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| Issue |
Title |
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| No 18 (2023) |
DEFINITION OF RAW MATERIAL REQUIREMENTS FOR COLOSTRUM, IT’S TECHNOLOGICAL CLASSIFICATION. DEVELOPMENT OF BASIC TECHNOLOGICAL APPROACHES TO COLOSTRUM PROCESSING |
Abstract
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D. Lozovskaya, O. Dymar |
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| No 18 (2023) |
THE EFFECT OF VEGETABLE RAW MATERIALS ON THE BIOLOGICAL ACTIVITY OF THE FERMENTED MILK PRODUCT |
Abstract
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T. Bychkova, E. Krutina, Yu. Diaghileva |
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| No 18 (2023) |
INDICATORS OF DAIRY PRODUCTIVITY OF LACON SHEEP, DEPENDING ON AGE AND LACTATION |
Abstract
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A. Surov, E. Karpova, A. Firsova |
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| No 18 (2023) |
EFFECT OF LACTOSE HYDROLYSIS ON SOURDOUGH MICROFLORA IN THE CHEESE MAKING PROCESS |
Abstract
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L. Bahdanava, V. Kovaleva, Y. Bondarenko |
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| No 18 (2023) |
RESEARCH OF THE FEATURES OF ULTRAFILTRATION PROCESSING OF COLOSTUM |
Abstract
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E. Dmitruk, E. Efimova, E. Bespalova, S. Virina |
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| No 18 (2023) |
STUDY OF BUTTERMILK EFFECTIVENESS IN CREATING LOW-LACTOSE SOFT GERONTOLOGICAL CHEESE |
Abstract
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O. Kuptsova, J. Chekanowa, A. V. Kobel |
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| No 18 (2023) |
SUBSTANTIATION OF SHELF LIFE OF SPECIALIZED FERMENTED MILK PRODUCT |
Abstract
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N. Efimochkina, A. Novokshanova, I. Bykova, Yu. Smotrina, O. Oksenenko |
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| No 18 (2023) |
ANALYSIS OF PATTERNS AND APPROACHES FOR DETERMINING LYSOZYME ACTIVITY IN TECHNOLOGICAL AIDS FOR CHEESE MAKING |
Abstract
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L. Bahdanava, V. Kovaleva, A. Belokobylova, E. Bespalova |
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| No 18 (2023) |
RESEARCH OF THE INFLUENCE OF TEMPERATURE CONDITIONS OF TRANSPORTATION AND STORAGE OF CONDENSED CANNERED MILK ON THEIR QUALITY AND SAFETY INDICATORS |
Abstract
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E. Efimova, E. Bespalova, E. Dmitruk, S. Virina |
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| No 18 (2023) |
ELECTROKINETIC METHOD OF REDUCING THE ACIDITY OF BUTTERMILK OBTAINED FROM THE PRODUCTION OF SOUR CREAM BUTTER |
Abstract
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E. Bespalova, A. Kadyhrob, G. Pinchuk |
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| No 18 (2023) |
STUDY OF THE FEATURES OF THE COMPOSITION OF WHEY OBTAINED IN THE PRODUCTION OF PROTEIN PRODUCTS FROM GOAT AND SHEEP MILK |
Abstract
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E. Efimova, E. Bespalova, E. Dmitruk, S. Virina, M. Eroshevich |
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| No 17 (2022) |
Criteria for evaluating the effectiveness of lactose crystallization in canned milk |
Abstract
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A. S. Kadyhrob, E. V. Bespalova |
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| No 17 (2022) |
Study of the composition of cheese whey and its fermentation by bifidoflora |
Abstract
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T. I. Shingareva, V. A. Sharshunov, M. A. Glushakov, S. V. Krasotsky, A. A. Demyanets |
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| No 17 (2022) |
Study of the influence of temperature conditions for storing colostrum on its qualitative indicators |
Abstract
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E. M. Dmitruk, E. V. Efimova, S. I. Virina |
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| No 17 (2022) |
Studying the possibility of combining vegetable and dairy raw materials in the manufacture of beverages |
Abstract
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E. V. Bespalova, A. S. Ridetskaya |
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| No 17 (2022) |
Study of storage capacity of cream-buttermilk sour cream in standard and provocative modes |
Abstract
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O. I. Kuptsova, J. J. Chekanowa |
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| No 17 (2022) |
Quality assessment of dairy products by methods of descriptional analysis |
Abstract
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E. A. Davydova, Y. A. Huzkova |
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| No 17 (2022) |
Study of the possibility of using lysozyme of microbial origin in the production of cheese. Analysis of the modern market for lysozyme drugs |
Abstract
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L. L. Bahdanava, V. V. Kovaleva, A. D. Belokobylova |
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| No 17 (2022) |
Analysis of the modern market for lactase drugs |
Abstract
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L. L. Bahdanava, V. V. Kovaleva |
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| No 17 (2022) |
Study of physico-chemical parameters and quality indicators of canned milk during their long-term storage at subzero temperatures |
Abstract
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E. V. Efimova, E. V. Bespalova, E. M. Dmitruk, S. I. Virina, T. M. Smolyak |
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| No 17 (2022) |
Study of quality indicators of iodine-containing cheese «Adygei» and development of a technological scheme of production |
Abstract
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O. G. Sotchenko, E. M. Voitekhovich, N. K. Zhabanos |
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| No 17 (2022) |
Influence of whey proteins on education of protein surface layer as a result of anaphoresis of model acid-protein systems |
Abstract
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E. V. Bespalova, A. S. Kadyhrob |
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| No 17 (2022) |
Changes in the physico-chemical parameters and fractional composition of colostrum of various types of farm animals, depending on the timing of its receipt |
Abstract
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E. V. Efimova, E. M. Dmitruk, S. I. Virina |
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| No 16 (2021) |
Study of methods of processing of whey obtained in the manufacture of cheeses with natural dyes and food flavoring additives and directions of its use |
Abstract
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E. Bespalova, O. Soroko, G. Pinchuk, E. Bareko, N. Galaktionova, L. Bahdanava |
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| No 16 (2021) |
Study of qualitative indicators of dry dairy products under different temperature regimes of transportation and storage |
Abstract
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E. Efimova, E. Dmitruk, S. Virina, T. Smolyak, L. Bahdanava |
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| No 16 (2021) |
Study of the influence of the quantitative content of salt on physical and chemical parameters of cheese |
Abstract
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L. Bahdanava, A. Podryabinkina, E. Efimova |
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| No 16 (2021) |
Enrichment of ferrous milk products with white flax seed extract |
Abstract
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T. Shulyak, T. Shingareva, D. Yakimchuk |
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| No 16 (2021) |
Seasonal changes in qualitative indicators of raw milk of red breed cows |
Abstract
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E. Dmitruk, E. Efimova, S. Virina |
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| No 16 (2021) |
Promising directions of processing of various groups of dairy products with lost consumer characteristics for feed purposes |
Abstract
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E. Bespalova, O. Soroko, G. Pinchuk, E. Bareko, N. Galaktionova |
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| No 16 (2021) |
Different technological operations in the production of pea-based plant drink |
Abstract
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A. Ridetskaya, E. Bespalova, G. Pinchuk, O. Soroko |
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| No 16 (2021) |
Hydrolysis of dairy raw material by proteolic enzymes to separate individual protein fractions |
Abstract
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K. Shehidzevich |
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| No 16 (2021) |
Research of the influence of the heat processing of the milk mixture on the iodine content in dairy products |
Abstract
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E. Voitekhovich, O. Sotchenko |
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| No 15 (2020) |
Technological features of the production of liquid dairy products from combined dairy raw materials of various types of farm animals |
Abstract
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E. Dmitruk, E. Efimova, S. Virina |
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| No 15 (2020) |
Study of acyltransferase content in dairy products |
Abstract
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L. Bahdanava, E. Efimova, E. Dmitruk, S. Virina, I. Bahdanau, T. Smolyak |
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| No 15 (2020) |
Modern technology for the production of milk-based dry instant mixes for the preparation of hot drinks |
Abstract
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O. Soroko, E. Bespalova, I. Miklukh, G. Pinchuk, N. Galaktionova |
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| No 15 (2020) |
Studying the influence of thermal and acidic factors on efficiency of thermoacid coagulation of proteins in the production of soft cheeses |
Abstract
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A. Podryabinkina, L. Bahdanava, I. Bahdanau |
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| No 15 (2020) |
Study of the influence of technological factors in the production of dairy products on the stability of acyltransferase action |
Abstract
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E. Efimova, L. Bahdanava, E. Dmitruk, S. Virina |
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| No 15 (2020) |
Investigation of effect of buttermilk in combined cream mixture on sour cream storage stability and stability |
Abstract
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J. Chekanowa, O. Skokowa, T. Melekh |
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| No 15 (2020) |
Requirements for the quality of milk as raw material for the production of cheese |
Abstract
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T. Golubenko, E. Razanova |
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| No 15 (2020) |
Development of technology for manufacturing of new range of ice cream and sweet curd products with reduced content of carbohydrate and calorie |
Abstract
PDF (Rus)
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O. Sotchenko, E. Voitekhovich |
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| No 15 (2020) |
Research of the peculiarities of use of dry dairy product with a reduced protein content in the production of sour milk products with a reduced protein content |
Abstract
PDF (Rus)
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I. Miklukh, O. Soroko, E. Bespalova, G. Pinchuk, Y. Artsiukh |
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| No 14 (2019) |
The study of quantitative determination of stable isotopes In milk, water and feeds aimed at the identification Of the origin of dairy products |
Abstract
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A. Meliashchenia, T. Senchenko, T. Smaliak, T. Savelieva, M. Korkina |
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| No 14 (2019) |
Research algorithm of the protein composition Of raw milk by the kyeldal method |
Abstract
PDF (Rus)
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A. Meliashchenia, K. Shehidzevich |
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| No 14 (2019) |
Influence of the component composition of combined milk mixtures on the quality indicators of protein products |
Abstract
PDF (Rus)
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E. Dmitruk, E. Efimova, S. Virina |
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| No 14 (2019) |
Technological approaches to the organization of production of dry milk product with a reduced protein content |
Abstract
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I. Miklukh, L. Sokolovskaya, E. Bespalova, O. Soroko, E. Efimova, Y. Artsiukh |
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| No 14 (2019) |
Intensification of the melanoidin formation reaction in the production of sweet boiled canned milk |
Abstract
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L. Sokolovskaya, O. Soroko, I. Miklukh, E. Bespalova |
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| No 14 (2019) |
Study of technological features of use of acyltransferase in the production of dairy products |
Abstract
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L. Bogdanova, E. Efimova, E. Dmitruk, S. Virina |
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| No 14 (2019) |
Influence of temperature and duration of storage of frozen milk of various agricultural animals on its technological properties |
Abstract
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E. Dmitruk, E. Efimova, S. Virina |
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| No 14 (2019) |
Studying the influence of seasonal factors on casein and whey protein content in raw milk and cheese yield |
Abstract
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L. Bahdanava, A. Podryabinkina, I. Bahdanau, T. Savelyeva |
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| No 14 (2019) |
The use of buttermilk in the composition of normalized cream mixtures in the production of sour cream with a low fat content |
Abstract
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O. Skokowa, J. Chekanowa, A. Demyanets |
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