PRODUCTION OF DOMIATI CHEESE WITH TYPICAL CHARACTERISTICS FROM PASTEURIZED MILK USING Lactobacillus helveticus AND Lactobacillus casel CULTURES

SOME PROPERTIES OF WHITE CHEESE MADE FROM MILK OF BUFFALOES SUFFERING FROM MASTITIS

Making Domiati Cheese from Mixtures of Cow’s Milk and Milk Powder

QUALITY AND SHELF LIFE ENHANCEMENT OF DOMIATI CHEESE FROM HEAT TREATED MILK USING STARTER CULTURE

Quality Properties of Egyptian Bio-Hard Cheese

STUDY ON PRODUCING HALLOUMI CHEESE FROM DIFFERENT TYPES OF MILK

Effect of Using Buffalo’s Milk with Cow’s Milk and Selected Bacterial Strains on the Properties and Safety of Gouda Cheese

Milk and Domiati Cheese Properties Affected by Feeding of Lactating Goats' on Strawberry Vines Hay

EFFECT OF STARTER CULTURE ON THE QUALITY AND YIELD OF KARISH CHEESE MADE FROM BUFFALO’S MILK

EFFECT OF COLD STORAGE AND MIXING VARIOUS LACTATIONS OF BUFFALOE'S AND COW’S MILK ON SOME PROPERTIES OF YOGHURT