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 and without inulin on cheese quality. https://srrzktt1tifs.blog-kids.com/35130789/phytotherapeutic-potential-of-artemisia-ludoviciana-and-cordia-boissieri-extracts-against-the-dermatophyte-microsporum-canis