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

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

Effect of Certain Dietary Fibers on Kariesh Cheese Characteristics

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

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

IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE

Impact of Dietary Fibers and Starter Type on Kariesh Cheese Properties

Effect of Natural Whey Culture on the Quality Characteristics of Edam Cheese made from Pasteurized Milk

EFFECT OF LACTOBACILLUS ACIDOPHILUS ON SHELF-LIFE OF LOW SALT SOFT CHEESE

FUNCTIONAL AND MICROSTRUCTURAL PROPERTIES OF LOW FAT MOZZARELLA CHEESE AS AFFECTED BY EXOPOLYSACCHARIDES-PRODUCING S. THERMOPHILUS AND STORAGE CONDITIONS