Improvement of Free Fat Soft Cheese Quality Using Exopolysaccharide- Producing Lactic Acid Bacteria as starter microflora

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

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

A trial to improve the quality of Soft Cheese by lysozyme

Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria

TECHNOLOGICAL STUDIES ON SOFT CHEESE

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

EFFECT OF MILK CONCENTRATION BY ULTRAFILTRATION ON THE PROTEOLYSIS AND RHEOLOGICAL PROPERTIES OF LOW-FAT SOFT WHITE CHEESE

IMPROVING THE QUALITYOF LOWFAT UF-WHITE SOFT PICKLED CHEESE

QUALITY OF RICOTTA CHEESE AS AFFECTED WITH THE WAY ACIDIFICATION .