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Title
Authors
No 10 (2014)
Viability of lactic acid microorganisms in the low fat probiotic ice-cream
Aslanova M.N., Kulikova I.K., Evdokimov I.A., Volodin D.N., Zolotareva M.S.
PDF
(Rus)
No 12 (2016)
Microflora of the Altai national fermented milk chegen
Bukachakova L.C., Krasnikova L.V., Arsen'eva T.P.
PDF
(Rus)
No 11 (2013)
Development of starter cultures for fermented milk products
Semenihina V.F., Rozhkova I.V., Raskoshnaya T.A., Abramova A.A.
PDF
(Rus)
No 1 (2010)
The analysis of change of carbohydrates in the fermented raw materials
KRUPIN A.V., RAVNYuShKIN S.A., MURUGOVA I.I., Krupin A.V., Ravnjushkin S.A., Murugova I.I.
PDF
(Rus)
No 7 (2016)
Speed - guarantee of quality Starter cultures AiBi® Golden Time for curds production for 6 hours
PDF
(Rus)
No 2 (2013)
Probiotic kefir bioproduct
Hamagaeva I.S., Boyarineva I.V.
PDF
(Rus)
No 3 (2009)
Up-to-date solution of the sour cream product quality problem
Belkova M.D., Belkova M.D.
PDF
(Rus)
No 7 (2016)
Effects of the raw materials composition on the quality of grain curds
Zobkova Z.S., Zenina D.V., Fursova T.P., Gavrilina A.D., Shelaginova I.R.
PDF
(Rus)
No 11 (2012)
The Yakut national milk products «Urume» and «ledyegei»
Eliseeva L.I.
PDF
(Rus)
No 7 (2016)
Selection of the bacterial starters for fermented milk products
Sorokina N.P., Kucherenko I.V.
PDF
(Rus)
No 11 (2012)
Aggregation of casein micelles by acid coagulation: application at ultra-filtration treatment of milk
Arkhipov A.N., Litvinov M.S.
PDF
(Rus)
No 6 (2016)
Effects of the raw materials composition on the quality of grain curds
Zobkova Z.S., Zenina D.V., Fursova T.P., Gavrilina A.D., Shelaginova I.R.
PDF
(Rus)
No 2 (2012)
Fermented milk product enriched with magnesium
KUDRYaVTsEVA T.A., ZABODALOVA L.A., NOVINYuK L.V., KUKIN M.Y., Kudryavtseva T.A., Zabodalova L.A., Novinyuk L.V., Kukin M.Y.
PDF
(Rus)
No 12 (2015)
Development of the nutritient medium for cultivation of the consortium of the probiotic microorganisms
Begunova A.V., Semenihina V.F., Rojkova I.V., Shyrshova T.I.
PDF
(Rus)
No 4 (2012)
Novelties from the «Bifilife» company
PDF
(Rus)
No 3 (2017)
Usage of the HACCP principles in the organization of the process of starter cultures application
Sorokina N.P., Kucherenko I.V.
PDF
(Rus)
No 6 (2011)
Constituents for milk products from the company DSM Food Specialties (The Netherlands)
PDF
(Rus)
No 12 (2016)
New starter cultures of Mongolia
Tsend-Ayuush C., Mashentseva N.G., Karpychev S.V., Zaynkin M.B., Ganina V.I.
PDF
(Rus)
No 3 (2014)
Coagulation of milk with the Tibet milk grains
Smirnova I.A., Eremina I.A., Gulbani A.D.
PDF
(Rus)
No 6 (2011)
Kefir product - it is tasty, simply and beneficially!
Gorina T.A., Gorina T.A.
PDF
(Rus)
1 - 20 of 20 Items

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