PROBIOTICS AS A TOOL TO IMPROVE MICROBIAL QUALITY OF SOFT CHEESE ِ

Impact of Some Probiotic Bacteria on Flavor and Quality of Novel Cheese Slurry

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

Composition and Quality of Kareish Cheese Supplemented with Probiotic Bacteria and Dietary Fibers

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

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

Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria

Influence of some prebiotics and transglutaminase (TGase) on the viability of probiotic bacteria and quality of non fat bio-yoghurt

IMPACT OF USING METABOLITES OF SOME LACTIC ACID BACTERIA ON PROPERTIES AND QUALITY OF UF WHITE SOFT CHEESE

EFFECT OF PROBIOTIES ON THE QUALITY AND RIPENING CHANGES OF EDAM -LIKE CHEESE MADE FROM GOATS' MILK.