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

INFLUENCE OF MICROBIAL TRANSGLUTAMINASE ON SOME PHYSICAL AND MICROSTRUCTURAL PROPERTIES OF COW MILK COAGULUM SUPPLEMENTED WITH WHEY PROTEINS

THE EFFECT OF PROCESSING TREATMENTS ON MILK COAGULATION WITH RENNET AS MEASURED BY VISCOSITY-TIME CURVE

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

Comparative Study on the Effect of Adding Transglutaminase to Cow’s Milk on the Properties of Low-Fat Gouda-Like Cheese

IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY

INFLUENCE OF TRANSGLUTAMINASE (TGASE) ENZYME ON THE QUALITY OF LOW FAT TALLAGA CHEESE

EFFECT OF ADDING TRANSGLUTAMINASE ON THE PROPERTIES OF FERMENTED MILK

FUNCTIONAL AND MICROSTRUCTURAL PROPERTIES OF LOW FAT MOZZARELLA CHEESE AS AFFECTED BY EXOPOLYSACCHARIDES-PRODUCING S. THERMOPHILUS AND STORAGE CONDITIONS

EFFECT OF ADDING DENATURED WHEY PROTEINS TO CHEESE MILK OR CHEESE CURD ON SOME PROPERTIES OF RAS CHEESE