PROBIOTICS AS A TOOL TO IMPROVE MICROBIAL QUALITY OF SOFT CHEESE ِ

Manufacture of Probiotic Soft Cheese by Using <I>Bifidobacterium breve</i> and Fortification by Yeast Extract

GROWTH AND VIABILITY OF CERTAIN PROBIOTIC STRAINS IN THE PRESENCE OF LACTIC ACID CULTURE IN UNSALTED KAREISH CHEESE

Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria

Impact of Some Probiotic Bacteria on Flavor and Quality of Novel Cheese Slurry

Impact of Probiotic Bacteria on the Chemical Characteristics of Low-fat Soft White Cheese

PROBIOTICS AS FUNCTIONAL FOOD IN DAIRY PRODUCTS

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

Quality of Probiotic Gouda Cheese as a Functional Food

Improvement of Free Fat Soft Cheese Quality Using Exopolysaccharide- Producing Lactic Acid Bacteria as starter microflora