EFFECT OF ADDING SOME LACTIC ACID BACTERIA ON THE ACCELERATION RIPENING OF RAS CHEESE SLURRY
Three strains of lactic acid bacteria were used as adjunct bacteria with the normal starter of Ras cheese. The strains were grown in Ras cheese slurry for 15 days. The influence of each strain was assessed on the basis of the biomass growth, rate of autolysis, rate of both proteolysis and lipo...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Árabe |
| Pubblicazione: |
Mansoura University, Faculty of Agriculture
2009-06-01
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| Serie: | Journal of Food and Dairy Sciences |
| Soggetti: | |
| Accesso online: | https://jfds.journals.ekb.eg/article_113981_cc06e54c3072a54c002e4b2a06667757.pdf |
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