CHEMICAL COMPOSITION, PROTEOLYSIS, RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF CHEDDAR CHEESE AS AFFECTED By VARIOUS HIGH HYDROSTATIC PRESSURE TREATMENTS DURING RIPENING

Impact of High Hydrostatic Pressure on Composition and Quality of Yoghurt

QUALITY AND PROPERTIES EVALUATION OF WHITE SOFT CHEESE MADE BY FREE OR IMMOBILIZED COAGULANT ENZYMES DURING STORAGE

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME DIFFERENT SOFT CHEESE

Improvement of Free Fat Soft Cheese Quality Using Exopolysaccharide- Producing Lactic Acid Bacteria as starter microflora

CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY FOR HANDLING WHITE CHEESE AND EFFECT OF GOAT AND CAMAL MILK ON SOME PATHOGENIC BACTERIA

Quality Characteristics of Mozzarella Cheese from Cow’s Milk Using Different Acidulates

Low Lactose White Soft Cheese Made with Bioprocessing Treats and Ultrafiltration Technique

TECHNOLOGICAL STUDIES ON SOFT CHEESE

QUALITY OF SOFT CHEESE MADE WITH GOAT'S MILK AS AFFECTED WITH THE ADDITION OF CERTAIN ESSENCES