Enhancing the Nutritional Value and Chemical Composition of Functional Karish Cheese by Adding Microalgae Powder (Chlorella vulgaris and Spirulina platensis)

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

Production of Ras Cheese Analogue by Partially or Totally Substitution of Milk Fat with Palm Oil

An Improvement of the Quality of Low Fat UF Soft Cheese Using Certain Fat Replacers.

Technological and Characteristics of Low-Fat Cheeses: A Review

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

PREPARATION AND EVALUATION OF A NOVEL ULTRAFILTERED MILK- SOFT CHEESE, CONTAINING FULL-FAT CORN GERM OF HEALTHY BENEFITS

MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER

Low Lactose White Soft Cheese Made with Bioprocessing Treats and Ultrafiltration Technique

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