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.
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
MLA
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
HARVARD
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
VANCOUVER
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
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