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

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

Properties of Novel Ultra-Filtrated Soft Cheese Supplemented with Sumac Extract

Effect of Thyme Extract on Antioxidant, Antimicrobial Properties, and Nutritional Value of White Soft Cheese

Preparation and Characterization of Whey Protein Edible Coating with Potato and Mango Peels: Application in Processed Cheese

Physicochemical, Organoleptic and Microbiological Properties of Ras cheese Treated with certain Spices

Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk

TECHNOLOGICAL STUDIES ON PROCESSED CHEESE

Effect of domestic processing and microwave heating on phenolic compounds and tannins in some oil seeds