title: [Vitamins stability in fortified dairy products].
abstract: High safety of vitamins during vitaminization of dairy products has been shown. Adding of vitamins before pasteurization or sterilization of milk is guaranting its microbiological purity and doesn't change organoleptic quality of dairy products.
authors.forename: L N
authors.initials: LN
authors.lastname: Shatniuk
authors.forename: V B
authors.initials: VB
authors.lastname: Spirichev
authors.forename: O V
authors.initials: OV
authors.lastname: Kosheleva
authors.forename: E V
authors.initials: EV
authors.lastname: Leont'eva
authors.forename: N A
authors.initials: NA
authors.lastname: Beketova
authors.forename: V M
authors.initials: VM
authors.lastname: Kodentsova
authors.forename: O A
authors.initials: OA
authors.lastname: Vrzhesinskaia
authors.forename: L A
authors.initials: LA
authors.lastname: Kharitonchik
authors.forename: V A
authors.initials: VA
authors.lastname: Isaeva
authors.forename: S A
authors.initials: SA
authors.lastname: Sheveleva
mesh_terms: D003611:Dairy Products / Q000032:analysis / Q000592:standards*; D005516:Food Microbiology / Q000592:standards; D005519:Food Preservation; D005527:Food, Fortified / Q000032:analysis / Q000592:standards*; D005525:Food-Processing Industry; D006358:Hot Temperature; D011786:Quality Control; D012426:Russia; D013242:Sterilization; D014815:Vitamins / Q000032:analysis / Q000592:standards*
chemical_list: D014815:Vitamins