| Issue |
Section |
Title |
File |
| No 2 (2019) |
Articles |
Soft cheese with vegetable complex from green buckwheat for dietetic nutrition |
|
| No 2 (2019) |
Articles |
Transfer of metabolites of bifidobacteria into whey during production |
|
| No 1 (2019) |
Articles |
Preparation of raw materials for drinks based on milk whey and apple juice using baro-membrane technologies |
|
| No 1 (2019) |
Articles |
Efficiency of baro-membrane purification of technological solutions in the dairy butter and cheese manufacturing |
|
| No 6 (2018) |
Articles |
Receiving of curds whey with bifidogenous properties and its nano-filtration |
|
| No 5 (2018) |
Articles |
Conceptual approaches to the system of milk products quality on the base of the blockchain technology |
|
| No 4 (2018) |
Articles |
Effects of the vegetable complex from lucerne on the antioxidant activity of cheese paste |
|
| No 3 (2018) |
Articles |
Efficiency of the electric-chemical membrane methods at cheese whey concentrating and demineralization |
|
| No 2 (2018) |
Articles |
Ultrafiltration concentrating and demineralization of cheese whey with impulse current feeding |
|
| No 1 (2009) |
Articles |
Computer optimization of spreads recipes |
|
| No 2 (2012) |
Articles |
Varieties and quality of the dairy butter producers in the Central regions of the black earth zone |
|
| No 3 (2012) |
Articles |
The role of stevia in improving cheese suitability of milk |
|
| No 5 (2012) |
Articles |
Analysis of critical points in the technology of raw milk receiving |
|
| No 6 (2013) |
Articles |
Baromembrane purification of effluents from the products of cheese making |
|
| No 4 (2014) |
Articles |
Pilot plants for membrane filtration in the operation for raw milk materials processing |
|
| No 4 (2014) |
Articles |
Special aspects of membrane concentration of cheese production waste waters in Russia in terms of Bondarsky cheese factory |
|
| No 6 (2014) |
Articles |
Application of ultrafiltration in production curd products |
|
| No 1 (2015) |
Articles |
The curds product of the improved food value |
|
| No 2 (2015) |
Articles |
Use of products of complex processing of stevia for improvement of milk quality |
|
| No 2 (2015) |
Articles |
Effects of the physical properties of cheese whey on the technological processes aimed at extraction of whey valuable components |
|
| No 4 (2015) |
Articles |
Formation of the dynamic membranes at separation of biological solutions by ultrafiltration |
|
| No 4 (2015) |
Articles |
Reduction of the heavy metals levels in the curds produ< made with application of the paste from the Jerusalem artichoke |
|
| No 5 (2015) |
Articles |
Are we using the DTA detect minor additives of substitutes of butterfat in butter? |
|
| No 6 (2015) |
Articles |
Rheological properties of the curds masses with the paste from Jerusalem artichok |
|
| No 1 (2016) |
Articles |
Improvement of the production of milk replacers for calves |
|
| No 4 (2016) |
Articles |
Jelly product on the base of curds mass with the paste from Jerusalem artichoke |
|
| No 4 (2016) |
Articles |
Investigation of cheese whey concentrating by ultrafiltration |
|
| No 5 (2016) |
Articles |
Reverse osmosis separation of solutions cornstarch production as an effective Way to reduce the cost processed cheese product |
|
| No 1 (2017) |
Articles |
Study of the beetroot doses effects on the rheological properties of curds mass |
|
| No 2 (2017) |
Articles |
Marmalade with adding cottage cheese and concentrated sugarbeet paste |
|
| No 3 (2017) |
Articles |
Application of the soft cheese in the recipes of the jell products for sports nutrition |
|
| No 5 (2017) |
Articles |
Protein snack with the concentrate of whey protein for sportsmen nutrition |
|
| No 6 (2017) |
Articles |
Processing of whey with the use of large porous ceramic ultrafiltration membranes |
|
