عنوان البحث | ملخص البحث | Research Abstract |
Evaluation of the probiotic potential of lactic acid bacteria isolated from faeces of breast-fed infants in egypt | | |
Effect of bile salts and acidity on the viability of some lactic acid bacteria | | |
Effect of lactobacillus culture on quality attributes and formation of biogenic amines in fermented sausage | | |
Effect of yeast extract on the production of lactic acid by lactobacillus casei subsp | | |
Enumeration, isolation and identification of lactic acid bacteria from infant faeces | | |
Manufacture of processed cheese spread and processed cheese with flavoured pastes | | |
EFFECT OF FORTIFICATION INGREDIENTS ON THE QUALITY OF YOGHURT MADE FROM COW’S MILK | | ABSTRACT:
Effect of replacing non-fat dry milk that used to fortify cow’s milk in making yoghurt with either milk protein concentrate or whey protein concentrate or inulin were studied. Control yoghurt treatment was made from 3.0% fat c |
Some microbiological properties of Domiat cheese. | | |