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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 " Research Article " of journal " Dairy industry "

Russian Milk Market: Quality Leaders, Leadership Factors, and Success Correlation Matrix
EFFECT OF ENERGY FEED SUPPLEMENTS ON MILK YIELD AND QUALITY
Camelina Sativa in Milking Ration
Effect of Lactation Age on Daily Milk Yield and Somatic Cell Count
Effect of Illumination on Milk Yield
Effect of Mycotoxin-Deactivating Feed Additives on Milk Yield
Dairy Products with Shelf-Life Limit in Feed Formulations
Milk Composition of Holstein Cows and Saanen Goats
Functional Goat Curd
Dairy Products Fortified with Biologically Active Selenium
Effect of Sodium Caseinate Fortification of Raw Milk on Physicochemical Parameters of Caciotta Cheese
Quality of New Dairy and Plant-Based Bioproducts
Effect of Soluble Dietary Fibers from Larix Dahurica on Dairy Bioproducts
Effect of Cultivation Temperature on E xopolysaccharide S ynthesis by Microbial Probiotic Consortium
Development and Acid Formation of Lactococci at Technically Significant Temperatures: Comparative Analysis
Russian Soft Cheeses of Italian Varieties: Quality and Safety
Health-Saving Technologies for Functional Canned Milk
Bioprotective Agents of Radioresistance
Effect of Biodegradable Packaging on Safety Indicators of Cottage Cheese and Cottage Cheese Products during Storage
Prospects for the production of spray-dried goat milk
Prospects for the production of spray-dried goat milk
Spore aerobic microorganisms Bacillus cereus in milk and dairy products
Functional fermented milk product with chestnut fruit for the nutrition of cybersportsmen
Trends and prospects of development of dairy farming in Russia: risks and opportunities
Increasing the yield and stabilizing the quality of cheeses. Powerful analysis tools and variance management
Aspects of the work of microbiological laboratories in dairy enterprises
Ultrasonic and infrared analyzers: application features
Consumer preferences in the dairy products market of Moscow
Technology of low-lactose fermented dairy product with papaya puree
Energy efficiency of low temperature systems
Digital tools in the dairy industry. Analysis of registered databases
Functional drink from whey
Development of low and lactosefree products technology
The use of polysaccharides to reduce the bitter taste of hypoallergenic peptides of milk whey protein hydrolysate
Continuity and control of the cold chain – a guarantee of the quality of dairy products
Effectiveness of the traceability system for the «temperature history» of products in a continuous cold chain
Differentiation of sugar in dairy product
Determination the expiry dates of fermented freeze-dried milk product
Mineral composition of probiotic drinks from goat whey with non-traditional plant raw materials
To the approbation of optimal technological regimes of fermented milk product production
Prospects for the production of milk-containing ice cream of a functional orientation
Milk produce of new cows during lactation while feeding form of selenium
Privolzhsky Federal District — analysis of success factors in providing the raw material base of the dairy industry
Determination of the content of immunoglobulin G in colostrum and a product based on it
Influence of the type of collagen on the structural and mechanical properties of sour cream products
The system for monitoring veterinary drugs and drugs in raw milk on the multifunctional device
Proteins of the membrane of the milk fat globule. 7. Protein PAS 6/7
Organoleptic evaluation of sour cream products with collagen by the Texture Profile Analysis method
The model for sweetened condensed milk storage under critical temperature conditions
Milk-Containing Ice-Cream with Improved Protein-Carbohydrate and Mineral Composition
Color Profile of Ice Cream with Concentrates and Whey Protein Microparticles
Domestic Self-Sufficiency in Milk-Converting Enzymes
Milk Fat Globule Membrane Proteins. 8. Fatty Acid-Binding Protein (FABP)
Innovative Forms of Iron as Essential Trace Element in Dairy Fortification
Natural Antioxidants and Food Losses: Analysis and Prospects
Effect of Herbal Additives on the Microbiological Profile of Dairy Yoghurts
Freeze-Dried Mare’s Colostrum
Electrolysis Solutions in Sanitation: Past and Present
Protein Determination in Milk: Urgent Issues
Fortifying Dairy Products with Vitamin A Nano-Emulsion
Improving Lactose Crystallization in Milk Sugar Production
Effect of Packaging Method on Butter Quality Preservation
Integrated Risk Management System in Food Production: Theory and Model
Effect of Protein and Gum Concentrates on Milk Ice-Cream Consistency and Structure
Gas-Forming Citrate-Fermentation by Lactococci
Triglyceride Composition of Unprocessed Cow’s Milk
Modeling Protein-Carbohydrate Composition of Products Made by Preheated Cheese Technology
Sweet Condensed Milk: Effect of Critical Storage Conditions on Metal Can Seams
Acid Anolytes in Food Sanitation
Social Functions of Dairy Trade
Chitosan-Fortified Fermented Dairy Product with Extended Shelf-Life
Developing Production of Specialized Dairy Foods in Russia
Criteria for evaluating the antioxidant properties of secondary plant metabolites in the fortification of dairy products
Modern Trends and Prospects in New Low-Lactose and Lactose-Free Products
Efficient Whey Demineralization: Methods and Optimization
Food Spoilage by Pseudomonas spp.: Disinfectant Tolerance
Mathematical Simulation of Dairy Food Technology
Regional Imbalances in Dairy Product Availability: Price-Forming Factors
Modifying Structural and Mechanical Properties of Fermented Dairy Products with Various Biological Pectins
Effect of Zinc Salts on Dairy Raw Materials
Modifying Fermented Dairy Products with Selenium-Based Nanosystems
Effect of Selenium Nanoparticles on Physicochemical Profile and Shelf-Life of Fermented Dairy Drinks
Optimal Methods for DNA Extraction from Goat Milk and Derivatives
Effect of Acid-Forming Microflora on Sensory Profile of Cheese with Low-Temperature Second Thermal Treatment
New Lipid Complex of Milk Fat Substitute with High Biological Efficiency
Mare’s Milk Sherbet Ice Cream: Production Prospects
Bifidogenic Feed Additive Based on Secondary Dairy and Plant Raw Materials
Protected Fats in High-Yielding Cows’ Diet: Effect on Lactation Performance
effect of k -casein genotypes on milk yield in second-generation dairy cattle
Important changes to the Technical regulations «On the safety of milk and dairy products»
World and domestic dairy market: state and development prospects
Microstructure of High-Barrier Film for Dairy Packaging
The Republic of Tatarstan: The Leader on the Russian Dairy Industry
Dairy Clusters in Russia’s Regions: Trends and Prospects
Effect of Fine Mesh Filters on Milk Safety and Quality
Native Whey as Raw Material for Biologically Active Peptides
Functional Dairy Drinks Fortified with Bioactive Substances from Silybum marianum and Mentha piperita
Prebiotic Concentrate Based on Dairy Molasses
Lactose-Free Buttermilk in Functional Fermented Dairy Drinks
Membrane Cleaning Protocols for Liquid Polydisperse Milk-Protein Systems with Lactulose
Digital Colorimetry as an Express Indicator of Particle Degradation in High-Protein Dairy Ingredients
Butter For Cheesemaking: Limitations and Prospects
Luminescent Control of Milk Freezing during Transportation and Storage
Standards for Non-Fat Milk Solids in Ice-Cream
Structure and Mechanics of Latex Coating Systems Modified for Semi-Hard Cheese
Microbiological Effects of Garlic Powder and Oregano Oil on Thick Yogurt during Production and Storage
Effect of Biological A ctivity of Lactic A cid Microorganisms on Antioxidant Profile of Fermented Dairy Products
Viability of Yogurt Starter Cultures and Bifidobacteria in Co-Cultured Milk
Fourier Transform Infrared Spectroscopy Combined with Chemometrics in Goat Milk Authentication
Premium-Grade Raw Milk: Biotechnological Solutions
Optimizing Traditional Protocol for Rennet Cheese Production via Forced Hydrodynamic Oscillations
Effect of Complexing Agents on Whey Protein Precipitation
Effect of Lactose Hydrolysis Stage on Fermented Dairy Beverages
Effect of Fermented Milk Base on Quality Indicators of Ice-Cream and Fermented Whipped Dairy Desserts
Effect of Hazardous Factors on Quality and Safety of Curd Products during Processing
Sensory Profile of Complex Dairy Biosystems
Gazprom Employees’ Food Preferences in Probiotic Products
Approaches to Microbial Testing of Dairy Products
Thick Yogurt with Garlic Powder for Syrian and Russian Dairy Markets
In-Flux Crystallization of Lactose
Advanced Curd Whey Purification in Milk Sugar Production
Glycerol Monostearates in High-Fat Ice Cream
Optimizing a Disc Stack Separator for Milk and Cream Standardization
Optimizing Probiotic Starter Consortia for Shelf-Stable Frozen Yogurt
Systematic Approach to Food Quality and Safety: Risk Qualimetry
Air Disinfection Performance of Chlorine Dioxide
Fermented Dairy Products from Anglo-Nubian Goats’ Milk
Lactose Crystallization in Ice-Cream with Alternative Sugars and Sugar Substitutes
Effect of Mass Fraction of Stabilizers on Quality Indicators of Economy Class Ice-Cream
Thermoregulatory Potential of Sodium Bicarbonate for Lactating Cows under Thermal Stress
Alternative Low-Calorie Sweetener for Canned Milk
Whey in Cultivating Lactose-Fermenting Yeasts
Raman Spectroscopy for Quality Control of Canned Milk Powder
Functional Yogurt with Fructooligosaccharides and Honeysuckle Jam
Technological Risk Assessment for Plant-Infused Yogurt Production
Quality Management System for a New Functional Fermented Dairy Product
Functional Milk Product Fortified with Iron Mixed-Ligand Chelate Complex
Disinfecting Effect of Chlorine Dioxide with Different pH on Staphylococcus Aureus and Bacillus Subtilis
Quality Analysis of Farm-Made Feeds
Antimicrobial Properties of Electrochemically Activated Solutions of Carboxylic Acid Salts vs. Sodium Chloride
Exopolysaccharides of Lactic Acid Bacteria: Functions and Research Methods
Prospects for Lactose-Free Buttermilk in Dairy Spread Technology
Correlation between MBL Genotypes and Mastitis in Kholmogory Cows
Lactic Acid Probiotic Bacterial Consortia in Cheese Production
Effect of pH on Bactericidal Efficacy of Chlorine Dioxide against Escherichia coli
New Mare’s Milk Product
Microbiological Stability of Nanofiltered Permeate after Reverse Osmosis
Effect of Air Humidity on Cow’s Milk Yield during Grazing
Biopolymer Gel Encapsulation of Bioactive Additives
Functional Dairy Protein Product Fortified with Fermented Wheat Bran Polymers
Efficacy of Polyethyleneimine-Based Complexes and Nanocomposites against Mold Fungi in Food Industry Facilities
Recombinant chymosin of Camelus dromedarius in Pichia pastoris expression system: Purification and Enzymatic Profile
Effect of Supercritical Carbon Dioxide Extraction Parameters of Amaranthus Seeds on the Yield of Target Components
Effect of Sage Extract on Oxidative Stability of Butter
Air Disinfection with Chlorine Dioxide against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis
Risks of Suppressing Lactic Acid Process by Residual Disinfectants
Refrigerants in a neoclimatic reality
Trend of development in the milk produce of regional level
Algorithm for creating a traceability system for the «temperature history» of a product in a continuous refrigeration chain
Temperature fluctuations of the «product — cooling medium» system at the final stage of the refrigeration chain
Critical quality indicators of ice cream in the cold chain
Study of the dependencies of foaming in whey proteins-based systems on the modes of proteolysis
Study of lactose isomerization in the dairy production process
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