Dairy Industry
ISSN 1019-8946 (Print)
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control
curds
dairy industry
equipment
fermented milk products
import
milk
milk fat replacers
milk products
milk whey
packaging
processing
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quality
raw milk
safety
starter cultures
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processing
production
quality
raw milk
safety
starter cultures
technical regulation
whey
whey proteins
yogurt
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ЗОБКОВА, Зинаида Семёновна
Edição
Seção
Título
Arquivo
Nº 12 (2004)
Articles
Modern technologies and milk containing products
Nº 2 (2009)
Articles
About implementation of the Technical Regulation on fresh milk products
Nº 2 (2009)
Articles
Rheological indices of the fermented product with lactoferrine
Nº 12 (2009)
Articles
Scientific solutions for the fresh milk products manufacturing
Nº 12 (2009)
Articles
Technology of lactoferrin extracting from raw milk
Nº 7 (2011)
Articles
New issues in curds manufacturing
Nº 9 (2011)
Articles
New kinds of the fresh milk pro
Nº 3 (2011)
Articles
Impacts of enzymes on rheological characteristics of fermented milk products
Nº 7 (2011)
Articles
Antimicrobial properties of the oligopeptides lactoferrine
Nº 5 (2012)
Articles
Food safety of Russia: one of the principle ways is provision with fresh milk products
Nº 9 (2012)
Articles
Promising technological solutions: extension of curds storage life
Nº 9 (2012)
Articles
About some parameters of the process of isolation lactoferrine from milk
Nº 6 (2013)
Articles
Trends in formation of fresh milk products variety
Nº 6 (2013)
Articles
Choice of the rational range of fresh milk products
Nº 12 (2013)
Articles
Application of transglutaminase at yogurt production
Nº 5 (2014)
Articles
Effects of the microbial transglutaminase on the processes of milk protein modification at yogurt production
Nº 8 (2014)
Articles
About technical regulation of fresh milk products manufacturing in the territory of the Customs Union
Nº 8 (2015)
Articles
Development of the healthy milk products technologies: up-to-date methodologies
Nº 1 (2016)
Articles
About curds as a national product
Nº 2 (2016)
Articles
The history of the curds technology development
Nº 3 (2016)
Articles
Factors improving efficiency of milk protein coagulation
Nº 6 (2016)
Articles
Effects of the raw materials composition on the quality of grain curds
Nº 5 (2016)
Articles
Criteria of the efficiency of transglutaminase effects on the sour cream quality
Nº 4 (2016)
Articles
Biotechnological and microbiological aspects of producing curds with extended shelf life
Nº 6 (2016)
Articles
Effects of lactoferrine on the contamination of sour cream with Salmonella typhimunium
Nº 7 (2016)
Articles
Effects of the raw materials composition on the quality of grain curds
Nº 10 (2016)
Articles
About complex application of the foods supplements that stabilize consistency and modify milk protein in yogurt
Nº 10 (2016)
Articles
Medical-biological assessment of the curds with transglutaminase
Nº 9 (2016)
Articles
Vliyanie laktoferrina na kontaminatsiyu smetany kishechnoy palochkoy
Nº 2 (2017)
Articles
Effects of food supplements and functional ingredients on the fresh milk products quality
Nº 4 (2017)
Articles
Effects of the enzyme modification on the fractions composition of curds and whey protein
Nº 3 (2017)
Articles
Special issues of using food supplements in the fermented milk products
Nº 1 (2017)
Articles
Investigation of antimicrobial properties of bitulincontaining extract in milk products
Nº 8 (2017)
Articles
The history of yogurt production
Nº 10 (2017)
Articles
Special features of the Russian yogurt technology
Nº 4 (2018)
Articles
Selection of the rationalconditions for production of the yogurt enrichedwith bioflavonoids
Nº 3 (2018)
Articles
Selection of the sources of biologically active substances for functional fermented milk products
Nº 3 (2019)
Articles
Curds base for the functional paste-like product
Nº 4 (2019)
Articles
Selection of the antioxidants complex for the milk systems using physical-chemical methods
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