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| Issue | Title | |
| Vol 4, No 1 (2021) | Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste | Abstract similar documents |
| D. S. Myagkonosov, D. V. Abramov, E. G. Ovchinnikova, V. N. Krayushkina | ||
| "... of proteolysis in cheeses. At a wavelength of 280 nm, tryptophan and tyrosine are absorbed, a high amount of them ..." | ||
| Vol 6, No 1 (2023) | Enzymatic proteolysis during the conversion of milk into cheese | Abstract similar documents |
| O. V. Lepilkina, A. I. Grigorieva | ||
| "... proteolysis catalysts at different stages of cheese production are native milk enzymes, exo ..." | ||
| Vol 4, No 2 (2021) | Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses | Abstract similar documents |
| G. M. Sviridenko, V. A. Mordvinova, I. L. Ostroukhova | ||
| "... -type cheeses in the process of production, ripening and storage, depending on the combinations ..." | ||
| Vol 4, No 4 (2021) | Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses | Abstract similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova | ||
| "... ) in the production of soft cheese “Lyubitelskiy”. By the end of the shelf life of the cheeses (12 days ..." | ||
| Vol 5, No 3 (2022) | Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina | ||
| "... of Crescenza soft cheese was studied. The proteolysis degree of cheeses was directly proportional ..." | ||
| Vol 6, No 4 (2023) | Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina | ||
| "... .05) in the degree of proteolysis between cheeses made using diverse types of MCEs at the same dose. The exceptions ..." | ||
| Vol 6, No 1 (2023) | Study of the possibility of producing semi-hard cheeses from frozen goat’s milk | Abstract similar documents |
| V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov | ||
| "... that there were no differences in the degree of proteolysis in cheeses during ripening. The values of the acidity ..." | ||
| Vol 7, No 1 (2024) | Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk | Abstract similar documents |
| V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov | ||
| "... The article presents the results of a study of the quality indicators of brine-ripened cheeses ..." | ||
| Vol 6, No 4 (2023) | Peculiarities of development and metabolism of Streptococcus thermophilus strains under different conditions of deep liquid phase cultivation | Abstract similar documents |
| G. M. Sviridenko, O. M. Shukhalova, E. S. Danilova | ||
| "... The microflora of most fermented dairy products, including cheeses, consists entirely of lactic ..." | ||
| Vol 7, No 1 (2024) | Gas chromatography-mass spectrometry characterization of the aroma of Ossetian cheeses | Abstract PDF (Eng) similar documents |
| A. V. Gutnov, G. S. Kachmazov, P. N. Chalikidi, A. Yu. Tuaeva | ||
| "... compounds and their formation pathways in brine Ossetian cheeses. Volatile components of cheeses were ..." | ||
| 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 5, No 4 (2022) | Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses | Abstract similar documents |
| V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova | ||
| "... Cheesemaking is a complex process that involves lactose metabolism, proteolysis and lipolysis ..." | ||
| Vol 6, No 1 (2023) | Influence of different milk-clotting enzymes on the process of producing semihard cheeses | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova | ||
| "... of milk coagulation and processing of cheese curd, as well as on the composition of whey and fresh cheeses ..." | ||
| Vol 4, No 3 (2021) | Eyes in cheese: reasons for formation and methods of assessment | Abstract similar documents |
| O. V. Lepilkina, O. N. Lepilkina, I. V. Loginova | ||
| "... The results of scientific research of the process of eyes formation in cheeses depending ..." | ||
| Vol 6, No 3 (2023) | Possibility of using natural cheeses for pizza production | Abstract similar documents |
| G. M. Sviridenko, A. N. Shishkina, V. V. Kalabushkin | ||
| "... (rheological) and biochemical indicators as well as functional properties of natural cheeses of various type ..." | ||
| Vol 7, No 2 (2024) | Formation of cheese pattern when using monospecies cultures | Abstract similar documents |
| G. M. Sviridenko, O. M. Shukhalova, D. S. Vakhrusheva, D. S. Mamykin | ||
| "... . on the peculiarities of pattern formation in cheeses with a low second heating temperature molded from a layer ..." | ||
| 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 6, No 4 (2023) | Influence of pH on protein extraction from Sus scrofa pancreas | Abstract similar documents |
| E. K. Polishchuk, M. A. Aryzina, M. E. Spirina, E. A. Kotenkova | ||
| "... , such processes as protein aggregation and proteolysis can also influence the molecular weight distribution ..." | ||
| 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 | ||
| "... characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat ..." | ||
| 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 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 | ||
| "... consequences in the form of accelerated proteolysis of cheese mass proteins, rapid loss of functional ..." | ||
| Vol 4, No 3 (2021) | Influence of different milk-clotting enzymes on the process of producing soft cheeses | Abstract similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina | ||
| "... , parameters of the composition of whey and cheeses, and the output of cheeses in the production of soft cheese ..." | ||
| 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 6, No 3 (2023) | Properties and structural features of native and modified proteins of concentrates from white and brown rice | Abstract similar documents |
| V. V. Kolpakova, Q. Ch. Fan, I. S. Gaivoronskaya, L. V. Chumikina | ||
| "... and brown rice are described. Differences in a degree of proteolysis and the relationship between ..." | ||
| Vol 7, No 3 (2024) | Lactobacilli as additional cultures in cheese making | Abstract similar documents |
| N. P. Sorokina, I. V. Kucherenko, A. L. Bruckaya | ||
| "... Production of cheeses from thermally processed milk at an industrial scale is impossible without ..." | ||
| 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 5, No 2 (2022) | Effect of the recombinant chymosins of different origins on production process of soft cheese | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina | ||
| "... cheeses in the production of soft cheese of the Italian type Crescenza at a dose of MCE equal to 1500 ..." | ||
| Vol 4, No 4 (2021) | Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage | Abstract similar documents |
| K. A. Kanina, N. A. Zhizhin, E. A. Karakulova, P. R. Atanasov | ||
| "... cheese production. Microbial transglutaminase belongs to the enzyme family that catalyzes formation ..." | ||
| Vol 6, No 4 (2023) | The kinetics of milk gel structure formation studies by electron microscopy | Abstract PDF (Eng) similar documents |
| I. T. Smykov | ||
| "... energy value during gelation and the physical properties of the finished cheese and other dairy products ..." | ||
| Vol 4, No 2 (2021) | Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein | Abstract similar documents |
| N. G. Ostreczova, A. V. Bobrova | ||
| "... describes the feasibility of using buttermilk and cheese whey concentrates obtained by nanofiltration ..." | ||
| Vol 5, No 2 (2022) | Milk curd self-segmentation in cheesemaking tank | Abstract PDF (Eng) similar documents |
| I. T. Smykov | ||
| "... of the segments do not repeat and do not correlate with the type of cheese being produced. The displacement ..." | ||
| Vol 5, No 4 (2022) | Study of the composition of the residual microflora of milk after pasteurization | Abstract similar documents |
| G. M. Sviridenko, T. V. Komarova, E. E. Uskova | ||
| "... important for dairy products, in particular cheeses, the source of which is raw milk, has been studied ..." | ||
| Vol 7, No 2 (2024) | Production of plant protein from seeds and cake of industrial hemp: Overview of processing methods for food industry | Abstract similar documents |
| D. I. Aleksanochkin, I. A. Fomenko, E. A. Alekseeva, I. M. Chernukha, N. G. Mashentseva | ||
| "... digestibility and nutritional value. Targeted proteolysis is a tool that facilitates an improvement ..." | ||
| Vol 7, No 4 (2024) | Biotechnological aspects of the technology of preparation of grain-fruit wort from wheat grain and blackcurrant cake | Abstract similar documents |
| E. M. Serba, E. N. Sokolova, L. V. Rimareva, V. V. Ionov, N. I. Ignatova, M. B. Overchenko | ||
| "... and proteolysis was revealed. With this method, the viscosity of the wort was significantly reduced ..." | ||
| Vol 4, No 2 (2021) | Saline extraction as a method of obtaining a mixture of biologically active compounds of protein nature from a porcine pancreas | Abstract similar documents |
| E. R. Vasilevskaya, M. A. Aryuzina, E. S. Vetrova | ||
| "... им. В. М. Горбатова Российской академии наук, Москва, Россия КЛЮЧЕВЫЕ СЛОВА: побочное сырье ..." | ||
| 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 7, No 4 (2024) | Proteomic methods for separation and identification of milk proteins | Abstract similar documents |
| O. V. Lepilkina, A. I. Grigorieva | ||
| "... are associated with the deliberate addition of dry milk and cheese whey, as well as with the replacement of raw ..." | ||
| Vol 4, No 2 (2021) | Preparation and use of the whey protein microparticulate in the sour cream production technology | Abstract similar documents |
| E. I. Melnikova, E. B. Stanislavskaya | ||
| "... . Cheese whey, whey protein microparticulate and sour cream were used as the objects of the research ..." | ||
| Vol 7, No 3 (2024) | Hydrolysates of mare's milk proteins. Immunochemical and physico-chemical characteristics | Abstract similar documents |
| E. S. Semenova, E. S. Simonenko, S. V. Simonenko, S. N. Zorin, V. K. Mazo | ||
| "... of protein proteolysis by various enzymes, aimed at establishing optimal process parameters, is the subject ..." | ||
| Vol 4, No 4 (2021) | Methods for determining color characteristics of vegetable raw materials. A review | Abstract similar documents |
| N. I. Fedyanina, O. V. Karastoyanova, N. V. Korovkina | ||
| "... определить дефекты в растительном сырье и классифицировать его по цветовым характеристикам, текстуре, размеру ..." | ||
| Vol 6, No 4 (2023) | Substantiation, directions and results of using whey processed products in ice cream production | Abstract similar documents |
| P. B. Sitnikova, N. V. Kazakova | ||
| "... of cheese and cottage cheese, can be an additional source of protein. The feasibility of using whey for food ..." | ||
| Vol 6, No 1 (2023) | Modern non-thermal method of processing plant raw materials used to increase its storability | Abstract similar documents |
| N. E. Posokina, A. I. Zakharova | ||
| "... Наряду с термическими способами обработки растительного сырья в последние десятилетия активно ..." | ||
| Vol 7, No 2 (2024) | Modern biological methods of processing plant raw materials used to increase its storage capacity | Abstract similar documents |
| N. E. Posokina, A. I. Zakharova | ||
| "... обсемененность сырья. Для сохранения качества пищевых продуктов наиболее часто используются физико-химические ..." | ||
| Vol 7, No 4 (2024) | Xanthan gum: Secondary raw materials for biosynthesis, isolation and application | Abstract PDF (Eng) similar documents |
| G. F. Kurbanov, A. O. Prichepa, N. Yu. Sharova | ||
| "... продуктов питания, что в свою очередь влияет на объемы производства вторичного сырья. Переработка этих ..." | ||
| Vol 7, No 3 (2024) | Application of whey protein microparticulates in the production of ice cream and other dairy products | Abstract similar documents |
| P. B. Sitnikova, N. V. Kazakova | ||
| "... products, such yogurt, kefir, curd cheese and cheese, is given. A special attention is paid to the results ..." | ||
| Vol 5, No 2 (2022) | New types of sugar-containing raw materials for food production | Abstract similar documents |
| E. I. Kuzmina, O. S. Egorova, D. R. Akbulatova, D. A. Sviridov, M. Yu. Ganin, A. A. Shilkin | ||
| "... крахмалсодержащего сырья и их свойствах. Описана возможность замены кристаллического сахара на сахарозаменители в ..." | ||
| Vol 4, No 4 (2021) | Evaluation of microbiological risks in cream as a raw material for buttermaking | Abstract similar documents |
| G. M. Sviridenko, M. B. Zakharova, N. V. Ivanova | ||
| "... -сырья для маслоделия. В качестве объектов исследования служили: сливки-сырье до и после пастеризации, а ..." | ||
| Vol 6, No 3 (2023) | Methodology for the development of identification criteria of stone fruit brandy | Abstract similar documents |
| L. N. Krikunova, S. M. Tomgorova, V. A. Zaharova | ||
| "... косточкового сырья, а также различных технологических факторов на формирование существенных (идентификационных ..." | ||
| Vol 7, No 1 (2024) | Food waste as a raw material for production of polyhydroxyalkanoates: State and prospects | Abstract similar documents |
| A. P. Kuznetsova, R. I. Al-Shekhadat | ||
| "... перспективного биоразлагаемого полимера, но и оптимального сырья для его производства. Полигидкросиалканоаты (ПГА ..." | ||
| Vol 1, No 3 (2018) | THE EFFECT OF COWS GENOTYPE ON THEIR PRODUCTIVITY AND MILK QUALITY | Abstract PDF (Eng) similar documents |
| Sergey V. Tyulkin | ||
| "... –4». Более качественное молоко-сырье, то есть с наибольшим количеством питательных веществ, таких как ..." | ||
| 1 - 50 of 130 Items | 1 2 3 > >> | |
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