FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY by O. V. Lepilkina, I. V.  Loginova, O. G. Kashnikova

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Use of turbidimetry for determination of heat treatment intensity applied at pasteurization of milk by D. S. Myagkonosov, E. V. Topnikova, D. V. Abramov, O. G. Kashnikova

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Colorimetric method for estimating the intensity of heat load during milk pasteurization by E. V. Topnikova, D. S. Myagkonosov, D. V. Abramov, O. G. Kashnikova

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Technological and methodological aspects of the production of low- and lactose-free dairy products by Ju. V. Nikitina, E. V. Topnikova, O. V. Lepilkina, O. G. Kashnikova

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