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• Analysis of the hard rennet cheese microbiota at different stages of the technological process

  Olha Iakubchak, Olha Martynenko, Tetiana Taran, Oksana Pylypchuk, Tatyana Naumenko, Nina Tverezovska, Alina Menchynska, Inna Stetsyuk

  899-918

  2024-10-21

• 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

• 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

• Analysis of qualitative and quantitative indicators of milk production and processing at the enterprises of the Akmola region

  Zhanara Nurtayeva

  69-79

  2022-02-10

• Effects of milk type, pasteurization, and in-container heating on Nabulsi cheese yield, chemical composition, and texture

  Khaled Abu-Alruz

  1-19

  2024-01-05

• Milk and diary products – summary of European legislation, hygiene manuals, ISO standards and Codex Alimentarius standards

  Jozef Čapla, Peter Zajác, Katarína Ševcová, Jozef Čurlej, Martina Fikselová

  431-462

  2022-08-05

• Regional features of camel milk composition and properties in the Republic of Kazakhstan

  Aidana Yessenova, Fatima Dikhanbayeva, Elmira Assembayeva, Dinara Nurmukhanbetova, Elmira Zhaxybayeva

  425-438

  2024-05-20

• Consumer preferences on milk market: evidence from Slovak Republic

  Alexandra Krivoší­ková, Ľudmila Nagyová, Andrea Kubelaková, Stanislav Mokrý

  961-970

  2019-12-28

• Comparative characteristics of goat milk products in farms of Akmola and North Kazakhstan regions

  Mariam Alimardanova, Alma Shunekeyeva

  750-764

  2022-11-04

• Improving meat quality and safety: innovative strategies

  Maksim Rebezov, Mars Khayrullin, Bahytkul Assenova, Smolnikova Farida, Dmitry Baydan, Larisa Garipova, Raisa Savkina, Svetlana Rodionova

  523-546

  2024-06-19

• Product line of selected agricultural entity in Slovakia and suggestion for its expansion based on analysis of consumers' interest in dairy and meat products

  Jana Kozáková, Erika Hornáčková

  939-960

  2021-10-28

• Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat semi-finished products

  Igor Palamarchuk, Mikhailo Mushtruk, Volodymyr Vasyliv, Eugeniy Stefan, Olesia Priss, Iryna Babych, Inna Karpovych, Nataliia Pushanko

  297-312

  2024-03-05

• Hygienic quality and composition of raw sheep's bulk milk samples on selected Slovak farms during year 2018

  Martina Vršková, Vladimí­r Tančin, Michal Uhrinčať, Lucia Mačuhová, Kristí­na Tvarožková

  359-362

  2019-05-28

• Use of ultra-high-temperature processing of raw milk to improve cheese quality

  Tetyana Semko, Vladyslav Palamarchuk, Vladyslav Sukhenko

  840-845

  2019-11-28

• Innovative approaches to the development of a new sour milk product

  Irina Vlasenko, Valentyna Bandura, Tetyana Semko, Larisa Fialkovska, Olga Ivanishcheva, Vladyslav Palamarchuk

  970-981

  2021-10-28

• The effect of the carcass fat thickness on the qualitative technological and sensory attributes of beef

  Olha Kruk, Anatolii Ugnivenko, Dmytro Nosevych, Оleksandr Natalich, Mykola Gruntkovskyi, Iryna Kharsika, Oleksandr Androshchuk, Inna Stetsiuk

  977-992

  2024-11-06

• Survey of somatic cell counts and milk composition in bulk milk of ewes in dairy practice

  Martina Vršková, Vladimír Tančin, Michal Uhrinčať, Lucia Mačuhová, Kristína Tvarožková

  151-155

  2021-03-28

• Entrepreneurial development in the production sphere of the regions of the Republic of Kazakhstan

  Yerkebulan Utegenov, Jamilya Seitkhozhina, Madina Ryspekova, Zhuldyz Utegenova, Azhar Baltasheva

  55-68

  2022-02-10

• Improving the quality and the technology of processed cheeses

  Maria Alimardanova, Zhandos Akpanov, Alexander Prosekov

  788-800

  2023-10-27

• Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products

  Gulnara Zhumanova, Laila Bakirova, Gulmira Baybalinova, Rysgul Ashakayeva, Assel Dautova, Dinara Moldagaliyeva

  955-971

  2023-11-28

• Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex

  Ihor Ustymenko, Larysa Bal-Prylypko, Mykola Nikolaenko, Anastasiia Ivaniuta, Nina Tverezovska, Ivan Chumachenko, Oksana Pylypchuk, Tatyana Rozbytska, Mykola Gruntovskyi, Viktoriia Melnik

  159-169

  2023-03-01

• The monitoring of biogenic amines in the raw food

  Pavel Pleva, Lucie Berčí­ková, Erika Čechová, Petr Bartošek, Leona Buňková

  482-489

  2019-06-28

• 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

• Innovative approach to the production of craft bread: A combination of tradition and innovation

  Tetyana Semko, Mariia Paska, Olga Ivanishcheva, Liliia Kryzhak, Olena Pahomska, Alla Ternova, Olga Vasylyshyna, Serhii Hyrych

  792-806

  2024-09-13

• 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