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

 

" " 40 (2007 5)

IJ / EVENT

-2007: / AGRO 2007 - the new impulse for agrarian complex (6-7)

, / Over again on quality, legislation and regulatory basis (17) PDF [PDF, 60KB]

/ NEWS (10-11)

/ PACKAGING

" " / "Ukraine moved up in packaging industry" (12-14)

˲ / ANALYTICS

/ The raw milk market of Ukraine and the prospects for different categories of farms (18-20) PDF [PDF, 150KB]

TECHNOLOGY / ò

㳿 / Some aspects of the cheese brining technology (24-26)

Ҳ / ROUND TABLE

: 볿 / Fermented Milks: myths and reality (30-33)

/ SCIENCE

.. , .., , , .. , , , .. , ..., , .. , ..., , .. , . , , " " / R. Pavlyuk, DSc, Professor, Kharkiv State University of Food Technologies, O.Onopriychuk, Post Graduate, National University of Food Technologies, O.Grek, PhD, National University of Food Technologies, V.Pogarska, PhD, Kharkiv State University of Food Technologies, S.Loseva, Senior Lecturer, Kharkiv State University of Food Technologies, "The impact of malts of different composition on cheese curds quality" (37-38)

.. ., , .. ., ..., , .. ., ..., , , " _ " / O.Rybak, MSc, G. Polishchuk, PhD, V.Mank, DSc, National University of Food Technologies, "The research on physicochemical characteristics of ice_cream of combined compositions" (39-42)

.. , , , , " - " / Narizhny, MSc, Techological Institute for Dairy and Meat, "The impact of technological factors on fat emulsification in a rotary_vortex emulsification device" (43-45) PDF [PDF, 380KB]

(1), ' (2), (3), " "

(1) , , , . G1K 7P4,

(2) , , , G1K 7P4,

(3) , , G1X 3C9, (46-50)

Mohammed Aider (1), Damien de Halleux (2), and Inna Melnikova (3), "Passive and Microwave Assisted Thawing During Skim Milk Whey Cryoconcentration"

(1) Department of Food Sciences and Technology, Laval University, Qubec, Qc, G1K 7P4, Canada

(2) Department of Food Engineering, Laval University, Qubec, Qc, G1K 7P4, Canada

(3) Consulting and Development in Food Engineering, Qubec, Qc, G1X 3C9, Canada

Ͳ / MONITORING (51-56)


 


 

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