Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.

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

INCORPORATION OF MILK PROTEIN CONCENTRATE (MPC) AND WHEY PROTEIN CONCENTRATE (WPC) IN THE BLEND OF LOW FAT ICE CREAM

EFFECT OF PARTIAL SUBSTITUTION OF MILK SOLIDS WITH WHEY PROTEIN CONCENTRATE POWDER IN "LABNEH" MADE BY ULTRAFILTRATION

EFFECTS OF VARYING TOTAL PROTEIN AND FAT CONTENT ON THE RHEOLOGICAL AND PHYSICO- CHEMICALS PROPERTIES OF ICE MILK

QUALITY OF YOGHURT MADE FROM COW'S MILK FORTIFIED WITH WHEY PROTEIN ISOLATE

THE FEASIBILITY OF USING SOME WHEY PROTEINS CONCENTRATE PREPARATIONS IN MANUFACTURE OF INFANT FORMULA

UTILIZATION OF WHEY PROTEIN IN YOGURT

Replacing Skim Milk Powder With White Sweet Lupin Flour For Ice Milk Manufacture

Evaluation Of Low Calories Ice Cream Properties Prepared By Using Fat Replacer And Sweetener