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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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Árabe |
| Publicat: |
Zagazig University. Institute of Efficient Productivity
2024-10-01
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| Col·lecció: | Journal of Productivity and Development |
| Matèries: | |
| Accés en línia: | https://jpd.journals.ekb.eg/article_386487_3ce3aeb44e89eccb0ab635d069f9fa4e.pdf |
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