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Accelerated ripening of Ras cheese using freeze-shocked mutant strains of Lactobacillus casei

โœ Scribed by M.A. El-Soda; A.A. Hantira; N.I. Ezzat; H.K. El-Shafei

Publisher
Elsevier Science
Year
1992
Tongue
English
Weight
479 KB
Volume
44
Category
Article
ISSN
0308-8146

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Accelerated ripening of Ras cheese using
Accelerated ripening of Ras cheese using cell free extract, freeze- and heat-shockedLeuconostoc spp. cultures
โœ El-Shafei, H. ๐Ÿ“‚ Article ๐Ÿ“… 1994 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 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