CONSTRUCTION AND PERFORMANCE EVALUATION OF A CENTRIFUGAL MILK SEPARATOR

FLOW AND STRUCTURAL CHARACTERISTICS OF CONCENTRATED FROZEN BUFFALO’S MILK

DEVELOPMENT OF A REFRIGERATION SYSTEM FOR COOLING MILK AT RURAL REGIONS

A STUDY ON IMPROVING THE FUNCTIONAL PROPERTIES OF CREAM

Manufacture of Cholesterol - Reduced Double Cream Cheese from Buffalo’s Milk

Non-Thermal Milk and Milk Products Processing

SUITABILITY OF BUFFALOE'S AND COW'S MILK FOR PROCESSING ULTRA HIGH TEMPERATURE PRODUCTS IN EGYPT DURING LACATION PERIOD

UTILIZATION OF MODERN TECHNIQUES FOR PRODUCING MOZZARELLA CHEESE

TECHNOLOGICAL AND CHEMICAL STUDY ON WHITE CHEESE (QUESO BLANCO): 1- EFFECT OF COAGULATING AGENT ON QUESO BLANCO CHEESE PROPERTIES MADE FROM COWS OR BUFFALOES MILK .

KEFIR PRODUCTION FROM COW’S AND BUFFALO’S MILK UNDER EGYPTIAN CONDITIONS