Reducing Goat milk Flavor by Beta – Cyclodextrin (β-CD) and its Effect on Texture and Microstructure in Soft Goat Cheese

Use of Hydrocolloids for Enhancing Egyptian Style Low Fat White Soft Cheese Attributes

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

PROPERTIES OF DOMIATI CHEESE AS AFFECTED BY BLENDING VARIOUS MILKINGS AND COLD STORAGE OF BUFFALO’S MILK

Effect of Adding β-cyclodextrin and Cinnamon Oil on the Quality Characteristics of Goat's Milk-Based Ice Cream

Effect of Certain Dietary Fibers on Kariesh Cheese Characteristics

EFFECT OF ADDING SOME HERBS TO ~OAT FEED ON THE CHEMICAL, MICROBIOLOGICAL AND ORAGNOLEPTIC PROPERTIES OF DOMIATI CHEESE

Effect of Vegetable Protein and Functional Proteins Fortification on the Properties of Kareish Cheeses

NUTRITIVE VALUE OF TRADITIONAL AND ULTRAFILTRATION TECHNIQUE OF DOMIATI CHEESE

IMPACT OF ENZYMATIC PROTEIN CROSS-LINKING ON GELATION KINETICS AND MICROSTRUCTURE OF RENNET-INDUCED LOW-FAT MILK GEL