Works matching DE "CAMEL cheese"
Results: 9
Manufacture of dry- and brine-salted soft camel cheeses for the camel dairy industry.
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- International Journal of Dairy Technology, 2017, v. 70, n. 1, p. 92, doi. 10.1111/1471-0307.12319
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- Article
Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese.
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- International Journal of Dairy Technology, 2014, v. 67, n. 4, p. 539, doi. 10.1111/1471-0307.12144
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- Article
Phenotypic and genotypic characterisation of Lactobacilli isolated from camel cheese produced in India.
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- International Journal of Dairy Technology, 2011, v. 64, n. 3, p. 437, doi. 10.1111/j.1471-0307.2011.00695.x
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- Article
The effect of concentration of chymosin on the yield and sensory properties of camel cheese and on its microbiological quality.
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- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 232, doi. 10.1111/j.1471-0307.2010.00662.x
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Fresh cheese from camel milk coagulated with Camifloc.
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- International Journal of Dairy Technology, 2008, v. 61, n. 1, p. 90, doi. 10.1111/j.1471-0307.2008.00360.x
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- Article
INFLUNCE OF PASTEURIZATION TEMPERATURE, pH, CaCl<sub>2</sub> AND BLENDING OF BUFFALO MILK ON THE RENNET COAGULATION TIME (RCT), YIELD AND TEXTURE OF CAMEL MILK CHEESE.
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- Pakistan Journal of Agricultural Sciences, 2019, v. 56, n. 1, p. 141, doi. 10.21162/PAKJAS/19.6551
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Potential use of the nisin produced by lactic acid bacteria for longer conservation of Camel cheese.
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- Emirates Journal of Food & Agriculture (EJFA), 2015, v. 27, n. 10, p. 787, doi. 10.9755/ejfa.EJFA-2015-05-224
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- Article
Comparative study of milk clotting activity of crude gastric enzymes extracted from camels' abomasum at different ages and commercial enzymes (rennet and pepsin) on bovine and camel milk.
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- Emirates Journal of Food & Agriculture (EJFA), 2011, v. 23, n. 4, p. 301
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- Article
POTENTIAL TECHNOLOGICAL INTEREST OF INDIGENOUS LACTIC ACID BACTERIA FROM ALGERIAN CAMEL MILK.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2016, v. 28, n. 4, p. 598
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- Article