✦ LIBER ✦

Accelerated ripening of low fat Ras cheese by attenuated lactobacilli cells

✍ Scribed by K.M.K. Kebary; A.E. Khader; A.N. Zedan; S.F. Mahmoud

Book ID: 117672527
Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 847 KB
Volume: 29
Category: Article
ISSN: 0963-9969
DOI: 10.1016/s0963-9969(97)00013-6

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Accelerated Ripening of Reduced-Fat Ched

Accelerated Ripening of Reduced-Fat Cheddar Cheese Using Four Attenuated Lactobacillus helveticus CNRZ-32 Adjuncts

✍ J.A.C. Johnson; M.R. Etzel; C.M. Chen; M.E. Johnson 📂 Article 📅 1995 🏛 American Dairy Science Association 🌐 English ⚖ 738 KB

Accelerated ripening of Ras cheese using

Accelerated ripening of Ras cheese using cell free extract, freeze- and heat-shockedLeuconostoc spp. cultures

✍ El-Shafei, H. 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 380 KB

Ras cheese was manufactured with cell free extract, freeze-and heat-shocked cultures of Leuconostoc spp. to enhance flavour development and accelerated ripening. Cheese analysis (pH, acidity, dry matter, fat, protein, soluble nitrogen, volatile acidity, free fatty acids) were carried out for 3 month

Monitoring Proteolysis During Ripening o

Monitoring Proteolysis During Ripening of Full-fat and Low-fat Cheddar Cheeses by Reverse-Phase HPLC

✍ A.G. ALTEMUELLER; M. ROSENBERG 📂 Article 📅 1996 🏛 Institute of Food Technologists 🌐 English ⚖ 293 KB