EFFECT OF YOGHURT PROCESSING AND ICE CREAM MANUFACTURE ON VIABILITY OF SOME FOODBORNE BACTERIA

QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT

Maintaining the Viability of Probiotic Lactobacillus Casei 01 as Affected with different Making Techniques of Ice Milk

GROWTH BEHAVIOR OF SOME LACTIC ACID BACTERIA IN STIRRED YOGHURT WITH SOME NATURAL SWEETENERS

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT

Viability of Probiotic Strains in Moringa Aqueous Extract-Fortified Low-Fat Yogurt

Impact of Artichoke Puree in Frozen Yoghurt with Encapsulated and Free Lactic Acid Bacteria

BEHAVIOUR OF LISTERIA MONOCYTOGENES DURING PREPARATION AND STORAGE OF YOGHURT

PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF LOW FAT YOGHURT MADE WITH MICROBIAL EXOPOLYSACCHARIDE PRODUCED FROM SALTED WHEY

Survival of some Probiotics in Bio-Yoghurt Production