Survival of some Probiotics in Bio-Yoghurt Production

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT

Comparative studies of Listeria monocytogenes survival in bifidus and traditional yoghurt during production and storage

GROWTH AND SURVIVAL OF PROBIOTIC BACTERIA IN FERMENTED FLAVOURED SOY MILK DRINKS DURING STORAGE

Effect of incubation and storage temperatures on Quality of set Yoghurt

Evaluation the effect of Lactobacillus acidophilus probiotic culture over Staphylococcus aureus during the production and storage of acidophilus yoghurt

BEHAVIOUR OF LISTERIA MONOCYTOGENES DURING PREPARATION AND STORAGE OF YOGHURT

EFFECT OF YOGHURT PROCESSING AND ICE CREAM MANUFACTURE ON VIABILITY OF SOME FOODBORNE BACTERIA

Assessment of Quality Attributes and Storage Stability of Probiotic Yoghurt Enriched with Celery (Apium graveolens L.) and Dill (Anethum graveolens L.)

Properties of Non-Fat Yoghurt as Influenced by The Incubation Temperature of Exopolysaccharide Producing Culture