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

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

Chemical, Nutritional and Microbiological Evaluation of Some Egyptian Soft Cheeses

PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM EGYPTIAN SALTED FOOD

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOFT WHITE CHEESE (DOMIATI CHEESE) SOLD IN KAFR EL- SHEIKH GOVERNORATE

MICROBIOLOGICAL AND CHEMICAL STUDIES ON FERMENTED MILK (ZABADY) PRODUCED BY SMALL ARTISANS IN ASSIUT CITY

Improving The Properties of The Egyptian Hard Cheese (Ras Type) with Adding Some Probiotic <I>Lactobacillus</I> spp. as Adjunct Cultures

PHYSICOCHEMICAL PROPERTIES OF YOGHURT FORTIFIED WITH DIFFERENT ZINC SALTS

EFFECT OF FORTIFICATION WITH WHEY PROTEIN ON THE CHEMICAL, MICROBIAL AND ORGANOLEPTICAL PROPERTIES OF LABNEH

Impact of Probiotic Bacteria on the Chemical Characteristics of Low-fat Soft White Cheese