LIPOLYSIS AND OXIDATIVE STABILITY OF FAT IN ULTRAFILTERD WHITE SOFI' CHEESE CONTAINING VEGETABLE OILS

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

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

Characterization of Soft Cheese Supplemented with Rice Bran Oil

FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER

Formulation and Stability of Healthy Vegetable Oil Blends Rich in Omega-3 Fatty Acids

The effect of different types of edible oils that contain omega-3 and omega-6 on blood lipids and the immune system in hypercholesterolemic rats

Manufacturing of White Cheese-Like Product Using Flaxseed Oil and Skim Milk

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

Chemical and biological studies on spreadable processed cheese made using flaxseed oil as butter substitute