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DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS
DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS
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DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS

Posokina, N. E. ; Alabina, N. M. ; Davydova, A. Yu

Piŝevye sistemy (Online), 2019-07, Vol.2 (2), p.44-47

Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems

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2
Effect of the recombinant chymosins of different origins on production process of soft cheese
Effect of the recombinant chymosins of different origins on production process of soft cheese
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Effect of the recombinant chymosins of different origins on production process of soft cheese

Myagkonosov, D. S. ; Smykov, I. T. ; Abramov, D. V. ; Delitskaya, I. N. ; Krayushkina, V. N.

Piŝevye sistemy (Online), 2022-07, Vol.5 (2), p.164-171

Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems

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3
Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses
Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses
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Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses

Myagkonosov, D. S. ; Abramov, D. V. ; Delitskaya, I. N. ; Bukcharina, G. B.

Piŝevye sistemy (Online), 2022-10, Vol.5 (3), p.239-248

Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems

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4
FERMENTED DAiRY PRODUCT FOR GERONTOLOGiCAL APPOiNTMENTS BASED ON AMARANTH PROCESSED PRODUCTS
FERMENTED DAiRY PRODUCT FOR GERONTOLOGiCAL APPOiNTMENTS BASED ON AMARANTH PROCESSED PRODUCTS
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FERMENTED DAiRY PRODUCT FOR GERONTOLOGiCAL APPOiNTMENTS BASED ON AMARANTH PROCESSED PRODUCTS

Kolpakova, Valentina V. ; Tichomirova, Nataliya A. ; Gaivoronskaya, Irina S. ; Lukin, Nikolai D.

Piŝevye sistemy (Online), 2018-03, Vol.1 (1), p.35-45

Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems

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5
FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY
FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY
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FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY

Lepilkina, O. V. ; Loginova, I. V.  ; Kashnikova, O. G.

Piŝevye sistemy (Online), 2020-07, Vol.3 (2), p.9-13

Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems

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6
Influence of different milk-clotting enzymes on the process of producing soft cheeses
Influence of different milk-clotting enzymes on the process of producing soft cheeses
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Influence of different milk-clotting enzymes on the process of producing soft cheeses

Myagkonosov, D. S. ; Smykov, I. T. ; Abramov, D. V. ; Delitskaya, I. N. ; Krayushkina, V. N.

Piŝevye sistemy (Online), 2021-10, Vol.4 (3), p.204-212

Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems

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7
Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses
Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses
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Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses

Myagkonosov, D. S. ; Smykov, I. T. ; Abramov, D. V. ; Delitskaya, I. N. ; Ovchinnikova, E. G.

Piŝevye sistemy (Online), 2022-01, Vol.4 (4), p.286-293

Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems

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8
MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING
MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING
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MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING

Smykov, I, T.

Piŝevye sistemy (Online), 2018-07, Vol.1 (2), p.12-20

Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems

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9
Milk curd self-segmentation in cheesemaking tank
Milk curd self-segmentation in cheesemaking tank
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Milk curd self-segmentation in cheesemaking tank

Smykov, I. T.

Piŝevye sistemy (Online), 2022-07, Vol.5 (2), p.94-99

Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems

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10
Preparation and use of the whey protein microparticulate in the sour cream production technology
Preparation and use of the whey protein microparticulate in the sour cream production technology
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Preparation and use of the whey protein microparticulate in the sour cream production technology

Melnikova, E. I. ; Stanislavskaya, E. B.

Piŝevye sistemy (Online), 2021-07, Vol.4 (2), p.117-125

Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems

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