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• The importance of camel milk and its dairy products – a review

  Aikerim Zhumabay, Assiya Serikbayeva, Sabira Kozykan, Saule Sarimbekova, Gaukhar Kossaliyeva, Aitbay Alimov

  77-96

  2024-02-12

• Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses

  Altynay Abdugamitova, Assiya Serikbayeva, Akmaral Mateyeva, Gulbagi Orymbetova, Sulushash Mateyeva, Ainur Matibaeyva, Akerke Toleugazykyzy

  807-818

  2024-09-27

• The production of the innovative craft cheese "Anchan"

  Tetyana Semko, Vladyslav Palamarchuk, Olga Ivanishcheva, Olga Vasylyshyna, Nadiia Andrusenko, Kryzhak Liliia, Olena Pahomska, Аlla Solomon

  705-720

  2022-10-27

• Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment

  I Ketut Budaraga, Rera Aga Salihat, Eddwina Aidila Fitria

  986-996

  2023-11-29

• Identification of the needs of primary milk producers in the new common agricultural policy 2021 – 2027

  Petronela Švikruhová, Zuzana Kapsdorferová, Radka Kataniková, Zuzana Poláková, Pavol Grman

  664-672

  2020-08-28

• The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive

  Galiya Imankulova, Zhanar Kalibekkyzy, Zarina Kapshakbaeva, Shynar Kyrykbaeva, Alem Beisembayeva, Shugyla Zhakupbekova, Aigul Maizhanova, Sholpan Baytukenova, Mohammad Ali Shariati

  185-199

  2023-03-01