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

MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER

Effect of L. helveticus and Buttermilk Powder on Quality Characteristics of Reduced Fat Ras Cheese

MODIFICATION OF THE TRADITIONAL METHOD OF MAKING RAS CHEESE, AND ITS EFFECT ON THE PROPERTIES AND QUALITY OF THE RESULTANT LOW-FAT RAS CHEESE

QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus

FUNCTIONAL AND MICROSTRUCTURAL PROPERTIES OF LOW FAT MOZZARELLA CHEESE AS AFFECTED BY EXOPOLYSACCHARIDES-PRODUCING S. THERMOPHILUS AND STORAGE CONDITIONS

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

EFFECT OF PROBIOTIC BACTERIA ON THE QUALITY AND CHOLESTEROL LEVEL OF RAS CHEESE

Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer

AN ATTEMPT TO PRODUCE LOW FAT PROBIOTIC EDAM-LIKE CHEESE FROM GOATS' MILK WITH ACCEPTABLE QUALITY