2011)
Articles
Curds and curds products with milk whey and its components
№ 5 (2011)
Articles
Milk dessert with polysaccharides
№ 3 (2012)
Articles
Demineralization of curds whey
№ 2 (2012)
Articles
Treatment of the milk raw materials by membrane methods
№ 7 (2012)
Articles
Lactose hydrolysates for milk products with fruit and berries flavors
№ 2 (2012)
Articles
Technology of the fermented milk: application ol the extracts of vegetable raw materials
№ 7 (2012)
Articles
The Argentine tango of milk
№ 6 (2013)
Articles
The treasure has been found: what to do with it?
№ 6 (2013)
Articles
Milk whey: receiving of derivative components
№ 2 (2013)
Articles
Demineralized permeate as an alternative to milk sugar
№ 9 (2013)
Articles
Membrane technologies in milk processing
№ 8 (2013)
Articles
Technology of fermented milk with food fibers application
№ 10 (2013)
Articles
Biotechnological issues of receiving home airan: the basis for developing industrial technology
№ 8 (2013)
Articles
Bio-fermented ice-cream with functional properties
№ 1 (2014)
Articles
Complex applications of whey components
№ 10 (2014)
Articles
Viability of lactic acid microorganisms in the low fat probiotic ice-cream
№ 11 (2014)
Articles
Alternative possibilities for the industrial processing of milk whey
№ 11 (2014)
Articles
The technology of dry demineralized milk whey replacing import has been scaled up in the dairy sector
№ 5 (2015)
Articles
The design algorithm of feed compositions with balanced amino acid content
№ 4 (2015)
Articles
Whipping cream with increased level of protein. Sensor and instrumental analysis
№ 2 (2015)
Articles
Functional and technological properties of whey protein products: effects of the changes of environmental conditions and type of treatment
№ 1 (2015)
Articles
Milk products enriched with whey proteins. Technological aspects of developing
№ 7 (2015)
Articles
Regeneration of the ultrafiltration membranes at curds manufacturing
№ 3 (2015)
Articles
Application of milk whey proteins in the production of fermented milks
№ 11 (2016)
Articles
Technology of lactose and its analogues with application of membrane and ion-exchanging processes
№ 5 (2017)
Articles
Technologies replacing import: milk sugar or lactose?
№ 2 (2017)
Articles
Application of whey ingredients in foods production
№ 12 (2017)
Articles
Conception of receiving milk base with increased total solids content for fermented products manufacturing
№ 1 (2018)
Articles
Biofilms in the dairy industry: significance, formation, control
№ 4 (2018)
Articles
Use of chitosane for casein production
№ 10 (2018)
Articles
Effect of the electrodialysis treatment temperature on the microflora of skim milk permeate
№ 7 (2018)
Articles
Membrane processes in the milk concentrates technology
№ 7 (2018)
Articles
Regeneration and disinfection of the ultrafiltration plants. Theoretical and practical aspects
№ 8 (2018)
Articles
Effect of chitosan succinate on the antibacterial properties of kefir
№ 8 (2018)
Articles
Alternative trends of processing of ultrafiltration permeate
№ 1 (2019)
Articles
Factors forming the structure and consistency of milk desserts
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