PRODUCTION OF PROBIOTIC LOW-CALORIE SOUR CREAM

A STUDY ON IMPROVING THE FUNCTIONAL PROPERTIES OF CREAM

Sour Cream Analogue Supplemented with Red Grape Pomace and Tomato Pomace Extracts: Chemical Composition, Oxidative Stability, and Organoleptic Characteristics

Physicochemical Properties of Functional Low-Fat Whipped Cream with Oats

RHEOLOGICAL AND SENSORY CHARACTERISTICS OF HALF- FAT CREAM CHEESE MADE WITH CARBOHYDRATE BASED FAT REPLACERS

IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES: 1. COMPARATIVE STUDY

Characterization of Soft Cheese Supplemented with Rice Bran Oil

Manufacturing of White Cheese-Like Product Using Flaxseed Oil and Skim Milk

Low Fat Flavored Stirred Yogurt Treated with different Stabilizers for Improving Its Properties and Quality

MANUFACTURE OF SWEETENED FULL-FAT YOGHURT WITH DIFFER-ENT CALORIES CONTENT