Physicochemical Properties of White Soft Cheese Supplemented With Encapsulated Olive Phenolic Compounds

Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract

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

Functional Low- Fat Soft Cheese Supplemented With Bottle Gourd (Lagenariasiceraria) Seeds

Quality Evaluation of Processed Cheese Made From Milk of Ewes Fed Diets Supplemented With Moringa Oleifera or Echniacea Purpurea

Processed Cheeses Fortified by Laurus Nobilis L. Extract Nanoemulsion Ameliorate Hyperhomocysteinemia in Ehrlich Ascites Carcinoma Model

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

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

Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties