Studies on improving quality of low fat ras cheese /
Zeinab Farouk Abdelsalam Mohamed
Studies on improving quality of low fat ras cheese / دراسات على تحسين جودة الجبن الرأس منخفض الدهن Zeinab Farouk Abdelsalam Mohamed ; Supervised Soad Hassan Taha , Fatma Ali Metwally , Samia Ibrahim Harby - Cairo : Zeinab Farouk Abdelsalam Mohamed , 2011 - 138 P. : charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy
Low fat foods including milk and milk products have an important role for consumers having healthy problems or nutrition disorders ; on the other hand removal or reducing fat levels adversely affect the flavor and texture of low fat dairy products . Ras cheese is the most famous and favorable hard cheese in Egypt, so this study was designed to improve the quality of low fat Ras cheese
Low fat Ras cheese Partial homoenization Probiotic bacteria
Studies on improving quality of low fat ras cheese / دراسات على تحسين جودة الجبن الرأس منخفض الدهن Zeinab Farouk Abdelsalam Mohamed ; Supervised Soad Hassan Taha , Fatma Ali Metwally , Samia Ibrahim Harby - Cairo : Zeinab Farouk Abdelsalam Mohamed , 2011 - 138 P. : charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy
Low fat foods including milk and milk products have an important role for consumers having healthy problems or nutrition disorders ; on the other hand removal or reducing fat levels adversely affect the flavor and texture of low fat dairy products . Ras cheese is the most famous and favorable hard cheese in Egypt, so this study was designed to improve the quality of low fat Ras cheese
Low fat Ras cheese Partial homoenization Probiotic bacteria