CONTROL OF BRUCELLA ORGANISMS DURING MANUFACTURING OF ACID CHEESE USING SOME ORGANIC ACIDS

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

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

MICROBIOLOGICAL QUALITY OF AND INCIDENCE PATHOGENIC BACTERIA IN SOME TYPES OF CHEESE

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

Detection of some microorganisms of public health hazards in cheese

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME DIFFERENT SOFT CHEESE

EFFECT OF LACTOBACILLUS ACIDOPHILUS ON SHELF-LIFE OF LOW SALT SOFT CHEESE

Biopreservation of Domiati Like Cheese Using Protective Lactic Acid Bacterial Culture

ORGANIC ACIDS PRODUCTION AND ANTAGONISTIC EFFECT OF SOME STRAINS OF PROBIOTICS