IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA

STUDIES ON MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF PROBIOTIC CONTAINING LABNEH

EVALUATION OF LABNEH MADE FROM COWS' MILK AND GOATS' MILK USING PROBIOTIC AND EXOPOLYSACCHARIDE - PRODUCING BACTERIA

QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus

Composition and Quality of Kareish Cheese Supplemented with Probiotic Bacteria and Dietary Fibers

POTENTIAL OF MAKING LABNEH FORTIFIED WITH DIFFERENT TYPES OF BASIL AND FENNEL OF HEALTHY BENEFITS

PROBIOTICS AS A TOOL TO IMPROVE MICROBIAL QUALITY OF SOFT CHEESE ِ

Improvement the quality of soft cheese by application of lactoferrin and bifidobacterium

A Comprehensive Study of Carbonated Probiotic UF-Labneh Cheese as a Novel Product

Influence of Some Probiotic Bacteria on the Improvement of Taizzy Soft Cheese Quality