| عنوان البحث | ملخص البحث |
| Manufacture of low fat prebiotic yoghurt | |
| Incorporation of bifidobacteria in low fat labneh | |
| Growth and bioactivity of bifidobacteria in camel's milk supplemented with some nutrients | |
| Partial purification and stability of antimicrobial substances produced by some bifidobacteria strains | |
| UF “TALLAGA†CHEESE QUALITY MADE BY INCORPORATING BIFIDOBACTERIA AND DIFFERENT SALTING RATES | |
| MANUFACTURE OF YOGHURT FROM COW’S MILK FORTIFIED WITH BUTTER MILK | |
| INFLUENCE OF SOME NUTRIENTS AND BILE SALT ON THE PRODUCTION OF ANTIMICROBIAL AGENTS BY BIFIDOBACTERIA | |
| Effect of replacing skim milk powder with dried butter milk on ice milk quality | |
| Growth and bioactivity of bifidobacteria in camel’s milk supplemented with some nutrients | |
| Impact of substituting non-fat dry milk with pectin on cow’s milk yoghurt quality | |
| Changes in chemical composition and sensory properties of low fat Mozzarella cheese during storage | |
| Changes in rheological properties and microstructure during storage of low fat Mozzarella cheese | |
| Manufacture of reduced fat mozzarella cheese | |
| 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 | |
| QUALITY OF CHOCOLATE PROCESSED CHEESE FOOD | |
