Rafaat M. Elsanhoty
Department of Industrial Biotechnology, Institute of Genetic Engineering and Biotechnology, Branch of Food and Dairy Biotechnology, Menoufia University, Egypt
H. Mahrous
Department of Industrial Biotechnology, Institute of Genetic Engineering and Biotechnology, Branch of Food and Dairy Biotechnology, Menoufia University, Egypt
Ghanaimy A. Ghanaimy
Department of Special Food and Nutrition, Food Technology Research Institute, Agriculture Research Center, Egypt
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How to cite this article
Rafaat M. Elsanhoty, H. Mahrous and Ghanaimy A. Ghanaimy, 2009. Chemical, Microbial Counts and Evaluation of Biogenic Amines During the Ripening of Egyptian Soft Domiati Cheese Made from Raw and Pasteurized Buffaloes Milk. International Journal of Dairy Science, 4: 80-90.
DOI: 10.3923/ijds.2009.80.90
URL: https://scialert.net/abstract/?doi=ijds.2009.80.90
DOI: 10.3923/ijds.2009.80.90
URL: https://scialert.net/abstract/?doi=ijds.2009.80.90