| عنوان البحث | ملخص البحث |
| 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 | |
| Effect of replacing skim milk powder with dried butter milk on ice milk quality | |
| EFFECT OF REPLACING SKIM MILK POWDER WITH DRIED RETENTATE ON THE QUALITY OF ICE MILK | |
