Studies on the use of <i>Lactobacillus rhamnosus</i> in white soft cheese manufacture

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

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

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

IMPACT OF USING METABOLITES OF SOME LACTIC ACID BACTERIA ON PROPERTIES AND QUALITY OF UF WHITE SOFT CHEESE

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

ASSESSMENT OF PROBIOTIC PROPERTIES OF SOME MICROBIAL IN SIMULATED GASTROINTESTINAL TRACT ENIVRONMENT

Evaluation of antimicrobial activity of Lactobacillus acidophilusNA-5 grown in cheese whey against foodborne pathogens.

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

Effect of Bile Salts and Acidity on the Viability of Some Lactic Acid Bacteria