Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk

LWT

Volumn 59, Issue 1, 2014, Pages 553-559

  Elsamani, Mohamed O ^a   Habbani, Siddig S ^a   Babiker, Elfadil E ^b   Mohamed Ahmed, Isam A ^c,d  

^a OMDURMAN ISLAMIC UNIVERSITY   (Sudan)

^b KING SAUD UNIVERSITY   (Saudi Arabia)

^c UNIVERSITY OF KHARTOUM   (Sudan)

^d TOTTORI UNIVERSITY   (Japan)

Author keywords

Legumes; Lupin milk; Lupinus albus; Sensory quality; White soft cheese

Indexed keywords

ESCHERICHIA COLI; QUALITY CONTROL; SENSORY ANALYSIS;

CHEESE YIELDS; COWS' MILK; LEGUME; LUPIN MILK; LUPINUS ALBUS; PHYSICOCHEMICAL PROPERTY; SENSORY PROPERTIES; SENSORY QUALITIES; SOFT CHEESE; WHITE SOFT CHEESE;

MIXTURES;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; FUNGI; LUPINUS ALBUS; SALMONELLA;

EID: 84903788640     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.027     Document Type: Article

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