Abstract:

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.

Name of journal in which the research was published: 

Arab Journal of Food and Nutrition - Bahrain.

Publication Date:

2017.

Link: 

Isolation Lactic acid bacteria from Local Syrian White Cheese and Kashkaval cheese