Tables index

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
  • Table 1. The Total Count (T.C.) CFU.mL-1 of Different Lactobacilli Strains before and after Ultrasonic Treatment
  • 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).
  • Table 3. Changes of Ripening Indices of Edam Cheese as Affected by Using Ultrasonic Lactobacilli during Ripening Periods (Average of Three Replicates).
  • Table 4. Changes of Rheological Characteristics of Edam Cheese As Affected By Using Ultrasonic Lactobacilli during Ripening Periods (Average of Three Replicates).
  • Table 5. Changes of Organoleptic Properties of Edam Cheese As Affected By Using Ultrasonic Lactobacilli during Ripening Periods (Average of Three Replicates).