The DAIRY INDUSTRY Magazine

Contents N52
Contents 52 (2009-03)

Contents N51
Contents 51 (2009-02)

Contents N50
Contents 50 (2009-01)

Contents N49
Contents 49 (2008-06)

Contents N48
Contents 48 (2008-05)

Contents N47
Contents 47 (2008-04)

Contents N46
Contents 46 (2008-03)

Contents N45
Contents 45 (2008-02)

Contents N44
Contents 44 (2008-01)

2007:
Contents 43 (2007-08)
Contents 42 (2007-07)
Contents 41 (2007-06)
Contents 40 (2007-05)
Contents 39 (2007-04)
Contents 38 (2007-03)
Contents 37 (2007-02)
Contents 36 (2007-01)

2006:
Contents 35 (2006-10)
Contents 34 (2006-09)
Contents 33 (2006-08)
Contents 32 (2006-07)
Contents 31 (2006-06)
Contents 30 (2006-05)
Contents 29 (2006-04)
Contents 28 (2006-03)
Contents 27 (2006-02)
Contents 26 (2006-01)

Previous years:
25 24 23 22 21 20 19 18 17 16 15 14 13 12 11 10 09 08 07 06 05 04 03 02 01

 

" " 33 (2006 08)

/ THE EVENT

/ The warmth of the festival family (7)

/ NEWS (8, 10-13)

/ ON AIR

ѳ - " , " / Vasyl Silchenko - "extension of the subsidies practice is not the best choice, but we do not have other way out" (14-16)

/ ENTERPRISE

"-" " " - / maraTEC-Ukraine and Shostka Dairy - taking care about milk quality (18-19)

/ How we do work on Pyryatyn Cheese Dairy (20-21)

/ PACKAGING

! / Let us take care about useful and fine! (24)

"" / "Comfortable" solutions (26-27)

/ HYGIENE

- , ! / Superal - superwashing, supercleanness! (25)

/ INGREDIENTS

"" - / "Lactina" ferments - going ahead of time (30-31)

/ TECHNOLOGY

b- / Impact of the fermentative hydrolyze of lactose on physic-chemical and organoleptic qualities of milk by using the preparations of b-galactozidase (32-35)

/ Candy dyes and new types of raw materials for their production (36-39)

/ FINANCE

/ Insurance programs for dairy industry companies and farms (40-42)

/ SCIENCE

/ Biological value of fermented baby food product (43-45)

/ TECHNOLOGY

/ Milk quality requirements in cheese-making and recommendations on improvement of its cheese-production characteristics (46-49)

㳿 / The peculiarities of the brine Feta cheese (50-52)

/ MONITORING (53-55)


 


 

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