Influence of Heat Treatments on Nitrogen Distribution in cow and Buffalo’s Skim Milk

EFFECT OF HEATING TIME AT HIGH TEMPERATURE (145OC) ON αs-CASEIN and β-LACTOGLOBULIN POWDERS AT A RELATIVE HUMIDITY OF 95%

CHANGES IN PHYSICO-CHEMICAL PROPERTIES OF BIOYOGHURT MADE FROM LACTOSE HYDROLYSED MILK

IMPACT OF HEAT TREATMENT ON SOME PROPERTIES OF GOAT MILK YOGHURT.

Effect of Heat Treatments of Milk on Biogenic and Free Amino Acids of Low Fat Ras Cheese

Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk

Effect of pasteurization, boiling, and sterilization on Buffalo milk. I.-Acidity, pH, Lactose, reducing capacity and liberation of SH groups

The Effect of High Pressure Processing on Milk: An Overview

EFFECT OF HEAT DENATURED WHEY PROTEINS ON THE QUALITY OF YOGHURT

DETERMINATION OF LACTULOSE AND FUROSINE CONTENTS DURING HEAT TREATMENT OF CAMEL MILK: AS A NEW METHOD FOR DISCRIMINATING THE DEGREE OF HEAT TREATMENT GIVEN TO CAMEL MILK