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Country-style curds for school children nutrition
Artyuhova S., Tetyusheva I.
Impacts of seasons on physical-chemical and technological properties of Streptococcus thermophilus
Semenihina V., Abramova A.
New fermented products for healthy nutrition
Donskaya G., Haritonov D.
Characteristics of the lactic acid bacteria strains
Ramonova E., Kabisov R., Tsugkiev B., Ramonova E., Kabisov R., Tsugkiev B.
Standardization of the fatty acids composition: problems and solutions
Topnikova E.
Regeneration of the ultrafiltration membranes at curds manufacturing
Manevich E., Kuzina J., Manevich B., Kos’yanenko T., Kruchinin A., Evdokimov I.
Antagonistic activity of lactic acid bacteria against Klebsiella spp
Semenihina V., Rozhkova I., Raskoshnaya T., Gabrielyan N., Romanova N.
Study of the properties of the fermented poly-component product with oat-meal at storage
Sokolova O.
Fermented milk «Shifo»
Khakimova S., Dzhakhangirova D., Нakimova S., Djahangirova D.
Level of the polysaccharide produced by lactic acid bacteria in kefir
Enikeev R., Boboshko D., Rudenko E., Zimichev A.
Lactic acid microorganisms for prophylaxis of the E. coli infections
Polyanskaya I., Zabegalova G., Topal O., Semenihina V.
Effects of the disinfecting agents on the bacteriophages of the lactic acid bacteria
Ganina V., Ionova I., Karpychev S., Salnikov S., Pimenova N.
Standard sample of the citric acid
Kulev D., Nikolaev A., Osintseva E., Kremleva O.
Enriched fermented milk drink
Falynskova N., Falynskova N., Kryuchkova V., Lisovitskaya L., Kryuchkova V., Lisovitskaya L.
Fermented milk of mixed fermentation
Kulikova I., Evdokimov I., Gasheva M.
To the items of quality control of the oxygen active disinfecting agents containing hydrogen peroxide and ascetic acid
Kuzina J., Sukiasyan A., Manevich B.
The level of the propionic acid bacteria in the cheese manufactured at two-sided pressing
Manukyan S.
Structure of the curds product
Lipartiya I., Rogov I., Danil'chuk T.
Enriched acidophilic drink
Kryuchkova V., Byvailova E., Skripin P.
Antioxidant properties of milks in different zones of the Omsk region
Vysokogorskiy V., Voronova T., Veselov P., Vysokogorskii V., Voronova T., Veselov P.
Selection of the indicating microorganism for controlling activity of the antimicrobial components produced by Lactobacillus reuteri LR1
Begunova A., Rojkova I., Shyrshova T., Novikova I.
Effects of magnetic fields on the lactic acid process
Shigina E., Polyanskaya I., Noskova V., Neronova E., Semenihina V.
How do the lactic acid microorganisms work
Polyanskaya I., Topal O., Semenihina V.
Low lactose milk products. Ways of receiving
Danilchuk T., Ganina V., Golovin M.
Kefir enriched with biologically active supplement «lodinechitosane»
Dinyakova M., Ponomarev E., Mamtsev A., Kozlov V.
Paste-like milk products
Arhipov A.
Alterations of the fat component in milk containing drink at storage.
Golubeva L., Dolmatova O., Krysan O., Samoylova M., Golubeva L., Dolmatova O., Samoilova M.
Lactic acid lactococci as a main acid forming component
Sviridenko G., Shuhalova O.
Acid stability of probiotic strains added to the fermented milk products
Shygina E., TA B., Polyanskaya I., Semenihina V.
Probiotic bioproduct for corporative nutrition
Artyuhova S., Tolsoguzova T.
Probiotic fermented products: new ways to improve quality
Loiko N., Karetkin B., Simon N., Shanenko E., Pichugina T., Grinevich A., Ganina V.
Aggregation of casein micelles by acid coagulation: application at ultra-filtration treatment of milk
Arkhipov A., Litvinov M.
Vacuum drying of the bacterial concentratesand lactic acid bacteria starter cultures
Kaukhcheshvili N., Kharitonov A., Sorokina N., Smirnov E., Kauhcheshvili N., Haritonov A., Sorokina N., Smirnov E.
Application of test systems in the dairy sector
Prosekov A., Korotkaya E., Bespomestnykh K., Prosekov A., Korotkaya E., Bespomestnyh K.
Biotransformation of milk whey into the products containing lactate
Eveleva V., Cherpalova T., Shypovskaya E.
Typological selection of the starter cultures for the milk-multigrain compositions
Makarkin D., Fedotova O.
New poly-component fermented milk product
Sokolova O.
The disinfecting agent «Stericide forte 15»: application at milk processing plants
Kosyanenko T., Manevich E., Hanumyan A.
Cholesterol metabolising activity of the probiotic microorganisms
Khamagaeva I., Tsybikova A., Zambalova N., Hamagaeva I., Tsybikova A., Zambalova N.
Calgonit Stericide Forte 15: scientific-practical aspects of application
Manevich B., Khanumyan A., Manevich B., Hanumyan A.
The starter culture AiBi Golden Time 20.12 FS -an innovative development for improving nutrition value of curds
Equipment for curds manufacturing. Review of the present day trends
Fridenberg G.
Fermented milk product enriched by selenium
Hamagaeva I., Kuznetsova O.
Effects of the starter culture microflora on the structural-mechanical properties of fermented coagulum
Hamagaeva I., Tumunova S., Hanhaldaeva S., Zambalova N.
Improvement of the curds product
Lipatriya I.
Application of milk whey for reconstructionof soil nanostructure
SMOL'NIKOVA V., EMEL'YaNOV S., Smol'nikova V., Emel'yanov S.
Method for determination of melamine and cyanuric acid in majority of food products has been tested in practice
Moiseev A., Moiseev A.
The plant for membrane sterilization of milk
Lyalin V.
Ahead to the future
Podol S., Ulkina M.
Effects of iodine and iron on starter cultures
Kuzin A., Kuzina D., Grunskya V.
Probiotic kefir bioproduct
Hamagaeva I., Boyarineva I.
Milk with omega-3 - the product of the future?
Zaitseva M., Safronenko E.
Antibiotics resistance of the AiBi starters. Screening and its results
Нәтижелер 53 - 1/53
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