Table 2. Changes of Gross Composition and pH Value of Edam Cheese as Affected by Using Ultrasonic Lactobacilli during Ripening Periods (Average of Three Replicates).

From

Ultrasonication of Lactobacilli Cultures on Edam Cheese Quality during Ripening

Ahmed H. A. A., Khalil R. A. M., AbouElNour A. M., El-Sisi A. S., Aida H. Ibrahim

Journal of Food and Nutrition Research. 2023, 11(7), 474-482 doi:10.12691/jfnr-11-7-3