Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goat’s Milk Using Different Types and Doses of Collagens by Kamil Szopa, Małgorzata Pawlos, Agata Znamirowska-Piotrowska

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Probiotic Milk Enriched with Protein Isolates: Physicochemical, Organoleptic, and Microbiological Properties by Małgorzata Pawlos, Katarzyna Szajnar, Magdalena Kowalczyk, Agata Znamirowska-Piotrowska

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Effect of Collagen Types, Bacterial Strains and Storage Duration on the Quality of Probiotic Fermented Sheep’s Milk by Kamil Szopa, Agata Znamirowska-Piotrowska, Katarzyna Szajnar, Małgorzata Pawlos

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Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season by Małgorzata Pawlos, Agata Znamirowska-Piotrowska, Magdalena Kowalczyk, Grzegorz Zaguła

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Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk by Małgorzata Pawlos, Agata Znamirowska-Piotrowska, Magdalena Kowalczyk, Grzegorz Zaguła, Katarzyna Szajnar

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Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators by Magdalena Buniowska-Olejnik, Artur Mykhalevych, Galyna Polishchuk, Victoria Sapiga, Agata Znamirowska-Piotrowska, Anna Kot, Anna Kamińska-Dwórznicka

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The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt by Magdalena Buniowska-Olejnik, Jakub Urbański, Jakub Urbański, Artur Mykhalevych, Pawel Bieganowski, Agata Znamirowska-Piotrowska, Miroslava Kačániová, Miroslava Kačániová, Maciej Banach, Maciej Banach, Maciej Banach

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