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Ahmed,, N., EI - Senaity, M. (2006). ENHANCING RIPENING OF EGYPTIAN CHEESE VARIETIES: (A REVIEW). Journal of Food and Dairy Sciences, 31(6), 3751-3763. doi: 10.21608/jfds.2006.236848
Nawal. S Ahmed,; M. H. EI - Senaity. "ENHANCING RIPENING OF EGYPTIAN CHEESE VARIETIES: (A REVIEW)". Journal of Food and Dairy Sciences, 31, 6, 2006, 3751-3763. doi: 10.21608/jfds.2006.236848
Ahmed,, N., EI - Senaity, M. (2006). 'ENHANCING RIPENING OF EGYPTIAN CHEESE VARIETIES: (A REVIEW)', Journal of Food and Dairy Sciences, 31(6), pp. 3751-3763. doi: 10.21608/jfds.2006.236848
Ahmed,, N., EI - Senaity, M. ENHANCING RIPENING OF EGYPTIAN CHEESE VARIETIES: (A REVIEW). Journal of Food and Dairy Sciences, 2006; 31(6): 3751-3763. doi: 10.21608/jfds.2006.236848

ENHANCING RIPENING OF EGYPTIAN CHEESE VARIETIES: (A REVIEW)

Article 2, Volume 31, Issue 6, June 2006, Page 3751-3763  XML PDF (4.11 MB)
Document Type: Original Article
DOI: 10.21608/jfds.2006.236848
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Authors
Nawal. S Ahmed,; M. H. EI - Senaity
Department of Dairying, National Research Center, Dokki, Cairo, Egypt.
Abstract
This article was carried out to discuss the previous research about
accelerating ripening of the main types of Egyptian cheese varieties, Ras
cheese and Oomiati cheese. The main methods used were mainly: addition
of enzyme preparations; increasing microbial populations and addition of
cheese slurry systems.
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