Positive impact of potential probiotic Lacticaseibacillus rhamnosus isolated from local dairy products on raising microbiological quality of white soft cheese

Impact of Probiotic Bacteria on the Chemical Characteristics of Low-fat Soft White Cheese

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

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

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

Effect of Using Different Lactic Cultures on Quality and Safety of Muddaffara Cheese

USE OF SOME LACTIC ACID BACTERIAL STRAINS IN ENHANCING RAS CHEESE RIPENING

IMPROVING THE QUALITYOF LOWFAT UF-WHITE SOFT PICKLED CHEESE

The impact of Bee pollen addition on the quality characteristics of probiotic UF-soft cheese

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