A large quantity of harvested processing milk is used in the manufacture of dairy products, such as cheese, yoghurts and fermented milks, which can be sources of lactic acid bacteria, particularly lactobacilli. Our study ...

Lactic acid bacteria are used in the preparation of many dairy products, including fermented milk, L’ben and yogurt. They also have an effective role in improving organoleptic quality. The objective of our work is first ...