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Semi-continuous coagulation method for making UF., Ultrafiltered, Feta cheese

1998

Omar, M.M. (Zagazig Univ., Moshtohor (Egypt). Faculty of Agriculture) | Abou-El-Nour, A. | Schrade, K.

AGROVOC Keywords
casein caseina cheese contenido de materia seca cultivos iniciadores culture starter dry matter content fromage heat treatment maduramiento organoleptic properties ph proteine proteins queso ripening starter cultures traitement thermique ultrafiltration
Bibliographic information
Pagination
p. 331-346
Other Subjects
Teneur en matiere seche; Fabrication fromagere; Caseine; Proteinas; Murissage; Ultrafiltracion; Tratamiento termico; Propriete organoleptique; Fabricacion del queso; Propiedades organolepticas; Cheesemaking
Language
English
Note
Summaries (Ar, En)
7 ill. 4 photo. 4 tables; 34 ref.
Type
Summary; Conference; Non-Conventional
Source
Proceedings of the 7 th Egyptian conference for dairy science and technology, The Egyptian Society of Dairy Science, Academy of Scientific Research and Technology; Ministry of Agriculture, Cairo (Egypt), 1998
Conference
7. Egyptian Conference for Dairy Science and Technology, Cairo (Egypt), 7-9 Nov 1988
2002-08-15
AGRIS AP
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