Impact of Probiotic Bacteria on the Chemical Characteristics of Low-fat Soft White Cheese

Studies on the use of <i>Lactobacillus rhamnosus</i> in white soft cheese manufacture

Bacteriocin Production Of Enterococcus Species Isolated From Milk And Some Cheese Samples

Effect of Using Probiotic Bacteria as Adjunct Culture in Domiati Cheese Making

EFFECT OF LACTOBACILLUS ACIDOPHILUS ON SHELF-LIFE OF LOW SALT SOFT CHEESE

Manufacture of Probiotic Soft Cheese by Using <I>Bifidobacterium breve</i> and Fortification by Yeast Extract

THE PROTECTIVE ACTION OF BACTERIOCINS PRODUCED BY SELECTED STRAINS OF LACTIC ACID BACTERIA AGAINST COMMON PATHOGENIC BACTERIA IN DOMIATI CHEESE

Effect of Egg White Hydrolysates on Shelf Life of Soft Cheese

Characteristics of Low-Fat White Soft Cheese Made with Different Ratios of <I>Bifidobacterium bifidum</i>

The influence of adding whey protein powder in probiotic white soft cheese making