Advances in Microbiology

Advances in Microbiology

ISSN Print: 2165-3402
ISSN Online: 2165-3410
www.scirp.org/journal/aim
E-mail: aim@scirp.org
"Production of Low Fat Cheddar Cheese Made Using Exopolysaccharide-Producing Cultures and Selected Ripening Cultures"
written by Morsi El Soda,
published by Advances in Microbiology, Vol.4 No.14, 2014
has been cited by the following article(s):
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[1] Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese …
Food Science and Technology, 2022
[2] The Effect Of Partial Replacement Of Cow's Milk Prepared For The Manufacture Of Low-Fat Monterrey Cheese With Skim Buffalo Milk On The Traits Of Product Quality
Bedrani - NVEO-NATURAL VOLATILES & ESSENTIAL …, 2022
[3] ВІДБІР ЛАКТОБАКТЕРІЙ ДЛЯ ВИРОБНИЦТВА СИЧУЖНИХ СИРІВ ЗІ ЗНИЖЕНОЮ МАСОВОЮ ЧАСТКОЮ ЖИРУ
ПРОДОВОЛЬЧІ РЕСУРСИ, 2021
[4] The influence of yak casein micelle size on rennet‐induced coagulation properties
2020
[5] Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties
2019
[6] Physicochemical, Microstructural and Sensory Impact of Fat Replacers on Low-fat Edam Cheese Manufactured from Buffalo's Milk
2019
[7] ФОРМИРОВАНИЕ ФУНКЦИОНАЛЬНО-ТЕХНОЛОГИЧЕСКИХ СВОЙСТВ МЯСНОГО ФАРША ПОД ВОЗДЕЙСТВИЕМ КОМПЛЕКСА ФЕРМЕНТОВ
2019
[8] Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
2019
[9] Effect of ripening temperature on the texture of cow milk Kashkaval cheese
2018
[10] AZ YAĞLI KAŞAR PEYNİRİ ÜRETİMİNDE EKZOPOLİSAKKARİT ÜRETEN
GIDA THE JOURNAL OF FOOD, 2018
[11] AZ YAĞLI KAŞAR PEYNİRİ ÜRETİMİNDE EKZOPOLİSAKKARİT ÜRETEN KÜLTÜR KULLANIMI ÜZERİNE BİR ARAŞTIRMA
2018
[12] AZ YAĞLI KAŞAR PEYNİRİ ÜRETİMİNDE EKZOPOLİSAKKARİT ÜRETEN KÜLTÜR KULLANIMI ÜZERİNE BİR ARAŞTIRMA.
GIDA/The Journal of …, 2018
[13] The Study of the effect of using inulin as fat replacer in the physico-chemical and sensory properties of low energy cheddar cheese
Al-Anbar Journal of Veterinary Sciences, 2017
[14] PRODUCTION AND EVALUATION OF LOW FAT CHEDDAR CHEESE USING BUFFALO MILK
2017
[15] Starter cultures: general aspects
Cheese (Fourth Edition), 2017
[16] Low-Fat Cheese: A Modern Demand
International Journal of Dairy Science, 2015
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