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

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

Positive impact of potential probiotic Lacticaseibacillus rhamnosus isolated from local dairy products on raising microbiological quality of white soft cheese

QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus

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

A trial to improve the quality of Soft Cheese by lysozyme

Body Improvement of Bio Kareish Cheese by Using Exopolysaccharides-Producing Bacterial Strains

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

Improving the Properties of Kariesh Cheese Made by Ultrafiltration Using Biological Treats and Dairy Fortifiers

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