Probiotics Yoghurt and Their Effect on Growth of the Pathogenic Microorganism

Antibacterial impact of Debaromyces and Saccharomyces mycocins on some pathogenic bacteria in freshly prepared yoghurt

SENSORY , CHEMICAL AND BACTERIOLOGICAL EVALUATION OF YOGHURT DURING ITS MANUFACTURE

Effect of Traditional Cultures of Yoghurt Starter and the Probiotic Starter Cultures of Bifidobacterium on the Pathogenic Bacterium Salmonella

Effect of lactic acid producing bacteria on coliforms in raw milk

Survival of some Probiotics in Bio-Yoghurt Production

Production of Synbiotic-Drinkable Yoghurt Fortified with Different Probiotic Strains and Oat

STUDIES ON STAPHYLOCOCCUS AUREUS IN MILK AND YOGHURT TREATED BY BIFIDOBACTERIA

Bacterial Biofilms in Small Scale Dairy Industry

Preparing of bacterial probiotic from Lactobacillus sp.