Influence of storage, brine concentration and in‐container heat treatment on the stability of white brined Nabulsi cheese

Influence of storage, brine concentration and in‐container heat treatment on the stability of white brined Nabulsi cheese

Microbial levels were significantly (P 

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Bibliographische Detailangaben
Veröffentlicht in:International journal of dairy technology 2014-08, Vol.67 (3), p.427-436
Hauptverfasser: Al‐Dabbas, Maher M, Saleh, Mohammed, Abu‐Ghoush, Mahmoud H, Al‐Ismail, Khalid, Osaili, Tareq
Format: Artikel
Sprache:eng
Schlagworte:
Acceptability
Cheese
Cheese microbiology
cheeses
coliform bacteria
color
Colour
Dairy industry
Food preservation
Food science
Heat treating
Heat treatment
Microbiology
Molds
Moulds
Salt water
Shelf life
sodium chloride
Staphylococcus aureus
Storage
storage time
Studies
Surface layer
Texture
yeasts
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Beschreibung
Zusammenfassung:Microbial levels were significantly (P 
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12139