STUDIES ON ABERDEEN - ANGUS MILK : PHYSICOCHEMICAL CHARACTERISTICS, RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE

Functional Low Fat Fruit Yoghurt

AN ATTEMPT TO PRODUCE LOW FAT PROBIOTIC EDAM-LIKE CHEESE FROM GOATS' MILK WITH ACCEPTABLE QUALITY

IMPROVING PROPERTIES OF NON-FAT YOGHURT USING FAT REPLACERS

Production and properties of yoghurt made using mixture of cows and goats milk

THE EFFECT OF PROTECTED FAT ON MILK YIELD AND COMPOSITION, DIGESTIBILITY, AND SOME BIOCHEMICAL PARAMETERS IN LOW PRODUCING COWS

QUALITY OF YOGHURT MADE FROM COW'S MILK FORTIFIED WITH WHEY PROTEIN ISOLATE

Functional Low and Free-Fat Fermented Milk Drink Supplemented with Oats

USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK.

PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF LOW FAT YOGHURT MADE WITH MICROBIAL EXOPOLYSACCHARIDE PRODUCED FROM SALTED WHEY