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
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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
Haritonov, V. D
期
栏目
标题
文件
编号 4 (2012)
Articles
Lowering of allergenic properties of milk proteins. Technological approaches
编号 7 (2013)
Articles
Prospects of applying whey protein hydrolysates in the fermented milk products technology
编号 7 (2013)
Articles
Modeling of the mixing aggregate of the centrifugal type on the basis of cybernetic approach
编号 11 (2013)
Articles
Functional properties of fermented milk products with whey protein hydrolysates
编号 11 (2013)
Articles
Extraction of beta-lactoglobulin from whey: application of various forms of hitosan
编号 5 (2014)
Articles
Priority directions of food technologies developments
编号 1 (2014)
Articles
Mechanisms of formation of the complexes of milk whey with hitozan
编号 5 (2016)
Articles
Criteria of the efficiency of transglutaminase effects on the sour cream quality
编号 10 (2016)
Articles
Emulsifiers in the composition of aerated milk products
编号 6 (2018)
Articles
Deep processing of raw milk materials and secondary resources
编号 5 (2018)
Articles
Membrane technologies for ensuring efficiency and safety of milk processing
编号 10 (2018)
Articles
New technologies and quality of milk products
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