Preliminary studies on some technological septs on making a new variety of semi-hard cheese from raw cow's milk. II. The effect of milk ripening temperature and period, amount of starter, as well as quantity of rennet on the resultant fresh cheese
Farahat, S.M, Abo-El-Ella, W.M, El-Koussy, L.A, Kandil, A.M
Published in Agricultural research review (1979)
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Published in Agricultural research review (1979)
Journal Article
Preliminary studies on some technological steps on making a new variety of semi-hard cheese from raw cow's milk, 3: The effect of post technological steps after curdling curd cutting and scalding process on the resultant fresh cheese [Egypt]
Abo-El-Ella, W.M, Farahat, S.M. (Zagazig Univ. (Egypt). Faculty of Agriculture), El-Koussy, L.A, Kandil, A.A
Published in Agricultural Research Review (Egypt) (1979)
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Published in Agricultural Research Review (Egypt) (1979)
Publication
Preliminary studies on some technological steps on making a new variety of semi-hard cheese from raw cow's milk, 1: Effect of different salting methods on fresh semihard cheese [Egypt]
El-Koussy, L.A, Kandil, A.A. (Ministry of Agriculture, Cairo (Egypt). Animal Production Research Inst.), Farahat, S.M, Abo-El-Ella, W.M
Published in Agricultural Research Review (Egypt) (1979)
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Published in Agricultural Research Review (Egypt) (1979)
Publication