EFFECT OF MILK CONCENTRATION BY ULTRAFILTRATION ON THE PROTEOLYSIS AND RHEOLOGICAL PROPERTIES OF LOW-FAT SOFT WHITE CHEESE

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

Impact of Variation in Protein / Fat Ratio on Soft White Tallaga Cheese Properties

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

RHEOLOGICAL PROPERTIES OF MILK FAT COMPARED TO OTHER FATS:

Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.

INFLUENCE OF PARTICULATED WHEY PROTEIN CONCENTRATE ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF LOW FAT YOGHURT.

EFFECT OF REPLACING NON-FAT DRY MILK WITH GELATIN IN MAKING YOGHURT FROM COW'S MILK

EFFECT OF SKIM MILK POWDER, RETENTATE AND FLAVOUR COMPOUNDS ON THE QUALITY OF RICOTTA CHEESE

PRODUCTION OF LOW AND FREE FAT ICE MILK USING SODIUM CASEINATE AND BUTTER MILK POWDER