Effects of heating milk and accelerating ripening of low fat Ras cheese on biogenic amines and free amino acids development

Author:

Kebary K.M.K,El-Sonbaty A.H,Badawi R.M

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. Changes in microflora and biogenic amines of some market processed cheese during storage;Abd Alla;Egyptian J. Dairy Sci.,1996

2. Abdel-Tawab, G. A. (1963) Manufacturing of Ras cheese from pasteurized milk. In Youssef, E. H. (1966) M.Sc. Thesis, Ain Shams University Egypt.

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

4. Reduced fat Cheddar cheese from condensed milk. 2-Microstructure;Anderson;J. Dairy Sci.,1994

5. Biogenic amines in cheese. 1. Determination of biogenic amines in Finnish cheese using high performance liquid chromatography;Antila;Milchwissenschaft.,1984

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