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Uf tallaga cheese quality made by incorporating bifidobacteria and different salting rates [electronic resource].

By:

Kebary, K.M.K

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Language: English Summary language: Arabic Description: P.17-33Other title:

تأثير نسب الملح على حيوية الـــ Bifidobacteria فى جبن الثلاجة المصنع بالترشيح الفائق.‪ [Added title page title]

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Minufiya journal of agricultural research, 2009 V. 34 (1) Part one [electronic resource].

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In: Minufiya journal of agricultural research 2009.v.34(1)P.1Summary: Nine uf "tallaga" cheese treatments were made, to three of them salt was added at the rate of 3% one of themwas served as control and to the other two bif. bifidum atcc 29521 and bif. longum bl-04 were added individually. another treatments were made as described above except salt was added at the rate of 4% the other 3 cheese treatments were made as above except salt was added at rate of 5.0% .

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Nine uf "tallaga" cheese treatments were made, to three of them salt was added at the rate of 3% one of themwas served as control and to the other two bif. bifidum atcc 29521 and bif. longum bl-04 were added individually. another treatments were made as described above except salt was added at the rate of 4% the other 3 cheese treatments were made as above except salt was added at rate of 5.0% .

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