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

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

Impact of Some Probiotic Bacteria on Flavor and Quality of Novel Cheese Slurry

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

Effect of Bacteriocin on Soft Cheese

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

Positive impact of potential probiotic Lacticaseibacillus rhamnosus isolated from local dairy products on raising microbiological quality of white soft cheese

Influence of Some Probiotic Bacteria on the Improvement of Taizzy Soft Cheese Quality

IMPACT OF USING METABOLITES OF SOME LACTIC ACID BACTERIA ON PROPERTIES AND QUALITY OF UF WHITE SOFT CHEESE

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