Effect of storage period on weight loss, chemical composition, microbiological and sensory characteristics of Sudanese white cheese (Gibna Bayda)

Pakistan Journal of Nutrition

Volumn 7, Issue 1, 2008, Pages 75-80

  El Owni, Osman A O ^a   Hamid, Omer I A ^b  

^a UNIVERSITY OF KHARTOUM   (Sudan)

^b UNIVERSITY OF ZALINGEI   (Sudan)

Author keywords

Chemical composition; Gibna Bayda; Microbiological and sensory characteristics; Storage period; Sudanese white cheese; Weight loss

Indexed keywords

PROTEIN; SODIUM CHLORIDE; TRYPTOPHAN; TYROSINE; VOLATILE FATTY ACID;

ARTICLE; ASH; BACTERIAL COUNT; CHEESEMAKING; CONTROLLED STUDY; ESCHERICHIA COLI; FLAVOR; FOOD COLOR; FOOD COMPOSITION; FOOD PRESERVATION; FOOD STORAGE; FOOD TEXTURE; MILK; MOULD; ROOM TEMPERATURE; STAPHYLOCOCCUS AUREUS; SUDAN; WEIGHT; YEAST;

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS AUREUS;

EID: 37249059885     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2008.75.80     Document Type: Article

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