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Título

Autores

Nº 10 (2013)

Probiotic fermented products: new ways to improve quality

Loiko N., Karetkin B., Simon N., Shanenko E., Pichugina T., Grinevich A., Ganina V.

(Rus)

Nº 7 (2010)

Activation of growth and protection of cultures with probiotic properties

Pas'ko O.

(Rus)

Nº 11 (2016)

Effects of the fermented base quantity on the quality indices of the fermented ice-cream with application of yogurt

Tvorogova A., Kazakova N., Kryukovskih E., Zharkova E.

(Rus)

Nº 10 (2012)

Fermented milk products with grown cereals

Lemehova A., Silant’eva L., Ivanovskaya L.

(Rus)

Nº 5 (2011)

Milk-malt product for school children

Makarova O., Lisin P., Pas'ko O., Makarova O., Lisin P., Pasko O.

(Rus)

Nº 1 (2010)

Fermented product for functional nutrition

KAShchEEVA N., GAVRILOVA N., Kashcheeva N., Gavrilova N.

(Rus)

Nº 7 (2010)

Social importance and economical efficiency of the technologies for fermented products

Pas'ko O.

(Rus)

Nº 10 (2009)

Whey in the young animals rations

Kulakova T., Burykina I., Pozdnyakova V., Baranova N., Kulakova T., Burykina I., Pozdnyakova V., Baranova N.

(Rus)

Nº 2 (2009)

Rheological indices of the fermented product with lactoferrine

Zobkova Z., Mishina A., Zobkova Z., Mishina A.

(Rus)

Nº 8 (2018)

Improvement of the structural characteristics of fermented milk products

Slozhenkina M., Mosolova N., Omarov R., Serova O., Zlobina E., Tyunieva D.

(Rus)

Nº 3 (2017)

Starter cultures for quality products

(Rus)

Nº 9 (2016)

The Russian classic

Kashina E.

(Rus)

Nº 4 (2016)

Bioproducts «Bifilife» for the dietetic and preventive nutrition

(Rus)

Nº 3 (2015)

Management of the process of the microflora growth in the fermented milk products

Skiba M., Mitin V.

(Rus)

Nº 9 (2014)

Fermented milk product enriched by selenium

Hamagaeva I., Kuznetsova O.

(Rus)

Nº 9 (2013)

Fermented milk products for pregnant and feeding women

Felik S., Antipova T.

(Rus)

Nº 7 (2013)

Production of fermented milk products and cheeses: composition and properties of the starter cultures microflora

Sorokina N., Kucherenko I.

(Rus)

Nº 6 (2012)

Strains Brettanomyces intermedius isolated from spontaneous fermented milk products

Djafarov M.

(Rus)

Nº 12 (2011)

Enriched fermented milk drink

Falynskova N., Falynskova N., Kryuchkova V., Lisovitskaya L., Kryuchkova V., Lisovitskaya L.

(Rus)

Nº 12 (2010)

Application of buttermilk concentrate for fermented products manufacturing

OSTRETsOVA N., GROMOVA O., Ostretsova N., Gromova O.

(Rus)

Nº 4 (2010)

Milk-vegetable products

Dotsenko S., Skripko O., Gryzlov V., Pavlov V., Ryapisov D., Dotsenko S., Skripko O., Gryzlov V., Pavlov V., Ryapisov D.

(Rus)

Nº 10 (2009)

Competitiveness of the enriched fermented milks

Kryuchkova V., Kolodenskiy A., Kryuchkova V., Kolodenskii A.

(Rus)

Nº 3 (2018)

Milk-flour fermented products without gluten. Scientific-technological aspects of development

Makarkin D., Fedotova O., Sokolova O.

(Rus)

Nº 4 (2017)

New technological solutions in quark whey processing. Part 2. Application of curds whey microparticulate in the technology of fermented milk products

Losev A., Stanislavskaia E., Melnikova E.

(Rus)

Nº 9 (2016)

Synbiotic from the domestic raw materials

Tihomirova N.

(Rus)

Nº 2 (2016)

Novelties for the milk products manufacturing. We never stand still!!!

Shabalova E.

(Rus)

Nº 2 (2015)

New whey drink with fruit juice supplement

Zipaev D.

(Rus)

Nº 9 (2014)

The technology of the sour-milk product of mixed fermentation

Gavrilova N., Rozhkova I.

(Rus)

Nº 12 (2013)

Application of transglutaminase at yogurt production

Zobkova Z., Fursova T., Zenina D., Shidlovskaya V., Gavrilina A., Shelaginova I.

(Rus)

Nº 2 (2013)

Fermented milks of mixed fermentation

Shchetinin M., Hodyreva Z., Tomas A.

(Rus)

Nº 2 (2012)

Effects of pectin on the properties of the fermented cream biocorrector

SMIRNOVA N., Smirnova N.

(Rus)

Nº 12 (2011)

HOLFBAC - the solution for the high quality fermented products manufacturing

Belikova I., Belikova I.

(Rus)

Nº 1 (2010)

Galactooligosaccharides as a factor of bifidobacteria growth

ZAKhAROVA L., ZAKhARENKO M., EREMINA I., Zaharova L., Zaharenko M., Eremina I.

(Rus)

Nº 2 (2010)

Efficient dairy cultures for quality product

(Rus)

Nº 11 (2009)

Fermented milk product with probiotic characteristics enriched with calcium

Gavrilova N., Gladilova O., Gavrilova N., Gladilova O.

(Rus)

Nº 6 (2018)

The stabilizing systems «Optimilk» - guarantee of competitiveness and stable quality

Suhoverkova E.

(Rus)

Nº 1 (2017)

Selection of strains for the composition of the combined starter culture for receiving probiotic fermented milk

Irkitova A., Funk I., Dorofeev R.

(Rus)

Nº 9 (2016)

Success of the bacterial cultures AiBi® on the China milk market

(Rus)

Nº 2 (2016)

Import and export of milk products (The codes ТН ВЭД 04.03 and ТН ВЭД 04.04)

Goroshchenko L.

(Rus)

Nº 6 (2015)

To govern time is the principle by which protective cultures AiBi® work

Belkova M.

(Rus)

Nº 3 (2014)

Altai fermented milk chegen

Bukachakova L., Arsenieva T.

(Rus)

Nº 6 (2013)

Innovative products and ingredients - drivers of the dairy market

Shenderov B.

(Rus)

Nº 2 (2012)

Fermented milk product enriched with magnesium

KUDRYaVTsEVA T., ZABODALOVA L., NOVINYuK L., KUKIN M., Kudryavtseva T., Zabodalova L., Novinyuk L., Kukin M.

(Rus)

Nº 11 (2011)

Why kefir drink can't be called kefir

Haritonov V., Rozhkova I., Semenihina V.

(Rus)

Nº 8 (2010)

Effective associations of probiotic cultures for fermented products

Pas'ko O.

(Rus)

Nº 5 (2010)

Special baby foods

POPOVA N., Popova N.

(Rus)

Nº 12 (2009)

Efficient technologies of milk whey application

Donskaya G., Fridenberg G., Donskaya G., Fridenberg G.

(Rus)

Nº 9 (2017)

Continuous bioreactors for production of fermented milk products

Geraimovich O.

(Rus)

Nº 2 (2017)

The influence of the β-lactoglobulin hydrolysate on the starter cultures activity in the production of low-allergenic fermented beverages

Korzhov R., Ponomaryov A., Melnikova E., Bogdanova E.

(Rus)

Nº 9 (2016)

Direct vat starter cultures «Idgea» for milk products manufacturing

Gubina I.

(Rus)

Nº 8 (2015)

Genotypes of the к-casein of the cows of the Simmental breed: impacts on the fermented milk products quality

Goncharenko G., Grishina N., Goryacheva T., Akulich E., Plahina O., Medvedeva N.

(Rus)

Nº 6 (2015)

Application of spices to control organoleptic characteristics of fermented milk products with flour

Sokolova O., Rozhkova I., Fedotova O.

(Rus)

Nº 3 (2014)

Coagulation of milk with the Tibet milk grains

Smirnova I., Eremina I., Gulbani A.

(Rus)

Nº 11 (2013)

Identification and quantity count of microorganisms in starter cultures and concentrates

Irkitova A.

(Rus)

Nº 3 (2013)

Milk protein fermented mixture «Molpro M»: effects on curds yield

Arsenieva T., Brusentsev A., Evstigneeva T.

(Rus)

Nº 2 (2012)

Fermented milk bio-product with vegetable component

KRYuChKOVA V., YaTsENKO N., KONTAREVA V., Kryuchkova V., Yatsenko N., Kontareva V.

(Rus)

Nº 6 (2011)

Functional fermented milk product from the mare and cow milks mixture

Kanareykina S., Kanareikina S.

(Rus)

Nº 10 (2010)

Milk drink with Jerusalem artichoke

DONSKAYa G., ZAKhAROVA E., AVERKINA E., Donskaya G., Zaharova E., Averkina E.

(Rus)

Nº 7 (2010)

Fermented milk of mixed fermentation

Kulikova I., Evdokimov I., Gasheva M.

(Rus)

Nº 7 (2009)

Low lactose fermented milk paste like product

Fattakhova I., Silant'eva L., Fattahova I., Silant'eva L.

(Rus)

Nº 7 (2017)

Pasteurisation of mare's milk - a guarantee of safety

Kanareikina S., Kanareikin V.

(Rus)

Nº 12 (2016)

Microflora of the Altai national fermented milk chegen

Bukachakova L., Krasnikova L., Arsen'eva T.

(Rus)

Nº 7 (2016)

Typological selection of the starter cultures for the milk-multigrain compositions

Makarkin D., Fedotova O.

(Rus)

Nº 12 (2015)

Development of the nutritient medium for cultivation of the consortium of the probiotic microorganisms

Begunova A., Semenihina V., Rojkova I., Shyrshova T.

(Rus)

Nº 11 (2014)

Fermented milk product «Kefirnyi» with curds whey

Katkova N., Morozova V., Silko I.

(Rus)

Nº 4 (2014)

Functional fermented milk product with hip extract and food fibers

Zaharova L., Lozmanova S.

(Rus)

Nº 11 (2013)

Development of starter cultures for fermented milk products

Semenihina V., Rozhkova I., Raskoshnaya T., Abramova A.

(Rus)

Nº 5 (2013)

Study of the properties of the fermented poly-component product with oat-meal at storage

Sokolova O.

(Rus)

Nº 5 (2012)

Multicomponent fermented product

Tarasova E., Galkina S.

(Rus)

Nº 8 (2011)

Prospects of the functional food products development

Kryuchkova V., Kontareva V., Shramko M., Evdokimov I., Kryuchkova V., Kontareva V., Shramko M., Evdokimov I.

(Rus)

Nº 10 (2010)

Factors effecting formation of the fermented milk products quality

EGOROV A., Egorov A.

(Rus)

Nº 7 (2009)

Fermented milk products with whey protein concentrate

Gordienko L., Kulikova I., Evdokimov I., Gordienko L., Kulikova I., Evdokimov I.

(Rus)

Nº 8 (2018)

Effects of freezing on the microstructure and consistency of milk products

Vorogova A., Kazakova N., Gurskii I., Medvedeva T., Enokyan A.

(Rus)

Nº 6 (2017)

Fermented milks fortified with whey proteins

Donskaya G., Drojjyn V., Morozova V., Bryzgalina V.

(Rus)

Nº 5 (2016)

Prices on the Russian market of milk products

Goroshchenko L.

(Rus)

Nº 11 (2015)

Immunoprophylaxis of infection diseaseswith the aid of fermented milk products

Polyanskaya I., Semenihina V.

(Rus)

Nº 8 (2014)

Fermented product for sportsmen nutrition

Kudryavtseva T., Harkov K., Novinyuk L.

(Rus)

Nº 5 (2014)

Production of the fermented ice-cream. Improvement of the normative-technical basis

Tvorogova A., Kazakova N.

(Rus)

Nº 1 (2013)

New poly-component fermented milk product

Sokolova O.

(Rus)

Nº 5 (2013)

Yeasts in the dairy sector This is a review containing data about taxonomy and existing methods of yeasts identification

Ryabtseva S., Anisimov G., Skripnjuk A.

(Rus)

Nº 4 (2012)

New possibilities for your production

Vishnevskaya E.

(Rus)

Nº 4 (2011)

Bioavailable lactates of magnesium and iron for enrichment of fermented milk products

Novinyuk L., Kulev D., Kudryavtseva T., Novinyuk L., Kulev D., Kudryavtseva T.

(Rus)

Nº 11 (2010)

Functional fermented milk product «Biorythm»

Zakharova L., Zakharenko M., Zaharova L., Zaharenko M.

(Rus)

Nº 3 (2010)

«Bifiland» from «Bifilife»

(Rus)

Nº 2 (2009)

Effects of skim milk powder on rheological properties of coagulum

Grunskaya V., Korzyuk Y., Grunskaya V., Korzyuk Y.

(Rus)

Nº 12 (2018)

Resources saving technologies in fermented milk products manufacturing

Grunskaya V., Gabrielyan D.

(Rus)

Nº 6 (2017)

The rheological properties of fermented milk sauces with berries pomace

Koryagina A., Lepeshkin A., Nadtochii L.

(Rus)

Nº 10 (2016)

New fermented products for healthy nutrition

Donskaya G., Haritonov D.

(Rus)

Nº 3 (2016)

A new word in the Russian biotechnology - starter cultures AiBi® Golden Time for the dairy sector

Belkova M.

(Rus)

Nº 8 (2015)

Immunoprophylaxis of the infection diseases with the aid of fermented milk products

Polyanskaya I., Semenihina V.

(Rus)

Nº 9 (2014)

Improvement of the set fermented milk products manufacturing

Smirnova I., Hatminskaya M., Afanasieva E.

(Rus)

Nº 5 (2014)

Probiotic bacteria reducing cholesterol in milk products

Golovin M., Ganina V., Mashentseva N.

(Rus)

Nº 8 (2013)

Technology of fermented milk with food fibers application

Kaledina M., Evdokimov I., Salatkova N., Zhigulina O., Shramko M., Fedosova A.

(Rus)

Nº 6 (2013)

Production of fermented milk products and cheeses: composition and properties of starters microflora

Sorokina N., Kucherenko I.

(Rus)

Nº 12 (2011)

Fermented milk «Shifo»

Khakimova S., Dzhakhangirova D., Нakimova S., Djahangirova D.

(Rus)

Nº 6 (2011)

OBRAM at the «Dairy Industry-2011»

(Rus)

Nº 9 (2010)

Production of cheese and curds abroad: on-line technologies and machinery

EVDOKIMOV I., Evdokimov I.

(Rus)

Nº 7 (2010)

Vliyanie laktitola na skvashivanie i antagonisticheskuyu aktivnost' molochnokislykh mikroorganizmov

Kulikova I., Evdokimov I., Alieva L., Papina M., Grishina A.

(Rus)

Nº 3 (2009)

Fermented milk Kremola

Lodygin A., Evdokimov I., Grishina A., Sukhova I., Lodygin A., Evdokimov I., Grishina A., Suhova I.

(Rus)

Nº 9 (2018)

Phage monitoring at a milk processing plant

Polyanskaya I., Semenihina V.

(Rus)

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