IMPACT OF PROBIOTICS ON YEASTS AND MOULDS TO IMPROVE QUALITY OF SOME DAIRY PRODUCTS

Viability of Probiotic Strains in Moringa Aqueous Extract-Fortified Low-Fat Yogurt

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

PROBIOTICS AS FUNCTIONAL FOOD IN DAIRY PRODUCTS

Potential Anti-fungal Activity of Lactobacilli Probiotic Against Fluconazole Resistant Candida albicans Clinical Isolates

Antimicrobial activity and Probiotic Properties of Lactic Acid Bacteria Isolated From Traditional Fermented Dairy Products

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

Survival of some Probiotics in Bio-Yoghurt Production

GROWTH AND VIABILITY OF CERTAIN PROBIOTIC STRAINS IN THE PRESENCE OF LACTIC ACID CULTURE IN UNSALTED KAREISH CHEESE

Quality of Probiotic Gouda Cheese as a Functional Food