KEFIR PRODUCTION FROM COW’S AND BUFFALO’S MILK UNDER EGYPTIAN CONDITIONS

OPTIMIZATION OF PROCESSING TECHNIQUES FOR PRODUCTION OF OAT AND BARLEY MILKS

The Optimum Conditions for Producing Fermented Milk Used in the Manufacture of Fayesh Bread

EFFECT OF TYPE OF MILK ON THE PROPERTIES OF TRADITIONAL FETA CHEESE.

EFFECT OF MILK CONCENTRATION BY ULTRAFILTRATION ON THE PROTEOLYSIS AND RHEOLOGICAL PROPERTIES OF LOW-FAT SOFT WHITE CHEESE

CHANGES IN PHYSICO-CHEMICAL PROPERTIES OF BIOYOGHURT MADE FROM LACTOSE HYDROLYSED MILK

PRODUCTION OF FUNCTIONAL MILK DRINK BY USING SOME VITAL MATERIALS FROM WHEY

SUPPLEMENTATION OF BUTTERMILK WITH RED BEET ROOT FOR PRODUCING FERMENTED MILK BEVERAGE

EFFECT OF REPLACING NON-FAT DRY MILK WITH GELATIN IN MAKING YOGHURT FROM COW'S MILK

EFFECT OF ADDING TRANSGLUTAMINASE ON THE PROPERTIES OF FERMENTED MILK