Isolation and Identification of Nonstarter Lactic Acid Bacteria from Traditional Baramily Cheese

ISOLATION AND CHARACTERIZATION OF A POTENTIALLY PROBIOTIC LACTOBACILLUS DELBRUEKII SSP. LACTIS FROM QARISH CHEESE

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

USE OF SOME LACTIC ACID BACTERIAL STRAINS IN ENHANCING RAS CHEESE RIPENING

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

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

Quality improvement and shelf-life of Kareish cheese using some mutants of Streptococcus thermophilus and Lactobacillus delbruekii subsp. bulgaricus

Positive impact of potential probiotic Lacticaseibacillus rhamnosus isolated from local dairy products on raising microbiological quality of white soft cheese

BIOCHEMICAL CHANGES IN NON FAT RAS CHEESE CURD AS AFFECTED BY SOME LACTIC ACID BACTERIA

Improvement the quality of soft cheese by application of lactoferrin and bifidobacterium