STUDIES ON MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF PROBIOTIC CONTAINING LABNEH

COMPARISON BETWEEN THE MICROBIOLOGICAL STATUS OF RAW AND PASTEURIZED MILK YOGHURT

MICROBIOLOGICAL STUDIES ON BACTERIAL COMMUNITIES IN SOME LOCAL FERMENTED MILK PRODUCTS (LABAN) IN SAUDI ARABIA

COMPARISON BETWEEN THE MICROBIOLOGICAL QUALITY OF KAREISH CHEESE MANUFACTURED FROM RAW AND PASTEURIZED SKIMMED MILK SOLD IN ASSIUT CITY MARKETS

Evaluate the Chemical and Microbiological Quality of Laban Rayeb Manufactured

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

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

MICROBIOLOGICAL AND CHEMICAL STUDIES ON FERMENTED MILK (ZABADY) PRODUCED BY SMALL ARTISANS IN ASSIUT CITY

Chemical Composition and Microbiological Quality of Laban Rayeb in Assuit City.

COMPARATIVE STUDIES ON THE MICROBIAL LOAD OF FLAVOURED AND UNFLAVOURED DRINKING YOGHURT