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

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

Low fat Ras Cheese with Exopolysaccharide Producing Starter Cultures

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

Impact of Different Types of Exopolysaccharide-Producing Adjunct Starter Cultures on Enhancement of Karish Cheese Properties

Influence of Some Probiotic Bacteria on the Improvement of Taizzy Soft Cheese Quality

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

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

ISOLATED NON-STARTER LACTIC ACID BACTERIA USED TO IMPROVE KAREISH CHEESE QUALITY

PROBIOTICS AS A TOOL TO IMPROVE MICROBIAL QUALITY OF SOFT CHEESE ِ