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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 ; Supervised Ibrahim Aboelsalam Abdelgawad , Alaa Mohamed Abdelfattah

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Khalid Abdullah Saleh Alrubayyi , 2011Description: 135P. : charts ; 25cmOther title:
  • عزل وخصائص بكتريا حمض اللاكتيك السائدة فى اللبن الرايب المصري واستخدامها فى صناعة اليوجورت المقلب [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: 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
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Item type Current library Home library Call number Copy number Status Date due Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.Ph.D.2011.Kh.I (Browse shelf(Opens below)) Not for loan 01010110055219000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.Ph.D.2011.Kh.I (Browse shelf(Opens below)) 55219.CD Not for loan 01020110055219000

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

Issued also as CD

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