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

Technological and Characteristics of Low-Fat Cheeses: A Review

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

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

Microbiological and Chemical Characteristics of Pickled White Cheese Made with Different Salt Concentrations in The Presence of Bifidobacterium longum.

Improvement the quality of soft cheese by application of lactoferrin and bifidobacterium

Effect of Bacteriocin on Soft Cheese

Low fat Ras Cheese with Exopolysaccharide Producing Starter Cultures

Low Lactose White Soft Cheese Made with Bioprocessing Treats and Ultrafiltration Technique

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