Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep’s Milk Powder in Different Forms

por Biegalski, Jakub, Cais-Sokolińska, Dorota
Publicado 2023

Foaming and Other Functional Properties of Freeze-Dried Mare’s Milk

por Cais-Sokolińska, Dorota, Teichert, Joanna, Gawałek, Jolanta
Publicado 2023

Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins

por Bierzuńska, Paulina, Cais-Sokolińska, Dorota, Yiğit, Asli
Publicado 2019

Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese

por Biegalski, Jakub, Cais-Sokolińska, Dorota, Wawrzyniak, Jolanta
Publicado 2022

Effects of Heat Treatment Duration on the Electrical Properties, Texture and Color of Polymerized Whey Protein

por Bielska, Paulina, Cais-Sokolińska, Dorota, Dwiecki, Krzysztof
Publicado 2022

Kinetics of lactose hydrolysis and galactooligosaccharides formation in beverages based on goat’s milk and its permeate

por Kaczyński, Łukasz K., Cais-Sokolińska, Dorota, Szwengiel, Artur
Publicado 2019

The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese

por Biegalski, Jakub, Cais-Sokolińska, Dorota, Tomaszewska-Gras, Jolanta, Baranowska, Hanna M.
Publicado 2021

Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability

por Bielska, Paulina, Cais-Sokolińska, Dorota, Teichert, Joanna, Biegalski, Jakub, Kaczyński, Łukasz K., Chudy, Sylwia
Publicado 2021

Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition

por Teichert, Joanna, Cais-Sokolińska, Dorota, Danków, Romualda, Pikul, Jan, Chudy, Sylwia, Bierzuńska, Paulina, Kaczyński, Łukasz K.
Publicado 2020