KEFIR PRODUCTION FROM COW’S AND BUFFALO’S MILK UNDER EGYPTIAN CONDITIONS

MANUFACTURE OF FERMENTED NUTRACEUTICAL MILK PRODUCTS HIGHLY IN SOLUBLE DIETARY FIBER

THE USE OF DAIRY BY-PRODUCTS IN PREPARING PROBIOTIC FERMENTED MILK DRINK FORTIFIED WITH CHICKPEA

OPTIMIZATION OF MILK TYPE AND PHYSICAL FACTORS FOR REDUCTION OF ALCOHOL CONTENT IN KEFIR

Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties

Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk

Physicochemical and Microbiological Properties of Stirred Bio-Yoghurt Manufactured from Sheep Milk

Preparation of Bio Yoghurt Cereal Fermented Milk

Production and Evaluation of Stirred Synbiotic Fermented Milk Fortified with Fig Fruit (<i>Ficus carica</i> L.)

Some Chemical and Physical Properties of Cereal Fermented Milk Product