CONTROL OF FOOD POISONING BACTERIA DURING MANUFACTURING OF ACID CHEESE USING SOME ORGANIC ACIDS

VIABILITY OF BRUCELLA MELITENSIS IN DAMIETTA CHEESE

MICROBIAL HAZARDS ASSESSMENT DURING WHITE CHEESE PRODUCTION IN A TRADITIONAL DAIRY PLANT

MASTITIC MILK AND ITS EFFECT ON WHITE CHEESE MANUFACTURE

CONTROL OF SOME TOXIGENIC ASPERGILLI IN SOME CHEESE TYPES USING LACTOBACILLUS PLANTARUM

CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY FOR HANDLING WHITE CHEESE AND EFFECT OF GOAT AND CAMAL MILK ON SOME PATHOGENIC BACTERIA

ORGANIC ACIDS PRODUCTION AND ANTAGONISTIC EFFECT OF SOME STRAINS OF PROBIOTICS

THE PROTECTIVE ACTION OF BACTERIOCINS PRODUCED BY SELECTED STRAINS OF LACTIC ACID BACTERIA AGAINST COMMON PATHOGENIC BACTERIA IN DOMIATI CHEESE

OCCURRENCE OF BRUCELLA IN MILK AND CREAM

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME DIFFERENT SOFT CHEESE