TY  - BOOK
AU  - Hend Helmy ElSayed Ali
AU  - Ahmed Mohamed Mohamed Metwally , 
AU  - Eisa Ebdelghaffar Emara , 
AU  - Sanaa Mohamed Abdelbaki Badran , 
TI  - The use of transglutaminase enzyme in manufacturing  ripened hard cheese / 
PY  - 2015///
CY  - Cairo : 
PB  - Hend Helmy ElSayed Ali , 
KW  - lactic acid bacteria
KW  - Ras cheese
KW  - Transglutaminase
N1  - Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy; Issued also as CD
N2  - Cultures were selected for their proteolytic properties to be used for Ras cheese making with transglutaminase. Cultures made contained  Lactobacillus helveticus, Lactococcus lactis and Lactobacillus casei  resulted in highest cheese yield, Organoleptic scores and best texture than  the control of L.bulgaricus and S. thermophilus. Green tea extract could be  used to stimulate lactic acid bacteria proteolysis. Green tea extract beside  its activation effect, adds polyphenols which renders cheese as a functional  food
UR  - http://172.23.153.220/th.pdf
ER  -