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Quality of ras cheese made by probiotic strain of Lactobacillus rhamnosus [electronic resource].

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Kebary, K. M. K

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Language: English Summary language: Arabic Description: p.69-78Other title:

جودة الجبن الراس المصنع باستخدام البادئات الحيوية Lactobacillus rhamnosus [Added title page title]

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Mansoura University Journal of food and dairy sciences, 2011 v. 2 (2) [electronic resource].

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In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(2)Summary: Five ras cheese treatments were made by replacing normal cheese starter with lactobacillus rhamnosus. Cheese treatments were microbiologically, chemically and organoleptically evaluated when fresh and after 1,2,3 and 4 months. Moisture content decreased, while total nitrogen, fat, ash, titratable acidity, soluble nitrogen, total volatile fatty scids.

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Five ras cheese treatments were made by replacing normal cheese starter with lactobacillus rhamnosus. Cheese treatments were microbiologically, chemically and organoleptically evaluated when fresh and after 1,2,3 and 4 months. Moisture content decreased, while total nitrogen, fat, ash, titratable acidity, soluble nitrogen, total volatile fatty scids.

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