Impact of using some mutant starains of streptococcus thermophilus and lactobacillus delbruekii subsp. bulgaricus for production of yoghurt with mild taste

QUALITY AND SHELF LIFE ENHANCEMENT OF DOMIATI CHEESE FROM HEAT TREATED MILK USING STARTER CULTURE

Prolong Shelf Life of Kareish Cheese: A review

Composition and Quality of Kareish Cheese Supplemented with Probiotic Bacteria and Dietary Fibers

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

Improving The Properties of The Egyptian Hard Cheese (Ras Type) with Adding Some Probiotic <I>Lactobacillus</I> spp. as Adjunct Cultures

Microbiological Quality of Kareish cheeses

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

Effect of Some Improving Processing Techniques on the Microbiological and Sensory Quality of Domiati Cheese

Improvement of Free Fat Soft Cheese Quality Using Exopolysaccharide- Producing Lactic Acid Bacteria as starter microflora