Properties of Novel Ultra-Filtrated Soft Cheese Supplemented with Sumac Extract

Effect of Thyme Extract on Antioxidant, Antimicrobial Properties, and Nutritional Value of White Soft Cheese

Preparation and Evaluation of Microencapsulated Fig Leaves Extract for Production Novel Processed Cheese Sauce

Incorporation of Different Cheese Slurries into Retentate of Ultra-filtrated White Soft Cheese for Enhancing Flavor and Quality Improvement

PRODUCTION OF WHITE SOFT CHEESE FORTIFIED WITH NATURAL ANTIOXIDANTS AS A FUNCTIONAL DAIRY FOOD

Physicochemical, Microbiological, And Sensorial Attributes of Rice bran or Soybean Oils Substituted Probiotic Soft Cheese Fat

Characterization of Soft Cheese Supplemented with Rice Bran Oil

Enhanced Stability of Refined Soybean Oil Enriched with Phenolic Compounds of Olive Leaves

QUALITY AND PROPERTIES EVALUATION OF WHITE SOFT CHEESE MADE BY FREE OR IMMOBILIZED COAGULANT ENZYMES DURING STORAGE

The Role of Thyme and Clove Essential Oils Nanoemulsions in Quality Improvement of Soft Cheese