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

IMPROVING THE PROPERTIES OF RAS CHEESE MADE FROM GOATS MILK

Production of Enzyme Modified Ras Cheese

QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus

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

Quality Properties of Egyptian Bio-Hard Cheese

Improvement of Free Fat Soft Cheese Quality Using Exopolysaccharide- Producing Lactic Acid Bacteria as starter microflora

Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria

Composition and Quality of Kareish Cheese Supplemented with Probiotic Bacteria and Dietary Fibers

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