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

Improving The Properties of The Egyptian Hard Cheese (Ras Type) with Adding Some Probiotic <I>Lactobacillus</I> spp. as Adjunct Cultures

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

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

Biopreservation of Domiati Like Cheese Using Protective Lactic Acid Bacterial Culture

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

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

PRODUCTION OF DOMIATI CHEESE WITH TYPICAL CHARACTERISTICS FROM PASTEURIZED MILK USING Lactobacillus helveticus AND Lactobacillus casel CULTURES

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

IMPACT OF USING MICROBIAL FEED ADDITIVES (PROBIOTICS) IN RUMINANTS RATIONS ON DIGESTIBILITY, RUMEN FERMENTATION, MILK PRODUCTION AND PROPERTIES OF DOMIATI CHEESE