Zobrazeno 1 - 5
of 5
pro vyhledávání: '"W. M. Abou El‐ella"'
Publikováno v:
Food Chemistry. 19:81-91
Ras cheese was made from cow's milk acidified with either lactic or citric acid to pH 5·8 with and without the addition of GDL to the resultant curd from each acidulant. Also, control Ras cheese was made using lactic starter culture. The cheese made
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6edce9ed35c38b88169634499ee7ea6
https://doi.org/10.1016/0308-8146(86)90102-0
https://doi.org/10.1016/0308-8146(86)90102-0
Publikováno v:
Food / Nahrung. 22:471-475
Ras cheese was manufactured using a starter culture grown on soy milk medium. Resultant cheese was compared with that resulted by using the ordinary starter culture grown on skim milk medium. The use of the former starter resulted in increasing chees
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44209c57741bdeea8b7c3bcdf322048d
https://doi.org/10.1002/food.19780220505
https://doi.org/10.1002/food.19780220505
Publikováno v:
Food Chemistry. 21:5-16
An attempt has been made to enhance flavour development in Ras cheese made from directly acidified milk. Addition of a ripened cheese slurry, yoghurt culture ( Streptococcus thermophilus + Lactobacillus bulgaricus ) or cheese starter ( S. lactis + L.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8e560528a5bff54ff773af6bce5a458
https://doi.org/10.1016/0308-8146(86)90137-8
https://doi.org/10.1016/0308-8146(86)90137-8
Publikováno v:
Die Nahrung. 20(4)
A proposed formula for modifying buffalo milk for infant feeding was described. Buffalo milk was diluted with four parts of whey that was produced by addition of citric acid or lemon juice to milk and neutralization with sodium bicarbonate. The chemi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::479361dce439a98c67238246bc587c9a
https://pubmed.ncbi.nlm.nih.gov/7750
https://pubmed.ncbi.nlm.nih.gov/7750
Autor:
W. M. Abou El‐ella
Publikováno v:
Journal of Food Science. 45:1777-1778
A substitute for “Ras,” a hard cheese, was made successfully from soy milk. The product gained a cheesy flavor during 3-months of ripening. Body and texture and color of cheese made with soy milk were compared to cheese made with a mixture of soy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7edc53f0f6b8068aed7f3999a669c7f6
https://doi.org/10.1111/j.1365-2621.1980.tb07610.x
https://doi.org/10.1111/j.1365-2621.1980.tb07610.x