The potential hypercholesterolemic effect of feeding rats on improved non–traditional white soft cheese supplemented with vegetable oils and starter cultures Effects of production system, breed, parity and stage of lactation on milk composition of dromedary camels in Saudi Arabia Characterization of temperate Lactobacillus gasseri phage LgaI and its impact as prophage on autolysis of its lysogenic host strains Physicochemical properties of probiotic frozen yoghurt made from camel milk Effect of inulin supplementation on rheological properties of low-fat ice cream Heat stability of camel milk proteins after sterilisation process Characterization and genetic improvement of Lactobacilli for application in probiotic dairy products Effects of Camel Casein Hydrolysate Addition on Microbiological and Rheological Properties of Yoghurt Autolysis detection and evaluation of some lactic acid bacteria by renaturing sodium dodecyl sulphate‐polyacrylamide gel electrophoresis and polymerase chain reaction assays The Ability of Some Starter Cultures to Increase the Conjugated Linoleic Acid Level in Cow and Camel Milks Antioxidative activity of camel milk casein hydrolysates The effect of urea and formaldehyde on heat coagulation time (HCT) of camel milk Characterisation of pSMA23, a 3.5 kbp plasmid of Lactobacillus casei, and application for heterologous expression in Lactobacillus. Effect of Seed Germination Periods on Protein Profile, Enzymatic Activity, and Chemical Composition of Some Fenugreek (Trigonella foenum-graecum L) Types IMPROVEMENT OF NON–TRADITIONAL WHITE SOFT CHEESE MADE FROM FRESH MILK FORTIFIED WITH ADDING SKIM MILK POWDER AND VEGETABLE OILS USING DIFFERENT RATIOS OF STARTER CULTURE. Non–traditional white soft cheese from Fresh milk with added skim milk powder and different vegetable oils Pork detection in binary meat mixtures and some commercial food products using conventional and real-time PCR techniques Structural Characteristics of Camel-Bone Gelatin by Demineralization and Extraction Identification and verification of porcine DNA in commercial gelatin and gelatin containing processed foods Angiotensin converting enzyme-inhibitory activity and antimicrobial effect of fermented camel milk (Camelus dromedarius) Method of making a fermented dairy product from camel milk Physicochemical, Microbiological, and Sensory Properties of Set-Type Yoghurt Supplemented with Camel Casein Hydrolysate Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging