PRODUCTION OF DOMIATI CHEESE WITH TYPICAL CHARACTERISTICS FROM PASTEURIZED MILK USING Lactobacillus helveticus AND Lactobacillus casel CULTURES

Effect of Some Improving Processing Techniques on the Microbiological and Sensory Quality of Domiati Cheese

Chemical, Nutritional and Microbiological Evaluation of Some Egyptian Soft Cheeses

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

QUALITY AND SHELF LIFE ENHANCEMENT OF DOMIATI CHEESE FROM HEAT TREATED MILK USING STARTER CULTURE

RHEOLOGICAL PROPERTIES OF ULTRAFILTRATED HERBY WHITE CHEESE

PREPARATION AND EVALUATION OF A NOVEL ULTRAFILTERED MILK- SOFT CHEESE, CONTAINING FULL-FAT CORN GERM OF HEALTHY BENEFITS

Quality Properties of Egyptian Bio-Hard Cheese

PROPERTIES OF DOMIATI CHEESE AS AFFECTED BY BLENDING VARIOUS MILKINGS AND COLD STORAGE OF BUFFALO’S MILK

Improving the Properties of Kariesh Cheese Made by Ultrafiltration Using Biological Treats and Dairy Fortifiers