Palm Kernel Oil as a Substitute of Milk Fat in Feta Cheese

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

PRODUCTION OF FETA LIKE CHEESE FORTIFIED WITH POMEGRANATE AND LEMON PEELS EXTRACT AS NATURAL ANTIOXIDANTS

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

PRODUCTION OF LOW CALORIES AND SODIUM CAST FETA CHEESE

THE USE OF A BLEND OF MILK INGREDIENTS AND DIFFERENT PALM OIL FRACTIONS IN PROCESSED CHEESE FORM

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

Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer

PROPERTIES OF FUNCTIONAL SOFT CHEESE MADE BY USING BLENDS OF ARTICHOKE (Cynara cardunculus L.) INSTEAD OF CHYMOSIN AS COAGULANT

FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER