CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOFT WHITE CHEESE (DOMIATI CHEESE) SOLD IN KAFR EL- SHEIKH GOVERNORATE
نویسندگان
چکیده
منابع مشابه
Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter
In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60-day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...
متن کاملEvaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter
In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...
متن کاملEvaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter
In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...
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BACKGROUND Brucellosis is a neglected tropical zoonosis allegedly reemerging in Middle Eastern countries. Infected ruminants are the primary source of human infection; consequently, estimates of the frequency of ruminant brucellosis are useful elements for building effective control strategies. Unfortunately, these estimates are lacking in most Middle East countries including Egypt. Our objecti...
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Fresh ricotta (whey cheese), owing to its technological characteristics and intrinsic parameters (pH and aw), is an excellent substrate for the growth of spoilage and pathogenic microorganisms. On 19 July 2010, Campania buffalo ricotta cheese was assigned to the register of Protected Designations of Origin (PDO) by the European Commission, with EC Reg. 634/2010. It is mainly produced in the pro...
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ژورنال
عنوان ژورنال: Kafrelsheikh Veterinary Medical Journal
سال: 2009
ISSN: 1687-1456
DOI: 10.21608/kvmj.2009.108509