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

Impact of Different Types of Exopolysaccharide-Producing Adjunct Starter Cultures on Enhancement of Karish Cheese Properties

Improvement the quality of soft cheese by application of lactoferrin and bifidobacterium

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

EFFECT OF EXOPOLYSACCHARID (EPS+) PRODUCING CULTURE ON KARIESH CHEESE CHARACTERISTICS

EXOPOLYSACCHARIDE PRODUCTION BY DAIRY LACTIC ACID BACTERIA: I. ISOLATION, CHARACTERIZATION OF EPS-PRODUCING CULTURES AND EFFECT OF MEDIUM SUPPLEMENTATION AND-CULTURE CONDITIONS

Improving the Properties of Kariesh Cheese Made by Ultrafiltration Using Biological Treats and Dairy Fortifiers

IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE

Production of Functional Kareish Cheese by Using Plant Stabilizer

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