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Search results: 122 articles

Search string: Cottage cheese whey

№	Authors	Title	Volume	Issue	Year

1	Melnikova Elena, Bogdanova Ekaterina, Rudnichenko Elena, Chekmareva Mariya	Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening	53	4	2023
2	Гурский И. А., Творогова А. А.	The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts	53	1	2023
3	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
4	Мельникова Е. И., Станиславская Е. Б., Богданова Е. В., Шабалова Е. Д.	Micellar Casein Production and Application in Dairy Protein Industry	52	3	2022
5	Элеманова Р. Ш.	Seasonal Changes in the Protein Composition of Khainak Milk	52	3	2022
6	Рязанцева К. А., Шерстнева Н. Е.	Traditional and Innovative Uses of Ultraviolet Treatment in the Dairy Industry	52	2	2022
7	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
8	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
9	Чеботарев С. Н., Диброва Ж. Н., Сурай Н. М.	Cheese Market in Moscow and the Moscow Region: A Regional Analysis	51	2	2021
10	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
11	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
12	Майтаков А. Л.	Mathematical Model of Whey-Based Granulation Dispersed Mixtures Process in Disk-Type Devices	50	3	2020
13	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
14	Иветич М., Горелкина А. К.	Reducing Water Contamination to Ensure the Quality and Safety of Food Products	50	3	2020
15	Агаркова Е. Ю., Рязанцева К. А., Кручинин А. Г.	ANTI-DIABETIC ACTIVITY OF WHEY PROTEINS	50	2	2020
16	Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В.	Berry Raw Materials in Functional Soft Cheese Production	50	1	2020
17	Вобликова Т. В., Садовой В. В., Барыбина Л. И.	Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile	49	3	2019
18	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
19	Короткий И. А., Плотников И. Б., Мазеева И. А.	Current Trends in Whey Processing	49	2	2019
20	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
21	Мазеева И. А., Короткий И. А., Плотников И. Б.	Modern Packaging Solutions for Whey Protein Concentrate	48	4	2018
22	Буянова И. В., Лупинская С. М., Лобачева Е. М.	Technological Aspects of Cold Storage of Protein Dairy Products	48	4	2018
23	Храмцов А. Г.	Innovative Solutions in Milk Whey Production	48	3	2018
24	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
25	Смирнова И. А., Гутов Н. Ю., Лукин А. А.	Research of composition of milk protein concentrates	48	1	2018
26	Куприец А. А., Шингарева Т. И.	RISE FUNGUS ACTIVITY IN DIFFERENT FERMENTATION MEDIUMS FOR ITS APPLICATION IN DAIRY INDUSTRY	47	4	2017
27	Гаврилова Н. Б., Темирбаева М. В.	SOME ASPECTS OF GOAT MILK-BASED COTTAGE CHEESE PRODUCTS BIOTECHNOLOGY DEVELOPMENT	47	4	2017
28	Лупинская С. М., Ганцева А. Н.	INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES	46	3	2017
29	Гущин А. А.	ANALYSIS OF WHEY CRYOCONCENTRATION AT SEVERAL SUCCESSIVE STAGES	45	2	2017
30	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
31	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
32	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
33	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
34	Стефанкин А. Е.	RESEARCH ON CONSTRUCTIVE AND TECHNOLOGICAL PARAMETERS OF MEMBRANE APPARATUS FOR COTTAGE CHEESE WHEY CONCENTRATION	42	3	2016
35	Майоров А. А., Бузоверов С. Ю., Сурай Н. М.	INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES	41	2	2016
36	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
37	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
38	Остроумов Л. А., Смирнова И. А., Захарова Л. М.	CHARACTERISTICS AND PROSPECTS OF SOFT CHEESE PRODUCTION	39	4	2015
39	Буянов О. Н., Буянова И. В.	PHYSICO-CHEMICAL CHANGES OF WATER AND HYDRATION OF PROTEIN COMPLEX WHEN FREEZING CHEESES	39	4	2015
40	Брюханов М. А., Ермолаев В. А., Третьякова Н. Г.	RESEARCH ON FORMS OF MOISTURE LINKS IN SEMI-HARD CHEESES	39	4	2015
41	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
42	Черевач Е. И., Теньковская Л. А.	THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS	39	4	2015
43	Ермолаев В. А., Равнюшкин Е. А.	INVESTIGATION OF BAROVACUUM CHEESE DRYING AT INITIAL PRESSURE INCREASE AND DECREASE	38	3	2015
44	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
45	Лупинская С. М., Кузнецова Л. А.	DEVELOPMENT OF COMPOSITION OF WILD PLANT RAW MATERIALS TO IMPROVE BIOLOGICAL VALUE OF PROCESSED CHEESES	37	2	2015
46	Змиевская Т. Н., Усатенко Н. Ф.	FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT	36	1	2015
47	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
48	Решетник Е. И., Водолагина Е. Ю., Максимюк В. А.	INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT	35	4	2014
49	Иванов С. В., Грек Е. В., Красуля Е. А.	SIMULATION TECHNOLOGY OF WHEY DRINKS WITH HIGHER VISCOSITY	34	3	2014
50	Храмцов А. Г.	FORMATION LOGISTICS OF TECHNOLOGICAL PLATFORM FOR OBTAINING LIPID AND PROTEIN BIO-CLUSTERS FROM WHEY	33	2	2014
51	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
52	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
53	Короткий И. А., Гунько П. А., Валиахмедов Т. З.	RESEARCH ON PROTEINS AND LACTOSE ISOLATION FROM WHEY	32	1	2014
54	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
55	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
56	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
57	Бредихин А. С., Червецов В. В.	FEATURES OF WHEY COOLING IN STREAM LACTOSE CRYSTALLIZATION	31	4	2013
58	Иванова С. А., Гралевская И. В., Радченко А. А.	OPTIMIZATION OF FOOD AND ENERGY VALUE OF SOFT CHEESE PRODUCT	31	4	2013
59	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
60	Буянова И. В., Дьяченко С. А.	SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI	31	4	2013
61	Сорокопуд А. Ф., Плотников К. Б.	STUDY OF ROTARY SPRAY DUST COLLECTOR EFFICIENCNY	31	4	2013
62	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
63	Еремина О. Ю., Серегина Н. В.	USE OF RECYCLED BY-PRODUCTS OF MALT PRODUCTION IN THE FOOD INDUSTRY	31	4	2013
64	Неповинных Н. В., Грошева В. Н., Птичкина Н. М.	IMPROVEMENT OF TECHNOLOGY OXYGEN COCKTAIL	30	3	2013
65	Орлюк Ю. Т., Степанищев М. И.	THE RESEARCH OF PROTEOLYSIS AND LIPOLYSIS IN CHEESES WITH MOLD	30	3	2013
66	Логинов В. А., Гаврилова Н. Б.	REASONED CHOICE OF THE FERMENT AND STUDING THE TECHNOLOGICAL PRODUCTION PARAMETERS OF SEMIHARD CHEESE	29	2	2013
67	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
68	Линкевич Е. Т., Зарипов И. Р.	SEMI-HARD CHEESE PRODUCTION	28	1	2013
69	Остроумов Л. А., Галкина С. Л.	INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION	27	4	2012
70	Тимофеев А. Е., Лобасенко Б. А., Котляров Р. В.	RESEARCH ON DESIGN PARAMETERS OF MEMBRANE APPARATUS WITH DIFFUSION LAYER REMOVING	27	4	2012
71	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
72	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
73	Гралевская И. В., Апенышева Т. Н., Жданов Е. Г.	THE DEVELOPMENT OF CHEDDARED CHEESE MASS FOR MELTING	27	4	2012
74	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
75	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
76	Майоров А. А.	THE ANALYSIS OF LIVING AND REPRODUCTION PARAMETERS OF MICROORGANISMS	26	3	2012
77	Остроумов Л. А.	THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK	26	3	2012
78	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
79	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
80	Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С.	MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE	25	2	2012
81	Скрипко О. В., Кадникова И. А., Седых В. В.	GROUNDS FOR PARAMETERS OF MANUFACTURING PROTEIN LYCOPIN PRODUCT FOR FOOD CONCENTRATES	24	1	2012
82	Остроумов Л. А., Зеленский В. А.	INVESTIGATION OF ANISOTROPIC CONTENT OF BRINSEN CHEESE "ARMYANSKAYA" IN THE PROCESS OF RIPENING	23	4	2011
83	Эль Могази А. Х.	NONTRADITIONAL WAYS OF WATER PREPARATION FOR WHEY-BASED BEVERAGES PRODUCTION	23	4	2011
84	Кацерикова Н. В., Солопова А. Н., Липатова Ю. С.	DEVELOPMENT OF THE COTTAGE CHEESE GERODIETARY PRODUCTS WITH SESAME	22	3	2011
85	Садовая Т. Н.	ЕFFECT OF CHEESE RIPENING TEMPERATURE ON ORGANOLEPTIC AND BIOCHEMICAL PROPERTIES OF MOLD-TYPE CHEESES	22	3	2011
86	Садовая Т. Н.	Effect of pasteurization on technological properties of milk used for mold-type cheese manufacture	21	2	2011
87	Ермолаев В. А.	Investigation of a microstructure of cheese with various degree of ripeness before and after drying	21	2	2011
88	Давыденко В. А., Гралевская И. В., Шарапова Л. Н.	Processed cheese products with vegetable raw materials	21	2	2011
89	Остроумов Л. А., Гралевская И. В., Зеленский В. А., Шарапова Л. Н.	Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities	21	2	2011
90	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
91	Шахматов Р. А., Хавров И. В.	The Technology of Curd Manufacture from Low-Protein Milk	21	2	2011
92	Остроумов Л. А., Шахматов Р. А., Курбанова М. Г.	Investigation of seasonal changes in fractional composition of milk proteins	20	1	2011
93	Скапец О. В., Мезенова О. Я.	Mathematical model of whey fractionating with biopolymers	20	1	2011
94	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
95	Садовая Т. Н.	The study of biochemical characteristics of mold-type cheeses during ripening	20	1	2011
96	Садовая Т. Н.	Аctivity of mold fungi ferment systems	20	1	2011
97	Пушмина И. Н.	Characteristics of Milk Containing Products Using Plant and Mineral Resources of Siberia	19	4	2010
98	Цыбикова Г. Ц., Инешина Е. Г., Хамханова Д. Н.	Improvement of Grain Bread Production Technology	19	4	2010
99	Садовая Т. Н.	Investigation of Microstructure of Cheeses with Blue Mold	19	4	2010
100	Менх Г. В., Разумникова И. С.	Study of Gelation Factors of Whe	19	4	2010
101	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
102	Субботина М. А.	Development of melted cheese products formula with cedar paste	18	3	2010
103	Остроумов Л. А., Садовая Т. Н., Беспоместных К. В.	Phylogenetic analysis of type strains of fungi Roqueforti, Camemberti genus Penicillium	18	3	2010
104	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
105	Ермолаев В. А., Кушевский И. В.	The effect of heat application on vacuum concentration of liquid dairy products	18	3	2010
106	Остроумов Л. А., Хуснуллина Н. В.	The study of acid-rennet milk coagulation with dry nonfat milk addition	16	1	2010
107	Остроумова Т. А., Хуснуллина Н. В., Шахматов Р. А.	The study of milk ripening in soft acid-rennet cheeses production	16	1	2010
108	Леоненко Ю.	Manufacture of processed cheese products with use of dry components On a dairy basis	15	4	2009
109	Остроумов Л. А., Николаева Е. .	Research of anisotropism of structure and properties of cheeses during their maturing	15	4	2009
110	Захаренко С. ., Захарова Л. ., Кувшинов Д. .	The analysis of structure cottage cheese "Kuzbass"	15	4	2009
111	Просеков А., Курбанова М. Г.	АНАЛИЗ СОСТАВА И СВОЙСТВ БЕЛКОВ МОЛОКА С ЦЕЛЬЮ ИСПОЛЬЗОВАНИЯ В РАЗЛИЧНЫХ ОТРАСЛЯХ ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ	15	4	2009
112	Касымов С., Тулеуов Е.	ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ	15	4	2009
113	Позняковский В. .	Development of technology of toning up dairy products	14	3	2009
114	Остроумова Т. А., Иванов И. В.	Influence of breed of cattle on structure of milk and manufacture of cheese	14	3	2009
115	Крупин А. В.	Physical and chemical processes at gel formation dairy whey	14	3	2009
116	Субботина М. А., Колесникова Т. Г.	Cheese-plant products gerodieticheskogo appointments	13	2	2009
117	Остроумов Л. А., Азолкина Л. Н.	Development of technology of processed cheeses with use of vegetative raw material	13	2	2009
118	Остроумова Т. А., Шитов А. П.	Influence of seasonal changes of milk on formation of soft cheeses	13	2	2009
119	Гаврилов Б. Г., Гаврилов Г. Б.	Laws membran concentration whey fibers	13	2	2009
120	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
121	Смирнова И. А., Хатминская М. Д., Смирнов С. А.	Thermo-acid coagulation in the new formulaof the cottage cheese product	13	2	2009
122	Гаврилов Г. Б., Гаврилов Б. Г.	Laws membran concentration whey fibers	12	1	2009