PRODUCTION OF DOMIATI CHEESE WITH TYPICAL CHARACTERISTICS FROM PASTEURIZED MILK USING Lactobacillus helveticus AND Lactobacillus casel CULTURES

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

Extension Shelf Life of Domiati Cheese Made by Using Some of Nat-ural Preservatives

Effect of Some Improving Processing Techniques on the Microbiological and Sensory Quality of Domiati Cheese

QUALITY IMPROVEMENT OF DAMIETTA CHEESE USING SOME SPICES EXTRACT

PROPERTIES OF DOMIATI CHEESE AS AFFECTED BY BLENDING VARIOUS MILKINGS AND COLD STORAGE OF BUFFALO’S MILK

EFFECT OF STARTER CULTURE ON THE QUALITY AND YIELD OF KARISH CHEESE MADE FROM BUFFALO’S MILK

Biopreservation of Domiati Like Cheese Using Protective Lactic Acid Bacterial Culture

CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY FOR HANDLING WHITE CHEESE AND EFFECT OF GOAT AND CAMAL MILK ON SOME PATHOGENIC BACTERIA

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOFT WHITE CHEESE (DOMIATI CHEESE) SOLD IN KAFR EL- SHEIKH GOVERNORATE