Khalid Abdullah Saleh Alrubayyi <br/><br/>
Isolation and characterization of the dominant lactic acid bacteria in the traditional Egyptian rayeb milk and their use in the manufacture of stirred yoghurt /  
 عزل وخصائص بكتريا حمض اللاكتيك السائدة فى اللبن الرايب المصري واستخدامها فى صناعة اليوجورت المقلب 
Khalid Abdullah Saleh Alrubayyi ; Supervised Ibrahim Aboelsalam Abdelgawad , Alaa Mohamed Abdelfattah 
 - Cairo :   Khalid Abdullah Saleh Alrubayyi ,   2011 
 - 135P. :   charts ;   25cm 
<br/><br/>Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy 
<br/><br/>  The aim of this study was to:I- characterize and identify dominant lactic acid bacteria (LAB) that occur naturally in the Egyptian traditional rayeb milk by using both physiological and biochemical methods to determine their technological properties . 2- improve the properties of the stirred yoghurt particularly the physical properties throughout using the selected isolated strains. incubation temperature and stabilizer 
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<br/><br/><label>Subjects--Index Terms: </label>Isolation and identification lactic acid bacteria  Rayeb milk  Stirred yoghurt