✦ LIBER ✦

The role of lactic acid bacteria in accelerated cheese ripening

✍ Scribed by Morsi A. El Soda

Book ID: 109332482
Publisher: John Wiley and Sons
Year: 1993
Tongue: English
Weight: 993 KB
Volume: 12
Category: Article
ISSN: 1574-6976
DOI: 10.1111/j.1574-6976.1993.tb00021.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Lactic Acid Bacteria Relation to Acceler

Lactic Acid Bacteria Relation to Accelerated Maturation of Cheddar Cheese

✍ G. TRÉPANIER; R.E. SIMARD; B.H. LEE 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 429 KB

Influence of ripening container on the l

Influence of ripening container on the lactic acid bacteria population in Tulum cheese

✍ S. Cakmakci; E. Dagdemir; A. A. Hayaloglu; M. Gurses; E. Gundogdu 📂 Article 📅 2007 🏛 Springer 🌐 English ⚖ 231 KB

Changes in Numbers and Kinds of Lactic A

Changes in Numbers and Kinds of Lactic Acid Bacteria During Ripening of Kefalotyri Cheese

✍ E. LITOPOULOU-TZANETAKI 📂 Article 📅 1990 🏛 Institute of Food Technologists 🌐 English ⚖ 449 KB

Changes of lactose, lactic acid, and ace

Changes of lactose, lactic acid, and acetic acid contents in Serra cheese during ripening

✍ Angela C. Macedo; F. X. Malcata 📂 Article 📅 1997 🏛 Springer 🌐 English ⚖ 59 KB

β-Galactosidase in the acceleration of R

β-Galactosidase in the acceleration of Ras cheese ripening

✍ Farahat, S. M. ;Rabie, A. M. ;Baky, A. A. Abdel ;El-Neshawy, A. A. ;Mobasher, S. 📂 Article 📅 1985 🏛 John Wiley and Sons 🌐 English ⚖ 376 KB

An attempt has been carried out to accelerate Ras cheese ripening by pre-treatment of cheese milk with 8-galactosidase. Milk was treated with a 8-galactosidase enzyme preparation, namely lactozym (1 ml/kg milk), at 33 "C for 1 h or at 4 "C for 18 h and used for Ras cheese making. Flavour intensity,

β-galactosidase in the acceleration of R

β-galactosidase in the acceleration of Ras cheese ripening

✍ S.M. Farahat; A.M. Rabie; A.A.Abdel Baky; A.A. El-Neshawy; S. Mobasher 📂 Article 📅 1984 🏛 Elsevier Science 🌐 English ⚖ 432 KB