Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese by Dorota Cais-Sokolińska, Jan Pikul

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Determination of antioxidant activity of yoghurt enriched with polymerized whey protein by Paulina Bierzuńska, Dorota Cais-Sokolińska

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Fresh White Cheeses from Buttermilk with Polymerized Whey Protein: Texture, Color, Gloss, Cheese Yield, and Peptonization by Paulina Bielska, Dorota Cais-Sokolińska

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Innovative Covering Liquids Stabilising Water–Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping by Jakub Biegalski, Dorota Cais-Sokolińska

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Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep’s Milk Powder in Different Forms by Jakub Biegalski, Dorota Cais-Sokolińska

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Mare’s and Cow’s Milk Fortified with Flaxseed Oil Through Freeze-Drying Microencapsulation: Physicochemical and Nutritional Properties by Jolanta Gawałek, Dorota Cais-Sokolińska, Joanna Teichert

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Effects of Heat Treatment Duration on the Electrical Properties, Texture and Color of Polymerized Whey Protein by Paulina Bielska, Dorota Cais-Sokolińska, Krzysztof Dwiecki

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Foaming and Other Functional Properties of Freeze-Dried Mare’s Milk by Dorota Cais-Sokolińska, Joanna Teichert, Jolanta Gawałek

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Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milk by Dorota Cais-Sokolińska, Jacek Wójtowski, Jan Pikul

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Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese by Jakub Biegalski, Dorota Cais-Sokolińska, Jolanta Wawrzyniak

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Inhibition of Galactooligosaccharide (GOS) Degradation in High-Heat-Treated Goat’s Milk as a Raw Material for Functional Dairy Products by Dorota Cais-Sokolińska, Łukasz K. Kaczyński, Paulina Bielska

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Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder by Hatice Baygut, Dorota Cais-Sokolińska, Paulina Bielska, Joanna Teichert

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Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products by Sylwia Maria Chudy, Dorota Cais-Sokolińska, Jolanta Tomaszewska-Gras

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Designing the Properties of Probiotic Kefir with Increased Whey Protein Content by Aslı Yiğit Ziolkowski, Paulina Bielska, Dorota Cais-Sokolińska, Gülhan Samur

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Analysis of metabolic activity of lactic acid bacteria and yeast in model kefirs made from goat’s milk and mixtures of goat’s milk with mare’s milk based on changes in electrical c... by Dorota Cais-Sokolińska, Jacek Wójtowski, Jan Pikul, Małgorzata Lasik-Kurdyś

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Use of Bioluminescence for Monitoring Brown Coal Mine Waters from Deep and Surface Drainage by Ryszard Staniszewski, Dorota Cais-Sokolińska, Łukasz K. Kaczyński, Paulina Bielska

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Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder by Agnieszka Makowska, Dorota Cais-Sokolińska, Agnieszka Waśkiewicz, Grzegorz Tokarczyk, Hanna Paschke

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Determining the Behavior of Water in Buttermilk Cheese with Polymerized Whey Protein Using Differential Scanning Calorimetry and Nuclear Magnetic Resonance Analysis by Dorota Cais-Sokolińska, Paulina Bielska, Hanna M. Baranowska, Jolanta Tomaszewska-Gras

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Water mobility and thermal properties of smoked soft cheese by Hanna Maria Baranowska, Jolanta Tomaszewska-Gras, Dorota Cais-Sokolińska, Paulina Bierzuńska, Łukasz K. Kaczyński

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Eco-Friendly and Effective Diatomaceous Earth/Peat (DEP) Microbial Carriers in the Anaerobic Biodegradation of Food Waste Products by Agnieszka A. Pilarska, Krzysztof Pilarski, Mariusz Adamski, Maciej Zaborowicz, Dorota Cais-Sokolińska, Agnieszka Wolna-Maruwka, Alicja Niewiadomska

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