All-Russian Scientific Research Institute of the Dairy Industry

Recent papers from All-Russian Scientific Research Institute of the Dairy Industry

1. Spectral Profile of Milk and Dairy Products: Methods of Mathematical ProcessingDairy Industry · 2026
2. Yeast Viability and Molecular Detectability in Direct-Vat-Set Starter Cultures Used for Kefir ProductionDairy Industry · 2026
3. Milk protein and peptide profiles under different heat loads: Molecular analysisFoods and raw materials · 2026
4. Post-Oxidative Activity of Streptococcus thermophilus and Lactobacillus acidophilus Strains: Developing a Starter Culture for Fermented Baked Dairy Bio-Drink RyazhenkaCheesemaking and buttermaking · 2026
5. Technological Parameters of Kefir Self-Pressing in Polyester BagsCheesemaking and buttermaking · 2026
6. Factors Affecting the Structure of Pectins in Dairy Systems: Protein Interaction Mechanisms during Acid CoagulationCheesemaking and buttermaking · 2026
7. Streptococcus thermophilus Strains: Properties and Microbial ConsortiaFood Processing Techniques and Technology · 2026
8. Whey Protein Hydrolysate Fortified with Iodine and Zinc against Stress-Induced Iodine Deficiency in C57BI/6N MiceFood Processing Techniques and Technology · 2026
9. Digital Colorimetry as an Express Indicator of Particle Degradation in High-Protein Dairy IngredientsDairy Industry · 2026
10. Selection of Lactobacillus Strains to Form Production-Significant ConsortiaFermentation · 2026
11. Raman Spectroscopy for Quality Control of Canned Milk PowderDairy Industry · 2026
12. Identification of Thermoinduced Protein Modifications in Cow's Milk Using Two-Dimensional ElectrophoresisBulletin of KSAU · 2026
13. Effect of Antioxidant Film on Butter OxidationCheesemaking and buttermaking · 2026
14. Mathematical Assessment of Carbohydrate and Protein Profiles of Milk under Thermal StressFood Processing Techniques and Technology · 2025
15. Strength Profile of Food 3D-Systems: Processed Cheese TechnologyCheesemaking and buttermaking · 2025
16. Advanced Biotechnological Solutions for Lactic Acid Bacteria in Dairy Industry: From Strain Selection to Probiotic ProductsFood Processing Techniques and Technology · 2025
17. Methods for Isolating DNA from Dairy MicrobiotaDairy Industry · 2025
18. Effect of Biological A ctivity of Lactic A cid Microorganisms on Antioxidant Profile of Fermented Dairy ProductsDairy Industry · 2025
19. Tensile and Structural Properties of Antioxidant- and CaCO3-Modified Polyethylene FilmsPolymers · 2025
20. Complex modification of whey protein profile as an approach to the creation of enriched protein ingredientsFood systems · 2025