Effect of Probiotic Bacteria on The Quality and Cholesterol Level of Ras Cheese.

Faculty Agriculture Year: 2011
Type of Publication: ZU Hosted Pages:
Authors:
Hanan Saied Tawfik
Journal: J.Food and Dairy Sci., Mansoura Univ. جامعة المنصورة Volume: 2090 - 3650
Keywords : Effect , Probiotic Bacteria , , Quality , Cholesterol , , Level    
Abstract:
the manufacture of Ras cheese from probiotic strains due to good quality in properties chemicals, microbiological and sensory and also, therapeutic value with decreased cholesterol. Ras cheeses were made from sample content of bifidobacteri
    
     
 
       

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