AN ATTEMPT TO PRODUCE LOW FAT PROBIOTIC EDAM-LIKE CHEESE FROM GOATS' MILK WITH ACCEPTABLE QUALITY

IMPROVING OF EDAM-LIKE CHEESE FLAVOUR MADE FROM GOATS MILK BY FEEDING ON SOME MEDICINAL HERBS.

EFFECT OF PROBIOTIC BACTERIA ON THE QUALITY AND CHOLESTEROL LEVEL OF RAS CHEESE

PROBIOTICS AS A TOOL TO IMPROVE MICROBIAL QUALITY OF SOFT CHEESE ِ

QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus

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

PROTEOLYSIS AND BIOGENIC AMINES FORMATION IN STERILIZED EDAM CHEESE CURD SLURRY INOCULATED WITH SOME PROBIOTIC STRAINS FORMULATIONS

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

Effect of Natural Whey Culture on the Quality Characteristics of Edam Cheese made from Pasteurized Milk

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