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        2020
 
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LACTOBACILLUS
 
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CONTENT
 A.V. Meliashchenia, M.L. Klimav
CONCEPTUAL APPROACHES TO THE DEVELOPMENT OF THE STRATEGYTHE DEVELOPMENT OF THE DAIRY INDUSTRY OF THE REPUBLIC OF BELARUS UP TO THE YEAR 2020
 
Yu.A. Ponomarenko
SUSPENSION OF CHLORELLA FOR FUNCTIONAL PRODUCT IN POULTRY
 
B. Tuganova, S. Smagulova, B. Iskakova
THE USE A NEW GENERATION OF BIOLOGICAL OBJECT IN THE OF PASTY DAIRY PRODUCTS
 
Zh.D. Zhaylabayev, A.M. Zhumazhanova, G.K. Ospanova
TO THE QUESTION OF IMPROVEMENT OF TECHNOLOGY PRODUCTIONS OF DRIED MEAT PRODUCTS
 
N.F. Usatenko
EFFECT OF PROCESS PARAMETERS POULTRY PRODUCTION BY ITS QUALITATIVE CHARACTERISTICS
 
A.V. Meliashchenia, S.A. Gordynets
PRODUCTION "Marble" MEAT: INTERNATIONAL EXPERIENCE AND PROSPECTS IN THE REPUBLIC OF BELARUS
 
S.A. Gordynets, Zh.A. Yakhnovets, T.V. Kusonskaya, I.V. Kaltovich, O.V. Shulyakovskaya
FORMATION OF COLOURING OF MEAT PRODUCTS WITH THE LOWERED CONTENT OF NITRITE OF SODIUM
 
S.A. Gordynets, T.A. Kozlovskaya, T.V. Kusonskaya, Zh.A. Yakhnovets, I.V.Kaltovich
USE OF MEAT RAW MATERIALS OF BROILERS FOR PRODUCTION OF FOOD OF PRESCHOOL CHILDREN AND SCHOOL STUDENTS
 
M. L. Klimava, A.V. Gorbatovskiy
FEATURES OF FORMATION OF THE PRICES OF BABY FOOD IN THE REPUBLIC OF BELARUS. PROPOSALS TO IMPROVE THE STATE SUPPORT OF PRODUCERS OF PRODUCTS FOR BABY FOOD TO MILK-BASED
 
E.V. Grek, E.A. Krasulya
FERMENTATION DRINKS BASED ON MILK WHEY
 
M.L.Klimava
INNOVATIVE TECHNOLOGIES OF INCREASING THE PROFITABILITY OF MILK PROCESSING ENTERPRISES: PROCESSING OF MILK SERUM
 
G.E. Polischuk, F.V. Pertcevyy, E.V. Gulak, O.N. Rybak
DEVELOPMENT OF NEW TYPIES OF ICE CREAM WITH HERBAL EXTRACTS
 
K.V. Obiedkov, N.V. Skridlevskaya
SCIENTIFIC AND TECHNICAL BASIS OF PRODUCTION COW MILK BUTTER
 
E.M. Valyalkina, N. Prokopiev
EFFECT OF GRAIN SIZE AND TEXTURE ROTEINS OF MILK IN THE FORM OF MIKROPARTIKULIROVANNO THEIR PROPERTIES
 
L.V. Emelyanova, O.V. Dymar, T.L. Shulyak
TECHNOLOGICAL FEATURES OF DRY WHEY PROIZVODSVA HYDROLYZED
 
E.M. Valyalkina, N. Prokopiev
EVALUATION OF LEVELS AND METHODS OF CONTROL OF SOMATIC CELLS AND OTHER QUALITY INDICATORS IN GOAT MILK
 
O.V. Dymar, S.A. Gordynets, I.V. Kaltovich
TECHNOLOGICAL ASPECTS OF DEVELOPING A HIGH MEAT PRODUCTS SPECIAL PURPOSE,CONTAINING RAW MILK
 
K.V. Obiedkov, S.I. Chayevskiy, I.B. Frolov, D.M. Dudo, K.V. Gomza
IMPORT SUBSTITUTION TECHNOLOGY LACTULOSE IN BELARUS
 
O.S. Prischepova, N.S. Kravchenko, S.B. Borunova, S.L. Vasilenko, N.N. Furyk
STUDY OF THE STABILITY OF VARIOUS LACTOBACILLI TO FREEZE
 
O.S. Prischepova, N.S. Kravchenko, S.B. Borunova, S.L. Vasilenko,  N.N Furyk
STUDY CRYOPROTECTIVE PROPERTIES OF THE COMPONENTS PROTECTIVE MEDIA FOR CULTURE OF LACTOBACILLUS
 
K.V. Obiedkov, I.B. Frolov, T.I. Dymar, J.M. Zditovetskaya
DEVELOPMENT OF NEW TECHNOLOGIES OF CHEESE, MATURE WITH PARTICIPATION PROPIONIC ACID BACTERIA
 
A.I. Shah, T. V. Hovzun, Y.V. Lobanov
COMPREHENSIVE APPROACH TO THE DEVELOPMENT OF TECHNOLOGIES FOR CLEANING AND DECONTAMINATION
DUCT DAIRY PLANTS
 
E.N. Biryuk, N.N. Furyk, D.P. Bazhanov, K. Yatsevich, S.L. Vasilenko, S.B. Borunova
GETTING PERSPECTIVE STARTER LACTOCOCCI STRAINS AND THERMOPHILIC STREPTOCOCCI FROM NATURAL SOURCES
 
N. Zhabanos, L.L. Bogdanova, N.N. Furyk, O.V. Shulyakovskaya
DESIGN PARAMETERS OF REDUCING MILK SUGAR FOR SPECIALIZED DAIRY PRODUCTS WITH REDUCED CONTENT LACTOSE
 
N. Zhabanos, L.L. Bogdanova, N.N. Furyk, L. Safronenko
DETERMINATION OF TECHNOLOGICAL PARAMETERS FOR PRODUCING DAIRY PRODUCTS SPECIALIST LOW LACTOSE
 
N. Zhabanos, L.L. Bogdanova, N.N. Furyk O.V. Shulyakovskaya
THE DEVELOPMENT PARAMETERS OF THE REDUCTION OF
MILK SUGAR FOR SPECIALIZED DAIRY PRODUCTS WITH A REDUCED CONTENT OF LACTOSE
 
L.L. Bogdanova, N.N. Furyk, N.K. Zhabanos, V.A. Tarasov, L. Safronenko, T.I. Dymar, T.A. Savelieva
DAIRY PRODUCTS, CONTRIBUTING KEEPING ACTIVE
LONGEVITY OF PEOPLE AGED
 
T.N. Golovach, N.K. Zhabanos, N.N. Furyk, V.P. Kurchenko
STUDY OF FERMENTATION MILK PROTEINS (CASEIN AND WHEY FRACTIONS) MESOPHILIC AND THERMOPHILIC LACTOBACILLI
 
O.N. Aniskevich
USE CAVITATION TREATMENT BRINES AMBASSADOR TO THE MEAT
 
O.N. Aniskevich
USE SONOHIMICHESKIH INFLUENCES IN MEAT INDUSTRY
 
J.D. Zhaylaubaev, T.E. Bopin, B.I. Salimov
DEVICE FOR SLAUGHTER AND PRIMARY PROCESSING CATTLE ON THE GROUNDS KILLING