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

PRODUCTION OF DOMIATI CHEESE WITH TYPICAL CHARACTERISTICS FROM PASTEURIZED MILK USING Lactobacillus helveticus AND Lactobacillus casel CULTURES

STUDY ON PRODUCING HALLOUMI CHEESE FROM DIFFERENT TYPES OF MILK

Comparison of the Properties of Halloumi Cheese Made from Goat Milk, Cow Milk and Their Mixture

Making Zabadi from Cow’s Milk by Adding Different Concentrations of Goat’s Protein

OPTIMIZATION OF UTILIZATION OF CALF RENNET AND ADULT BOVINE RENNET MIXTURES IN DOMIATI CHEESE MAKING

Milk and Domiati Cheese Properties Affected by Feeding of Lactating Goats' on Strawberry Vines Hay

THE USE OF DIFFERENT TYPES OF SKIM MILK POWDER IN MAKING YOGHURT FROM GOAT’S MILK

NUTRITIVE VALUE OF TRADITIONAL AND ULTRAFILTRATION TECHNIQUE OF DOMIATI CHEESE

The Effect of Adding Microbial Transglutaminase Enzyme to Cheese Milk on the Quality of Halloumi-Like Cheese Made From Recombined Skimmed Milk Powder