Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk

THE USE OF DIFFERENT TYPES OF SKIM MILK POWDER IN MAKING YOGHURT FROM GOAT’S MILK

Physicochemical and Microbiological Properties of Stirred Bio-Yoghurt Manufactured from Sheep Milk

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

PRODUCTION AND UTILIZATION OF GOAT'S MILK IN SOFT CHEESE MAKING

EVALUATION OF SOME PROPERTIES OF GOAT YOGHURT ICE CREAM

EVALUATION OF LABNEH MADE FROM COWS' MILK AND GOATS' MILK USING PROBIOTIC AND EXOPOLYSACCHARIDE - PRODUCING BACTERIA

Chemical Composition, Microbial Properties and Sensory Evaluation of Yoghurt Made from Admixture of Buffalo, Cow and Soy Milk

Comparison of the Properties of Halloumi Cheese Made from Goat Milk, Cow Milk and Their Mixture

PRODUCTION OF FUNCTIONAL BIO - YOGHURT MADE FROM CAMEL MILK, SKIM MILK RETENTATE AND FORTIFIED WITH SWEET POTATO POWDER