EFFECT OF SOME TECHNOLOGICAL TREATMENTS ON THE MINERAL BALANCE BETWEEN THE SOLUBLE AND COLLOIDAL PHASES OF CAMEL MILK

EFFECT OF MILK SUPPLEMENTATION WITH VARIOUS TYPES OF MILK PROTEINS ON PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BIO-FERMENTED CAMEL’S MILK.

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

PHYSICO-CHEMICAL AND BIOLOGICAL HARACTERISTICS OF CAMEL MILK

EFFECT OF CAMEL MILK ON MICROBIOLOGICAL AND CHEMICAL QUALITY OF SOFT CHEESE

ELECTROPHORETIC PATTERNS AND FREE AMINO ACIDS OF CAMEL’S MILK CASEINS AND WHEY AS AFFECTED BY DIFFERENT HEAT TREATMENTS

Antioxidant and Antimicrobial Activities of Enzymatic Hydrolysates of Camelʼs Milk Whey Protein and Casein

CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK

Production of Flavoured Fermented Camel Milk

Production of Fermented Camel Milk Beverage Flavoured with Some Plant Extracts