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24 : . . . . 5 / « - »; .: .. (. .) [ .]. – , 2011.
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, PENICILLIUM ROQUEFORTI
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STREPTOCOCCUS SALIVARIUS SUBSP. THERMOPHILUS
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CONTENT
 
. liashchenia
TRENDS AND EVOLUTION PROBLEMS OF DAIRY INDUSTRY
Rusinovich A., Rastorguev P.
CONDITION AND DIRECTIONS OF PERFECTION OF THE ORGANIZATION OF LABORATORY CONTROL OF PRODUCTION OF THE ANIMAL ORIGIN IN BELARUS
Enchik L.
INNOVATIVE DEVELOPMENT TENDENCIES OF PORK WORLD MARKET
Shishko V.
INCREASE OF COMPETITIVENESS OF DAIRY PRODUCTION IN THE REGIONAL MARKET
Pashtovaya I.
FOREIGN PRACTICE OF REGULATION OF MILK QUALITY AND SAFETY
Dymar O., Objedkov K., Zditovetskaya J.
WORKING OUT OF THE RATIONAL TECHNOLOGICAL SCHEME OF THE CHEESE WHEY PRIMARY PROCESSING
Shingarva T., Glushakov M., Krasocski S., Chuprunova E.
PERFECTION OF WAYS OF PRELIMINARY PREPARATION OF MILK FOR MANUFACTURE OF CHEESES
Obiedkov K., Chayevskiy S., Hakotsina A., Frolov I.
ENGINEERING OF TECHNOLOGY OF A NEW KIND OF CHEESE WITH PARTICIPATION OF A BLUE MOULD
Shingarva T., Glushakov M., Krasocski S., Chuprunova E.
THE ANALYSIS OF MANUFACTURE OF CHEESES ON MODERN CHEESES LINES
Obyedkov K., Frolov I., Zditovetskaya J.
DEFINITION OF THE CHEESE DUST MAINTENANCE IN WHEY BY RENNET CHEESES MANUFACTURE AT THE CHEESE-MAKING ENTERPRISES
Shakh A., Lobanov J., Hovzun T.
Researches and the mathematical description of process of pressing of cheese weight
Akbulatava M., Vasylenko S., Furik N.
SALT TOLERANCE IS THE BASE FOR STRAIN USING IN CHESE SOURDOUGHS
Vasylenko S., Barunova S., Furik N.
PROTEOLYTIC ACTIVITY OF LACTOBAILLUS FROM FECES OF HEALTH PEOPLE
Dymar T., Savelieva T., Furik N., Zhabanos N.
TEST CULTURES STREPTOCOCCUS SALIVARIUS SUBSP. THERMOPHILUS FOR DEFINITION OF RESIDUAL QUANTITIES OF INHIBITIV SUBSTANCES IN DAIRY RAW MATERIALS
Barunova S., Furik N., Vasylenko S., Akbulatava M.
INFLUENCE OF CRYOPRESERVATION TO MANYSPECIES BACTERIAL CONSORTIUMS FOR YOGHURT
Furik N., Bazhanov D., Yatsevich K., Kasperovich E., Vasilenko S., Mashkovskaya G.
PHENOTYPIC AND GENETIC CHARACTERISTIC LACTOCOCCAL PHAGES FROM THE GROUP C2 FOR WORKING OUT THE METHOD OF THEIR GENOTYPING
Dymar O., Furik N., Miklukh I.
TECHNOLOGICAL AND ECONOMIC ASPECTS OF NORMALIZATION OF MILK ON PROTEIN THE SKIM MILK UF-FILTRATE
Obiedkov K., Chayevskiy S.
RESEARCH OF PROCESS OF CRYSTALLIZATION α-LACTOSES IN CONCENTRATE OF LAKTO-LACTULOSES
Dymar O., Furik N., Zubik M.
OPTIMIZATION FATTY-ACID STRUCTURE OF THE FATTY PHASE OF THE PRODUCT DAIRY-FATTY DRY WITH VEGETATIVE FATS
Tuganova B., Smagulova S., Iskakova B.
THE USE OF A NEW GENERATION OF BIOLOGICAL OBJECT IN THE PASTY DAIRY PRODUCTS
Zhabanos N., Trofimova ., Halavach .
SPECIALIZED PRODUCT FOR CHILDREN "BELLAKT HA": SELECTION OF PROTEIN COMPONENT
Dymar O., Gordynets S., Kaltovich I.
AMINO- AND FATTY ACID EQUATION OF MEAT RAW MATERIALS FOR MANUFACTURE OF PRODUCTS OF THE SPECIAL PURPOSE FOR A FOOD OF SPORTSMEN
Valjalkina E., Martynova E.
THE CONDENSED DAIRY CANNED FOOD IN A SPECIAL FOOD AT THE RAISED RADIATING LOADINGS
Kozeltsava E., Bozhko L., Vereschak S.
DETERMINE THE RESIDUAL QUATITIES OF ANTIBIOTICS IN SAMPLES OF RAW MEAT BY THE METHOD OF ENZEME-LINKED IMMUNOSORBENT ASSAY
Biruk .
MYCOTOXINS. CONTROL OF THE QUALITY FOODSTUFFS