FUNCTIONAL PROPERTITES OF THE COPRECIPITATION OF Ml,!NG AND WHEY PROTEINS

FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER

PRODUCTION OF FUNCTIONAL MILK DRINK BY USING SOME VITAL MATERIALS FROM WHEY

SOME BIOLOGICAL PROPERTIES OF WHEY PROTEINS

DERIVED PEPTIDES FROM MILK PERMEATE AS A HEALTH INGREDIENTS: PROPERTIES AND APPLICABLE ASPECTS

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

Effect of Trypsin on The Functional Properties of Salted and Ultrafiltrated Whey Protein Concentrates

RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES

PERFORMANCE OF MICROBIAL TRANSGLUTAMINASE AND BUTTERMILK POWDER ON FUNCTIONAL PROPERTIES OF FREE-FAT SET YOGHURT

INCORPORATION OF UNSALTED BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION: II. ADMIXTURE OF BUFFALOE'S AND COW'S MILK USING LIQUID RENNET OR FORMASE.