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Home >Food Processing: Techniques and Technology
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 125 articles
Search string: cheese whey
№ Authors Title Volume Issue Year
1 Головач Т. Н., Ловкис З. В., Курченко В. П., Янцевич А. В. , Тарун Е. И. , Дудчик Н. В., Ржепаковский И. В. , Лодыгин А. Д. Biologically Active Dairy Protein Hydrolysates and Their Cyclodextrin Inclusion Complexes: Biotechnological Aspects of Production 54 3 2024
2 Величкович Н. С., Степанова А. А. , Козлова О. В., Люц В. А., Ларичев Т. А. Extraction of Bioactive Substances from Medicinal Plants with Whey: Selecting Optimal Parameters 54 3 2024
3 Алкадур М. И., Пряничникова Н. С., Юрова Е. А., Петров А. Н. Effect of Thermal Treatment and Pasteurization on Milk Powder Quality 54 2 2024
4 Melnikova Elena, Bogdanova Ekaterina, Rudnichenko Elena, Chekmareva Mariya Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening 53 4 2023
5 Гурский И. А., Творогова А. А. The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts 53 1 2023
6 Панасенко С. В. , Сурай Н. М., Таточенко А. Л. , Родинова Н. П. , Остроухов В. М. Sustainable Raw Material Base as a Factor of Competitiveness of Cheese-Making Enterprises 52 4 2022
7 Мельникова Е. И., Станиславская Е. Б., Богданова Е. В., Шабалова Е. Д. Micellar Casein Production and Application in Dairy Protein Industry 52 3 2022
8 Элеманова Р. Ш. Seasonal Changes in the Protein Composition of Khainak Milk 52 3 2022
9 Рязанцева К. А., Шерстнева Н. Е. Traditional and Innovative Uses of Ultraviolet Treatment in the Dairy Industry 52 2 2022
10 Бухарев А. Г., Гаврилова Н. Б., Кригер О. В., Чернопольская Н. Л. Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects 51 4 2021
11 Илларионова Е. Е., Кручинин А. Г., Туровская С. Н., Бигаева А. В. Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties 51 3 2021
12 Чеботарев С. Н., Диброва Ж. Н., Сурай Н. М. Cheese Market in Moscow and the Moscow Region: A Regional Analysis 51 2 2021
13 Курченко В. П., Симоненко Е. С., Сушинская Н. В., Головач Т. Н., Петров А. Н., Симоненко С. В. HPLC Identification of Mare’s Milk and Its Mix with Cow’s Milk 51 2 2021
14 Харитонов В. Д., Асафов В. А., Кузнецов П. В., Габриелова В. Т. Multi-Stage Method of Milk Powder Production: Energy Costs Analysis 51 2 2021
15 Майтаков А. Л. Mathematical Model of Whey-Based Granulation Dispersed Mixtures Process in Disk-Type Devices 50 3 2020
16 Гильманов Х. Х., Семипятный В. К., Бигаева А. В., Вафин Р. Р., Туровская С. Н. New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder 50 3 2020
17 Иветич М., Горелкина А. К. Reducing Water Contamination to Ensure the Quality and Safety of Food Products 50 3 2020
18 Агаркова Е. Ю., Рязанцева К. А., Кручинин А. Г. ANTI-DIABETIC ACTIVITY OF WHEY PROTEINS 50 2 2020
19 Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. Berry Raw Materials in Functional Soft Cheese Production 50 1 2020
20 Вобликова Т. В., Садовой В. В., Барыбина Л. И. Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile 49 3 2019
21 Гиро Т. М., Зубов С. С., Яшин А. В., Гиро А. В., Преображенский В. А. Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis 49 2 2019
22 Короткий И. А., Плотников И. Б., Мазеева И. А. Current Trends in Whey Processing 49 2 2019
23 Иванова С. А., Милентьева И. С., Асякина Л. К., Лукин А. А., Кригер О. В., Петров А. Н. Biologically Active Substances of Siberian Medical Plants in Functional Wgey-Based Drinks 49 1 2019
24 Мазеева И. А., Короткий И. А., Плотников И. Б. Modern Packaging Solutions for Whey Protein Concentrate 48 4 2018
25 Буянова И. В., Лупинская С. М., Лобачева Е. М. Technological Aspects of Cold Storage of Protein Dairy Products 48 4 2018
26 Храмцов А. Г. Innovative Solutions in Milk Whey Production 48 3 2018
27 Крылова Э. Н., Савенкова Т. В., Руденко О. С., Маврина Е. Н. The Use of Milk Protein in the Production of Jelly Products 48 3 2018
28 Смирнова И. А., Гутов Н. Ю., Лукин А. А. Research of composition of milk protein concentrates 48 1 2018
29 Куприец А. А., Шингарева Т. И. RISE FUNGUS ACTIVITY IN DIFFERENT FERMENTATION MEDIUMS FOR ITS APPLICATION IN DAIRY INDUSTRY 47 4 2017
30 Гаврилова Н. Б., Темирбаева М. В. SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT 47 4 2017
31 Лупинская С. М., Ганцева А. Н. INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES 46 3 2017
32 Гущин А. А. ANALYSIS OF WHEY CRYOCONCENTRATION AT SEVERAL SUCCESSIVE STAGES 45 2 2017
33 Майоров А. А., Сиденко Ю. А., Мусина О. Н. NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE 45 2 2017
34 Смирнова И. А., Гутов Н. Ю., Юрташкина А. В. STUDYING OF FRACTIONAL COMPOSITION OF MILK-PROTEIN CONCENTRATES FOR THE PURPOSE OF THEIR APPLICATION IN PRODUCTION OF DAIRY PRODUCTS 45 2 2017
35 Саженова Ю. М., Лупинская С. М. DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE PRODUCT USING WILD PLANT RAW MATERIALS OF SEA-BUCKTHORN AND NETTLE 43 4 2016
36 Лобасенко Б. А., Иванец В. Н., Сазонова Е. К., Стефанкин А. Е., Котляров Р. В. MODELING OF CONTINUOUS MEMBRANE PLANT COMPLETED WITH APPARATUS FOR DIFFUSION LAYER REMOVING 42 3 2016
37 Стефанкин А. Е. RESEARCH ON CONSTRUCTIVE AND TECHNOLOGICAL PARAMETERS OF MEMBRANE APPARATUS FOR COTTAGE CHEESE WHEY CONCENTRATION 42 3 2016
38 Майоров А. А., Бузоверов С. Ю., Сурай Н. М. INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES 41 2 2016
39 Косенко М. Е., Куликова И. К., Донских А. Н., Анисимов Г. С., Евдокимов И. А. RESEARCH OF INFLUENCE OF MASS FRACTION OF SOLIDS ON THE DEVELOPMENT OF COTTAGE CHEESE WHEY MICROFLORA DURING THE ELECTRODIALYSIS PROCESSING 41 2 2016
40 Бабенышев С. П., Жидков В. Е., Мамай Д. С., Уткин В. П., Шапаков Н. А. IMPROVING THE EFFICIENCY OF WHEY ULTRAFILTRATION SEPARATION BY PRE-CLEANING WITH PLANT POLYSACCHARIDES 40 1 2016
41 Остроумов Л. А., Смирнова И. А., Захарова Л. М. CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION 39 4 2015
42 Буянов О. Н., Буянова И. В. PHYSICO-CHEMICAL CHANGES OF WATER AND HYDRATION OF PROTEIN COMPLEX WHEN FREEZING CHEESES 39 4 2015
43 Брюханов М. А., Ермолаев В. А., Третьякова Н. Г. RESEARCH ON FORMS OF MOISTURE LINKS IN SEMI-HARD CHEESES 39 4 2015
44 Кушевская М. А., Шабанова О. В., Кригер О. В., Остроумов Л. А., Захарова Л. М., Смирнова И. А. STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET 39 4 2015
45 Черевач Е. И., Теньковская Л. А. THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS 39 4 2015
46 Ермолаев В. А., Равнюшкин Е. А. INVESTIGATION OF BAROVACUUM CHEESE DRYING AT INITIAL PRESSURE INCREASE AND DECREASE 38 3 2015
47 Бабенышев С. П., Емельянов С. А., Жидков В. Е., Мамай Д. С., Уткин В. П. MAIN ASPECTS OF PRODUCING WHEY BEVERAGES WITH THE ADDITION OF PLANT POLYSACCHARIDES BASED ON THE USE OF ULTRAFILTRATION 38 3 2015
48 Лупинская С. М., Кузнецова Л. А. DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES 37 2 2015
49 Змиевская Т. Н., Усатенко Н. Ф. FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT 36 1 2015
50 Потапова К. В., Бакуменко О. Е. STUDY OF DRY MIXING AND SUBSTANTIATION OF CHOICE OF FLAVORS FOR PRODUCTION OF PROTEIN-RICH SPORTS NUTRITION PRODUCTS 36 1 2015
51 Решетник Е. И., Водолагина Е. Ю., Максимюк В. А. INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT 35 4 2014
52 Иванов С. В., Грек Е. В., Красуля Е. А. SIMULATION TECHNOLOGY OF WHEY DRINKS WITH HIGHER VISCOSITY 34 3 2014
53 Храмцов А. Г. FORMATION LOGISTICS OF TECHNOLOGICAL PLATFORM FOR OBTAINING LIPID AND PROTEIN BIO-CLUSTERS FROM WHEY 33 2 2014
54 Неповинных Н. В., Грошева В. Н., Лямина Н. П., Птичкина Н. М. INFLUENCE OF FUNCTIONAL PRODUCT ON HEALTH STATUS OF PATIENTS WITH CHRONIC HEART FAILURE 33 2 2014
55 Ивашина О. А., Терещук Л. В., Трубникова М. А., Старовойтова К. В. INFLUENCE OF MILK COMPONENTS ON QUALITY INDICES OF PLANT-AND-CREAMY SPREAD 32 1 2014
56 Короткий И. А., Гунько П. А., Валиахмедов Т. З. RESEARCH ON PROTEINS AND LACTOSE ISOLATION FROM WHEY 32 1 2014
57 Плеханова Е. А., Банникова А. В., Шестопалова Н. Е., Птичкина Н. М. THE WHIPPED DESSERT ON THE BASIS OF WHEY WITH CITRI-FI FOOD FIBERS 32 1 2014
58 Бабенышев С. П., Емельянов С. А., Жидков В. Е., Мамай Д. С., Владыкина Ю. А. ULTRAFILTRATION OF JERUSALEM ARTICHOKE JUICE AND WHEY MIXTURE USING POLYMER MEMBRANE 32 1 2014
59 Омаров М. Н., Блиадзе В. Г., Коваленко Д. Н., Волокитина З. В. ADAPTATION OF REFRACTOMETRIC METHOD FOR SOLIDS DETERMINATION BASED ON BRIX SCALE TO CONTROL WHEY PROCESSING 31 4 2013
60 Бредихин А. С., Червецов В. В. FEATURES OF WHEY COOLING IN STREAM LACTOSE CRYSTALLIZATION 31 4 2013
61 Иванова С. А., Гралевская И. В., Радченко А. А. OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT 31 4 2013
62 Лупинская С. М., Орехова С. В., Чечко С. Г., Дементьева О. О. ORGANOLEPTIC ASSESSMENT OF DAIRY PRODUCTS WITH THE USE OF DRY GUELDER-ROSE RAW MATERIALS 31 4 2013
63 Буянова И. В., Дьяченко С. А. SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI 31 4 2013
64 Сорокопуд А. Ф., Плотников К. Б. STUDY OF ROTARY SPRAY DUST COLLECTOR EFFICIENCNY 31 4 2013
65 Грошева В. Н., Неповинных Н. В., Птичкина Н. М. THE ANALYSIS OF CONSUMER PREFERENCES OF THE CITIZENS OF SARATOV TO PRODUCTS BASED ON COTTAGE CHEESE WHEY AND FOODS CONTAINING DIETARY FIBERS 31 4 2013
66 Еремина О. Ю., Серегина Н. В. USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY 31 4 2013
67 Неповинных Н. В., Грошева В. Н., Птичкина Н. М. IMPROVEMENT OF TECHNOLOGY OXYGEN COCKTAIL 30 3 2013
68 Орлюк Ю. Т., Степанищев М. И. THE RESEARCH OF PROTEOLYSIS AND LIPOLYSIS IN CHEESES WITH MOLD 30 3 2013
69 Логинов В. А., Гаврилова Н. Б. REASONED CHOICE OF THE FERMENT AND STUDING THE TECHNOLOGICAL PRODUCTION PARAMETERS OF SEMIHARD CHEESE 29 2 2013
70 Мусина О. Н. MODERN AMERICAN SOCIETY: REVIEW OF THE «CHEESE TOPICS» IN THE CONSCIOUSNESS OF A FOREIGN USER OF THE GLOBAL NETWORK 28 1 2013
71 Линкевич Е. Т., Зарипов И. Р. SEMI-HARD CHEESE PRODUCTION 28 1 2013
72 Остроумов Л. А., Галкина С. Л. INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION 27 4 2012
73 Тимофеев А. Е., Лобасенко Б. А., Котляров Р. В. RESEARCH ON DESIGN PARAMETERS OF MEMBRANE APPARATUS WITH DIFFUSION LAYER REMOVING 27 4 2012
74 Лупинская С. М., Васильева О. Г., Гралевская И. В. TECHNOLOGICAL PARAMETERS OF THE BIOLOGICALLY ACTIVE SUBSTANCE EXTRACTION FROM WILD RAW MATERIALS WITH CURD WHEY 27 4 2012
75 Ульрих Е. В., Кригер О. В., Потураева Н. Л., Будрик В. Г., Ботина С. Г., Агаркова Е. Ю., Долганюк В. Ф. TECHNOLOGY OF STRUCTURISED HYPOALLERGENIC FOOD PRODUCT 27 4 2012
76 Гралевская И. В., Апенышева Т. Н., Жданов Е. Г. THE DEVELOPMENT OF CHEDDARED CHEESE MASS FOR MELTING 27 4 2012
77 Майоров А. А., Мироненко И. М., Яшкин А. И. USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK 27 4 2012
78 Храмцов А. Г., Лодыгин А. Д., Евдокимов И. А., Рябцева С. А. INNOVATIVE TECHNOLOGIES OF PREBIOTIC CONCENTRATES ON THE BASIS OF NANOCLUSTERS OF DAIRY BY-PRODUCTS 26 3 2012
79 Майоров А. А. THE ANALYSIS OF LIVING AND REPRODUCTION PARAMETERS OF MICROORGANISMS 26 3 2012
80 Остроумов Л. А. THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK 26 3 2012
81 Лупинская С. М., Орехова С. В., Васильева О. Г., Гралевская И. В. DEVELOPMENT OF WHEY EXTRACT AND SYRUP TECHNOLOGY ON THE BASIS OF WILD PLANT RAW MATERIALS 25 2 2012
82 Алиева Л. Р., Бакулин А. В., Варламов В. П., Евдокимов И. А., Гавриленко Н. В., Червяковский Е. М., Курченко В. П. INTERACTION OF CHITOSAN WITH WHEY PROTEINS 25 2 2012
83 Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE 25 2 2012
84 Скрипко О. В., Кадникова И. А., Седых В. В. GROUNDS FOR PARAMETERS OF MANUFACTURING PROTEIN LYCOPIN PRODUCT FOR FOOD CONCENTRATES 24 1 2012
85 Остроумов Л. А., Зеленский В. А. INVESTIGATION OF ANISOTROPIC CONTENT OF BRINSEN CHEESE "ARMYANSKAYA" IN THE PROCESS OF RIPENING 23 4 2011
86 Эль Могази А. Х. NONTRADITIONAL WAYS OF WATER PREPARATION FOR WHEY-BASED BEVERAGES PRODUCTION 23 4 2011
87 Кацерикова Н. В., Солопова А. Н., Липатова Ю. С. DEVELOPMENT OF THE COTTAGE CHEESE GERODIETARY PRODUCTS WITH SESAME 22 3 2011
88 Садовая Т. Н. ЕFFECT OF CHEESE RIPENING TEMPERATURE ON ORGANOLEPTIC AND BIOCHEMICAL PROPERTIES OF MOLD-TYPE CHEESES 22 3 2011
89 Садовая Т. Н. Effect of pasteurization on technological properties of milk used for mold-type cheese manufacture 21 2 2011
90 Ермолаев В. А. Investigation of a microstructure of cheese with various degree of ripeness before and after drying 21 2 2011
91 Давыденко В. А., Гралевская И. В., Шарапова Л. Н. Processed cheese products with vegetable raw materials 21 2 2011
92 Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н. Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities 21 2 2011
93 Остроумов Л. А., Гралевская И. В., Давыденко В. А., Брагинский В. И. The technology factor influence on the combined cheese product quality 21 2 2011
94 Шахматов Р. А., Хавров И. В. The Technology of Curd Manufacture from Low-Protein Milk 21 2 2011
95 Остроумов Л. А., Шахматов Р. А., Курбанова М. Г. Investigation of seasonal changes in fractional composition of milk proteins 20 1 2011
96 Скапец О. В., Мезенова О. Я. Mathematical model of whey fractionating with biopolymers 20 1 2011
97 Остроумов Л. А., Осинцев А. М., Смирнова И. А., Глушаков М. А., Чеботарев А. Л. Phenomenological model of thermoacid coagulation of skim milk proteins 20 1 2011
98 Садовая Т. Н. The study of biochemical characteristics of mold-type cheeses during ripening 20 1 2011
99 Садовая Т. Н. Аctivity of mold fungi ferment systems 20 1 2011
100 Пушмина И. Н. Characteristics of Milk Containing Products Using Plant and Mineral Resources of Siberia 19 4 2010
101 Цыбикова Г. Ц., Инешина Е. Г., Хамханова Д. Н. Improvement of Grain Bread Production Technology 19 4 2010
102 Садовая Т. Н. Investigation of Microstructure of Cheeses with Blue Mold 19 4 2010
103 Менх Г. В., Разумникова И. С. Study of Gelation Factors of Whe 19 4 2010
104 Ермолаев В. А., Чесноков Н. С., Масленникова Г. А., Дуйсембаева С. К. The Effect of Specific Concentrating Surface Size on Vacuum Liquid Dairy Products Concentration 19 4 2010
105 Субботина М. А. Development of melted cheese products formula with cedar paste 18 3 2010
106 Остроумов Л. А., Садовая Т. Н., Беспоместных К. В. Phylogenetic analysis of type strains of fungi Roqueforti, Camemberti genus Penicillium 18 3 2010
107 Курбанова М. Г., Железнов А. И. Snack-type cheese product with mass cheddarization and thermo-mechanical processing: product quality development and merchandise valuation 18 3 2010
108 Ермолаев В. А., Кушевский И. В. The effect of heat application on vacuum concentration of liquid dairy products 18 3 2010
109 Остроумов Л. А., Хуснуллина Н. В. The study of acid-rennet milk coagulation with dry nonfat milk addition 16 1 2010
110 Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А. The study of milk ripening in soft acid-rennet cheeses production 16 1 2010
111 Леоненко Ю. Manufacture of processed cheese products with use of dry components On a dairy basis 15 4 2009
112 Остроумов Л. А., Николаева Е. . Research of anisotropism of structure and properties of cheeses during their maturing 15 4 2009
113 Захаренко С. ., Захарова Л. ., Кувшинов Д. . The analysis of structure cottage cheese "Kuzbass" 15 4 2009
114 Просеков А., Курбанова М. Г. АНАЛИЗ СОСТАВА И СВОЙСТВ БЕЛКОВ МОЛОКА С ЦЕЛЬЮ ИСПОЛЬЗОВАНИЯ В РАЗЛИЧНЫХ ОТРАСЛЯХ ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ 15 4 2009
115 Касымов С., Тулеуов Е. ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ 15 4 2009
116 Позняковский В. . Development of technology of toning up dairy products 14 3 2009
117 Остроумова Т. А., Иванов И. В. Influence of breed of cattle on structure of milk and manufacture of cheese 14 3 2009
118 Крупин А. В. Physical and chemical processes at gel formation dairy whey 14 3 2009
119 Субботина М. А., Колесникова Т. Г. Cheese-plant products gerodieticheskogo appointments 13 2 2009
120 Остроумов Л. А., Азолкина Л. Н. Development of technology of processed cheeses with use of vegetative raw material 13 2 2009
121 Остроумова Т. А., Шитов А. П. Influence of seasonal changes of milk on formation of soft cheeses 13 2 2009
122 Гаврилов Б. Г., Гаврилов Г. Б. Laws membran concentration whey fibers 13 2 2009
123 Просеков А. Ю., Равнюшкин С. А., Курбанова М. Г. Study parameter hydrolysis milk-protein concoction for products of the feeding in capsule 13 2 2009
124 Смирнова И. А., Хатминская М. Д., Смирнов С. А. Thermo-acid coagulation in the new formulaof the cottage cheese product 13 2 2009
125 Гаврилов Г. Б., Гаврилов Б. Г. Laws membran concentration whey fibers 12 1 2009
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