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

Head: Shugai Myroslava Oleksandrivna. To develop a technology of protective bacterial preparation for the production of cheeses of high quality.. (popup.stage: ). The Institute of Food Resources NAAS. № 0219U001607

Head: Orlyuk Yuriy. Determine compression and filtering characteristics of the cheese grains and developing universal design system for pressing cheeses. (popup.stage: ). The Institute of Food Resources NAAS. № 0219U001603

Head: Orlyuk Yuriy. Explore the processes of grain curd in the production of cheese. (popup.stage: ). The Institute of Food Resources NAAS. № 0216U005467

Head: Orlyuk Yuriy. Investigate the processes of degydration curd and a universal design to mold cheese. (popup.stage: ). The Institute of Food Resources NAAS. № 0216U005383