Novel Antibacterial Lactoferrin Peptides Generated by Rennet Digestion and Autofocusing Technique. Novel Antibacterial Lactoferrin Peptides Generated by Rennet Digestion and Autofocusing Technique. Abstract of the 6th NIZO Dairy Conference for functional dairy ingredients. Holland Isolation and characterization of novel antibacterial peptides from hydrolyzed lactoferrin and commercially available casein. Abstract of the 22nd Association for Functional Food peptides meeting, Branch of Japanese society of Food Engineering. Conference room No. 807, p7, International Conventional Center, Osaka, Japan Potent Antibacterial Peptides from Lactoferrin by Rennet Digestion. Abstracts of the 47 Annual meeting of Kinki Branch of Japanese Society for Nutrition and Food Sciences. A11, p 28, Nara Women’s University, Nara, Japan Fate of E. coli O157: H7 in plain yoghurt during refrigerated storage. 2nd international symposium of food science, Mansora University, Egypt THE EFFECT OF LACTOBACILLUS ACIDOPHILUS ON SHELF-LIFE OF LOW SALT SOFT CHEESE Effect of Bacteriocin Extracted from Lactobacillus acidophilus on the Shelf-life of Pasteurized Milk Identification of novel antibacterial peptides isolated from a commercially available casein hydrolysate by autofocusing technique Impact of some essential oils on the quality aspect and shelf-life of plain yoghurt Variations in some heavy metals’ level during processing of soft cheese