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24 : . . . . 4 / « - »; .: .. (. .) [ .] – , « - », 2010. – 271 .
ISSN 2220-8755
 
 
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CONTENT
 
  • A. Meliashchenia PROBLEMS OF DEVELOPMENT OF THE DAIRY INDUSTRY AT THE PRESENT STAGE
  • O. Dymar RESEARCH OF INFLUENCE OF DESIGN DATA ON AN OVERALL PERFORMANCE OF COAXIAL HEAT EXCHANGERS
  • M. Klimv, T. Savelyev QUALITY OF PRODUCTION OF ANIMAL INDUSTRIES AS THE FACTOR OF SUPPORT OF THE EXPORT DOMINANT OF THE DAIRY INDUSTRY
  • S. Vasylenko , N. Petrushenia, N. Furik application of physiological and biochemical features of lactobacillus for bioconservant creating
  • S. Borunova, N. Furik FEATURES OF SELECTION OF THERMOPHILIC LACTIC MICROORGANISMS INTO COMPOSITION OF BACTERIAL CONCENTRATES FOR YOGHURT AND YOGHURT PRODUCTS
  • K. Kononovich, N. Furik COMPARISON OF METHODS OF STORAGE OF LACTOCOCCAL BACTERIOPHAGES
  • T. Dymar, L. Bogdanova, T. Savelyeva, N. Furik SELECTION OF MICROORGANISMS LACTOBACILLUS AND BIFIDOBACTERIUM FOR CREATION ON THEIR BASIS OF THE BACTERIAL CONCENTRATE FOR ENRICHMENT OF THE SUBSTITUTE OF WHOLE MILK
  • S. Vasylenko, N. Furik STUDYING OF BIFIDOBACTERIUM ISOLATEDTED FROM FECES OF HEALTHY PEOPLE
  • T. Halavach, N. Zhabanos, V. Kurchenko COMPARATIVE ANALYSIS AND ANTIGENIC PROPERTIES EVALUATION OF WHEY PROTEINS HYDROLYSATES WITH SERINE PROTEASES TRYPSIN AND ALCALASE
  • O. Dymar, I. Skakun PROSPECTS OF USING LACTOSE HYDROLYSIS IN MANUFACTURE OF DAIRY PRODUCTS
  • O. Dymar, I. Skakun PROSPECTS OF USING LACTOSE HYDROLYSIS IN MANUFACTURE OF DAIRY PRODUCTS
  • T.Shuljak, J.Shevyreva USE OATS FLAKES IN MANUFACTURE OF THE SOUR–MILK PRODUCT ON THE BASIS OF FERMENTED BAKED MILK
  • O. Dymar, M. Zubik PROSPECTS OF REVIVAL OF PRODUCTION OF COW MILK KOUMISS
  • T. Shingareva, V. Velinets, D. Zubets, E. Chuprunova RESEARCH OF CHARACTER OF COURSE OF MICROBIOLOGICAL PROCESSES AT DEVELOPMENT CHEESES OF TYPE RUSSIAN
  • E. Efimova, K. Obedkov SOFT CHEESES WITH PREBIOTICS
  • J. Zditovetskaya, K. Ob’edkov, I. Frolov THE FACTORS WHICH INFLUENCE ON THE YIELD OF CHEESE AND THE FORMATION OF THE CHEESE DUST. ACTIONS FOR INCREASE OF THE DEGREE OF USE OF MILK COMPONENTS
  • K. Ob’edkov, I. Frolov, J. Zditovetskaya NEW RESOURCE–SAVING ECONOMICALLY EFFECTIVE DAIRY PRODUCTS TECHNOLOGY WITH USE OF THE CHEESE DUST
  • O.V. Dymar, I.V. Mikluh ULTRAFILTRATION APPLICATION BY PRODUCE OF THE DRIED CONCENTRATE OF DAIRY PROTEIN
  • V. Vetrov, O. Aniskevich LACTIC ACID BACTERIA ON VARIOUS PHASES OF PRODUCTION UNCOOKED SMOKED SAUSAGES
  • T. Kysonskaia, S. Gordinetz, L. Shalyshkova NEW DIRECTIONS IN DEVELOPMENT OF MEAT PRODUCTS FOR DIABETIC NOURISHMENT
  • T. Kysonskaia, S. Gordinetz, L. Shalyshkova SPECIALIZED MEAT PRODUCTS NOT CONTAINING A GLUTEN
  • J. Jakchnovetz, S. Gordinetz DEVELOPMENT OF RECOMMENDATIONS ON USE OF MEAT RAW MATERIAL FOR MANUFACTURE OF VARIOUS GROUPS OF MEAT PRODUCTS AT SORTING RAW MATERIAL ON
  • A. Zheludkov, S. Akulenko, . Brench NEW DIRECTION IN DESIGNING OF KNIFES IN CARS FOR MEAT RAW MATERIALS
  • Zh. Zhailaubaev A HYDRODYNAMICS UNSTATIONARITY OF A STREAM AND CONDUCTIVITY A HEAT EXCHANGE DURING A ROTATION OF BLADES
  • Zh. Zhailaubaev PECULIARITY OF HEAT EXCHANGE IN A FORCED CONVECTION OF FAT IN THE TURBULENT FLOW ENVIRONMENT IN THE APPARATUS
  • O. Dymar, S. Gordinets, I. Kaltovich MODERN TECHNOLOGIES AND THE EQUIPMENT FOR MANUFACTURE OF FOOD BAKED FATS
  • O. Dymar, I. Kaltovich, S. Gordinets STRUCTURE, PROPERTIES AND QUALITY OF FOOD BAKED FATS
  • O. Avtameenka, C. Radzkou, L. Bazhko INVESTIGATION OF BENZ(A)PIREN IN BLOATER MANUFACTURED BY HPLC
  • V.Karaka, L. Shamal EXPERIENCE OF RATIONING OF WATER CONSUMPTION IN POULTRY-FARMING BRANCH
  • J. Lobanov, T. Hovzun, . Shah DOMESTIC WORKINGS OUT IN THE FIELD OF CARRYING OUT DISINFECTION OF STOREHOUSES OF FRUIT-AND-VEGETABLE PRODUCTION