The cheese Klila occupies a very important socio-economic place established in the rural
and peri-urban environment. It is a fermented cheese produced empirically in several …

Highlights•Sensory qualities of goat dairy products need to improve.•Lactic acid bacteria
(LAB) contribute to protective, technological, and functional properties in food.•The use of …

Lactobacillus fermentum HY01 is a probiotic strain screened from traditional yak yogurt,
which can effectively relieve enteritis and constipation. This study aimed to evaluate the …

Goat population world-wide is increasing, and the dairy goat sector is developing
accordingly. Although the new technology applied to the goat industry is being introduced …

This study evaluated the effects of incorporating the probiotics Bifidobacterium animalis
subsp. lactis Bb-12 (B. lactis) or Lactobacillus acidophilus La-05 (L. acidophilus) into goat …

Abstract “Jben” is an Algerian traditional fresh cheese produced from raw or pasteurized
milk of cows, goats and sheep, on a small scale during the period of milk abundance in a …

The objective of this study was to evaluate the suitability of two strains of probiotic bacteria
(Bifidobacterium animalis subsp. lactis and Lactobacillus rhamnosus) incorporated …

Abstract “Bouhezza” is an Algerian traditional fermented soft-ripened cheese, found and
consumed in the Northeast of Algeria. The objective of this study was to explore the …

The aim of this study is to investigate the bacterial population in coalho goat cheese
produced in the semi-arid northeast region of Brazil, to analyse the antibiotic resistance …

The aim of this study was the assessment of the microbiological quality of three types of
traditional cheeses which are produced from raw and pasteurized cow's milk. Two types of …