Vol. 5 No. 1 (2022)

Articles

• EVALUATION OF THE ANTIFUNGAL ACTIVITY OF HYDROLYZED CAMEL WHEY PROTEIN AGAINST SOME FUNGI IN SOFT CHEESE

  Eman Abd El Samei Bakri Nafei , Prof. Dr. Ekbal Mohammed Adel Ibrahim , Prof.Dr. Hend Ahmed Elbarbary , Prof.Dr. Hamdi Abd El Samei Mohammed

  33 - 43

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• PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM "TCHOUKOU" TRADITIONAL MILK CHEESES PRODUCED IN SELECTED REGION OF NIGER.

  Ibrahima Doumbouya, Dr. Kevin Mbogo Omolo, Prof. Owino O. Willis

  1 - 15

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• IMPACT OF HYDROLYZED CAMEL´S WHEY PROTEIN CONCENTRATE ON SOFT CHEESE QUALITY

  Eman Abd El Samei Bakri Nafei , Prof. Dr. Ekbal Mohammed Adel , Prof.Dr. Hend Ahmed Elbarbary , Prof.Dr. Hamdi Abd El Samei Mohammed

  16 - 32

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