SENSORY , CHEMICAL AND BACTERIOLOGICAL EVALUATION OF YOGHURT DURING ITS MANUFACTURE

Quality assessment of yoghurt produced for foreign markets

CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF SOME PLAIN AND FLAVORED YOGHURT IN EGYPT

Evaluation of the chemical and microbiological properties of several cheese kinds

PHYISCO CHEMICAL, RHEOLOGICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF YOGHURT SUPPLEMENTED WITH BARLEY AND WHITE OAT FLOURS

LABAN RAYEB AND YOGHURT: SENSORY, RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES

Physico-Chemical, Antioxidant, Microbial and Sensory Properties of Probiotic Dairy Beverage and Fruit Juice with L. casei

Textural and Microstructural Properties of Set Yoghurt Produced from Goat Milk Treated by Homogenization and Thermosonication

Effect of chitosan on sanitary status of yoghurt prepared for sale in public stores

Some Chemical and Physical Properties of Cereal Fermented Milk Product