Effect of Using Buffalo’s Milk with Cow’s Milk and Selected Bacterial Strains on the Properties and Safety of Gouda Cheese

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

EFFECT OF THE CALF RENNET PASTE ON SOME PHYSIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BUFFALO'S PICKLED SOFT CHEESE

QUALITY AND SHELF LIFE ENHANCEMENT OF DOMIATI CHEESE FROM HEAT TREATED MILK USING STARTER CULTURE

EFFECT OF ELEVATED RIPENING TEMPERATURE ON THE PROPERTIES OF RAS CHEESE MADE FROM BUFFALOES' MILK

Effect of Using Different Lactic Cultures on Quality and Safety of Muddaffara Cheese

Impact of Dietary Fibers and Starter Type on Kariesh Cheese Properties

QUALITY OF YOGHURT MADE FROM BUFFALO MILK AND RETENTATE AS AFFECTED WITH THE FORTIFICATION WITH SKIM MILK POWDER AND RETENTATE POWDER.

EFFECT OF FROZEN STORAGE ON THE MICROBIOLOGICAL AND TECHNOLOGICAL PROPERTIES OF BUFFALO’S MILK

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