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

INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE

GROWTH AND SURVIVAL OF PROBIOTIC BACTERIA IN FERMENTED FLAVOURED SOY MILK DRINKS DURING STORAGE

ENHANCING OF LACTIC ACID BACTERI Grown with PROBIOTIC BACTERIA CULTURES

VIABILITY OF Escherichia coli 0157 IN KAREISH CHEESE AND ZABADY AS AFFECTED BY Bifidobacterium bifidum

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

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

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

QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus

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