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

UTILIZATION OF GOATS' MILK IN EDAM-LIKE CHEESE MAKING

TRIALS TO IMPROVE THE QUALITY OF SOFT CHEESE MANUFACTURED FROM GOAT'S MILK

IMPROVING OF EDAM-LIKE CHEESE FLAVOUR MADE FROM GOATS MILK BY FEEDING ON SOME MEDICINAL HERBS.

محاولة إنتاج جبن حيوى مشابه للايدام منخفض الدهن ذو جودة مقبولة من لبن الماعز

Effect of Natural Whey Culture on the Quality Characteristics of Edam Cheese made from Pasteurized Milk

QUALITY OF SOFT CHEESE MADE WITH GOAT'S MILK AS AFFECTED WITH THE ADDITION OF CERTAIN ESSENCES

QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus

PRODUCTION AND UTILIZATION OF GOAT'S MILK IN SOFT CHEESE MAKING

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