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Technological and safety properties display biodiversity among enterococci isolated from two Egyptian cheeses, “Ras” and “Domiati”

International journal of food microbiology, 2012-02, Vol.153 (3), p.314-322

2012

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Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development

Food chemistry, 2007, Vol.104 (3), p.1192-1199

2007

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Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making

Food and nutrition sciences, 2013-09, Vol.4 (9), p.79-86

2013

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The Impact of Sweet Potato Flour Supplementation on Functional and Sensorial Properties of Yoghurt

Food and nutrition sciences, 2022, Vol.13 (4), p.404-423

2022

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Production of Low Fat Cheddar Cheese Made Using Exopolysaccharide-Producing Cultures and Selected Ripening Cultures

Advances in microbiology (Irvine, CA), 2014, Vol.4 (14), p.986-995

Soda, Morsi El

2014

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Influence of the fat content of Cheddar cheese on retention and localization of starters

International dairy journal, 1996, Vol.6 (7), p.729-740

1996

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Biochemical Properties of Some Thermophilic Lactic Acid Bacteria Strains from Traditional Fermented Milk Relevant to Their Technological Performance as Starter Culture

Biotechnology (Faisalābād, Pakistan), 2007, Vol.6 (1), p.14-21

2007

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Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt

International journal of food microbiology, 2009-01, Vol.128 (3), p.417-423

2009

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Producing Egyptian Hard Cheese as an Alternative to Cheddar in Processed Cheese

International Journal of Dairy Science, 2024-06, Vol.19 (2), p.46-56

2024

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Antimicrobial and Safety Properties of Lactobacilli Isolated from two Cameroonian Traditional Fermented Foods

Scientia pharmaceutica, 2012, Vol.80 (1), p.189-203

2012

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role of lactic acid bacteria in accelerated cheese ripening

FEMS Microbiology Reviews [FEMS MICROBIOL. REV.]. Vol. 12, no. 1-3. 1993, 1993-09, Vol.12 (1/3), p.239-252

1993

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Characterization and Selection of Lactobacilli with Probiotic Properties from Cow's Raw Milk of ＂Bororo＂ Cattle Breeders in Dschang (Cameroon)

Current Research Journal of Biological Sciences, 2012-03, Vol.4 (2), p.143-152

2012

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Effect of ropy and capsular exopolysaccharides producing strain of Lactobacillus plantarum 162RM on characteristics and functionality of fermented milk and soft Kareish type cheese

African journal of biotechnology, 2004-10, Vol.3 (10), p.512-518

2004

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Accelerated maturation of cheese

International dairy journal, 1993, Vol.3 (4), p.531-544

El Soda, Morsi

1993

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Isolation, identification and selection of lactic acid bacteria cultures for cheesemaking

Emirates Journal of Food and Agriculture, 2003, Vol.15 (2), p.51

2003

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The role of lactic acid bacteria in accelerated cheese ripening

FEMS microbiology reviews, 1993, Vol.12 (1), p.239-251

El Soda, Morsi A.

1993

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Recent developments in accelerated cheese ripening

Journal of dairy science, 1991-07, Vol.74 (7), p.2317-2335

1991

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Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt

International journal of food microbiology, 2008, Vol.128 (3), p.417-423

2008

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Recent Developments in Accelerated Cheese Ripening1

Journal of dairy science, 1991-07, Vol.74 (7), p.2317-2335

1991

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Proteolytic, lipolytic and autolytic activities of enterococci strains isolated from Egyptian dairy products

Lait, 2002-05, Vol.82 (3), p.289-304

2002

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General properties of a new ribosomal aryl-peptidyl amidase in Lactobacillus casei

Agricultural and biological chemistry, 1981, Vol.45 (7), p.1693-1700

1981

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Peptidase activities in debittering and nondebittering strains of lactobacilli

International dairy journal, 1992, Vol.2 (1), p.55-64

1992

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Peptide Hydrolases of Lactobacillus helveticus and Lactobacillus delbrueckii ssp. bulgaricus

Journal of dairy science, 1991-01, Vol.74 (1), p.29-45

1991

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Phenotypic Characteristics of Lactic Acid Bacteria Isolated from Cow`s Raw Milk of Bororo Cattle Breeders in Western Highland Region of Cameroon

Research Journal of Microbiology, 2008-06, Vol.3 (6), p.447-456

2008

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Esterases of Lactobacillus helveticus and Lactobacillus delbrueckii ssp. bulgaricus

Journal of dairy science, 1990-10, Vol.73 (10), p.2711-2719

1990

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Technological and safety properties display biodiversity among enterococci isolated from two Egyptian cheeses, “Ras” and “Domiati”

Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development

Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making

The Impact of Sweet Potato Flour Supplementation on Functional and Sensorial Properties of Yoghurt

Production of Low Fat Cheddar Cheese Made Using Exopolysaccharide-Producing Cultures and Selected Ripening Cultures

Influence of the fat content of Cheddar cheese on retention and localization of starters

Biochemical Properties of Some Thermophilic Lactic Acid Bacteria Strains from Traditional Fermented Milk Relevant to Their Technological Performance as Starter Culture

Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt

Producing Egyptian Hard Cheese as an Alternative to Cheddar in Processed Cheese

Antimicrobial and Safety Properties of Lactobacilli Isolated from two Cameroonian Traditional Fermented Foods

role of lactic acid bacteria in accelerated cheese ripening

Characterization and Selection of Lactobacilli with Probiotic Properties from Cow's Raw Milk of ＂Bororo＂ Cattle Breeders in Dschang (Cameroon)

Effect of ropy and capsular exopolysaccharides producing strain of Lactobacillus plantarum 162RM on characteristics and functionality of fermented milk and soft Kareish type cheese

Accelerated maturation of cheese

Isolation, identification and selection of lactic acid bacteria cultures for cheesemaking

The role of lactic acid bacteria in accelerated cheese ripening

Recent developments in accelerated cheese ripening

Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt

Recent Developments in Accelerated Cheese Ripening1

Proteolytic, lipolytic and autolytic activities of enterococci strains isolated from Egyptian dairy products

General properties of a new ribosomal aryl-peptidyl amidase in Lactobacillus casei

Peptidase activities in debittering and nondebittering strains of lactobacilli

Peptide Hydrolases of Lactobacillus helveticus and Lactobacillus delbrueckii ssp. bulgaricus

Phenotypic Characteristics of Lactic Acid Bacteria Isolated from Cow`s Raw Milk of Bororo Cattle Breeders in Western Highland Region of Cameroon

Esterases of Lactobacillus helveticus and Lactobacillus delbrueckii ssp. bulgaricus

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