عنوان البحث | ملخص البحث | Research Abstract |
The use of whey protein concentrate in ice cream | | |
Use of high fructose corn syrup and whey protein concentrate in frozen yoghurt manufacture | | |
Chemical composition and physical properties of camel's milk, and milk fat | | |
Changes in reheological properties and microstructure during storage of low fat mozzarella cheese | | |
Manufacture of processed cheese spread and processed cheese with flavoured pastes | | |
Manufacture of reduced fat mozzarella cheese | | |
Effect of substituting added skim milk powder (SMP) with wheat germ (WG) on the quality of goat's milk yoghurts and fermented camel's milk drink | | |
Preparation of goat's and camel's milk yoghurts fortified concentrate | | |
Acomparative study of composition and some properties of milk from different species | | |
MANUFACTURE OF YOGHURT FROM COW’S MILK FORTIFIED WITH BUTTER MILK | | ABSTRACT:
The effect of replacing skim milk powder that used to fortify cow’s milk with spry dried butter milk on the quality of yoghurt was studied. Control yoghurt was made from 3.0% fat cow’s milk fortified with 3% skim milk powder. Fo |
Effect of replacing skim milk powder with dried butter milk on ice milk quality | | Abstract
Effect of substituting 0.0 (C), 25% (T1), 50% (T2), 75% (T3) and 100% (T4) skim milk powder with butter milk powder on the quality of ice milk was studied. Replacement of skim milk powder with butter milk powder did not affect si |
EFFECT OF REPLACING SKIM MILK POWDER WITH DRIED RETENTATE ON THE QUALITY OF ICE MILK | | ABSTRACT:
: Four treatments of ice milk were prepared, i.e. control (C) in which skim milk powder (SMP) was used to supply the milk solids not fat and (T1, T2 and T3) treatments in which SMP was replaced with dried retentate (DR) (74% pro |