EFFECT OF MILK SUPPLEMENTATION WITH VARIOUS TYPES OF MILK PROTEINS ON PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BIO-FERMENTED CAMEL’S MILK.

Production of Flavoured Fermented Camel Milk

IMPROVING THE QUALITY OF YOGHURT MANUF ACTURED FROM CAMEL MILK

Production of Fermented Camel Milk Beverage Flavoured with Some Plant Extracts

EFFECT OF IRON FORTIFICATION ON THE QUALITY OF YOGHURT

Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage

Assessment of Low-Fat Fermented Milk Beverage Produced by Combining Camel and Corn Milk

EFFECT OF CAMEL MILK ON MICROBIOLOGICAL AND CHEMICAL QUALITY OF SOFT CHEESE

Impact of Using Milk Clotting Enzyme From Seeds of Moringa Oleifera on Coagulation Properties of Curd Made From Camel’s Milk

The Effects of Fortifying Rayeb Milk with Different Forms of Iron on Its Physicochemical, Sensory, Antimicrobial, and Anticancer Properties