Research Article
Improvement of the Properties of Goat's Milk Labneh using some Aromatic and Vegetable Oils

Citation to this article as recorded by ASCI
Abbas, H.M., F.A.M. Hassan, J.M. Kassem, N.M. Rasmy, M.H. El-Kaluobi and M.F. El-Okaby, 2015. Preparation of cheese yoghurt using extracted high virgin olive oil. Int. J. Dairy Sci., 10: 288-296.
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Abou Ayana, I.A.A. and A.E. Ibrahim, 2015. Attributes of low-fat yogurt and kareish cheese made using exopolysaccharides producing lactic acid bacteria. Am. J. Food Technol., 10: 48-57.
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Abou Ayana, I.A.A. and H.M. El-Shabrawy, 2015. Improvement of milk composition and properties of labneh using oil seeds as supplement for lactating zaraibi goat rations. Curr. Res. Dairy Sci., 7: 1-17.
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Ahmed, L.I., S.D. Morgan, R.S. Hafez and A.A.A. Abdel-All, 2014. Hygienic quality of some fermented milk products. Int. J. Dairy Sci., 9: 63-73.
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Hassan, F.A.M., A.K. Enab, M.A.M. Abd El-Gawad, N.S. Abd Rabou, H.S. El-Sayed and A.M. Abdalla, 2018. Production of healthy functional soft white cheese using Moringa oleifera oil. Pak. J. Biol. Sci., 21: 394-400.
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Mohamed, A.G., H.H. Salam, H.S. El-Sayed and A.E. Edris, 2017. Garlic flavored self-preserved and vegetable oil based strained yoghurt. Int. J. Applied Sci., 17: 32-40.
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