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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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• Influence of stage lactation on quality and protein compositions of Kazakh mare milk and koumiss

  Togzhan Boranbayeva, Zhanna Dossimova, Dulat Zhalеlov, Aruzhan Zhunisbek, Ayazhan Bolat, Aida Abzhaliyeva, Maxat Toishimanov

  964-976

  2024-11-04

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

  Mariam Alimardanova, Alma Shunekeyeva

  750-764

  2022-11-04

• The occurrence of eleven elements in dairy cow´s milk, feed, and soil from three different regions of Slovakia

  Róbert Toman, Martina Pšenková, Vladimír Tančin

  967-977

  2020-10-28

• Consumer preferences on milk market: evidence from Slovak Republic

  Alexandra Krivoší­ková, Ľudmila Nagyová, Andrea Kubelaková, Stanislav Mokrý

  961-970

  2019-12-28

• Determination of the fatty and amino acid composition of camel milk, milk powder and shubat Camel milk

  Aikerim Zhumabay, Assiya Serikbayeva, Sabira Kozykan, Yus Aniza Yusof, Aigul Kozhakhmetova

  918-928

  2023-11-07

• The importance of milk and dairy products consumption as a part of rational nutrition

  Ľubica Kubicová, Kristí­na Predanocyová, Zdenka Kádeková

  234-243

  2019-04-27

• The prolonged effect of GLUTAM 1M biologically active preparation on dairy productivity and milk quality of cows

  Vita Trokhymenko, Тetyana Kovalchuk, Volodymyr Bidenko, Viacheslav Zakharin, Оksana Pylypchuk

  127-136

  2022-03-10

• 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

• Effect of somatic cell counts occurred in milk on quality of Slovak traditional cheese - Parenica

  Viera Ducková, Margita Čanigová, Peter Zajác, Zuzana Remeňová, Miroslav Kročko, Ľudmila Nagyová

  675-680

  2019-08-28

• The use of mutton in sausage production

  Juraj Čuboň, Peter Haščík, Peter Herc, Lukáš Hleba, Miroslava Hlebová, Nikoleta Šimonová, Ondřej Bučko

  506-512

  2021-05-28

• 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

• Milk consumption in childhood and adulthood and its effect on body composition

  Kristína Jančichová, Martina Gažarová, Marta Habánová, Jana Kopčeková, Jana Mrázová, Petra Lenártová

  1143-1148

  2020-11-28

• 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

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

  Tetyana Semko, Vladyslav Palamarchuk, Vladyslav Sukhenko

  840-845

  2019-11-28

• 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

• The potential of goat meat as a nutrition source for schoolchildren

  Gulzhan Tokysheva, Kadyrzhan Makangali, Yasin Uzakov, Mukhtarbek Kakimov, Natalya Vostrikova, Meruert Baiysbayeva, Nurbibi Mashanova

  398-410

  2022-07-10