Production and improving the quality of Domiati cheese and increasing its shelf life by using milk exposure magnetic fields-Reference-Cited by-同舟云学术

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Production and improving the quality of Domiati cheese and increasing its shelf life by using milk exposure magnetic fields

Published:2024-11 Issue: Volume:158 Page:106033
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Ismail Hesham A.,Elgaml N.B.,Taher Ehab S.,Osman S.A.,El-Sherbiny Mohamed,Ghamry Heba I.,Al-Farga Ammar,Elkot Wael F.^ORCID

Publisher

Elsevier BV

Reference40 articles.

1. Changes in the nitrogen fractions of Domiati cheese made with microbial and recombinant rennets during ripening;Abd El–kader;Egyptian Journal of Dairy Science,2003

2. Milk flash pasteurization by the microwave and study its chemical, microbiological and thermos-physical characteristics;Al-Hilphy;Journal of Food Processing & Technology,2013

3. The effect of magnetic field treatment on the characteristics and yield of Iraqi local white cheese;Ali;IOSR Journal of Agriculture and Veterinary Science,2015

4. The effect of magnetic field treatment on the characteristics and yield of Iraqi local white cheese;Ali Hayder;IOSR Journal of Agriculture and Veterinary Sciences,2015

5. Official methods of analysis. Association of Official analytical Chemists,2016

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