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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
"... : БГКП, молочнокислых микроорганизмов, дрожжей, споровых бактерий на качество и хранимоспособность сливок ..."
 
Vol 7, No 4 (2024) Influence of microbiological risks associated with spore-forming microflora on the quality and storability of butter from different production methods Abstract  similar documents
G. M. Sviridenko, M. B. Zakharova, E. V. Topnikova
"... и  хранимоспособность сливочного масла в зависимости от способа его изготовления  — сбиванием сливок (СС) или ..."
 
Vol 6, No 3 (2023) The effect of freezing and storage temperature on the stability of the fat emulsion in cream Abstract  similar documents
E. V. Topnikova, A. A. Afanasyeva, I. A. Gurskiy, A. A. Gryzunov
"... В статье представлены результаты исследования замороженных сливок, целью которого была оценка ..."
 
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
"... отмечено более высокое содержание молочнокислых микроорганизмов, чем в контрольном образце. Пребиотические ..."
 
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
 
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
 
Vol 4, No 2 (2021) Technological and methodological aspects of the production of low- and lactose-free dairy products Abstract  similar documents
Ju. V. Nikitina, E. V. Topnikova, O. V. Lepilkina, O. G. Kashnikova
 
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