Impact of Probiotic Bacteria on the Chemical Characteristics of Low-fat Soft White Cheese

Impact of Adding Whey Protein Concentrate to Goat`s Milk on the Properties of yoghurt

Studies on the use of <i>Lactobacillus rhamnosus</i> in white soft cheese manufacture

Manufacture of Probiotic Soft Cheese by Using <I>Bifidobacterium breve</i> and Fortification by Yeast Extract

Effect of Using Probiotic Bacteria as Adjunct Culture in Domiati Cheese Making

Influences of Whey protein concentrate based-antimicrobial edible film coatings on soft cheese properties

Improving the Functional Properties of Bio-yogurt by Adding Whey Protein Concentrate and Arabic Gum

Impact of Some Probiotic Bacteria on Flavor and Quality of Novel Cheese Slurry

INFLUENCE OF PARTICULATED WHEY PROTEIN CONCENTRATE ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF LOW FAT YOGHURT.

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