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

EVALUTION OF THE MICROBIOLOGICAL QUALITY OF YOGHURT BLENED WITH SOME FRUIT JUICE

MICROBIOLOGICAL RESEARCH ON SOME DAIRY PRODUCTS

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

SENSORY, RHEOLOGICAL, PHYSICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF DIFFERENT TYPES OF YOGHURT

Comparative studies of Listeria monocytogenes survival in bifidus and traditional yoghurt during production and storage

COMPARATIVE STUDY BETWEEN THE MICROBIOLOGICAL QUALITY OF COMMERCIAL AND HOMEMADE LABENAH

MICROBIOLOGICAL QUALITY AND SAFETY OF COMMERCIAL MARKET YOGURT IN GIZA, EGYPT

MICROBIOLOGICAL EVALUATION OF CONDENSED MILK

MICROBIOLOGICAL QUALITY OF YOGHURT PRODUCED IN ASSIUT CITY