Cheese Varieties Ripened Under Brine

Author:

Hayaloglu A. Adnan

Publisher

Elsevier

Reference229 articles.

1. Influence of carboxymethylcellulose on the physicochemical, rheological and sensory attributes of a low-fat Domiati cheese;Abd El-Hamid;Int. J. Dairy Technol.,2013

2. Volatile compounds of Domiati cheese made from buffalo’s milk with different fat content;Abd El-Mageed;Grass y Aceites,1997

3. North African brined cheese;Abd El-Salam,2006

4. Addition of lipase in the manufacture of pickled soft cheese from whole milk and skim milk powder;Abd El-Salam;Egypt. J. Dairy Sci.,1981

5. Domiati and Feta type cheeses;Abd El-Salam,1987

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