THE COACERVATION PROCESS OF MILK PROTEINS, SOLIDS AND LIPIDS, INDUCED BY CHITOSAN by Oksana Gennadievna Skorykh, Ludmila Ruslanovna Alieva, Ivan Alekseevich Evdokimov

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STUDY OF ASPECTS OF MILK WHEY CONDITIONING BY MICROFILTRATION WITH USING CERAMIC MEMBRANES by Ivan Alekseevich Evdokimov, Evgeniy Romanovich Smirnov, Mariya Ivanovna Shramko, Elena Aleksandrovna Gostischeva

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SECONDARY RAW MILK IN THE PRODUCTION OF FUNCTIONAL FOODS by Ivan Alekseevich Evdokimov, Irina Kirillovna Kulikova, Alena Romanovna Agirbova, Angela Victorovna Novoselskaya, Andrei Andreevich Smirnov

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COMPUTER-BASED CONVERGENCE OF LACTOSE MANUFACTURING TECHNOLOGICAL DECISIONS. TRADITIONAL WAY by Andrey Georgievich Khramtsov, Vladimir Alexandrovich Ermakov, Svetlana Andreevna Ryabtseva, Ivan Alekseevich Evdokimov, Georgy Sergeevich Anisimov, Dmitry Nikolaevich Lodygin

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FEATURES OF CONCENTRATION ACID WHEY BY MEMRANE METHODS by Vladimir Georgievich Kulenko, Evgenya Alexandrovna Fialkova, Dmitriy Mikhaylovich Kostukov, Marina Sergeevna Zolotoreva, Ivan Alekseevich Evdokimov, Vladimir Borisovich Shcevchuk

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