Quality improvement and shelf-life of Kareish cheese using some mutants of Streptococcus thermophilus and Lactobacillus delbruekii subsp. bulgaricus

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

Bio Controlling of Yoghurt Using Bifidobacterium Bifidum and Lactis

IMPACT OF Bifidobacterium befidium ON VITALITY AND QUALITIES OF BIO-YOGHURT MADE WITH DIFFERENT STRAINS OF LACTIC ACID BACTERIA

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

CHANGES IN PHYSICO-CHEMICAL PROPERTIES OF BIOYOGHURT MADE FROM LACTOSE HYDROLYSED MILK

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

Effect of Traditional Cultures of Yoghurt Starter and the Probiotic Starter Cultures of Bifidobacterium on the Pathogenic Bacterium Salmonella

LACTrC ACID PRODUCTION BY MIXED CULTURES OF Lactobacillus delbrueckii subsp.· bulgaricus and Streptococcus sallvarius subsp. thermophilus GROWN ON DEPROTEINIZED WHEY

IMPACT OF USING METABOLITES OF SOME LACTIC ACID BACTERIA ON PROPERTIES AND QUALITY OF UF WHITE SOFT CHEESE