Effect of Starter Addition on the Physicochemical, Microbiological and Sensory Characteristics of Pasteurized Milk White Cheese (Gibna bayda)
Hanaa M. A. Salih & Mohamed O. M. Abdalla · Asian Food Science Journal · 2020
Aims: This study was conducted to determine the effect of starter culture addition on the physicochemical, microbiological and sensory characteristics of white cheese (Gibna Bayda) during the storage period (5°C/ 45 days). Methodology: Two treatments were prepared: Treatment 1 (T...
Open access
Research Article
10.9734/afsj/2020/v15i430159