Accelerated ripening of low fat Ras cheese by attenuated lactobacilli cells-Reference-Cited by-同舟云学术

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Accelerated ripening of low fat Ras cheese by attenuated lactobacilli cells

Published:1996-12 Issue:8 Volume:29 Page:705-713
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Kebary K.M.K.,Khader A.E.,Zedan A.N.,Mahmoud S.F.

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Ripening changes in Cephalotyre ‘Ras’ cheese slurries;Abd El-Baky;Journal of Dairy Research,1982

2. Effect of lipase on the ripening of Egyptian Ras cheese;Abd El-Salam;Journal of Dairy Research,1978

3. Manufacturing of Ras cheese from pasteurized milk;Abdel-Tawab,1963

4. Studies on cephalotyre ‘Ras’ cheese coating. II. Effect on ripening;Abdou;Egyptian Journal Dairy Science,1977

5. Utilization of freeze-shocked lactobacilli for enhancing flavour development of Ras cheese;Aly;Egyptian J. Dairy Sci.,1990

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Lactobacillus plantarum protective cultures to improve safety and quality of wheyless Domiati‐like cheese;Journal of Food Processing and Preservation;2022-02-17

2. Influence of Adjuncts as Debittering Aids on the Sensory and Biochemical Properties of Enzyme Modified Cheese-Base;Proceedings of the National Academy of Sciences, India Section B: Biological Sciences;2013-01-04

3. Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripening;International Journal of Food Science & Technology;2010-06-21

4. Influence of microfiltration and adjunct culture on quality of Domiati cheese;Journal of Dairy Science;2010-05

5. Influence of somatic cell counts and breed on physico-chemical and sensory characteristics of hard ewes'-milk cheeses;Journal of Dairy Research;2009-05-18

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