Kalium, Besi dan Kobalt Dalam Susu Tepung, Susu Kotak dan Susu Segar
Pengenalan Nama kajian: Nutritional Values in Aspects of Essential and Non Essential Elements in Variety of Milk Samples by AAS
Susu Pekat Manis Komersial: Kandungan Karbohidrat dan Protein Berbeza Ketara Antara Jenama
Pengenalan Nama kajian: Test Carbohydrate and Protein Content in Commercial Condensed Milk (SKM) Qualitative and Quantitative Objektif: Menentukan kehadiran serta
Paneer Daripada Susu Kerbau, Lembu dan Campuran: Susu Kerbau Beri Hasil Tertinggi dan Paling Digemari
Pengenalan Nama kajian: Technological study of Paneer prepared from Cow, Buffalo, mixed and standardized milk Objektif: Membandingkan komposisi susu, hasil,
Yogurt dan Doogh Diperkaya Vitamin D3: Pembungkusan Legap Kunci Kestabilan
Pengenalan Nama kajian: Stability of Vitamin D3 in fortified yoghurt and yoghurt drink (Doogh) Objektif: Menilai kestabilan vitamin D3 dalam
Keju Turki di Pasaran Izmir: Kaya Kalsium dan Fosforus, Keju Putih Paling Tinggi Natrium
Pengenalan Nama kajian: İzmir Piyasasında Satılan Bazı Peynir Çeşitlerinin Kalsiyum, Fosfor, Sodyum ve Potasyum Düzeyleri Üzerine bir Değerlendirme (Penilaian tahap
Mozarela, Cheddar dan Keju Analog Piza: Keju Tiruan Lebih Rendah Protein Walaupun Tinggi Kalsium
Pengenalan Nama kajian: The compositional and functional properties of commercial mozzarella, cheddar and analogue pizza cheeses Objektif: Membandingkan komposisi dan
Produk Susu Kambing: Kalsium Sehingga 1,113 mg/100 g, Komposisi Setanding Produk Susu Lembu
Pengenalan Nama kajian: Composition of nutrients and minerals in some goat milk products Objektif: Menentukan komposisi nutrien asas (protein, lemak,
Susu Kambing Kepada Yogurt Pekat: 26 Asid Lemak Dikesan, Profilnya Berubah Semasa Pemprosesan
Pengenalan Nama kajian: Fatty Acids Profiles of Fresh Milk, Yogurt and Concentrated Yogurt from Peranakan Etawah Goat Milk Objektif: Mencirikan
Dadih Dipanaskan Dalam Gelombang Mikro: Asid Lemak Kekal, Bakteria Baik Berkurang
Pengenalan Nama kajian: Fatty acid composition of fermented buffalo milk (dadih) Objektif: Menilai taburan asid lemak, jumlah bakteria asid laktik
Dadih Sumatera Barat: Protein 10–12% dan Kaya Bakteria Asid Laktik
Pengenalan Nama kajian: Analysis of the Nutrients and Microbiological Characteristics of the Indonesian Dadih As a Food Supplementation Objektif: Mengetahui