VIABILITY OF LACTIC ACID BACTERIA IN FROZEN YOGHURT PREPARED WITH LOW ENERGY CONTENT

Survival of some Probiotics in Bio-Yoghurt Production

BEHAVIOUR OF LISTERIA MONOCYTOGENES DURING PREPARATION AND STORAGE OF YOGHURT

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

IMPACT OF Bifidobacterium befidium ON VITALITY AND QUALITIES OF BIO-YOGHURT MADE WITH DIFFERENT STRAINS OF LACTIC ACID BACTERIA

EFFECT OF SUPPLEMENTING YOGHURT WITH MANGO'S PULP FIBERS POWDER ON ITS QUALITY AND THE SURVIVAL OF BIFIDOBACTERIA

Probiotic stability of yoghurts during refrigerated storage

THERMAL INACTIVATION OF YERSINIA ENTEROCOLITICA IN MILK AND ITS SURVIVAL IN YOGHURT

Bio Controlling of Yoghurt Using Bifidobacterium Bifidum and Lactis

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT