𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Improving the quality of Ras cheese made without starter

✍ Scribed by A.A. El-Neshawy; A.M. Rabie; A.A.Abdel Baky; E.A. Emara; M.M. Nasr

Publisher
Elsevier Science
Year
1984
Tongue
English
Weight
530 KB
Volume
14
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

Improving the quality of some Egyptian f
Improving the quality of some Egyptian fermented dairy products made from dried milk
✍ Baky, A. A. Abdel ;El Neshawy, A. A. ;Rabie, A. M. ;Salem, O. πŸ“‚ Article πŸ“… 1987 πŸ› John Wiley and Sons 🌐 English βš– 355 KB

A trial has been made to improve the quality of Zabadi and Kariesh cheese made from dried milk using whey protein concentrates. Fortification of recombined milk used for Zabadi making or reconstituted mllk for Kariesh cheese manufacture with whey protein concentrates at levels of 2.5, 5.0.7.5 and IO

Effect of starter cultures on the physic
Effect of starter cultures on the physico-chemical and biochemical features in ewe cheese made with extracts from flowers ofCynara cardunculus L
✍ Carmona, Miguel A; SanjuΓ‘n, Esther; GΓ³mez, Rafael; FernΓ‘ndez-Salguero, JosΓ© πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 132 KB

The eΓΎ ect of starter cultures on the physico-chemical and biochemical features of Los Pedroches cheese made by using Cynara Cardunculus L extracts as vegetable coagulant was assessed. Specimens of cheese containing no starter (vats A and C) and others to which a lactic acid starter was added (vats