Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures

LWT

Volumn 38, Issue 8, 2005, Pages 843-847

  Ahmed, N H ^a   El Soda, M ^a   Hassan, A N ^b   Frank, J ^c  

^a Alexandria University   (Egypt)

^b SOUTH DAKOTA STATE UNIVERSITY   (United States)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

EPS negative mutant; EPS producing culture; Karish cheese; Streptococcus thermophilus; Texture

Indexed keywords

ACIDS; BACTERIA; COAGULATION; MOISTURE; MUTAGENESIS; POLYSACCHARIDES; TEXTURES;

ACID COAGULATED (KARISH) CHEESE; EXOPOLYSACCHARIDES (EPS); SENSORY ANALYSIS; TEXTURE PROFILE ANALYSIS;

DAIRY PRODUCTS;

LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 20744440979     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.10.001     Document Type: Article

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