The use of some salt-resistant cultures in Domiati cheese manufacture. 1.- Effect of added starters on the chemical composition of cheese during pickling [Egypt]
Ghita E.I, Naghmoush M.R, El Koussy L.A, El Kenawy M.M
Published in Annals of Agricultural Science, Moshtohor (1984)
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Published in Annals of Agricultural Science, Moshtohor (1984)
Journal Article
The use of some salt-resistant starters cultures in Domiati cheese manufacture. 2.- Effect of added starters on yield, organoleptic and microbiological properties of cheese [Egypt]
Naghmoush M.R, Ghita E.I, El Koussy L.A, El Kenawy M.M
Published in Annals of Agricultural Science, Moshtohor (1984)
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Published in Annals of Agricultural Science, Moshtohor (1984)
Journal Article
Preliminary studies on some technological steps on making a new variety of semi-hard cheese from raw cow's milk. III. The effect of post technological steps after curdling curd cutting, and scalding process on the resultant fresh cheese
El-Ella, W.M.A, Farahat, S.M, El Koussy, L.A, Kandil, A.A
Published in Agricultural research review (1979)
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Published in Agricultural research review (1979)
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Domiati cheese from pasteurized milk. I. Curd formation
El-Koussy, L.A, Tawab, G.A, Hofi, A.A, el-Sokkary, A.M
Published in Agricultural research review (1975)
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Published in Agricultural research review (1975)
Journal Article
The use of mixed salt-resistant cultures for the acceleration of Domiati cheese ripening [Egypt]
Ghita, E.I. (Cairo Univ. (Egypt). Faculty of Agriculture), Naghmoush, M.R, El-Koussy, L.A, El-Kenawy, M.M
Published in Annals of Agricultural Science, Moshtohor (Egypt) (1984)
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Published in Annals of Agricultural Science, Moshtohor (Egypt) (1984)
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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
Effect of the type of starter culture on the properties of low fat Baby Edam cheese during ripening. 2.-Ripening progress [Egypt]
Girgis, E.S. (Cairo Univ. (Egypt). Faculty of Agriculture), El-Koussy, L.A, Amer, S.N, Ewais, S.M
Published in Egyptian Journal of Food Science (Egypt) (1983)
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Published in Egyptian Journal of Food Science (Egypt) (1983)
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The use of vegetable oils in making soft cheese from ultrafiltered recombined milk
El-Shibiny, S, El-Koussy, L.A. (National Research Centre, Giza (Egypt). Laboratory of Food Technology and Dairying), Mehanna, N
Published in Egyptian Journal of Dairy Science (Egypt) (1983)
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Published in Egyptian Journal of Dairy Science (Egypt) (1983)
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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)
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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)
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