ENHANCING RIPENING OF EGYPTIAN CHEESE VARIETIES: (A REVIEW) | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 31, Issue 6, June 2006, Page 3751-3763 PDF (4.11 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2006.236848 | ||||
 View on SCiNiTO | ||||
| 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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