[PDF][PDF] Attributes of low-fat yogurt and Kareish cheese made using exopolysaccharides producing lactic acid bacteria
IAA Abou Ayana, AE Ibrahim - Am J Food Tech, 2015 - academia.edu
RESULTS AND ID IS (CUSSI () N lt was necessary to follow the develop acidity during
manufacture of low-fat yogurt. Listed data in Table 3 indicated that control sample was the …
manufacture of low-fat yogurt. Listed data in Table 3 indicated that control sample was the …
Effect of Trypsin on the functional properties of salted and ultrafiltrated whey protein concentrates
M Ghanimah, E Ibrahim - Journal of Sustainable Agricultural …, 2018 - journals.ekb.eg
This research aimed to study characterizes effect of hydrolysis of whey protein concentrates
(WPCs) using trypsin on their functional properties and use of the modified concentrates in …
(WPCs) using trypsin on their functional properties and use of the modified concentrates in …
[PDF][PDF] Formulation of Mixed Probiotic Starter Culture for the Production and Extending the Shelf Life of Ergo (Spontaneously Fermented Milk)
Z Asefa, A Tesfaye, A Desaleng, T Daba - 2021 - researchgate.net
Probiotics are live microorganisms that confer a beneficial effect on the host when
administered in enough amounts and in appropriate conditions. They can modulate the …
administered in enough amounts and in appropriate conditions. They can modulate the …
[PDF][PDF] SCHOOL OF GRADUATE STUDIES, DEPARTMENT OF MICROBIAL, CELLULAR AND MOLECULAR BIOLOGY
ZA Biru - 2019 - academia.edu
Abstract Formulation and Evaluation of Bio-Protective Probiotic Starter Culture for the
Production of Ergo and Ayib Zerihun Asefa Biru Addis Ababa University, 2019 Probiotics are …
Production of Ergo and Ayib Zerihun Asefa Biru Addis Ababa University, 2019 Probiotics are …
Body Improvement of Bio Kareish Cheese by Using Exopolysaccharides-Producing Bacterial Strains
MA Tawfek - Journal of Food and Dairy Sciences, 2017 - journals.ekb.eg
The aim of this study was to investigate the body improvement of exopolysaccharide (EPS)-
producing lactic acid bacteria (LAB) when used in making bio Kareish cheese. Chemical …
producing lactic acid bacteria (LAB) when used in making bio Kareish cheese. Chemical …