Microbiological and Chemical Quality Assessment of Soft White Cheese Produced by Large Egyptian Dairy Plants

Biopreservation of Domiati Like Cheese Using Protective Lactic Acid Bacterial Culture

Application of Microwave or Magnetic Field Technique in Relation to Pickled Conventional Domiati Cheese Properties

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

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOFT WHITE CHEESE (DOMIATI CHEESE) SOLD IN KAFR EL- SHEIKH GOVERNORATE

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

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME DIFFERENT SOFT CHEESE

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

Chemical, Nutritional and Microbiological Evaluation of Some Egyptian Soft Cheeses

EFFECT OF ADDING SOME HERBS TO ~OAT FEED ON THE CHEMICAL, MICROBIOLOGICAL AND ORAGNOLEPTIC PROPERTIES OF DOMIATI CHEESE