LACTOPEROXIDASE SYSTEM AS NATURAL APPROVED MILK PRESERVATIVES

IMPROVEMENT THE KEEPING QUALITY AND EXTENSION OF SHELF LIFE OF LOW SALT WHITE SOFT CHEESE USING TREATED MILK WITH NISIN

EFFECT OF NISIN AS A BIOPRESERVATIVE ON SHELF LIFE OF PASTEURIZED MILK

USING LACTOFERRIN AS A TRAIL TO CONTROL E COLI AND STAPH. AUREUS ISOLATED FROM SOME TYPES OF CHEESE

PRESERVATION OF RAW COW MILK USING NON THERMAL TREATMENTS

Effect of lactic acid producing bacteria on coliforms in raw milk

Effect of Egg White Hydrolysates on Shelf Life of Soft Cheese

Chemical, Microbiological and Enzymatic Evaluation of Mastitic Milk

Microbiological Studies on some Spoilage and Food-Poisoning Microorganism in Raw Milk.

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