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

EFFECT OF EXOPOLYSACCHARID (EPS+) PRODUCING CULTURE ON KARIESH CHEESE CHARACTERISTICS

Improvement of Free Fat Soft Cheese Quality Using Exopolysaccharide- Producing Lactic Acid Bacteria as starter microflora

Impact of Dietary Fibers and Starter Type on Kariesh Cheese Properties

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus Paracasei Strain and It’s Impact on Yoghurt Properties

EXOPOLYSACCHARIDE PRODUCTION BY DAIRY LACTIC ACID BACTERIA: I. ISOLATION, CHARACTERIZATION OF EPS-PRODUCING CULTURES AND EFFECT OF MEDIUM SUPPLEMENTATION AND-CULTURE CONDITIONS

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

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

Effect of Certain Dietary Fibers on Kariesh Cheese Characteristics

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