GROWTH AND VIABILITY OF CERTAIN PROBIOTIC STRAINS IN THE PRESENCE OF LACTIC ACID CULTURE IN UNSALTED KAREISH CHEESE

PRODUCING NOVEL ANTIFUNGAL LACTIC ACID BACTERIA (LAB) WITH POTENTIAL FOR PROLONG SHELF-LIFE OF CHEESES.

Impact of Probiotic Bacteria on the Chemical Characteristics of Low-fat Soft White Cheese

EXTENDING THE SHELF LIFE OF LOW SALT WHITE SOFT CHEESE BY MODIFIED ATMOSPHERE PACKAGING AND ULTRAVIOLET USAGE.

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

UL TRAFIL TERED SOFT CHEESE AS AFFECTED BY SOYMILK, Lactobacillus· acidophilus STARTER AND CERTAIN FLAVOUR ADDITIVES

Effect of Bacteriocin on Soft Cheese

FUNCTIONAL AND MICROSTRUCTURAL PROPERTIES OF LOW FAT MOZZARELLA CHEESE AS AFFECTED BY EXOPOLYSACCHARIDES-PRODUCING S. THERMOPHILUS AND STORAGE CONDITIONS

BIOCHEMICAL CHANGES IN NON FAT RAS CHEESE CURD AS AFFECTED BY SOME LACTIC ACID BACTERIA

EFFECT OF PROBIOTIC BACTERIA ON THE QUALITY AND CHOLESTEROL LEVEL OF RAS CHEESE