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    Autochthonous Starter Effect on Microbiological, Physicochemical Characteristics, and Fatty Acids Content of Moroccan Goat’s Milk Cheese During Ripening

    Autochthonous Starter Effect on Microbiological, Physicochemical Characteristics, and Fatty Acids Content of Moroccan Goat’s Milk Cheese During Ripening by Said Zantar, Yousra Zantar, Mohamed Benicha, Amin Laglaoui, Ouiam EL GALIOU, Mounir Hassani Zerrouk

    Published 2024-09-01
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  2. 2
    Evaluating autochthonous lactic acid bacteria for the production of Moroccan Jben cheese

    Evaluating autochthonous lactic acid bacteria for the production of Moroccan Jben cheese by Safae Azzouz, Soumaya Ahadaf, Said Zantar, Ouiam El Galiou, Abdelhay Arakrak, Mohammed Bakkali, Amin Laglaoui

    Published 2025-01-01
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