Evaluation of commercial adjuncts for use in cheese ripening: 5. Effect of added freeze-shocked adjunct lactobacilli on proteolysis and sensory quality of reduced fat Cheddar cheese, S. A. Madkor, P. S. Tong, M. El Soda
Dairy Science

Evaluation of commercial adjuncts for use in cheese ripening : 4. Comparison between attenuated and not attenuated lactobacilli, M. El-Soda, S. A. Madkor, P. S. Tong
Dairy Science

Evaluation of commercial adjuncts for use in cheese ripening: 2. Ripening aspects and flavor development in cheese curd slurries prepared with adjunct lactobacilli, S. A. Madkor, M. El-Soda, P. S. Tong
Dairy Science

Evaluation of commercial adjuncts for use in cheese ripening: 1. Enzymatic activities and autolytic properties of freeze-shocked adjuncts in buffer system, M. El-Soda, S. A. Madkor, P. S. Tong
Dairy Science

Evaluation of commercial adjuncts for use in cheese ripening: 3. Properties of heat-shocked adjuncts in buffer and cheese slurry systems, M. El-Soda, S. A. Madkor, P. S. Tong
Dairy Science