Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese
Background: Karish cheese manufactured traditionally from raw milk may harbor many biological health hazards.Aim: Production of safe pasteurized Karish cheese with improved sensory characteristics using probiotics and prebiotics (synbiotic Karish cheese).Methods: Laboratory Karish cheese was made to study the effect of Lactobacillus plantarum with