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Vol 2, No 4 (2019) STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION Abstract  PDF (Eng)  similar documents
E. V. Topnikova, V. A. Mordvinova, G. M. Sviridenko, E. S. Danilova
"... of fat, protein, lactose and milk solids-not-fat) met the criteria of suitability for cheese, and its ..."
 
Vol 1, No 2 (2018) MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING Abstract  PDF (Eng)  similar documents
I, T. Smykov
"... of cheeses at the moment of milk curd readiness to cutting are determined. the statistical processing ..."
 
Vol 3, No 2 (2020) FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY Abstract  PDF (Eng)  similar documents
O. V. Lepilkina, I. V.  Loginova, O. G. Kashnikova
"... The theoretical and practical aspects of the formation of free fat in milk, cheese and cheese ..."
 
Vol 3, No 4 (2020) Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina
"... -Phthaldialdehyde (OPA method) can be applied in practice to assess accurately the degree of proteolysis in cheeses ..."
 
Vol 3, No 4 (2020) Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa Abstract  PDF (Eng)  similar documents
G. M. Sviridenko, V. V. Kalabushkin, A. N. Shishkina, E. E. Uskova
"... properties and quality indicators of heat-treated cheeses made from frozen cheese raw material or frozen ..."
 
Vol 3, No 2 (2020) IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE Abstract  PDF (Eng)  similar documents
О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova
"... in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products ..."
 
Vol 1, No 4 (2018) RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES Abstract  PDF (Eng)  similar documents
I M. Pochitskaya, A. P. Laktionova, V. L. Roslik
"... The results of the study of the composition of volatile compounds of rennet cheeses are presented ..."
 
Vol 3, No 3 (2020) THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova
"... and shelf life of pizza-cheeses was studied. When using a low dose of milk-clotting enzymes (MCE) for milk ..."
 
Vol 1, No 3 (2018) THE EFFECT OF COWS GENOTYPE ON THEIR PRODUCTIVITY AND MILK QUALITY Abstract  PDF (Eng)  similar documents
Sergey V. Tyulkin
"... on their productivity and milk quality. In connection with this, the purpose of this research was to study the milk ..."
 
Vol 2, No 3 (2019) STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE Abstract  PDF (Eng)  similar documents
I. T. Smykov
"... and microstructure of milk at the enzymatic stage of gelation. Based on the statistical processing of the array ..."
 
Vol 1, No 1 (2018) REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS Abstract  PDF (Eng)  similar documents
Aram G. Galstyan, Iskra A. Radaeva, Sergei A. Khurshudyan, Svetlana N. Turovskaya, Vladislav K. Semipyatniy, Elena E. Illarionovа
"... Structural and mechanical properties of condensed milk preserves, including viscosity, depend ..."
 
Vol 2, No 1 (2019) Water Microelement Composition Influence on the Efficiency of the Milk Powder Dissolution Process Abstract  PDF (Eng)  similar documents
S. N. Turovskaya, A. N. Petrov, I. A. Radaeva, E. E. Illarionovа, V. K. Semipyatniy, A. E. Ryabova
"... , involving the use of milk powder, a priori use the process of its preliminary hydration ..."
 
Vol 3, No 2 (2020) RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM Abstract  PDF (Eng)  similar documents
A. A. Tvorogova, P. B. Sitnikova, T. V. Shobanova, R. R. Zakirova
"... % or less, and experimental studies on definition of dispersion of air phase and ice crystals in milk ice ..."
 
Vol 1, No 1 (2018) FERMENTED DAiRY PRODUCT FOR GERONTOLOGiCAL APPOiNTMENTS BASED ON AMARANTH PROCESSED PRODUCTS Abstract  PDF (Eng)  similar documents
Valentina V. Kolpakova, Nataliya A. Tichomirova, Irina S. Gaivoronskaya, Nikolai D. Lukin
"... -milk beverage based on components for the fractionation of amaranth flour. The use of protein ..."
 
Vol 1, No 2 (2018) SAFETY OF CANNED MILK AS AN INTEGRATED CRITERION OF THEIR TECHNOLOGY EFFECTIVENESS. RUSSIAN EXPERIENCE Abstract  PDF (Eng)  similar documents
S. N. Turovskaya, A. G. Galstyan, A. N. Petrov, I. A. Radaeva, E. E. Illarionovа, V. K. Semipyatniy, S. A. Khurshudyan
"... and developing new technologies for canned milk products, as  high-nutritional products with a pronounced ..."
 
Vol 3, No 4 (2020) Protein-polysaccharide interactions in dairy production Abstract  PDF (Eng)  similar documents
I. T. Smykov
 
Vol 2, No 2 (2019) DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS Abstract  PDF (Eng)  similar documents
N. E. Posokina, N. M. Alabina, A. Yu. Davydova
"... of vegetable analogues of milk was implemented. Based on the literature, the following raw materials were ..."
 
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