الفهرس 
Pasteurized milkOnly 14 pages are availabe for public view
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Abstract
It is the interest of t h i s p a r t , to secure information about the consequences of every ste’p, adopted in proceseing dairy products, on the fat content equally t o its respective TC, EC, and FC l e v e l s . EvaluatFng the repercussion degree of every processing step on these parameters, were expressed as a percentage of change, r e l a t i v e to the bitidl s t a r t i n g l e v e l . Familiar dairy products, were the matt e r of t h i s study. These products were, batch pasteurized milk, HTST pasteurized milk, boiled milk, s t e r i l i z e d milk, yoghurt , ice-cr~iun, samna, and soft pickled cheese(Dom1at i cheese). The first four dairy products were included under the topic 0:’ ”Heat Treatments”. The impact of s t o r i n g yoghurt a f t e r its production, under cold storage f o r 24 h r s , was also contained. The effect of ice-cream deep freezing storage for 5 and 10 days, was revealed as well. Soft pickled cheese, was considered at the fresh s t a t e , and when pickled f o r 15, 30, 45, and 60 days. Its r e s u l t a n t pickling whey was also considered in the same way. Every dairy product was manufactured from fresh buffaloes’ milk, f o r five frequencies. For every above esthate, the s t a t i s t i c a l measures of central value (arithmetic mean) and dispersion (range and CV%), were bplemented.