Influence of microfiltration and adjunct culture on quality of Domiati cheese

Journal of Dairy Science

Volumn 93, Issue 5, 2010, Pages 1807-1814

  Awad, S ^a   Ahmed, N ^a   El Soda, M ^a  

^a Alexandria University   (Egypt)

Author keywords

Adjunct culture; Domiati cheese; Microfiltration; Pasteurization

Indexed keywords

AMINO ACID;

ARTICLE; CHEESE; FILTRATION; FOOD ANALYSIS; FOOD HANDLING; HUMAN; LIPOLYSIS; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PH; SENSATION; STANDARD; ANALYSIS; PROCEDURES; STANDARDS;

AMINO ACIDS; CHEESE; FILTRATION; FOOD ANALYSIS; FOOD TECHNOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LIPOLYSIS; MICROBIAL VIABILITY; SENSATION;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM;

EID: 77952407223     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2649     Document Type: Article

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