CONTENT OF OMEGA-3, OMEGA-6 AND CHOLESTEROL INUF-WHITE SOFT CHEESE CONTAINING VEGETABLE AND MARINE OILS

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

STUDIES ON THE USE OF VEGETABLE OILS AND STABILIZERS IN MAKING TALLAGA CHEESE - LIKE

Enhancement of Ultrafiltrated White Soft Cheese with Cold Pressed Oils as Natural Food Additives for Extending Shelf life

OXIDATIVE STABILITY OF PROCESSED CHEESE SPREADS AS AFFECTED BY ADDED WHEY PROTEINS/ CARRAGEENAN PARTICULATE

FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER

SOME VEGETABLE OILS, BUTTER' FAT AND THEIR BLENOS: PH7YSICO-CHEMICA PROPERTIES AND EFFECT OF OEEP FRYING THEREON.

FUNCTIONAL AND MICROSTRUCTURAL PROPERTIES OF LOW FAT MOZZARELLA CHEESE AS AFFECTED BY EXOPOLYSACCHARIDES-PRODUCING S. THERMOPHILUS AND STORAGE CONDITIONS

USE OF RICE BRAN OIL AS NATURAL ANTIOXIDANT IN WHITE SOFT CHEESE MANUFACTURINE

PRODUCTION OF WHITE SOFT CHEESE FORTIFIED WITH NATURAL ANTIOXIDANTS AS A FUNCTIONAL DAIRY FOOD