OPTIMIZATION OF TECHNOLOGICAL PARAMETERS FOR BIOTECHNOLOGICAL PRODUCTION OF FEED ADDITIVE BASED ON MICROBIOTA OF “TIBETAN KEFIR GRAINS” by OLENA VICHKO, OLGA SHVED, MYKOLA KUKHTYN, ROMANNA PETRINA, ANDRIY МYLYANYCH, MARIIA BABII, VOLODYMYR NOVIKOV

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Microplastics in a Traditional Turkish Dairy Product: Ayran by Serkan Kemal Buyukunal, Sanae Rbaibi Zipak, Karlo Muratoglu

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New Functional Fermented Mare’s Milk Product: Biological Assessment in vivo by Elena S. Simonenko, Sergey V. Simonenko, Anna V. Begunova, Andrey N. Petrov, Elena S. Semenovа

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Development and quality assessment of a functional dairy and vegetable product by K. R. Babukchadiya, A. O. Ermolaev, V. S. Podtoptanny

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FERMENTED DAiRY PRODUCT FOR GERONTOLOGiCAL APPOiNTMENTS BASED ON AMARANTH PROCESSED PRODUCTS by Valentina V. Kolpakova, Nataliya A. Tichomirova, Irina S. Gaivoronskaya, Nikolai D. Lukin

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Study of the functional properties of a fermented milk product based on mare’s milk by E. S. Simonenko, N. V. Kupaeva, S. V. Simonenko, B. M. Manuilov

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Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein by N. G. Ostreczova, A. V. Bobrova

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Improved gut microbiome recovery following drug therapy is linked to abundance and replication of probiotic strains by Jamie FitzGerald, Shriram Patel, Julia Eckenberger, Eric Guillemard, Patrick Veiga, Florent Schäfer, Jens Walter, Marcus J Claesson, Muriel Derrien

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SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY by Vinogray E.G., Zakharova L.M., Ploskonosova E.A.

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THE DESIGNING A RECIPE FOR YOGURT ENRICHED WITH HEMP FLOUR, JERUSALEM ARTICHOKE SYRUP AND AGAVE SYRUP by O. E. Krotova, A. S. Chernyshkov, K. E. Khalagaeva

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Change of lactose content after milk fermentation using various microbial cultures by Ivana Vinko, Rajka Božanić, Željka Golem, Inga Kesner-Koren, Stjepan Mahnet

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Relevance of application of irradiated starter cultures to production of fermented milk products by D. A. Zhuravleva, A. V. Kazakov, I. S. Selezneva, A. A. Baranova

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Yoghurts in Infants’ Nutrition: Opportunities of Infectious and Non-Communicable Diseases’ Prevention by Irina A. Belyaeva, Elena P. Bombardirova, Tatyana V. Turti

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Acidified Infant Formulas with Probiotics: Application Relevance from the Position of Functional Nutrition by Evgeniya G. Makarova, Tatyana V. Klepikova, Sergei E. Ukraintsev, Olga K. Netrebenko

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ASSESSMENT OF THE NUTRITIONAL VALUE OF MARE’S MILK AND FERMENTED MARE’S MILK PRODUCTS AND THE POSSIBILITY OF THEIR USE IN BABY FOOD by Alexandr V. Yakunin, Yuriy A. Sinyavskiy, Ykylas S. Ibraimov

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TECHNOLOGY OF FUNCTIONAL FERMENTED PRODUCTS WITH USING WHEY INGREDIENTS by Ivan Evdokimov, Marina Zolotoreva, Dmitry Volodin, Maria Shramko

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