IMPROVING THE QUALITY AND FLAVOUR OF RAS CHEESE USING DIFFERENT STARTER CULTURES
FATMA HOSNY MOHAMMED ALI;
Abstract
The ability of some lactic acid bacterial strains to grow in sterilized reconstituted skim milk as single strains and in combination with other different lactic acid bacteria was screened to choice their best suitable for Ras cheese milk culturing. Skim m
Other data
| Title | IMPROVING THE QUALITY AND FLAVOUR OF RAS CHEESE USING DIFFERENT STARTER CULTURES | Other Titles | تحسين جودة ونكهة جبن الراس باستخدام أنواع مختلفة من البادئات | Authors | FATMA HOSNY MOHAMMED ALI | Keywords | IMPROVING THE QUALITY AND FLAVOUR OF RAS CHEESE USING DIFFERENT STARTER CULTURES | Issue Date | 2013 | Description | The ability of some lactic acid bacterial strains to grow in sterilized reconstituted skim milk as single strains and in combination with other different lactic acid bacteria was screened to choice their best suitable for Ras cheese milk culturing. Skim m |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 118436G2078.pdf | 208.41 kB | Adobe PDF | View/Open |
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