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Studies on the production of some probiotic dairy products / Neamah Raef Attalla ; Supervised Soad Hassan Taha Mohamed , Alaa Mohamed Abd El fattah , Sofie Youssef Eldairy

By: Contributor(s): Language: Eng Publication details: Cairo : Neamah Raef Attalla , 2006Description: 131P : diagrs ; 25cmOther title:
  • دراسات على انتاج بعض منتجات الالبان ذات الخواص الحيوية [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Dairy Summary: Probiotic Ras cheeses were manufactured by adding : 1) Lactobacillus acidophilus L - 5 (T1) ; 2) Bifidobacterium bifidum Bb 12 (T2) ; 3) Lactobacillus casei 01 (T3) and 4) mixture of the three organisms (T4) to cheese milkThe resultant cheeses were evaluated in comparison with control cheese for chemical ; microbiological and organoleptic characteristics when fresh and during ripeningAlso , the survival of probiotic strains was examined
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Item type Current library Home library Call number Status Date due Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.Ph.D.2006.Ne.S. (Browse shelf(Opens below)) Not for loan 01010110045122000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.Ph.D.2006.Ne.S. (Browse shelf(Opens below)) Not for loan 01020110045122000

Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Dairy

Probiotic Ras cheeses were manufactured by adding : 1) Lactobacillus acidophilus L - 5 (T1) ; 2) Bifidobacterium bifidum Bb 12 (T2) ; 3) Lactobacillus casei 01 (T3) and 4) mixture of the three organisms (T4) to cheese milkThe resultant cheeses were evaluated in comparison with control cheese for chemical ; microbiological and organoleptic characteristics when fresh and during ripeningAlso , the survival of probiotic strains was examined

Issued also as CD

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