Isolation and characterization of the dominant lactic acid bacteria in the traditional Egyptian rayeb milk and their use in the manufacture of stirred yoghurt /
Khalid Abdullah Saleh Alrubayyi
Isolation and characterization of the dominant lactic acid bacteria in the traditional Egyptian rayeb milk and their use in the manufacture of stirred yoghurt / عزل وخصائص بكتريا حمض اللاكتيك السائدة فى اللبن الرايب المصري واستخدامها فى صناعة اليوجورت المقلب Khalid Abdullah Saleh Alrubayyi ; Supervised Ibrahim Aboelsalam Abdelgawad , Alaa Mohamed Abdelfattah - Cairo : Khalid Abdullah Saleh Alrubayyi , 2011 - 135P. : charts ; 25cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy
The aim of this study was to:I- characterize and identify dominant lactic acid bacteria (LAB) that occur naturally in the Egyptian traditional rayeb milk by using both physiological and biochemical methods to determine their technological properties . 2- improve the properties of the stirred yoghurt particularly the physical properties throughout using the selected isolated strains. incubation temperature and stabilizer
Isolation and identification lactic acid bacteria Rayeb milk Stirred yoghurt
Isolation and characterization of the dominant lactic acid bacteria in the traditional Egyptian rayeb milk and their use in the manufacture of stirred yoghurt / عزل وخصائص بكتريا حمض اللاكتيك السائدة فى اللبن الرايب المصري واستخدامها فى صناعة اليوجورت المقلب Khalid Abdullah Saleh Alrubayyi ; Supervised Ibrahim Aboelsalam Abdelgawad , Alaa Mohamed Abdelfattah - Cairo : Khalid Abdullah Saleh Alrubayyi , 2011 - 135P. : charts ; 25cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Dairy
The aim of this study was to:I- characterize and identify dominant lactic acid bacteria (LAB) that occur naturally in the Egyptian traditional rayeb milk by using both physiological and biochemical methods to determine their technological properties . 2- improve the properties of the stirred yoghurt particularly the physical properties throughout using the selected isolated strains. incubation temperature and stabilizer
Isolation and identification lactic acid bacteria Rayeb milk Stirred yoghurt