Use of salt-tolerant lactic acid bacteria for manufacture of white pickled cheese (Domiati) ripened without salted whey in sealed polyethylene Pouches.

Faculty of Agriculture

Assiut University

Use of salt-tolerant lactic acid bacteria for manufacture of white pickled cheese (Domiati) ripened without salted whey in sealed polyethylene Pouches.

Research Authors
EI-Gendy, S.M., H. Abdel-Galil, Y. Shahin and F.Z. Hegazi
Research Department
Department of Dairy Science
Research Journal
Journal of food protection,
Research Member
Hussein Abdel-Galil Ahmed Hassan
Research Publisher
Journal of food protection,
Research Rank
2
Research Vol
46 (4)
Research Year
1983
Research Pages
: 335.