BIOCHEMICAL CHANGES IN NON FAT RAS CHEESE CURD AS AFFECTED BY SOME LACTIC ACID BACTERIA
Ras cheese curd was produced from cow's skim milk and mixed buffaloes and cow's skim milk (1:1). The resultant curd was blended withS. 10 and 15g 11009 curd of mixed strains cultures of Lactobacillus delbreukii ssp. bulgaricus + Lactobacillus cesei at the ratios of T 1(1: 1), T II (1 :2) and T II...
Kaydedildi:
| Yazar: | |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Árabe |
| Baskı/Yayın Bilgisi: |
Mansoura University, Faculty of Agriculture
2005-07-01
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| Seri Bilgileri: | Journal of Food and Dairy Sciences |
| Konular: | |
| Online Erişim: | https://jfds.journals.ekb.eg/article_237784_7d15f7fa9d5a5f340973923bd83651f8.pdf |
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