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Head: Shugai Myroslava O.. To investigate the proteolytic activity of milk-coagulating enzyme preparations and their effect on the organoleptic characteristics of cheeses.. Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine. № 0126U002727

Head: Shugai Myroslava O.. Development of technology for accelerated ripening of cheese for farms. Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine. № 0124U000506

Head: Shuhai Myroslava О.. Research of technological parameters of process acceleration ripening of hard cheeses. (popup.stage: ). Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine. № 0223U002112

Head: Shuhai Myroslava О.. Research of technological parameters of process acceleration ripening of hard cheeses. Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine. № 0122U002061

Head: Orlyuk Yuriy T.. To study patterns of formation of biochemical, microbiological and structural-mechanical characteristics of cheese mass in the production of hard cheeses. (popup.stage: ). Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine. № 0221U101581

Head: Orlyuk Yuriy T.. To study moisture removal in the process of squeezing cheese in two-element forms and to develop a design of a universal form for pressing of cheese mass. (popup.stage: ). Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine. № 0221U101580

Head: Shugai Myroslava O. Take a selection of lactic acid bacteria for the production of whey cheeses with a reduced mass fraction of fat.. (popup.stage: ). Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine. № 0221U101579

Head: Shuhai Miroslava O.. Effect of microbiological and physico-chemical parameters on proteolysis during cheese ripening. (popup.stage: ). Іnstitute of Food Resources. № 0221U101578

Head: Shuhai Miroslava O.. Effect of microbiological and physico-chemical parameters on proteolysis during cheese ripening. Іnstitute of Food Resources. № 0120U100678

Head: Orlyuk Yuriy. Develop intensive technology using microorganisms cheese cheese slime. (popup.stage: ). The Institute of Food Resources NAAS. № 0219U001608