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

ACCELERATION RIPENING OF EDAM CHEESE USING BACTERIAL PROTEASE AND LIPASE

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

BIOCHEMICAL CHANGES IN NON FAT RAS CHEESE CURD AS AFFECTED BY SOME LACTIC ACID BACTERIA

THE PROTECTIVE ACTION OF BACTERIOCINS PRODUCED BY SELECTED STRAINS OF LACTIC ACID BACTERIA AGAINST COMMON PATHOGENIC BACTERIA IN DOMIATI CHEESE

Evaluation of some lactic acid and probiotic bacteria for their potential for biogenic amine production

INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE

CHEMICAL COMPOSITION, PROTEOLYSIS, RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF CHEDDAR CHEESE AS AFFECTED By VARIOUS HIGH HYDROSTATIC PRESSURE TREATMENTS DURING RIPENING

QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus

PRODUCING NOVEL ANTIFUNGAL LACTIC ACID BACTERIA (LAB) WITH POTENTIAL FOR PROLONG SHELF-LIFE OF CHEESES.