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
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production
quality
raw milk
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starter cultures
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whey
whey proteins
yogurt
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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
technical regulation
whey
whey proteins
yogurt
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作者的详细信息
作者的详细信息
Зобкова, Зинаида Семёновна
期
栏目
标题
文件
编号 12 (2004)
Articles
Modern technologies and milk containing products
编号 2 (2009)
Articles
About implementation of the Technical Regulation on fresh milk products
编号 2 (2009)
Articles
Rheological indices of the fermented product with lactoferrine
编号 12 (2009)
Articles
Scientific solutions for the fresh milk products manufacturing
编号 12 (2009)
Articles
Technology of lactoferrin extracting from raw milk
编号 7 (2011)
Articles
New issues in curds manufacturing
编号 9 (2011)
Articles
New kinds of the fresh milk pro
编号 3 (2011)
Articles
Impacts of enzymes on rheological characteristics of fermented milk products
编号 7 (2011)
Articles
Antimicrobial properties of the oligopeptides lactoferrine
编号 5 (2012)
Articles
Food safety of Russia: one of the principle ways is provision with fresh milk products
编号 9 (2012)
Articles
Promising technological solutions: extension of curds storage life
编号 9 (2012)
Articles
About some parameters of the process of isolation lactoferrine from milk
编号 6 (2013)
Articles
Trends in formation of fresh milk products variety
编号 6 (2013)
Articles
Choice of the rational range of fresh milk products
编号 12 (2013)
Articles
Application of transglutaminase at yogurt production
编号 5 (2014)
Articles
Effects of the microbial transglutaminase on the processes of milk protein modification at yogurt production
编号 8 (2014)
Articles
About technical regulation of fresh milk products manufacturing in the territory of the Customs Union
编号 8 (2015)
Articles
Development of the healthy milk products technologies: up-to-date methodologies
编号 1 (2016)
Articles
About curds as a national product
编号 2 (2016)
Articles
The history of the curds technology development
编号 3 (2016)
Articles
Factors improving efficiency of milk protein coagulation
编号 6 (2016)
Articles
Effects of the raw materials composition on the quality of grain curds
编号 5 (2016)
Articles
Criteria of the efficiency of transglutaminase effects on the sour cream quality
编号 4 (2016)
Articles
Biotechnological and microbiological aspects of producing curds with extended shelf life
编号 6 (2016)
Articles
Effects of lactoferrine on the contamination of sour cream with Salmonella typhimunium
编号 7 (2016)
Articles
Effects of the raw materials composition on the quality of grain curds
编号 10 (2016)
Articles
About complex application of the foods supplements that stabilize consistency and modify milk protein in yogurt
编号 10 (2016)
Articles
Medical-biological assessment of the curds with transglutaminase
编号 9 (2016)
Articles
Vliyanie laktoferrina na kontaminatsiyu smetany kishechnoy palochkoy
编号 2 (2017)
Articles
Effects of food supplements and functional ingredients on the fresh milk products quality
编号 4 (2017)
Articles
Effects of the enzyme modification on the fractions composition of curds and whey protein
编号 3 (2017)
Articles
Special issues of using food supplements in the fermented milk products
编号 1 (2017)
Articles
Investigation of antimicrobial properties of bitulincontaining extract in milk products
编号 8 (2017)
Articles
The history of yogurt production
编号 10 (2017)
Articles
Special features of the Russian yogurt technology
编号 4 (2018)
Articles
Selection of the rationalconditions for production of the yogurt enrichedwith bioflavonoids
编号 3 (2018)
Articles
Selection of the sources of biologically active substances for functional fermented milk products
编号 3 (2019)
Articles
Curds base for the functional paste-like product
编号 4 (2019)
Articles
Selection of the antioxidants complex for the milk systems using physical-chemical methods
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