EKB Journal Management System
1.

Impact of Using Freeze-Shocked Adjunct Cultures on Edam Cheese Quality During Ripening

Volume 10, Issue 1, 2023, Pages 1-9
A. M. Abou El-Nour; R.A.M Khalil; H.A.A. Ahmed; A.S. El-Sisi; Aida H. Ibrahim
2.

Effect of Natural Whey Culture on the Quality Characteristics of Edam Cheese made from Pasteurized Milk

Volume 13, Issue 3, March 2022, Pages 47-50
shaimaa Hamdy; Doha Abdelmeged; H. Abdelmontaleb
3.

Influence of Different Heat Treatments on The quality Characteristics of Edam Cheese

Volume 50, Issue 1, 2022, Pages 83-98
Shaimaa Hamdy; Doha Ali Abdelmeged; Hani Shaaban Abd Elmontaleb
4.

Biochemical and Microbiological Properties of Edam Cheese with Black Cumin Oil

Volume 48, Issue 1, 2020, Pages 181-192
Hani Shaaban Abd Elmontaleb; Ehab Ahmed Galal; Doha Ali Abdelmageed; Shaimaa Mohamed Hamdy
5.

CHANGES IN PHYSICO CHEMICAL CHARACTERISTICS, PROTEOLYSIS AND ORGANOLEPTIC PROPERTIES OF EDAM CHEESE MADE WITH ADDED AQUEOUS EXTRACT OF CARDOON (Cynara cardunculus) AND GINGER (Zingiber officinale) DURING RIPENING

Volume 44, Issue 5, September 2017, Pages 1797-1808
Ali A.A. Abd El-Galeel; A. A. El-Zawahry
6.

INFLUENCE OF HEAT TREATED ADJUNCT CULTURE ON THE QUALITY OF EDAM CHEESE MADE FROM RECONSTITUTED WHOLE MILK POWDER

Volume 5, Issue 11, November 2014, Pages 763-774
W. I. El-Desoki; W. I. A. Nasr
7.

QUALITY OF SOFT CHEESE MADE WITH GOAT'S MILK AS AFFECTED WITH THE ADDITION OF CERTAIN ESSENCES

Volume 2, Issue 4, April 2011, Pages 191-199
M. N. F. Hamad; M. M. Ismail
8.

ACCELERATION RIPENING OF EDAM CHEESE USING BACTERIAL PROTEASE AND LIPASE

Volume 30, Issue 7, July 2005, Pages 3981-3987
N. S. Abd-Rabou; M. M. EI-Sheikh; A. F. Farrag
9.

QUALITY OF EDAM CHEESE WITH USING RENNIN-LIKE FUNGAL ENZYME

Volume 30, Issue 7, July 2005, Pages 3999-4004
N. S. Abd-Rabou; M. H. EI -Benaity