| عنوان البحث | ملخص البحث |
| UF “TALLAGA†CHEESE QUALITY MADE BY INCORPORATING BIFIDOBACTERIA AND DIFFERENT SALTING RATES | |
| MANUFACTURE OF YOGHURT FROM COW’S MILK FORTIFIED WITH TRYPSIN MODIFIED WHEY PROTEINS | |
| EFFECTS OF ACETYLATION AND SUCCINYLATION ON FUNCTIONAL PROPERTIES OF WHEY PROTEIN CONCENTRATES | |
| EFFECTS OF FORTIFICATION OF COWS MILK WITH ACETYLATED WHEY PROTEIN CONCENTRATES
ON THE QUALITY OF SET YOGHURT | |
| INFLUENCE OF SOME NUTRIENTS AND BILE SALT ON THE PRODUCTION OF ANTIMICROBIAL AGENTS BY BIFIDOBACTERIA | |
| Impact of substituting non-fat dry milk with pectin on cow’s milk yoghurt quality | |
| Impact of replacing non-fat dry milk with
Serigel LP® on the quality of ice milk | |
| The use of whey proteins in flavoured low fat processed cheese spread | |
