MANUFACTURING FUNCTIONAL STIRRED YOGHURT SUPPORTED BY COLOSTRUM

Improving quality attributes and health benefits of ice milk

The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream

Production of Functional Ice Cream Using Camel Milk Fat Fractions

Use of colostrum, Nonsalable and fermented Milk in feeding calves

EFFECT OF ENZYMATIC CROSS·L1NKING OF MILK PROTEINS ON PROPERTIES OF ICE CREAM WITH DIFFERENT COMPOSITION

THE USE OF EXTRACELLULAR AND INTRACELLULAR EMULSIFIERS FROM YEASTS IN ICE CREAM PRODUCTION

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

USING WHEY PROTEIN ISOLATE AS A SUBSTITUTE OF MILK SOLID NOT FAT ON CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF ICE CREAM

Chemical Studies on The Colostrum