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Influence of microfiltration and adjunct culture on quality of Domiati cheese

  • Published:2010-05 Issue:5 Volume:93 Page:1807-1814
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Awad S.,Ahmed N.,El Soda M.

Funder

Egyptian Ministry of Agriculture

Bureau de liaison Franco-Egyptien

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference36 articles.

1. Improving the quality of Domiati cheese using genetically modified Lactobacillus casei ssp. casei;Abd-El-Khalek;Egypt. J. Dairy Sci.,2008

2. Cheese Varieties Ripened in Brine;Abd El-Salam,2004

3. Pasteurisation and addition of starter to milk for Domiati cheese;Abou-Donia;Indian J. Dairy Sci.,1981

4. Recent development in Egyptian Domiati research: An overview;Abou-Donia;Egypt. J. Dairy Sci.,2007

5. Effect of salt concentration and lactic starter in the manufacture of Domiati cheese;Ahmad;J. Agric. Res. Pakistan,1978

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