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