Quality of processed cheese spread made using ultrafiltered retentates treated with some ripening agents-Reference-Cited by-同舟云学术

Quality of processed cheese spread made using ultrafiltered retentates treated with some ripening agents

Published:1995-01 Issue:2 Volume:5 Page:191-209
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Aly M.E.,Abdel-Baky A.A.,Farahat S.M.,Hana U.B.B.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference27 articles.

1. A study on the characteristics of pasteurized cheese and its stability in long term storage for determining the suitability of its production for tropics;Abdel-Baky;Ph.D. Thesis,1979

2. The use of Ras cheese made by direct acidification in the manufacture of processed cheese spreads;Abdel-Baky;Egyptian J. Dairy Sci.,1987

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

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