IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA

IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA

STUDIES ON MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF PROBIOTIC CONTAINING LABNEH

EVALUATION OF LACTOBACILLI PROPERTIES AND THEIR ANTIBACTERIAL SUBSTANCES BY USING SWEET WHEY AS GROWTH MEDIUM AGAINST PATHOGENIC BACTERIA

AN ATTEMPT TO PRODUCE LOW FAT PROBIOTIC EDAM-LIKE CHEESE FROM GOATS' MILK WITH ACCEPTABLE QUALITY

Production and properties of yoghurt made using mixture of cows and goats milk

Comparative Study on the Use of Transglutaminase Enzyme in Making Labneh from Different Kinds of Milk

EFFECT OF PROBIOTIES ON THE QUALITY AND RIPENING CHANGES OF EDAM -LIKE CHEESE MADE FROM GOATS' MILK.

PRODUCTION OF A NEW YOGHURT - LIKE PRODUCTS FORTIFIED WITH SOME LEGUMES AND SWEET, CEREAL CROPS AND ITS EVALUATION OF FUNGAL LOAD.

Evaluation the effect of Lactobacillus acidophilus probiotic culture over Staphylococcus aureus during the production and storage of acidophilus yoghurt