Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese

Biopreservation of Domiati Like Cheese Using Protective Lactic Acid Bacterial Culture

THE USE OF INULIN AS A DIETARY FIBER IN THE PRODUCTION OF SYNBIOTIC UF-SOFT CHEESE

TECHNOLOGICAL STUDIES ON SOFT CHEESE

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

Quality of Probiotic Gouda Cheese as a Functional Food

CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE

Production of Synbiotic-Drinkable Yoghurt Fortified with Different Probiotic Strains and Oat

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

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