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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 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
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