STUDIES ON IMPROVING QUALITY OF WHITE SOFT CHEESE USING SPECIAL STARTERS
ADEL MAHMOUD MOHAMED KHOLIF;
Abstract
The present investigation is concerned with evaluating the proteolytic activity of some lactic acid bacterial strains. Nine lactic acid bacterial strains were grown on MRS broth to determine their proteolytic activity after incubation at 37°C for 48 hrs.
Other data
| Title | STUDIES ON IMPROVING QUALITY OF WHITE SOFT CHEESE USING SPECIAL STARTERS | Other Titles | دراسـات على تحسـين جـودة الجـبن الأبيض الطـرى بإسـتخدام بـادئـات خـاصـة | Authors | ADEL MAHMOUD MOHAMED KHOLIF | Keywords | STUDIES ON IMPROVING QUALITY OF WHITE SOFT CHEESE USING SPECIAL STARTERS | Issue Date | 2010 | Description | The present investigation is concerned with evaluating the proteolytic activity of some lactic acid bacterial strains. Nine lactic acid bacterial strains were grown on MRS broth to determine their proteolytic activity after incubation at 37°C for 48 hrs. |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 97266p1105.pdf | 46.58 kB | Adobe PDF | View/Open |
Similar Items from Core Recommender Database
Items in Ain Shams Scholar are protected by copyright, with all rights reserved, unless otherwise indicated.