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Journals KemSU
Scientific journal "Bulletin of KemSU. Series: Humanities and Social Sciences Scientific journal "Bulletin of KemSU. Series: Political, Sociological and Economic sciences Scientific journal "Bulletin of KemSU. Series: Biological, Engineering and Earth Sciences SibScript (until February 17, 2023 – Bulletin of KemSU Strategizing: Theory and Practice Foods and Raw Materials Virtual Communication and Social Networks Food Processing: Techniques and Technology Dairy industry Cheese- and buttermaking Science Evolution
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Articles of rubric " Information material " of journal " Dairy industry "

Agroprodmash unites
Food industry specialists gather in Siberia
IT systems for efficient SIP washing and enterprise management
The course for national development
Expanding the boundaries
Increasing the export potential and competitiveness of the dairy industry of the Republic of Belarus
Guaranteeing the safety of milk with the control of inhibitory substances
Accelerated maturation: benefits and problems
Training manual and guidance for professionals in the processing of secondary dairy raw materials
Results of the competition «Quality Assurance – 2022»
Business to business as a target market for dairy products
Freeze-dried starter cultures «IGEA» for the production of cheeses «Pasta Filata» group
Dietary fibers and their role in the creation of innovative healthy food products
How to increase the credibility of the quality service
Help for the microbiologist
A new line of domestic detergents for the dairy industry
In memory of L.A.Ostroumov
Question–answer
Shipment of products: convenient, fast and high-quality
Exhibition Agroprodmash–2022
Application of new Federal Accounting Standards in Reporting for 2022
What did the global dairy market bring to 2023
Increasing the export potential and competitiveness of the dairy industry of the Republic of Belarus
Technologies demanded by the time
Milk A2: market realities and production opportunities
Understanding the Changes in TR CU 033/2013
Three tips from the company TIOKRAFT on the fight against yeast and mold spores in the air environment of food production
Ready made solutions for sweetened condensed products
Production of yoghurts. Reboot
Myths about drinking milk
Cottage cheese or young cheese
Scientist and Citizen. To the 100th anniversary of the birth of Nikolai Nikitovich Lipatov
Russian ice cream market
Application of new Federal Accounting Standards in Reporting for 2022
Prodexpo is 30 years old Features of the 2023 exposition
Dynamics of milk production in 2022
Dairy market
Innovative developments recognized by industry experts
Modern packaging: original recipe and individual approach
Curd cheeses: how to increase the efficiency of the use of raw materials
Troubleshooting when using conductivity sensors
There are no trifles in modern cheesemaking
Differentiation of the concepts of «waste» and «animal products»
GC «Piterprom»: integrated solutions for the production of cottage cheese and curd products
Drinking yogurt market: everything is decided by the price
The balance of taste and aroma in semi-hard cheeses with a low temperature of the second heating
TDNT Industrial: innovative technologies for reliable solutions
Condensed milk production dynamics in 2022
Salon «APM PackMash». Time for new approaches
Shrinkable label: you can`t throw it away or recycle it
Applying innovations, we save the principles of healthy nutrition
IV International scientific and practical meeting of food industry professionals
Concentrates of bifidobacteria Bifilife
New technologies for ice-cream and sorbet with improved nutritional quality
Russian cheese-melting salts: M-FORM by ECOS
How to choose a reliable disinfectant in modern conditions
DairyTech – 2024
International Exhibition of Food and Beverages Prodexpo: Leader of Domestic Food Industry
Territorial Development of Russian Milk Production in 2023
Technology Section
TDNT Engineering: Effective Solution to Complex Tasks
Guidelines for Microbiologists
Modern Trends in Dairy Packaging
Aseptic HDPE Bottle vs. Aseptic Paper Bag
Lambumiz Dairy Packaging Plant and Its Production Potential
People Make History
Introducing High-Protein Products to Dairy Market
Technology Section
Milk-Clotting Enzyme Preparations in Cheesemaking
Effect of Milk Pasteurization Temperature on Residual Microflora
Effect of Crystallizer 01 Specialty Fat on Consumer, Structural, and Mechanical Properties of Dairy Spreads
Texture of Hard Cheese
Mozzarella Pizza Cheese with Complex Food Additives of ECOS Brand
Türköz and TDNT Engineering: Solutions for White Cheese Production
Russian New Generation Automated Process Control Aystem for Dairy Industry is a Solution to the Problem of Import Substitution
The role of Professor L. A. Ostroumov in the development of human and industrial capital
Training specialists for the dairy industry
Advanced training as a priority of the dairy industry
Training personnel for the Russian dairy industry in the new economic reality
The technologist’s page
Inhibitory substances must be better controlled!
A preservative for milk samples
Developing a factor ranking matrix for monitoring the safety of raw milk
Antagonistic Activity of Dry Starters against Spoilage Microorganisms
The sanitation of dairy production
Ekos Company – a leading producer of ingredients for the food industry
Russian technologies: highly-demanded condensate drains and other equipment for steam condensate systems
Russian technologies: highly-demanded condensate drains and other equipment for steam condensate systems
The International Dairy Week in Uglich
Prospects of Technological Education: Business and Schools of Advanced Engineering
Russian Dairy Market 2024: Price Environment for Fermented Dairy Products and Sour Cream
New Plant-Based Flavors in Cheese Production: A Comprehensive Approach to Perfect Taste
AGROPRODMASH 2024: Future Outlook
To the 95th Anniversary of All-Russian Research Institute of Dairy Industry
Digitalization for Food Systems: Artificial Intelligence and Knowledge-Intensive Solutions
Current Trends in Sustainable Food and Beverage Packaging
Russian Starters and Enzymes: Heading for Technological Independence
Vector of industry transformation: from food production to high-tech applications
Milk and Dairy Product Authenticity Assessment According to GOST R 72209-2025
Physical Processing of Milk: From Tradition to Technological Development
From Numbers to Quality: The Role of Herds in Sustainable Dairy Production
Analysis of the dynamics of Russian production of fermented milk products in 2024 and 2025.
Assessment of industrial sterility of milk and dairy products using the Innovate™ system from Hygiena
National dairy products: from traditions to innovations
NEO-PAK: Quality, Innovation, and Reliability in Dairy Packaging
Sensory and Technological Defects in Raw Milk
Russian Market of Condensed Milk and Milk Powder: Prices in 2024
New Starters and Enzymes Mean New Opportunities
Deep fractionation of skim milk proteins: prospects and practical applications
In loving memory of the Teacher and Scientist! On the 100th anniversary of Iskra Aleksandrovna Radaeva's birth.
Prerequisites for the development and implementation of low-fat, high-protein dairy products
Dynamics of milk production development in 2024 and 2025
Probiotics are the basis of functional foods with added benefits
The Agroprodmash-2026 exhibition will take place on September 28 – October 1
How the market is changing the requirements for ultra‑pasteurization units
Detergents for milk analyzers
Modernizaciya linii tvoroga
TDNT ULTRA: New-Generation Ultra Pasteurizers
Effect of Food Additives on the Quality of Fermented Dairy Products
Happy Anniversary!
Tokom-Elite to Get Deep-Frozen Lactoferm Starters
PROMINGREDIENTS solutions addressing modern dairy industry trends
On the anniversary of Zinaida S. Zobkova
Lactase for the creation of new dairy products
VNIIMS Advanced Training Courses: Professional Standard for the Dairy Industry
Membrane fractionation in the technology of functional dairy drinks
Key growth drivers of the yogurt market
Explosive caramel: a new flavor experience in the dairy industry
Prodexpo – 30 years Features of the 2023 exposition
How to Understand Your Customer: Consumer Trend Analysis
Air Compression in the Dairy Industry: New Standards of Purity and Efficiency
Technological Aspects of Cottage Cheese and Curd Products
Effect of Psychrotrophic Microflora on Dairy Quality
Yogurt: texture and taste perfection through ASILAB® Asiferment 306’s innovative solutions
Umbrella architecture as exemplified by the "Foliage" brand
Defects of processed cheeses and how to eliminate them
Combined mode of the Clover-2M ultrasonic analyzer: transition to direct determination of protein in milk
How to choose a starter for cottage cheese
Dry protein ingredients based on dairy raw materials: market trends and technological approaches to obtaining products with specified properties
Hygiene in the cottage cheese production facility: how to choose the right chemicals for equipment
A Brief Introduction to Asiago Cheese
Sanitation and Hygiene of Butter Production
AGROS – AGROTECH – AGRAVIA: New Global Field-To-Fork Exhibition Format
Crocus Expo First Welcomes Agroprodmash 2025
Application of VALIREN protective cultures in the dairy industry
Current solutions for starter and probiotic cultures for your business
Disinfectants based on peracetic acid and hydrogen peroxide
Senior Lecturer at the Department of Applied BiotechnologySeparators: Designs and Development Trends
Emulsifying salts in the production of processed cheeses: from classic solutions to trends in 2026
Continuity and Development: The Scientific School of L. A. Ostroumov
Workwear as a factor of engagement
Veller Grupp: High-Tech Bio-Solutions for the Food Industry
DairyTech 2025: Results
Partial Replacement of Traditional Fats in Cottage Cheese: ASILAB Solution
Import Substitution in Food Industry: Challenges and Opportunities
Sanitation and hygiene in cottage cheese processing
AGROPRODMASH 2025 – New Venue, New Opportunities
Alkaline washing in the dairy industry: from classic caustic soda to modern comprehensive solutions
New line of starter cultures Lactoferm premium quality
Analysis of the dynamics of Russian production of dry and freeze-dried milk and cream (2025)
True protein. Changes to GOST R 52054 Raw cow's milk. Technical specifications
Products with Milk Fat Replacers: Formula for Taste and Quality
Microbiologist’s Guide
Safe and Sound: Details of Group Packaging
Selecting a Perfect Palletizer
ATP testing versus visual assessment of surface cleanliness
Tips for technologists in the production of semi-hard cheeses with propionic acid bacteria
Is it possible to produce margarine using butter-making equipment as an alternative to spreads?
Innovations in the Dairy Industry: A Review of Current Scientific Publications
Production upgrade: 4 Anti-crisis B2B Solutions for Dairies
From Fermentation to Ideal Texture: Ecos M-FORM Stabilizers in Yoghurts
MicroSnap Test Systems for Express Detection of Unsanitary Microorganisms in Milk and Dairy Products
Russian Cottage Cheese: Production and Prices in 2024
Quality issues in dairy products associated with spore-forming bacillus bacteria
DairyTech 2026. Meeting results of the professional community
Features of application of GOST R 52253-2025 for butter, ghee, and butter pastes
A calling to create: On the anniversary of Alexander Yurievich Prosekov
INNOVEXPRO – a new stage of development by LLC “PromIngredients”
Membrane Fractionation of Skim Milk: Effect of Casein on Functional Properties of Protein Concentrates
Growing Threats to Brucellosis-Related Milk Safety
Use of protective cultures in dairy production
Feed products for cattle
International Dairy Week 2026: open dialogue, cutting‑edge science, quality without compromise
Steam Purification in Milk Processing
Forty Years in Avant-Garde: Congratulations to Alexander I. Shirinkin, Who Made the Tula Dairy Plant a Quality Leader
Gas engine power plants for electricity cost reduction
21st International Exhibition of Equipment for Milk and Dairy Production DairyTech
New Peracetic Acid Disinfectants
INNOLEVEL Vibration Fork with Clamp Connection
VNII butter and cheese: meeting of experts and professionals in the dairy industry
Resource center for personnel training for dairy industry enterprises
Membrane Separation of Skim Milk: Proteins of Native Whey Protein Concentrate
The APM MolTech exhibition: A business platform for dairy industry professionals
The current situation in the ice cream market
Import-Substituting Potential of NewBio Soluble Corn Fibers in Ice-Cream Confirmed at All-Russian Research Institute of Refrigeration Industry
Agroprodmash unites
Volume, issue
№
Authors
DOI
https://doi.org/
Food industry specialists gather in Siberia
Volume, issue
№
Authors
DOI
https://doi.org/
IT systems for efficient SIP washing and enterprise management
Volume, issue
№
Authors
Viktor Taranenko, Konstantin Grishin
DOI
https://doi.org/
The course for national development
Volume, issue
№
Authors
L. Manitskaya
DOI
https://doi.org/
Expanding the boundaries
Volume, issue
№
Authors
Artem Berezutsky
DOI
https://doi.org/
Increasing the export potential and competitiveness of the dairy industry of the Republic of Belarus
Volume, issue
№
Authors
Mariya Klimova
DOI
https://doi.org/
Guaranteeing the safety of milk with the control of inhibitory substances
Volume, issue
№
Authors
R. Karychev, V. Lastochkina
DOI
https://doi.org/
Accelerated maturation: benefits and problems
Volume, issue
№
Authors
Evgeniya Kashina
DOI
https://doi.org/
Training manual and guidance for professionals in the processing of secondary dairy raw materials
Volume, issue
№
Authors
K. Polyanskij
DOI
https://doi.org/
Results of the competition «Quality Assurance – 2022»
Volume, issue
№
Authors
E. Dmitrieva, N. Ivanova
DOI
https://doi.org/
Business to business as a target market for dairy products
Volume, issue
№
Authors
Nadezhda Babkina
DOI
https://doi.org/
Freeze-dried starter cultures «IGEA» for the production of cheeses «Pasta Filata» group
Volume, issue
№
Authors
Svetlana Kuznecova
DOI
https://doi.org/
Dietary fibers and their role in the creation of innovative healthy food products
Volume, issue
№
Authors
Irina Gubina
DOI
https://doi.org/
How to increase the credibility of the quality service
Volume, issue
№
Authors
Olesya Derepasko
DOI
https://doi.org/
Help for the microbiologist
Volume, issue
№
Authors
Vera Ganina
DOI
https://doi.org/
A new line of domestic detergents for the dairy industry
Volume, issue
№
Authors
Alexander Hanumyan
DOI
https://doi.org/
In memory of L.A.Ostroumov
Volume, issue
№
Authors
DOI
https://doi.org/
Question–answer
Volume, issue
№
Authors
DOI
https://doi.org/
Shipment of products: convenient, fast and high-quality
Volume, issue
№
Authors
DOI
https://doi.org/
Exhibition Agroprodmash–2022
Volume, issue
№
Authors
DOI
https://doi.org/
Application of new Federal Accounting Standards in Reporting for 2022
Volume, issue
№
Authors
Olga Lesnyh
DOI
https://doi.org/
What did the global dairy market bring to 2023
Volume, issue
№
Authors
DOI
https://doi.org/
Increasing the export potential and competitiveness of the dairy industry of the Republic of Belarus
Volume, issue
№
Authors
Mariya Klimova
DOI
https://doi.org/
Technologies demanded by the time
Volume, issue
№
Authors
Artem Berezutsky
DOI
https://doi.org/
Milk A2: market realities and production opportunities
Volume, issue
№
Authors
DOI
https://doi.org/
Understanding the Changes in TR CU 033/2013
Volume, issue
№
Authors
Svetlana Abrosimova
DOI
https://doi.org/
Three tips from the company TIOKRAFT on the fight against yeast and mold spores in the air environment of food production
Volume, issue
№
Authors
Pavel Bazhutov
DOI
https://doi.org/
Ready made solutions for sweetened condensed products
Volume, issue
№
Authors
Olga Morozova, Tatyana Belyakova
DOI
https://doi.org/
Production of yoghurts. Reboot
Volume, issue
№
Authors
Olga Matveeva, Ilya Vasiliev
DOI
https://doi.org/
Myths about drinking milk
Volume, issue
№
Authors
Alexey Kropotov
DOI
https://doi.org/
Cottage cheese or young cheese
Volume, issue
№
Authors
Irina Beregova
DOI
https://doi.org/
Scientist and Citizen. To the 100th anniversary of the birth of Nikolai Nikitovich Lipatov
Volume, issue
№
Authors
DOI
https://doi.org/
Russian ice cream market
Volume, issue
№
Authors
Gennady Yashin
DOI
https://doi.org/
Application of new Federal Accounting Standards in Reporting for 2022
Volume, issue
№
Authors
Olga Rybakova, Olga Lesnyh
DOI
https://doi.org/
Prodexpo is 30 years old Features of the 2023 exposition
Volume, issue
№
Authors
DOI
https://doi.org/
Dynamics of milk production in 2022
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
Dairy market
Volume, issue
№
Authors
DOI
https://doi.org/
Innovative developments recognized by industry experts
Volume, issue
№
Authors
DOI
https://doi.org/
Modern packaging: original recipe and individual approach
Volume, issue
№
Authors
Alexander Myazdrikov
DOI
https://doi.org/
Curd cheeses: how to increase the efficiency of the use of raw materials
Volume, issue
№
Authors
Dmitriy Volodin, Victor Topalov, Ivan Evdokimov, Irina Kulikova, Evgeniy Ivanchenko
DOI
https://doi.org/
Troubleshooting when using conductivity sensors
Volume, issue
№
Authors
Alexey Pavlov
DOI
https://doi.org/
There are no trifles in modern cheesemaking
Volume, issue
№
Authors
DOI
https://doi.org/
Differentiation of the concepts of «waste» and «animal products»
Volume, issue
№
Authors
Natalya Nikonenko
DOI
https://doi.org/
GC «Piterprom»: integrated solutions for the production of cottage cheese and curd products
Volume, issue
№
Authors
Olga Morozova, Tatyana Belyakova
DOI
https://doi.org/
Drinking yogurt market: everything is decided by the price
Volume, issue
№
Authors
Evgeniy Akentiev
DOI
https://doi.org/
The balance of taste and aroma in semi-hard cheeses with a low temperature of the second heating
Volume, issue
№
Authors
Svetlana Kuznecova
DOI
https://doi.org/
TDNT Industrial: innovative technologies for reliable solutions
Volume, issue
№
Authors
Marat Kopylov
DOI
https://doi.org/
Condensed milk production dynamics in 2022
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
Salon «APM PackMash». Time for new approaches
Volume, issue
№
Authors
DOI
https://doi.org/
Shrinkable label: you can`t throw it away or recycle it
Volume, issue
№
Authors
Ravil Fekhretdinov
DOI
https://doi.org/
Applying innovations, we save the principles of healthy nutrition
Volume, issue
№
Authors
Elena Polandova
DOI
https://doi.org/
IV International scientific and practical meeting of food industry professionals
Volume, issue
№
Authors
DOI
https://doi.org/
Concentrates of bifidobacteria Bifilife
Volume, issue
№
Authors
DOI
https://doi.org/
New technologies for ice-cream and sorbet with improved nutritional quality
Volume, issue
№
Authors
Antonina Tvorogova, Natalya Kazakova
DOI
https://doi.org/
Russian cheese-melting salts: M-FORM by ECOS
Volume, issue
№
Authors
DOI
https://doi.org/
How to choose a reliable disinfectant in modern conditions
Volume, issue
№
Authors
Alexander Hanumyan
DOI
https://doi.org/
DairyTech – 2024
Volume, issue
№
Authors
DOI
https://doi.org/
International Exhibition of Food and Beverages Prodexpo: Leader of Domestic Food Industry
Volume, issue
№
Authors
DOI
https://doi.org/
Territorial Development of Russian Milk Production in 2023
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
Technology Section
Volume, issue
№
Authors
Zinaida Zobkova
DOI
https://doi.org/
TDNT Engineering: Effective Solution to Complex Tasks
Volume, issue
№
Authors
Artem Berezutsky
DOI
https://doi.org/
Guidelines for Microbiologists
Volume, issue
№
Authors
Vera Ganina
DOI
https://doi.org/
Modern Trends in Dairy Packaging
Volume, issue
№
Authors
Dmitriy Myalenko, Olga Fedotova, Sergey Sirotin
DOI
https://doi.org/
Aseptic HDPE Bottle vs. Aseptic Paper Bag
Volume, issue
№
Authors
DOI
https://doi.org/
Lambumiz Dairy Packaging Plant and Its Production Potential
Volume, issue
№
Authors
Tatyana Gubina
DOI
https://doi.org/
People Make History
Volume, issue
№
Authors
Elena Topnikova, Elena Dmitrieva
DOI
https://doi.org/
Introducing High-Protein Products to Dairy Market
Volume, issue
№
Authors
Tatyana Belyakova, Olga Morozova
DOI
https://doi.org/
Technology Section
Volume, issue
№
Authors
Zinaida Zobkova
DOI
https://doi.org/
Milk-Clotting Enzyme Preparations in Cheesemaking
Volume, issue
№
Authors
Pavel Mochalov
DOI
https://doi.org/
Effect of Milk Pasteurization Temperature on Residual Microflora
Volume, issue
№
Authors
Galina Sviridenko, Tatyana Komarova
DOI
https://doi.org/
Effect of Crystallizer 01 Specialty Fat on Consumer, Structural, and Mechanical Properties of Dairy Spreads
Volume, issue
№
Authors
Victor Kapranchikov, Andrey Predybaylo, Elena Topnikova, N. Ivanova, Ekaterina Pirogova, Tatyana Pavlova
DOI
https://doi.org/
Texture of Hard Cheese
Volume, issue
№
Authors
Evgeniya Kashina
DOI
https://doi.org/
Mozzarella Pizza Cheese with Complex Food Additives of ECOS Brand
Volume, issue
№
Authors
DOI
https://doi.org/
Türköz and TDNT Engineering: Solutions for White Cheese Production
Volume, issue
№
Authors
DOI
https://doi.org/
Russian New Generation Automated Process Control Aystem for Dairy Industry is a Solution to the Problem of Import Substitution
Volume, issue
№
Authors
Anna Romanovskaya
DOI
https://doi.org/
The role of Professor L. A. Ostroumov in the development of human and industrial capital
Volume, issue
№
Authors
Alexander Prosekov
DOI
https://doi.org/
Training specialists for the dairy industry
Volume, issue
№
Authors
Nikolay Malkov, Natalya Medvedeva, Andrey Kuzin
DOI
https://doi.org/
Advanced training as a priority of the dairy industry
Volume, issue
№
Authors
Elena Dmitrieva
DOI
https://doi.org/
Training personnel for the Russian dairy industry in the new economic reality
Volume, issue
№
Authors
Olga Matveeva
DOI
https://doi.org/
The technologist’s page
Volume, issue
№
Authors
Zinaida Zobkova
DOI
https://doi.org/
Inhibitory substances must be better controlled!
Volume, issue
№
Authors
Olga Sokolova, Ilya Zubko
DOI
https://doi.org/
A preservative for milk samples
Volume, issue
№
Authors
Elena Orlova
DOI
https://doi.org/
Developing a factor ranking matrix for monitoring the safety of raw milk
Volume, issue
№
Authors
Olga Sokolova, Ilya Zubko
DOI
https://doi.org/
Antagonistic Activity of Dry Starters against Spoilage Microorganisms
Volume, issue
№
Authors
Ekaterina Korovatskaya, Natalya Furik, Natalya Zhabanos, Ekaterina Shegidevich, Gordey Gusakov
DOI
https://doi.org/
The sanitation of dairy production
Volume, issue
№
Authors
Alexander Hanumyan
DOI
https://doi.org/
Ekos Company – a leading producer of ingredients for the food industry
Volume, issue
№
Authors
DOI
https://doi.org/
Russian technologies: highly-demanded condensate drains and other equipment for steam condensate systems
Volume, issue
№
Authors
DOI
https://doi.org/
Russian technologies: highly-demanded condensate drains and other equipment for steam condensate systems
Volume, issue
№
Authors
Maria Bychkova, Pavel Mochalov
DOI
https://doi.org/
The International Dairy Week in Uglich
Volume, issue
№
Authors
DOI
https://doi.org/
Prospects of Technological Education: Business and Schools of Advanced Engineering
Volume, issue
№
Authors
Alexander Prosekov
DOI
https://doi.org/
Russian Dairy Market 2024: Price Environment for Fermented Dairy Products and Sour Cream
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
New Plant-Based Flavors in Cheese Production: A Comprehensive Approach to Perfect Taste
Volume, issue
№
Authors
Yuri Shaguta
DOI
https://doi.org/
AGROPRODMASH 2024: Future Outlook
Volume, issue
№
Authors
DOI
https://doi.org/
To the 95th Anniversary of All-Russian Research Institute of Dairy Industry
Volume, issue
№
Authors
DOI
https://doi.org/
Digitalization for Food Systems: Artificial Intelligence and Knowledge-Intensive Solutions
Volume, issue
№
Authors
Alexander Prosekov
DOI
https://doi.org/
Current Trends in Sustainable Food and Beverage Packaging
Volume, issue
№
Authors
Alexander Prosekov
DOI
https://doi.org/
Russian Starters and Enzymes: Heading for Technological Independence
Volume, issue
№
Authors
Alexander Prosekov
DOI
https://doi.org/
Vector of industry transformation: from food production to high-tech applications
Volume, issue
№
Authors
Alexander Prosekov
DOI
https://doi.org/
Milk and Dairy Product Authenticity Assessment According to GOST R 72209-2025
Volume, issue
№
Authors
Elena Yurova
DOI
https://doi.org/
Physical Processing of Milk: From Tradition to Technological Development
Volume, issue
№
Authors
Alexander Prosekov
DOI
https://doi.org/
From Numbers to Quality: The Role of Herds in Sustainable Dairy Production
Volume, issue
№
Authors
Alexander Prosekov
DOI
https://doi.org/
Analysis of the dynamics of Russian production of fermented milk products in 2024 and 2025.
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
Assessment of industrial sterility of milk and dairy products using the Innovate™ system from Hygiena
Volume, issue
№
Authors
Timur Kuvanov
DOI
https://doi.org/
National dairy products: from traditions to innovations
Volume, issue
№
Authors
Alexander Prosekov
DOI
https://doi.org/
NEO-PAK: Quality, Innovation, and Reliability in Dairy Packaging
Volume, issue
№
Authors
Alexander Myazdrikov
DOI
https://doi.org/
Sensory and Technological Defects in Raw Milk
Volume, issue
№
Authors
Galina Sviridenko
DOI
https://doi.org/10.21603/1019-8946-2025-1-26
Russian Market of Condensed Milk and Milk Powder: Prices in 2024
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
New Starters and Enzymes Mean New Opportunities
Volume, issue
№
Authors
Evgeniya Kashina
DOI
https://doi.org/
Deep fractionation of skim milk proteins: prospects and practical applications
Volume, issue
№
Authors
Dmitry Volodin, Victor Topalov, Irina Kulikova, Aleksey Poverin, Anastasiya Semchenko, Ivan Evdokimov, Kirill Sorokin
DOI
https://doi.org/
In loving memory of the Teacher and Scientist! On the 100th anniversary of Iskra Aleksandrovna Radaeva's birth.
Volume, issue
№
Authors
DOI
https://doi.org/
Prerequisites for the development and implementation of low-fat, high-protein dairy products
Volume, issue
№
Authors
Olesya Zhigulina
DOI
https://doi.org/
Dynamics of milk production development in 2024 and 2025
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
Probiotics are the basis of functional foods with added benefits
Volume, issue
№
Authors
Tamara Gorina
DOI
https://doi.org/
The Agroprodmash-2026 exhibition will take place on September 28 – October 1
Volume, issue
№
Authors
DOI
https://doi.org/
How the market is changing the requirements for ultra‑pasteurization units
Volume, issue
№
Authors
Artem Berezutsky
DOI
https://doi.org/
Detergents for milk analyzers
Volume, issue
№
Authors
DOI
https://doi.org/
Modernizaciya linii tvoroga
Volume, issue
№
Authors
Nikolay Maltsev
DOI
https://doi.org/
TDNT ULTRA: New-Generation Ultra Pasteurizers
Volume, issue
№
Authors
Nikolay Vasilev
DOI
https://doi.org/
Effect of Food Additives on the Quality of Fermented Dairy Products
Volume, issue
№
Authors
Zinaida Zobkova
DOI
https://doi.org/
Happy Anniversary!
Volume, issue
№
Authors
DOI
https://doi.org/
Tokom-Elite to Get Deep-Frozen Lactoferm Starters
Volume, issue
№
Authors
DOI
https://doi.org/
PROMINGREDIENTS solutions addressing modern dairy industry trends
Volume, issue
№
Authors
Olga Fomenko
DOI
https://doi.org/
On the anniversary of Zinaida S. Zobkova
Volume, issue
№
Authors
DOI
https://doi.org/
Lactase for the creation of new dairy products
Volume, issue
№
Authors
Tamara Gorina
DOI
https://doi.org/
VNIIMS Advanced Training Courses: Professional Standard for the Dairy Industry
Volume, issue
№
Authors
E. Dmitrieva
DOI
https://doi.org/
Membrane fractionation in the technology of functional dairy drinks
Volume, issue
№
Authors
Dmitry Volodin, Victor Topalov, Irina Kulikova, Anastasiya Semchenko, Ivan Evdokimov, Natalya Nikulnikova
DOI
https://doi.org/
Key growth drivers of the yogurt market
Volume, issue
№
Authors
Nadezhda Babkina
DOI
https://doi.org/
Explosive caramel: a new flavor experience in the dairy industry
Volume, issue
№
Authors
Yuliya Novozhilova
DOI
https://doi.org/
Prodexpo – 30 years Features of the 2023 exposition
Volume, issue
№
Authors
DOI
https://doi.org/
How to Understand Your Customer: Consumer Trend Analysis
Volume, issue
№
Authors
Yuriy Vlasenko
DOI
https://doi.org/
Air Compression in the Dairy Industry: New Standards of Purity and Efficiency
Volume, issue
№
Authors
Anna Mikerova
DOI
https://doi.org/
Technological Aspects of Cottage Cheese and Curd Products
Volume, issue
№
Authors
Zinaida Zobkova
DOI
https://doi.org/
Effect of Psychrotrophic Microflora on Dairy Quality
Volume, issue
№
Authors
Galina Sviridenko
DOI
https://doi.org/10.21603/1019-8946-2025-3-38
Yogurt: texture and taste perfection through ASILAB® Asiferment 306’s innovative solutions
Volume, issue
№
Authors
Anastasia Kulikova
DOI
https://doi.org/
Umbrella architecture as exemplified by the "Foliage" brand
Volume, issue
№
Authors
Dar'ya Mihaylova
DOI
https://doi.org/
Defects of processed cheeses and how to eliminate them
Volume, issue
№
Authors
Nadezhda Babkina
DOI
https://doi.org/
Combined mode of the Clover-2M ultrasonic analyzer: transition to direct determination of protein in milk
Volume, issue
№
Authors
Sergey Sanochkin
DOI
https://doi.org/
How to choose a starter for cottage cheese
Volume, issue
№
Authors
Evgeniya Kashina
DOI
https://doi.org/
Dry protein ingredients based on dairy raw materials: market trends and technological approaches to obtaining products with specified properties
Volume, issue
№
Authors
Dmitry Volodin, Alexander Gridin, Victor Topalov, Irina Kulikova, Ivan Evdokimov, Anastasia Ruslanova
DOI
https://doi.org/
Hygiene in the cottage cheese production facility: how to choose the right chemicals for equipment
Volume, issue
№
Authors
Alexander Hanumyan
DOI
https://doi.org/
A Brief Introduction to Asiago Cheese
Volume, issue
№
Authors
Evgeniya Kashina
DOI
https://doi.org/
Sanitation and Hygiene of Butter Production
Volume, issue
№
Authors
Alexander Hanumyan
DOI
https://doi.org/
AGROS – AGROTECH – AGRAVIA: New Global Field-To-Fork Exhibition Format
Volume, issue
№
Authors
DOI
https://doi.org/
Crocus Expo First Welcomes Agroprodmash 2025
Volume, issue
№
Authors
DOI
https://doi.org/
Application of VALIREN protective cultures in the dairy industry
Volume, issue
№
Authors
Maria Bychkova, Anastasiya Bychkova, Margarita Cherdanceva
DOI
https://doi.org/
Current solutions for starter and probiotic cultures for your business
Volume, issue
№
Authors
Tamara Gorina
DOI
https://doi.org/
Disinfectants based on peracetic acid and hydrogen peroxide
Volume, issue
№
Authors
Alexander Hanumyan
DOI
https://doi.org/
Senior Lecturer at the Department of Applied BiotechnologySeparators: Designs and Development Trends
Volume, issue
№
Authors
Aleksandr Belousov
DOI
https://doi.org/
Emulsifying salts in the production of processed cheeses: from classic solutions to trends in 2026
Volume, issue
№
Authors
DOI
https://doi.org/
Continuity and Development: The Scientific School of L. A. Ostroumov
Volume, issue
№
Authors
Alexander Prosekov
DOI
https://doi.org/
Workwear as a factor of engagement
Volume, issue
№
Authors
DOI
https://doi.org/
Veller Grupp: High-Tech Bio-Solutions for the Food Industry
Volume, issue
№
Authors
DOI
https://doi.org/
DairyTech 2025: Results
Volume, issue
№
Authors
DOI
https://doi.org/
Partial Replacement of Traditional Fats in Cottage Cheese: ASILAB Solution
Volume, issue
№
Authors
Anastasia Kulikova
DOI
https://doi.org/
Import Substitution in Food Industry: Challenges and Opportunities
Volume, issue
№
Authors
Marat Kopylov
DOI
https://doi.org/
Sanitation and hygiene in cottage cheese processing
Volume, issue
№
Authors
Alexander Hanumyan
DOI
https://doi.org/
AGROPRODMASH 2025 – New Venue, New Opportunities
Volume, issue
№
Authors
DOI
https://doi.org/
Alkaline washing in the dairy industry: from classic caustic soda to modern comprehensive solutions
Volume, issue
№
Authors
Alexander Hanumyan
DOI
https://doi.org/
New line of starter cultures Lactoferm premium quality
Volume, issue
№
Authors
DOI
https://doi.org/
Analysis of the dynamics of Russian production of dry and freeze-dried milk and cream (2025)
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
True protein. Changes to GOST R 52054 Raw cow's milk. Technical specifications
Volume, issue
№
Authors
Konstantin Yarovoj
DOI
https://doi.org/
Products with Milk Fat Replacers: Formula for Taste and Quality
Volume, issue
№
Authors
Victor Kapranchikov
DOI
https://doi.org/
Microbiologist’s Guide
Volume, issue
№
Authors
Vera Ganina
DOI
https://doi.org/
Safe and Sound: Details of Group Packaging
Volume, issue
№
Authors
Dmitriy Shporhun
DOI
https://doi.org/
Selecting a Perfect Palletizer
Volume, issue
№
Authors
Dmitriy Shporhun
DOI
https://doi.org/
ATP testing versus visual assessment of surface cleanliness
Volume, issue
№
Authors
Timur Kuvanov, Ilya Cvetkov
DOI
https://doi.org/
Tips for technologists in the production of semi-hard cheeses with propionic acid bacteria
Volume, issue
№
Authors
Tatiana Smirnova
DOI
https://doi.org/10.21603/1019-8946-2026-1-75
Is it possible to produce margarine using butter-making equipment as an alternative to spreads?
Volume, issue
№
Authors
Elena Topnikova
DOI
https://doi.org/10.21603/1019-8946-2026-2-77
Innovations in the Dairy Industry: A Review of Current Scientific Publications
Volume, issue
№
Authors
Igor Smykov
DOI
https://doi.org/10.21603/1019-8946-2026-3-91
Production upgrade: 4 Anti-crisis B2B Solutions for Dairies
Volume, issue
№
Authors
DOI
https://doi.org/
From Fermentation to Ideal Texture: Ecos M-FORM Stabilizers in Yoghurts
Volume, issue
№
Authors
DOI
https://doi.org/
MicroSnap Test Systems for Express Detection of Unsanitary Microorganisms in Milk and Dairy Products
Volume, issue
№
Authors
Timur Kuvanov, Ilya Cvetkov
DOI
https://doi.org/
Russian Cottage Cheese: Production and Prices in 2024
Volume, issue
№
Authors
Lyudmila Goroschenko
DOI
https://doi.org/
Quality issues in dairy products associated with spore-forming bacillus bacteria
Volume, issue
№
Authors
Galina Sviridenko
DOI
https://doi.org/10.21603/1019-8946-2025-4-46
DairyTech 2026. Meeting results of the professional community
Volume, issue
№
Authors
DOI
https://doi.org/
Features of application of GOST R 52253-2025 for butter, ghee, and butter pastes
Volume, issue
№
Authors
Elena Topnikova, Ekaterina Pirogova, Olga Rumyantseva
DOI
https://doi.org/10.21603/1019-8946-2026-2-76
A calling to create: On the anniversary of Alexander Yurievich Prosekov
Volume, issue
№
Authors
DOI
https://doi.org/
INNOVEXPRO – a new stage of development by LLC “PromIngredients”
Volume, issue
№
Authors
Olga Fomenko
DOI
https://doi.org/
Membrane Fractionation of Skim Milk: Effect of Casein on Functional Properties of Protein Concentrates
Volume, issue
№
Authors
Dmitry Volodin, Victor Topalov, Irina Kulikova, Ivan Evdokimov, Kirill Sorokin
DOI
https://doi.org/
Growing Threats to Brucellosis-Related Milk Safety
Volume, issue
№
Authors
Galina Sviridenko
DOI
https://doi.org/10.21603/1019-8946-2025-2-32
Use of protective cultures in dairy production
Volume, issue
№
Authors
Nadezhda Babkina
DOI
https://doi.org/
Feed products for cattle
Volume, issue
№
Authors
Ekaterina Brown
DOI
https://doi.org/
International Dairy Week 2026: open dialogue, cutting‑edge science, quality without compromise
Volume, issue
№
Authors
Elena Topnikova, Elena Dmitrieva, Tatyana Pavlova
DOI
https://doi.org/
Steam Purification in Milk Processing
Volume, issue
№
Authors
Anna Astahova, Andrey Pankratov, Sergey Gorobec, Aleksandra Dymova
DOI
https://doi.org/
Forty Years in Avant-Garde: Congratulations to Alexander I. Shirinkin, Who Made the Tula Dairy Plant a Quality Leader
Volume, issue
№
Authors
DOI
https://doi.org/
Gas engine power plants for electricity cost reduction
Volume, issue
№
Authors
Dmitriy Kolesov
DOI
https://doi.org/
21st International Exhibition of Equipment for Milk and Dairy Production DairyTech
Volume, issue
№
Authors
DOI
https://doi.org/
New Peracetic Acid Disinfectants
Volume, issue
№
Authors
Alexander Hanumyan
DOI
https://doi.org/
INNOLEVEL Vibration Fork with Clamp Connection
Volume, issue
№
Authors
Roman Lapshin
DOI
https://doi.org/
VNII butter and cheese: meeting of experts and professionals in the dairy industry
Volume, issue
№
Authors
Elena Dmitrieva
DOI
https://doi.org/
Resource center for personnel training for dairy industry enterprises
Volume, issue
№
Authors
Sergey Kurenkov, Nikolay Malkov
DOI
https://doi.org/
Membrane Separation of Skim Milk: Proteins of Native Whey Protein Concentrate
Volume, issue
№
Authors
Dmitry Volodin, Victor Topalov, Irina Kulikova, Anastasiya Semchenko, Ivan Evdokimov
DOI
https://doi.org/
The APM MolTech exhibition: A business platform for dairy industry professionals
Volume, issue
№
Authors
DOI
https://doi.org/
The current situation in the ice cream market
Volume, issue
№
Authors
DOI
https://doi.org/
Import-Substituting Potential of NewBio Soluble Corn Fibers in Ice-Cream Confirmed at All-Russian Research Institute of Refrigeration Industry
Volume, issue
№
Authors
DOI
https://doi.org/
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