Effect of Traditional Cultures of Yoghurt Starter and the Probiotic Starter Cultures of Bifidobacterium on the Pathogenic Bacterium Salmonella

Physicochemical and Microbiological Properties of Stirred Bio-Yoghurt Manufactured from Sheep Milk

Bio Controlling of Yoghurt Using Bifidobacterium Bifidum and Lactis

Probiotics Yoghurt and Their Effect on Growth of the Pathogenic Microorganism

Antimicrobial activity and Probiotic Properties of Lactic Acid Bacteria Isolated From Traditional Fermented Dairy Products

Production of Synbiotic-Drinkable Yoghurt Fortified with Different Probiotic Strains and Oat

Antibacterial impact of Debaromyces and Saccharomyces mycocins on some pathogenic bacteria in freshly prepared yoghurt

Impact of using some mutant starains of streptococcus thermophilus and lactobacillus delbruekii subsp. bulgaricus for production of yoghurt with mild taste

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus Paracasei Strain and It’s Impact on Yoghurt Properties

Antibacterial and Antioxidant Activity of Sheep Whey Protein Hydrolysates and Their Fractions