Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria

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

QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus

Quality of Probiotic Gouda Cheese as a Functional Food

Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract

A Comprehensive Study of Carbonated Probiotic UF-Labneh Cheese as a Novel Product

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

Body Improvement of Bio Kareish Cheese by Using Exopolysaccharides-Producing Bacterial Strains

GROWTH AND VIABILITY OF CERTAIN PROBIOTIC STRAINS IN THE PRESENCE OF LACTIC ACID CULTURE IN UNSALTED KAREISH CHEESE

PROBIOTICS AS A TOOL TO IMPROVE MICROBIAL QUALITY OF SOFT CHEESE ِ