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Issue
Title
Authors
No 5 (2017)
Protein snack with the concentrate of whey protein for sportsmen nutrition
Magomedov G.O., Magomedov M.G., Rybina A.V., Polyanskii K.K., Pronina O.V.
PDF
(Rus)
No 1 (2016)
Improvement of the production of milk replacers for calves
Shentsova E.S., Derkanosova A.A., Korotaeva A.A., Polyanskii K.K.
PDF
(Rus)
No 2 (2011)
Protein - an important component of the cheese making products
Tetereva L.I., Tetereva L.I.
PDF
(Rus)
No 4 (2018)
The system of full-value feeding of the cattle in the Vologda region: effects on milk productivity and milk quality
Gusarov I.V., Fomenko P.A., Bogatyreva E.V.
PDF
(Rus)
No 6 (2015)
The influence of stabilizers on the quality indicators of cream cheese
Kabanova T.V., Shuvalova E.G., Ambrosieva E.D.
PDF
(Rus)
No 2 (2010)
Milk-protein concentrates for processed cheeses
Ostroumov L.A., Prosekov A.Y., Babich О.О.
PDF
(Rus)
No 5 (2015)
Problems of cheese classification in the commodity turnover
Mayorov A.A., Surai N.M.
PDF
(Rus)
No 4 (2009)
Intensification of the semi-hard rennet cheese technology
Gavrilova N.B., Borovskaya A.V., Gavrilova N.B., Borovskaya A.V.
PDF
(Rus)
No 5 (2014)
Milk whey components in cheese making
Zolotareva M.S., Evdokimov I.A., Volodin D.N.
PDF
(Rus)
No 2 (2009)
Composition and biological value of soft cheese with lupin concentrate
Yurchenko N.A., Yurchenko N.A.
PDF
(Rus)
No 3 (2014)
New generation of the microparticulation plants at existing milk operations
PDF
(Rus)
No 2 (2009)
Soft cheese from milk-protein concentrates
Suyunchev O.A., Evdokimov I.A., Sardak A.S., Klepker V.M., Rudakov A.S., Suyunchev O.A., Evdokimov I.A., Sardak A.S., Klepker V.M., Rudakov A.S.
PDF
(Rus)
No 1 (2017)
Whey protein microparticulate effect on melting property of cheese
Ponomarev A.N., Melnikova E.I., Stanislavskaia E.B., Zhuravleva O.V.
PDF
(Rus)
No 6 (2013)
Comparative evaluation of the dairy productivity of the black-and -white cows and Holstein cows in the terms of megafarms
Morozova N.I., Musaev F.A., Podol S.R., Ulkina M.A.
PDF
(Rus)
No 1 (2009)
MAXICURD TM allows improve cheese yield
PDF
(Rus)
No 5 (2016)
Whey protein microparticulate application in processed cheese technology
Ponomarev A.N., Melnikova E.I., Stanislavskaia E.B.
PDF
(Rus)
No 1 (2013)
Rennet coagulation: formation of the milk proteins microparticulates
Smirnova I.A., Shtrigul V.K., Smirnov D.A.
PDF
(Rus)
No 1 (2009)
Inlet control of the raw milk quality
Proshkina T.G., Proshkina T.G.
PDF
(Rus)
No 2 (2016)
Once more about the goat milk
Sannikov M.Y., Novopashina S.I.
PDF
(Rus)
No 2 (2012)
Technology of cheeses with cheddaring with reduced fat content
Klenikova E.V.
PDF
(Rus)
No 2 (2018)
Prospects of sheep milk processing in the Altai Territory
Shchetinina E.M.
PDF
(Rus)
1 - 21 of 21 Items

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