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  1. Lactobacilli as additional cultures in cheese making
  2. Evaluating the Proteolytic Activity of Lactobacilli in Cheese Production
  3. Formation of cheese pattern when using monospecies cultures
  4. Sustainable Raw Material Base as a Factor of Competitiveness of Cheese-Making Enterprises
  5. Impact of Training Packages on Cheese Making and the Socio Economic Lives for Effort to Reduce Poverty
  6. Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor
  7. Fungal diversity in different types of cheese and the effect of natamycin on their survival during Feta cheese manufacture and storage
  8. Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing
  9. SIMULATION OF INTERACTION OF PHAGE ASSOCIATIONS AND STARTER MICROFLORA OF CHEESE-MAKING ENTERPRISES.PART 1. LYTIC PROPERTIES OF PHAGE ASSOCIATIONS
  10. Antibiogram of Lactobacilli Isolated from Four Different Niches