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Publications by Birhanu Bekele Hordofa
Acidification Process and Properties of Soft Cheese Made From Cow Milk Using Different Starter Cultures
African Journal of Food Science and Technology
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Microbial Ecology and Effectiveness of Different Starter Cultures in Yoghurts Produced From Whole Cow Milk and Soybeans
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Quality and Shelf Life Enhancement of Domiati Cheese From Heat Treated Milk Using Starter Culture
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Indigenous Strains of Lactobacillus Isolated From the Istrian Cheese as Potential Starter Cultures
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Microbial Quality and Biochemical Changes of Fresh Soft, Acid-Curd Xinotyri Cheese Made From Raw or Pasteurized Goat Milk
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Autolytic and Proteolytic Properties of Strains Of<i> Lactococcus Lactis</I> Isolated From Different Vegetables, Raw-Milk Cheeses and Commercial Starter Cultures
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Development of Ham Technology Using Starter Cultures
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The Effect of Using Different Starter Culture Combinations on Organic and Fatty Acid Compositions of Mihaliç Cheese
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Chemical Properties and Characteristics of Cow Milk Yogurt With Different Additional Fruit and Storage Time
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Pasteurization Effects on Yield and Physicochemical Parameters of Cheese in Cow and Goat Milk
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