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Comparative Study of some Characteristics for Whey Cheese Produced by Heat Acid Coagulation
Comparative Study of some Characteristics for Whey Cheese Produced by Heat Acid Coagulation
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Comparative Study of some Characteristics for Whey Cheese Produced by Heat Acid Coagulation

Qader, Rahela ; Abdulqadr, Ashna ; Sebo, Nawal

Al-Qadisiyah journal for agriculture sciences (Online), 2023-06, Vol.13 (1), p.103-112 [Periódico revisado por pares]

University of Al-Qadisiya

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2
Isolation and Identification of Nonstarter Lactic Acid Bacteria from Traditional Baramily Cheese
Isolation and Identification of Nonstarter Lactic Acid Bacteria from Traditional Baramily Cheese
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Isolation and Identification of Nonstarter Lactic Acid Bacteria from Traditional Baramily Cheese

Ali, Ahmed ; El-Kenany, Youssef ; Aumara, Ihab ; Aita, Osman

Arab Universities journal of agricultural sciences, 2021-05, Vol.29 (1), p.351-363 [Periódico revisado por pares]

The Union of Arab Universities

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3
Isolation, identification and detection of some virulence factors in yeasts from local cheese in Mosul city
Isolation, identification and detection of some virulence factors in yeasts from local cheese in Mosul city
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Isolation, identification and detection of some virulence factors in yeasts from local cheese in Mosul city

Mr, I.I. Khalil ; Mr, S.Y.A. Aldabbagh ; Mr, A.M. Shareef

Iraqi journal of veterinary sciences, 2018-06, Vol.32 (1), p.81-85 [Periódico revisado por pares]

University of Mosul, College of Veterinary Medicine

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4
STUDY OF SOME MICROBIAL PROPERTIES FOR MICROLAMINATE OF ALGINATE AND CINNAMON IN LBL TECHNIQUE USED IN THE CHEDDAR CHEESE COATING
STUDY OF SOME MICROBIAL PROPERTIES FOR MICROLAMINATE OF ALGINATE AND CINNAMON IN LBL TECHNIQUE USED IN THE CHEDDAR CHEESE COATING
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STUDY OF SOME MICROBIAL PROPERTIES FOR MICROLAMINATE OF ALGINATE AND CINNAMON IN LBL TECHNIQUE USED IN THE CHEDDAR CHEESE COATING

Jawad, Azhar Jawad ; Khairi, Shaymaa R.

Mağallat diyālá li-l-ʻulūm al-zirāʻiyyat (Online), 2020-07, Vol.12 (special), p.418-433

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5
Epistemolojik Açıdan İnfeha/Şirden ve Şirden Mayasıyla Yapılan Peynirin Helalliği Meselesi
Epistemolojik Açıdan İnfeha/Şirden ve Şirden Mayasıyla Yapılan Peynirin Helalliği Meselesi
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Epistemolojik Açıdan İnfeha/Şirden ve Şirden Mayasıyla Yapılan Peynirin Helalliği Meselesi

Hasan Gümüşoğlu

Akif, 2023-12, Vol.53 (2), p.218-230 [Periódico revisado por pares]

Necmettin Erbakan University Press

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6
PRODUCING PROBIOTIC CHEESE FROM SHEEP MILK BY USING PROBIOTIC BACTERIA
PRODUCING PROBIOTIC CHEESE FROM SHEEP MILK BY USING PROBIOTIC BACTERIA
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PRODUCING PROBIOTIC CHEESE FROM SHEEP MILK BY USING PROBIOTIC BACTERIA

Maha Yousif

Mağallaẗ zirāʻaẗ al-rāfidayn (Online), 2019-06, Vol.45 (1), p.187-196 [Periódico revisado por pares]

College of Agriculture

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7
APPLIED STUDY OF MICROBIOLOGICAL HAZARDS IN RAW MILK SOFT WHITE CHEESE IN EGYPT
APPLIED STUDY OF MICROBIOLOGICAL HAZARDS IN RAW MILK SOFT WHITE CHEESE IN EGYPT
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APPLIED STUDY OF MICROBIOLOGICAL HAZARDS IN RAW MILK SOFT WHITE CHEESE IN EGYPT

Lotfy, Maha ; Aita, O. ; Hassan, Enas ; Elsayed, Azhar

Arab Universities journal of agricultural sciences, 2018-09, Vol.26 (2), p.657-666 [Periódico revisado por pares]

The Union of Arab Universities

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8
THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE
THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE
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THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE

Lamiaa F. El-Nawasany ; Hanaa S.A. Sakr ; Elham A. Aboel-Enin

Arab Universities journal of agricultural sciences, 2015-09, Vol.23 (2), p.563-570 [Periódico revisado por pares]

The Union of Arab Universities

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9
Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer
Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer
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Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer

Abd Elkader, Rowida ; Awaad, Rezk ; Rizk Hassan, Zakaria ; Salama, Wafaa

Arab Universities journal of agricultural sciences, 2019-09, Vol.27 (2), p.1503-1511 [Periódico revisado por pares]

The Union of Arab Universities

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10
Optimization of Polyunsaturated Fatty Acids (PUFAs) Production from Olive Cake by Pseudomonas fluorescens NBRC14160 using Response Surface Methodology and their Application in Kareish Cheese Manufacture
Optimization of Polyunsaturated Fatty Acids (PUFAs) Production from Olive Cake by Pseudomonas fluorescens NBRC14160 using Response Surface Methodology and their Application in Kareish Cheese Manufacture
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Optimization of Polyunsaturated Fatty Acids (PUFAs) Production from Olive Cake by Pseudomonas fluorescens NBRC14160 using Response Surface Methodology and their Application in Kareish Cheese Manufacture

Samah Abu-Hussien ; Mohamed Abo El-Naga

Arab Universities journal of agricultural sciences, 2021-08, Vol.29 (2), p.535-555 [Periódico revisado por pares]

The Union of Arab Universities

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