Effect of storage period on the microbiological and sensory characteristics of cooked low salt white soft cheese (Gebna Beyda)

Pakistan Journal of Nutrition

Volumn 9, Issue 3, 2010, Pages 205-205

  Abdalla, Mohamed Osman Mohamed ^a   Mohammed, El Imam Hassan Sulieman ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Cooked white soft cheese; Cow milk; Low salt; Storage period

Indexed keywords

ARTICLE; BACTERIAL COUNT; CHEESE; COOKING; FOOD ANALYSIS; FOOD STORAGE; HUMAN; MICROBIOLOGICAL EXAMINATION; MILK; MOULD; NONHUMAN; ORGANOLEPTIC PROPERTY; PASTEURIZATION; STORAGE TEMPERATURE; YEAST;

EID: 77953956930     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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