Quality and Chemo-Physical Properties of Yoghurt Supplemented with Soybean and Skim Milk Powders

Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk

Production and properties of yoghurt made using mixture of cows and goats milk

QUALITY OF YOGHURT MADE FROM BUFFALO MILK AND RETENTATE AS AFFECTED WITH THE FORTIFICATION WITH SKIM MILK POWDER AND RETENTATE POWDER.

Impact of the Supplementation with Partially Chymosin-Proteolyzed Buffalo’s Total Milk Proteinate on the Properties of Cow’s Set Yoghurt

CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF SOME PLAIN AND FLAVORED YOGHURT IN EGYPT

EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT

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

SENSORY, RHEOLOGICAL, PHYSICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF DIFFERENT TYPES OF YOGHURT

Physicochemical, Rheological and Microbiological Characteristics of Fat-free Yoghurt Enriched with Inulin and Various Milk Protein Sources