Effect of pasteurization, boiling, and sterilization on Buffalo milk. I.-Acidity, pH, Lactose, reducing capacity and liberation of SH groups

Effect of pasteurization, boiling, and sterilization on Buffalo milk. II. Determination of hydroxymethyl furfural (HMF), detection of maltol and changing in color

Influence of Heat Treatments on Nitrogen Distribution in cow and Buffalo’s Skim Milk

Correlations and interrelations of some determinations as affected by Pasteurization, boiling and Sterilization of fresh milk

EFFECT OF BUFFALO AND COW SKIM MILK FLOURIDIZATION ON: 2. SOME CHARACTERISTICS OF CASEIN MICELLES, PROTEOLYTIC DIGESTIBILITY AND MICROBIOLOGICAL PROPERTIES

THE EFFECT OF PROCESSING TREATMENTS ON MILK COAGULATION WITH RENNET AS MEASURED BY VISCOSITY-TIME CURVE

EFFECT OF HEAT TREATMENTS AND SEASONS OF THE YEAR ON THE PROTECTIVE PROTEINS IN MILK OF DIFFERENT ANIMALS

EFFECT OF BUFFALO AND COW SKIM MILK FLOURIDIZATION ON: 1-SOME PHYSICO-CHEMICAL PROPERTIES

Studies On Some Technological Factors Affecting Some Veterinary Drug Residues In Buffalo's Milk

Effect of Using Buffalo’s Milk with Cow’s Milk and Selected Bacterial Strains on the Properties and Safety of Gouda Cheese