PHYSICAL, TEXTURAL AND SENSORY CHARACTERISTICS OF COLD-SPREADABLE RECOMBINED BUTTER FORTIFIED WITH CHEMICALLY INTERESTERIFIED GAMMA-LINOLENIC ACID

MICROSTRUCTURE , FATTY ACIDS PROFILE , CHEMICAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF LOW – FAT GOUDA –LIKE CHEESE DURING RIPENING

COMPOSITIONAL AND FUNCTIOAL PROPERTIES OF BUTTERMILK PROTEIN PREPARATIONS

COMPOSITION OF MARKET PROCESSED CHEESE VARIETIES WITH PARTICULAR REFERENCE TO CHEESE FAT.

PHYSICOCHEMICAL EVALUATION OF COOKING BUTTER AND HYDROGENATED OILS

PHSICO-CHEMICAL CHARACTERISTICS OF TRADITIONAL BUTTER OIL MADE FROM SPONTANEOUS FERMENTATION OF GOATS’ MILK

RELATIONSHIPS AMONG SOME PROPERTIES OF BUTTER AND DIFFERENT TYPES OF MILK

RHEOLOGICAL PROPERTIES OF MILK FAT COMPARED TO OTHER FATS:

FETA CHEESE BASED ON PALM KERNEL OIL MODIFIED PRODUCTS AND SKIM MILK POWDER

LIPOLYSIS AND OXIDATIVE STABILITY OF FAT IN ULTRAFILTERD WHITE SOFI' CHEESE CONTAINING VEGETABLE OILS