Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese
Background: Karish cheese manufactured traditionally from raw milk may harbor many biological health hazards. Aim: Production of safe pasteurized Karish cheese with improved sensory characteristics using probiotics and prebiotics (synbiotic Karish cheese). Methods: Laboratory Karish cheese was m...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tripoli University
2021-07-01
|
| Series: | Open Veterinary Journal |
| Subjects: | |
| Online Access: | https://www.openveterinaryjournal.com/OVJ-2021-02-035%20O.W.%20Hegab%20et%20al.pdf |