Effect of the type of starter culture on the properties of low fat Baby Edam Cheese during ripening. I. Some chemical, microbiological and organoleptic properties
Amer, S.N, El-Doussy, L.A, Girgis, E.S, Ewais, S.M
Published in Egyptian journal of food science (1983)
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Published in Egyptian journal of food science (1983)
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Utilization of camel rennet as a substitute for calves' rennent in making Domiati [Egyptian soft] cheese
Ewais, S.M, Ibrahim, S.A. (Ministry of Agriculture, Cairo (Egypt). Animal Production Research Inst.), El-Batawy, M.A
Published in Annals of Agricultural Science, Moshtohor (Egypt) (01.03.1990)
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Published in Annals of Agricultural Science, Moshtohor (Egypt) (01.03.1990)
Publication
Changes in major chemical components of Kareish cheese during storage as affected by gamma irradiation [Egypt]
Ewais, S.M. (Ministry of Agriculture, Cairo (Egypt). Animal Production Research Inst.), El-Batawy, M.A, Ibrahim, M.K
Published in Annals of Agricultural Science, Moshtohor (Egypt) (01.09.1987)
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Published in Annals of Agricultural Science, Moshtohor (Egypt) (01.09.1987)
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Lipolysis in cheddar cheese made from buffalo's milk treated with Kluyveromyces lactis-B-D- galactosidase [Egypt]
Mehanna, N.M. (Tanta Univ., Kafr-El-Sheikh (Egypt). Faculty of Agriculture), Ewais, S.M, Hassan, H.N
Published in Egyptian Journal of Food Science (Egypt) (1985)
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Published in Egyptian Journal of Food Science (Egypt) (1985)
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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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A study on the use of food grade proteinase (Alcalase) for accelerating cheese ripening Domiati cheese [Egypt]
Mehanna, N.M. (Tanta Univ., Kafr El-Sheikh (Egypt). Faculty of Agriculture), Ewais, S.M, Mehanna, A.S, Rashed, M.A
Published in Egyptian Journal of Food Science (Egypt) (1987)
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Published in Egyptian Journal of Food Science (Egypt) (1987)
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