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The organism isolated from sterilized skim milk was identified as Bacillus cereus. B. cereus was found to be capable of producing protease enzyme at an alkaline pH-10. To assess the possibility of exp...
The growth and biogenic amines (histamine and tyramine) potential of decarboxylase positive probiotic Lactobacillus casei (TISTR 389) was studied in skim milk. Fermentation was followed for 48 h at 37...
The objective of this study was to use date palm syrup as a part of water (v/v) used in reconstituting skim milk powder in processing yogurt with 14% total solids. Physical properties such as sensory ...
The research was done in order to evaluate the effect of divalent cations (Ca2+ and Cd2+) on the cheese making parameters of skim milk, during the manufacture of a model soft cheese. Four different co...

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