STUDY ON THE PRODUCTION OF LOW CHOLESTEROL CREAM-LIKE.

Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin

IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES: 1. COMPARATIVE STUDY

A study on the use of carrot and probiotic bacteria in making functional cream cheese

EFFECT OF ENZYMATIC CROSS·L1NKING OF MILK PROTEINS ON PROPERTIES OF ICE CREAM WITH DIFFERENT COMPOSITION

Physicochemical Properties of Functional Low-Fat Whipped Cream with Oats

Formulation and Characterization Aspects of Light Sour Cream

NEW TECHNIQUE FOR PRODUCING CREAM LIKE FROM BUFFLOE'S MILK

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PRINCIPLES IN PRODUCTION OF FILLING CREAM

Improving quality attributes and health benefits of ice milk