Effect of using probiotic bacteria as adjunct culture in domiati cheese making
By: Munib, Asma Husna Muhammad; al-Dirwi, Yasir Muhammad Abd al-Aziz. Assuit Journal of Agricultural Sciences. Vol. 52, no. 3 (2021), pp.48-58, 11 p.
Subjects: Bacteria; Cheese products; Gram-positive bacteria; Lactic acid; Lacticaseibacillus casei