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| Issue | Title | |
| 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 | ||
| "... Lactococcus lactis subsp. lactis biovar. diacetylactis (L. diacetylactis) и Leuconostoc subsp. на особенности ..." | ||
| Vol 8, No 4 (2025) | Differentiated assessment of Lactococcus enzymatic activity for the creation of starter cultures of direct application | Abstract similar documents |
| A. Yu. Duganova, N. P. Sorokina, D. S. Mamykin, A. A. Semenova, G. N. Rogov, A. A. Belenko | ||
| "... 9 штаммов Lactococcus lactis subsp. lactis в молоке при температуре культивирования (30 ± 1) °C, а также ..." | ||
| Vol 7, No 2 (2024) | Effect of freezing temperature on rate of survival of lactococcus cultures during lyophilization | Abstract similar documents |
| I. V. Kucherenko, E. V. Kuraeva, E. S. Masegnaya | ||
| "... микроорганизмов видов Lactococcus lactis subsp. lactis, Lactococcus cremoris и Lactococcus lactis subsp. lactis ..." | ||
| 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 | ||
| "... o-Phthaldialdehyde (OPA method) can be applied in practice to assess accurately the degree of proteolysis in cheeses ..." | ||
| 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 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 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 | ||
| 1 - 7 of 7 Items | ||
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