Іздеу

Шығарылым
Атауы
Авторлар
Osmotic pressure of milk whey and lactose
Timkin V., Lazarev V., Mazina O.
Development of the technology of milk without lactose by diafiltration method
Timkin V., Minin P.
Concentration of amino acids of the curds whey on the ceramic membranes
Lazarev V., Pishchikov G., Shihalev S.
To the question of cleaning and regeneration of membranes in the processes for liquid food media treatment
Kluchnikov A., Polansky K.
Possibilities to pretreate whey for processing
Alekseev G., Yakovlev A.
Ways to develop curds manufacturing
Klepker V.
About effective processing of milk by-products
KRAVChENKO E., Kravchenko E.
Complex method of milk whey purification
Babenyshev S., Bratsihin A., Mamay D., Mamay A.
Production of curds according to the scheme «microfiltration - ultrafiltration»
Timkin V., Lazarev V.
The technology of the curds dessert product (pudding) with application of ultrafiltration
Gavrilova N., Votintsev Y.
Membrane equipment from the company Kieselmann
Curds production: new technologies
LYaLIN V., FEDOTOV A., Lyalin V., Fedotov A.
The drink on the milk whey base with functional vegetable supplements
Polyanskii K., Pronina O., Chusova A., Magomedov M., Korotkih E.
Application of ultrafiltration for the preliminary concentration of milk in curds production
Mikluh I., Dymar O.
Both, effective and profitable
Gusarova N.
Prebiotic concentrates based on the ultrafiltrates of milk raw materials
Hramtsov A., Lodygin A., Bugaeva A.
Treatment of the milk raw materials by membrane methods
EVDOKIMOV I., VOLODIN D., GOLOVKINA M., ZOLOTOREVA M., TOPALOV V., ANISIMOV S., VEZIRYaN A., KLEPKER V., ANISIMOV G., Evdokimov I., Volodin D., Golovkina M., Zolotareva M., Topalov V., Anisimov S., Veziryan A., Klepker V., Anisimov G.
«The second coming» of nanotechnologies in the dairy industry of Russia
DVINSKIY B., Dvinskii B.
Biotechnology of curds products with application of the starter cultures immobilization
Gavrilova N., Chernopol’skaya N.
Complex method of milk whey clarification
Babenyshev S., Mamay D., Shapakov N., Molodtsov S.
The most efficient curds production - ultra-filtration of curds coagulum
Lyalin V., Simonenko S., Rushel V.
Aggregation of casein micelles by acid coagulation: application at ultra-filtration treatment of milk
Arkhipov A., Litvinov M.
Milk protein concentrates in the products with foam like structure
Prosekov A., Ivanova S., Smetanin V., Prosekov A., Ivanova S., Smetanin V.
Milk fat imitator for symbiotic products
Mel'nikova E., Stanislavaskaya E., Podgornyi N.
Resources saving technologies in fermented milk products manufacturing
Grunskaya V., Gabrielyan D.
Baromembrane technology of milk processing
Timkin V., Lazarev V.
Perspective ingredients on the base of the secondary milk resources
Zolotareva M., Volodin D., Topalov V., Chablin B.
Application of the baromembrane equipment in the milk plants
Sheremet A.
Ultra-filtration of the floatated whey
Polyanskiy K., Titov S., Sayko D., Shakhov A., Polyanskii K., Titov S., Saiko D., Shahov A.
Calculation of the rheological characteristics of curds received by ultra-filtration.
Pyatkin P., Alyukhanova O., Vodyakov V., Sysuev S., Lyalin V., Pyatkin P., Alyuhanova O., Vodyakov V., Sysuev S., Lyalin V.
Concentrating of the bacteria at the starter cultures manufacturing by ultrafiltration
Dymar O.
Technology of production of the total milk protein concentrate
Dymar O., Efimova E., Mikluh I., Sokolovskaya L., Muavad N.
Microparticulation of curds whey
Losev A., Ponomarev A., Mel’nikova E., Stanislavskaya E.
Regeneration of the membranes of ultrafiltration plants
Manevich E.
The curds production on the membrane plant of the company «LEF»
Kovalevskiy D., Lyalin V., Kovalevskii D., Lyalin V.
Low lactose fermented milk paste like product
Fattakhova I., Silant'eva L., Fattahova I., Silant'eva L.
Effect of the electrodialysis treatment temperature on the microflora of skim milk permeate
Anisimov G., Evdokimov I., Ryabtseva S., Donskih A., Ahmedova V., Kravtsov V.
Complex method of milk whey purification
Babenyshev S., Mamay D., Shapakov N., Utkin V.
Some technological aspects of receiving whey proteins of cow milk. 2. Production of milk whey and products fortified with whey proteins
El’chaninov V.
Processing of raw milk materials with application of ultra-filtration
Mikluh I.
Membrane filtration in yogurt production
Silki Paar -., Shevelev K., Silke Paar -., Shevelev K.
Efficiency of curds production by ultra-filtration
Lyalin V., Bogdanov V., Drenov A., Lyalin V., Bogdanov V., Drenov A.
Membrane technologies for ensuring efficiency and safety of milk processing
Zolotareva M., Volodin D., Evdokimov I., Haritonov V.
Kinetics of ultrafiltration cheese whey
Ponomarev A., Kluchnikov A., Merzlikina A., Pronina O., Polanski K.
Some technological aspects of receiving cow milk whey proteins. 1. Introduction. Principle strategies of the group division of whey proteins and caseins
Elchaninov V., Koval A., Belov A.
Standardization of milk and milk products according to protein content
Mikluh I., Dymar O.
Foam generation of milk raw materials
IVANOVA S., Ivanova S.
Нәтижелер 47 - 1/47
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