QUALITY OF RICOTTA CHEESE AS AFFECTED WITH THE WAY ACIDIFICATION .

Ricotta cheese was made from skim  milk  by direct acidification with, lactic, phosphoric,GDL,ABT starter and yogurt starter(streptococcus thermophillus ,lactobacillus delbrukii subsp bulgaricus) at  pH 5.9- 5.8 at 87 -88˚c . Cheese  was made by using yogurt starter   had a higher yield(17.5% ), com...

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Bibliografiske detaljer

Principais autores:	M. Refaey, M. Abdel - Aziz, S. ELSokkary, M. Gomaa
Format:	Artigo
Sprog:	Árabe
Udgivet:	Mansoura University, Faculty of Agriculture 2014-04-01
Serier:	Journal of Food and Dairy Sciences
Fag:	Ricotta cheese Milk lactic acid phosphoric acid yogurt starter GDL and ABT starter
Online adgang:	https://jfds.journals.ekb.eg/article_52766_03e3af2014fbfc8a255333e04a8fa831.pdf
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