Characteristics of Low-Fat White Soft Cheese Made with Different Ratios of <I>Bifidobacterium bifidum</i>

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

Effect of Sodium Chloride and Milk Preacidification on Serum Phase and Chemical Composition of Soft White Pickled Cheese

CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY FOR HANDLING WHITE CHEESE AND EFFECT OF GOAT AND CAMAL MILK ON SOME PATHOGENIC BACTERIA

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

The Chemical and Microbiological Properties of Ricotta Cheese Supplemented With Curcumin and Bifidobacteria

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

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

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

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME DIFFERENT SOFT CHEESE