A trial to improve the quality of Soft Cheese by lysozyme

EFFECT OF USING CHITOSAN NANOPARTICALS ON YOGHURT MANUFACTURE

IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE

Enhancement of Chitosan Film Characteristics with Nanoparticles

Improving the Properties of Kariesh Cheese Made by Ultrafiltration Using Biological Treats and Dairy Fortifiers

Production of Functional Kareish Cheese by Using Plant Stabilizer

Body Improvement of Bio Kareish Cheese by Using Exopolysaccharides-Producing Bacterial Strains

Chemical, Sensory and Rheological Evaluation of Karish Cheese Made by Oyster Mushroom Mycelium

TRIALS TO IMPROVE THE QUALITY OF SOFT CHEESE MANUFACTURED FROM GOAT'S MILK

Antimicrobial activity of Chitosan nano particles against Escherichia coli and Aspergillus flavus strain in kareish cheese