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Addition of free fatty acids to improve the flavour and to accelerate the ripening of Domiati cheese made from reconstituted milk

Published online by Cambridge University Press:  01 June 2009

M. Samih El-Safty  and
Azza A. Ismail
M. Samih El-Safty
Affiliation:
Dairy Department, Faculty of Agriculture, Tanta University, Kafr El-Sheikh
Azza A. Ismail
Affiliation:
Food Technology and Dairy Research Laboratory, National Research Centre, Cairo, Egypt
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Abstract

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Type
Short Communication
Information
Journal of Dairy Research , Volume 49 , Issue 4 , November 1982 , pp. 671 - 675
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

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References

REFEEENCES

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