In Vitro evaluation of antimicrobial activity of Lactobacillus acidophilus against some pathogens

SENSORY , CHEMICAL AND BACTERIOLOGICAL EVALUATION OF YOGHURT DURING ITS MANUFACTURE

PHENOTYPIC CHARACTERIZATION AND MOLECULAR IDENTIFICATION OF SOME LACTIC ACID PRODUCING BACTERIA IN RAW MILK OF DIFFERENT ANIMAL SPECIES

Antimicrobial activity and Probiotic Properties of Lactic Acid Bacteria Isolated From Traditional Fermented Dairy Products

Enhancing Probiotic Stability against Methicillin Resistant Staphylococcus Aureus In Milk Product Industry

Effect of Lactation Periods and Mastitis of Mactoferin Level in Sheep, Goat and Cow Milk

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

Improving the Quality and Sensory Properties of Drinkable Yogurt Made from Goat and Sheep Milk with Date Puree

Viability of Probiotic Strains in Moringa Aqueous Extract-Fortified Low-Fat Yogurt

Isolation, Characterization and Identification of Lactic Acid Bacteria as Probiotic