Studies On The Production Of High Conjugated Linoleic ACID And Reduced Cholesterol Yoghurt And Aseptic Cheese Curds

Effect Of Some Probiotic Strains On The Lipolysis And Proteolysis Of aseptic Edam Cheese Curd Sturry During ripening.Production Of High conjugated Linolenic Acid In Aseptic Edam Cheese Curd Slurries Containing Hydrolysed Vegetable Oils. Effect Of Different Levels Of Inulin And PROBIOTIC Bacterial Strains On Some Properties Of Yoghurt.