EFFECT OF HEAT DENATURED WHEY PROTEINS ON THE QUALITY OF YOGHURT

EFFECT OF HEAT TREATMENTS AND SEASONS OF THE YEAR ON THE PROTECTIVE PROTEINS IN MILK OF DIFFERENT ANIMALS

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

ELECTROPHORETIC PATTERNS AND FREE AMINO ACIDS OF CAMEL’S MILK CASEINS AND WHEY AS AFFECTED BY DIFFERENT HEAT TREATMENTS

THE EFFECT OF PROCESSING TREATMENTS ON MILK COAGULATION WITH RENNET AS MEASURED BY VISCOSITY-TIME CURVE

Effect of pasteurization, boiling, and sterilization on Buffalo milk. I.-Acidity, pH, Lactose, reducing capacity and liberation of SH groups

Effect of pasteurization, boiling, and sterilization on Buffalo milk. III. Nitrogen distribution and the alcohol coagulation of milk

THE CHANGES IN COMPOSITION OF UHT MILK DURING STORAGE AT DIFFERENT TEMPERATURE

Influence of Heat Treatments on Nitrogen Distribution in cow and Buffalo’s Skim Milk

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