THE USE OF EXTRACELLULAR AND INTRACELLULAR EMULSIFIERS FROM YEASTS IN WHIPPED CREAM PRODUCTION

PRODUCTION OF EXTRACELLULAR EMULSIFIERS FROM YEASTS FOR USING IN DAIRY AND FOOD PRODUCTS

USE OF EXTRACELLULAR BIOEMULSIFIER FROM STREPTOCOCCUS THERMOPHILUSSTRADIS IN PRODUCTIOT OF FROZEN YOGHURT AS A PROBIOTIC FOOD

THE USE OF COLOSTRUM TO IMPROVE THE FUNCTIONAL AND CHEMICAL PROPERTIES OF ICE CREAM

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

GENETIC MODIFICATION OF SOME Saccharomyces cerevisiae STRAINS TO INCREASE UNSATURATED FATTY ACIDS PRODUCTION

EMULSIFYING AND FOAMING PROPERTIES OF WHEY PROTEIN CONCENTRATES IN THE PRESENCE OF SOME CARBOHYDRATES.

Improvement of Free Fat Soft Cheese Quality Using Exopolysaccharide- Producing Lactic Acid Bacteria as starter microflora

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

USE OF EXOPOLYSACCHARIDE - PRODUCING Streptococcus thermophilus IN IMPROVING REDUCED-FAT LABNEH