Impact of High Hydrostatic Pressure on Composition and Quality of Yoghurt

PRESERVATION OF RAW COW MILK USING NON THERMAL TREATMENTS

Composition and Quality of Soft Cheese Made from Milk Treated with High Hydrostatic Pressure

Effect of Milk Quality and Stabilizers on Some Physicochemical Properties of UHT-Milk

Non-Thermal Milk and Milk Products Processing

Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk

Impact of Ultrasonic on some Physiochemical and Technological Properties of Raw Milk

The Influence of High Heat Treatment at Alkaline pH on the Physicochemical Characteristics and Isomerization of Lactose to Lactulose in Skim Milk

Effect of Using Microwave Radiation in Milk Pasteurization

Effect of pasteurization, boiling, and sterilization on Buffalo milk. II. Determination of hydroxymethyl furfural (HMF), detection of maltol and changing in color