THE USE OF CITRUS FRUITS IN THE MANUFACTURE OF FLAVOURED KARISH CHEESE
Karish cheese was made by fermentation of skim milk with yoghurt starter culture (Y) or by direct acidification with concentrated juice from orange (O), grapefruit (G) or lemon (L). In a combination of fermentation and direct acidification, the different juices were used to give the treatments of YO...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
The Union of Arab Universities
2015-09-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_14597_cfd20d82c93f40e3c2184634f66f3f24.pdf |