Dairy Industry
ISSN 1019-8946 (Print)
Menu
Arquivos
Página principal
Sobre a Revista
Política Editorial
Diretrizes para Autores
Sobre a Revista
Edições
Pesquisa
Edição corrente
Artigos retraídos
Arquivos
Contatos
Assinatura
Editorial Board
Todas as revistas
Usuário
Nome de usuário
Senha
Lembrar usuário
Esqueceu a senha?
Cadastro
Notificações
Ver
Assinar
Assinatura
Entrar no sistema para verificar sua assinatura
Conteúdo da revista
Pesquisa
Escopo da Busca
Todos
Autores
Título
Resumo
Termos
Texto integral
Navegar
Edições
Autores
por título
Outras Revistas
Categorias
Palavras-chave
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
×
Usuário
Nome de usuário
Senha
Lembrar usuário
Esqueceu a senha?
Cadastro
Notificações
Ver
Assinar
Assinatura
Entrar no sistema para verificar sua assinatura
Conteúdo da revista
Pesquisa
Escopo da Busca
Todos
Autores
Título
Resumo
Termos
Texto integral
Navegar
Edições
Autores
por título
Outras Revistas
Categorias
Palavras-chave
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
Página principal
>
Pesquisa
>
Informaçao sobre o Autor
Informaçao sobre o Autor
Семенихина, Вера Филатовна
Edição
Seção
Título
Arquivo
Nº 12 (2004)
Articles
Microbiology of the dairy industry
Nº 5 (2009)
Articles
Starter cultures with low postacidifying activity
Nº 6 (2009)
Articles
Identification of the subspecies Lactococcus lactis
Nº 8 (2009)
Articles
Genotype and metabolic characteristics of the Enterococcus bacteria isolated from milk products
Nº 12 (2009)
Articles
Technological aspects of bifido bacteria applications in fermented milk products manufacturing.
Nº 6 (2010)
Articles
State standard GOST R 53430-2009«Milk and products of milk processing.Methods of the microbiological analysis»
Nº 4 (2010)
Articles
The National fermented milk product kefirand its functional properties
Nº 6 (2013)
Articles
Impacts of seasons on physical-chemical and technological properties of Streptococcus thermophilus
Nº 11 (2013)
Articles
Development of starter cultures for fermented milk products
Nº 12 (2013)
Articles
Application of antibiotics and phage resistance markers in the selection of lactic acid cultures
Nº 5 (2014)
Articles
Antibiotic activity of the lactic acid bacteria against staphylococci
Nº 3 (2014)
Articles
Antagonistic activity of lactic acid bacteria against Klebsiella spp
Nº 7 (2014)
Articles
Physical-chemical properties of the starter culture Streptococcus thermophilus after freeze drying and at storage
Nº 7 (2014)
Articles
Independent expertise of fermented milk products according to the probiotic activity
Nº 12 (2014)
Articles
How do the lactic acid microorganisms work
Nº 1 (2015)
Articles
Antibiotic activity of the lactic acid cultures against salmonella
Nº 8 (2015)
Articles
Immunoprophylaxis of the infection diseases with the aid of fermented milk products
Nº 9 (2015)
Articles
Probiotic strain Lactobacillus reuteri: selection of the technological regimes for cultivation
Nº 12 (2015)
Articles
Development of the nutritient medium for cultivation of the consortium of the probiotic microorganisms
Nº 2 (2016)
Articles
Bacterial starters for curds production
Nº 3 (2016)
Articles
Effects of microflora on the curds quality
Nº 7 (2016)
Articles
Acid stability of probiotic strains added to the fermented milk products
Nº 10 (2016)
Articles
Antagonistic activity of probiotic bacteria
Nº 11 (2016)
Articles
Effects of magnetic fields on the lactic acid process
Nº 7 (2016)
Articles
Biotechnology of the fermented milk products and preparations with probiotic properties
Nº 12 (2016)
Articles
Lactic acid microorganisms for prophylaxis of the E. coli infections
Nº 3 (2017)
Articles
Introduction of the management of quality at raw milk production
Nº 1 (2017)
Articles
Antagonitic activity of probiotic strains: factors of regulation
Nº 2 (2017)
Articles
Classification of functional food products on milk base
Nº 9 (2017)
Articles
Dynamics of proliferation of L. reuteri and L. helveticus
Nº 9 (2017)
Articles
Bioprotective properties of the probiotic strains in respect of heavy metals
Nº 11 (2017)
Articles
Preservation of curds whey
Nº 9 (2017)
Articles
Increasing of the bifidogenous factor of milk whey
Nº 10 (2017)
Articles
Association of the probiotic cultures Lactobacillus reuteri and Lactobacillus helveticus for development of the bacterial concentrate
Nº 4 (2018)
Articles
Effect of quasicapsulation of probiotic culturesat the fermented milk products manufacturing
Nº 8 (2018)
Articles
Cow colostrum in the composition of the functional food products
Nº 9 (2018)
Articles
Phage monitoring at a milk processing plant
Este site utiliza cookies
Ao continuar usando nosso site, você concorda com o procedimento de cookies que mantêm o site funcionando normalmente.
Informação sobre cookies
TOP