Extension Shelf Life of Domiati Cheese Made by Using Some of Nat-ural Preservatives

Effect of Some Improving Processing Techniques on the Microbiological and Sensory Quality of Domiati Cheese

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

Effect of Using Probiotic Bacteria as Adjunct Culture in Domiati Cheese Making

PRODUCTION OF DOMIATI CHEESE WITH TYPICAL CHARACTERISTICS FROM PASTEURIZED MILK USING Lactobacillus helveticus AND Lactobacillus casel CULTURES

QUALITY AND SHELF LIFE ENHANCEMENT OF DOMIATI CHEESE FROM HEAT TREATED MILK USING STARTER CULTURE

Studies on the use of <i>Lactobacillus rhamnosus</i> in white soft cheese manufacture

SYNBIOTIC DOMIATI CHEESE

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

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