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

FATE OF ENTEROPATHOGENIC ESCHERICHIA COLI DURING MANUFACTURE AND STORAGE OF DOMIATI CHEESE

Survival of Escherichia coli O157:H7 during processing and ripening period of Keş Cheese

COLIFORM ORGANISMS AND ELECTROPHORETIC PATTERN OF ENTEROPATHOGENIC ESCHERICHIA COLI STRAINS RECOVERED FROM KAREISH CHEESE

SURVIVABILITY OF ESCHERICHIA COLI 0157:H7 AND NON- 0157 SEROTYPES ISOLATED FROM SOME DAIRY PRODUCTS UNDER STRESS CONDITIONS

SURVEILLANCE OF ENTEROHEMORRHAGIC ESCHERICHIA COLI (E. COLI 0157 H7) IN MILKS AND KARESH CHEESE

MICROBIOLOGICAL QUALITY OF AND INCIDENCE PATHOGENIC BACTERIA IN SOME TYPES OF CHEESE

VIABILITY OF BRUCELLA MELITENSIS IN DAMIETTA CHEESE

VIABILITY OF Bifidobacterium SP. IN ICE MILK PRODUCT ENHANCED BY SOME HERB OILS

VIABILITY OF BIFIDOBACTERIUM IN FERMENTED CARROT FLAKES