𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Enhancement of flavour development in ras cheese made by direct acidification

✍ Scribed by A.M. Rabie; A.A. El-Neshawy; A.A.Abdel Baky; W.M.Abou El-Ella; E.A. Emara

Publisher
Elsevier Science
Year
1986
Tongue
English
Weight
466 KB
Volume
21
Category
Article
ISSN
0308-8146

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Quality and ripening changes of Ras chee
Quality and ripening changes of Ras cheese made by direct acidification
✍ El-Neshawy, A. A. ;Rabie, A. M. ;Baky, A. A. Abdel ;Nasr, M. M. ;Emara, E. A. πŸ“‚ Article πŸ“… 1985 πŸ› John Wiley and Sons 🌐 English βš– 526 KB

Trials were carried out to produce Ras cheese of good quality without the use of starter. Cheese was made from pasteurized cow's milk acidified with lactic acid or citric acid to pH 5.8 alone or coupled with mixing the curd with glucono 6 lactone (4.5 g/kg curd). Control cheese was made from milk ri

Utilization of freeze-shocked lactobacil
Utilization of freeze-shocked lactobacilli for enhancing flavour development of Ras cheese
✍ Aly, M. E. πŸ“‚ Article πŸ“… 1990 πŸ› John Wiley and Sons 🌐 English βš– 345 KB

## Abstract Freeze‐shocked cultures of __Lactobacillus helveticus__ or __Lactobacillus casei__ were added at levels of 1% and 2% to Ras cheese milk prior to renneting as an adjunct starter to enhance flavour development of cheese. These additives did not affect the gross chemical composition of the