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236848

ENHANCING RIPENING OF EGYPTIAN CHEESE VARIETIES: (A REVIEW)

Article

Last updated: 04 Jan 2025

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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.

DOI

10.21608/jfds.2006.236848

Authors

First Name

Nawal.

Last Name

Ahmed,

MiddleName

S

Affiliation

Department of Dairying, National Research Center, Dokki, Cairo, Egypt.

Email

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City

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Orcid

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First Name

M.

Last Name

EI - Senaity

MiddleName

H.

Affiliation

Department of Dairying, National Research Center, Dokki, Cairo, Egypt.

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City

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Orcid

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Volume

31

Article Issue

6

Related Issue

34023

Issue Date

2006-06-01

Receive Date

2007-05-07

Publish Date

2006-06-01

Page Start

3,751

Page End

3,763

Print ISSN

2090-3650

Online ISSN

2090-3731

Article File

JFDS_Volume 31_Issue 6_Pages 3751-3763.pdf

PDF . 4.3MB

Link

https://jfds.journals.ekb.eg/article_236848.html

Detail API

https://jfds.journals.ekb.eg/service?article_code=236848

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Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

ENHANCING RIPENING OF EGYPTIAN CHEESE VARIETIES: (A REVIEW)

Details

Type

Article

Created At

22 Jan 2023