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EVALUATION OF FORMATION OF BIOGENIC AMINES DURING THE RIPENING OF EGYPTIAN SOFT DOMIATI CHEESE MADE FROM RAW AND PASTEURIZED BUFFALOES' MILK

This study was conducted to compare the usage of buffalo milk either raw, pasteurized or pasteurized with starter culture in the manufacture of Egyptian soft Domiati cheese. In addition, studing the chemical, microbial characterization and evaluation of biogenic amines throughout the ripening. The r...

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Principais autores: A. A. M. Younis, Hoda Mahrous, R. M. Elsanhoty
Format: Artigo
Sprog:Árabe
Udgivet: Mansoura University, Faculty of Agriculture 2009-06-01
Serier:Journal of Food and Dairy Sciences
Fag:
Buffaloes milk
Domiati cheese
pasteurized milk
starter and biogenic amines
Online adgang:https://jfds.journals.ekb.eg/article_115331_5083f39331fff2db4960aff789228fc3.pdf
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