R K El Dairouty
Biographic Data
| ID | 7254407 |
|---|---|
| NAME | R K El Dairouty |
| GIVEN NAMES | R K |
| FAMILY NAME | El Dairouty |
| SIGNATURE | EL DAIROUTY R K |
| AFFILIATIONS | National Research Centre |
| ORCID | 0000-0002-9249-8381 |
| VERIFIED | No |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 1 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1990 |
| LATEST PUBLICATION YEAR | 1990 |
| H-INDEX | 0 |
Chemical and microbiological changes in Roquefort style cheese during ripening
Changes in the chemical composition and microbial contents of locally produced Roquefort style cheese were studied over a period of 3 months of ripening. Total nitrogen, soluble nitrogen, non‐protein nitrogen, tyrosine, tryptophan, total volatile fatty acids all increased during the ripening while only moisture content decreased. On the other hand, while Penicillium roqueforti was over‐growing in the cheese with progressive ripening, the majority…
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Chemical and microbiological changes in Roquefort style cheese during ripening
Changes in the chemical composition and microbial contents of locally produced Roquefort style cheese were studied over a period of 3 months of ripening. Total nitrogen, soluble nitrogen, non‐protein nitrogen, tyrosine, tryptophan, total volatile fatty acids all increased during the ripening while only moisture content decreased. On the other hand, while Penicillium roqueforti was over‐growing in the cheese with progressive ripening, the majority…
Bacillus cereus (1 work) · Bacteria (1 work) · Biology (1 work) · Cheese ripening (1 work) · Chemistry (1 work) · Fermentation and Sensory Analysis (1 work) · Food Science (1 work) · Meat and Animal Product Quality (1 work) · Penicillium (1 work) · Penicillium roqueforti (1 work)