The aim of this research is to isolate and classify Lactic acid bacteria from fresh samples of traditional Syrian white & Kashkaval cheese. Samples have been collected from different places in Syria, where a 20 bacterial isolates have been isolated from 20 samples of locally produced cheese.
Arab Journal of Food and Nutrition - Bahrain.
2017.
Isolation Lactic acid bacteria from Local Syrian White Cheese and Kashkaval cheese
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