FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER

PHYSICOCHEMICAL EVALUATION OF COOKING BUTTER AND HYDROGENATED OILS

AN ATTEMPT TO PRODUCE LOW FAT PROBIOTIC EDAM-LIKE CHEESE FROM GOATS' MILK WITH ACCEPTABLE QUALITY

UTILIZATION OF GOATS' MILK IN EDAM-LIKE CHEESE MAKING

CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY FOR HANDLING WHITE CHEESE AND EFFECT OF GOAT AND CAMAL MILK ON SOME PATHOGENIC BACTERIA

Physicochemical and Microbiological Properties of Stirred Bio-Yoghurt Manufactured from Sheep Milk

PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF LOW FAT YOGHURT MADE WITH MICROBIAL EXOPOLYSACCHARIDE PRODUCED FROM SALTED WHEY

PRODUCTION AND UTILIZATION OF GOAT'S MILK IN SOFT CHEESE MAKING

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

QUALITY OF SOFT CHEESE MADE WITH GOAT'S MILK AS AFFECTED WITH THE ADDITION OF CERTAIN ESSENCES