EFFECT OF FROZEN STORAGE ON THE MICROBIOLOGICAL AND TECHNOLOGICAL PROPERTIES OF BUFFALO’S MILK

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

EFFECT OF ELEVATED RIPENING TEMPERATURE ON THE PROPERTIES OF RAS CHEESE MADE FROM BUFFALOES' MILK

MAXIMIZATION OF PRODUCTION AND STABILITY OF RENNIN DURING PREPARATION AND STORAGE OF LIQUID RENNET

Effects of Storage on Some Physico-Chemical Characteristics of UHT Milk Stored at Different Temperature

EFFECT OF COLD STORAGE AND MIXING VARIOUS LACTATIONS OF BUFFALOE'S AND COW’S MILK ON SOME PROPERTIES OF YOGHURT

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

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

EFFECT OF THE CALF RENNET PASTE ON SOME PHYSIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BUFFALO'S PICKLED SOFT CHEESE

EFFECT OF STORAGE AND HEAT ON CHEMICAL-PHYSICAL PROPERTIES AND ANTIMICROBIAL ACTIVITY OF BEE HONEY