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RIPENING INDICES OF UF DOMIATI CHEESE MADE USING CHEESE SLURRY FORTIFIED WITH PROTEOLYTIC AND LIPOLYTIC ENZYMES

This study aimed to evaluate the effect of adding cheese slurries fortified with protease and lipase enzymes on the ripening process of cheese made from ultrafiltered (UF) cow's milk. Three cheese slurries were prepared from cow's milk curd: the first served as a control (slurry A), the second was f...

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Autores principales: Hanaa El-Desouky, Abdelnaby farag, Hazem fayed, El-Sayed abdelsattar
Formato: Artigo
Lenguaje:Árabe
Publicado: Zagazig University. Institute of Efficient Productivity 2024-10-01
Colección:Journal of Productivity and Development
Materias:
Lipase
protease
Domiati cheese
cheese slurry
Shilovich value
Formol value
Acceso en línea:https://jpd.journals.ekb.eg/article_386487_3ce3aeb44e89eccb0ab635d069f9fa4e.pdf
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