EFFECT OF PROBIOTIC BACTERIA ON THE QUALITY AND CHOLESTEROL LEVEL OF RAS CHEESE

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

IMPROVEMENT OF QUALITY OF RAS CHEESE MADE FROM PASTEURIZED MILK USING A SPECIAL SLURRY FROM EWE'S MILK

Quality of Probiotic Gouda Cheese as a Functional Food

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

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

Low fat Ras Cheese with Exopolysaccharide Producing Starter Cultures

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

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