RELATIONSHIP BETWEEN TYPE OF BUTTER AND ITS RHEOLOGICAL PROPERTIES

FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER

RHEOLOGICAL PROPERTIES OF MILK FAT COMPARED TO OTHER FATS:

EFFECT OF MILK TYPE ON CAERPHILLY LIKE CHEESE QUALITY

COMPOSITIONAL AND FUNCTIOAL PROPERTIES OF BUTTERMILK PROTEIN PREPARATIONS

RHEOLOGICAL PROPERTIES OF MILK FAT COMPARED TO OTHER FATS: 2- THE.USE OF THE CHANGES IN MILK FAT RHEOLOGICAL PROPERTIES FOR DETECTING ITS ADUL TERATtON

INTERRELATIONSHIPS BETWEEN MILK CONSTITUENTS, PROTEIN PROFILE, GENOTYPES OF KAPPA-CASEIN GENE AND ETHANOL STABILITY OF COW'S MILK

RELATIONSHIP BETWEEN PROTEIN/FAT, FREE AMINO ACIDS AND CASEIN FRACTIONS IN DIFFERENT TYPES OF BULK MILK DURING AS AFFECTED BY SEASONAL VARIATION.

PHYSICOCHEMICAL EVALUATION OF COOKING BUTTER AND HYDROGENATED OILS

EFFECT OF TYPE OF MILK ON THE PROPERTIES OF TRADITIONAL FETA CHEESE.