Effect of Egg White Hydrolysates on Shelf Life of Soft Cheese EVALUATION OF THE ANTIFUNGAL ACTIVITY OF HYDROLYZED CAMEL WHEY PROTEIN AGAINST SOME FUNGI IN SOFT CHEESE Assessment of inhibitory activity of hydrolyzed camel whey protein concentrate and its peptides against some fungi IMPACT OF HYDROLYZED CAMEL´S WHEY PROTEIN CONCENTRATE ON SOFT CHEESE QUALITY