LACTOPEROXIDASE SYSTEM AS NATURAL APPROVED MILK PRESERVATIVES

POTENTIAL USE OF LACTOPEROXIDASE ACTIVATION AS A METHOD FOR PRESERVATION OF SHAMI GOAT'S MILK IN NORTH SINAI

MASTITIC MILK AND ITS EFFECT ON WHITE CHEESE MANUFACTURE

CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY FOR HANDLING WHITE CHEESE AND EFFECT OF GOAT AND CAMAL MILK ON SOME PATHOGENIC BACTERIA

USING THE NATURAL LACTOPEROXIDASE SYSTEM IN THE EXTENTION OF THE STORAGE PERIOD OF RAW MILK

ANTIMICROBIAL AND LIPOLYTIC ACTIVITIES OF SOME STRAINS OF Lactobacillus SPP. FROM EGYPTIAN MISH CHEESE AND MILK

TECHNOLOGICAL AND CHEMICAL STUDY ON WHITE CHEESE (QUESO BLANCO) II- EFFECT OF TYPE OF MILK ON THE QUALITY OF QUESO BLANCO CHEESE

A trial to improve the quality of Soft Cheese by lysozyme

TECHNOLOGICAL CHARACTERISTICS AND ANTIBACTERIAL ACTIVITIES OF Lactococcus lactis subsp. Lactis ISOLATES RECOVERED FROM LABAN RAYEB AND KARIESH CHEESE

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