P.O. Uaboi-Egbenni
Department of Microbiology, School of Mathematics and Natural Science, P.M.B. 5050, Thohoyandou, Limpopo Province, South Africa
P.N. Okolie
Department of Food Technology, Yaba College of Technology, P.M.B. 2011, Yaba Lagos
T.I. Akintunde
Department of Public Health, University of Venda, P.M.B. 5050, Thohoyandou, Limpopo Province, South Africa
O. Bisi-Johnson
Department of Medical Microbiology, Walter Sisulu University, P.B. X1, Mthatha 5117, Eastern Cape Province, South Africa
L. Enwe
Department of Food Technology, Yaba College of Technology, P.M.B. 2011, Yaba Lagos
P.O. Bessong
Department of Microbiology, School of Mathematics and Natural Science, University of Venda, P.M.B. 5050, Thohoyandou, Limpopo Province, South Africa
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How to cite this article
P.O. Uaboi-Egbenni, P.N. Okolie, T.I. Akintunde, O. Bisi-Johnson, L. Enwe and P.O. Bessong, 2010. Proximate Analysis and Microbiological Quality of Cheese Produced from Raw Cow Milk Obtained from Fulani Settlement in Ogun State Nigeria, Using Lactic Acid Bacteria and Extract from Sodom Apple Leaf (Calotropis procera). Pakistan Journal of Nutrition, 9: 920-925.
DOI: 10.3923/pjn.2010.920.925
URL: https://scialert.net/abstract/?doi=pjn.2010.920.925
DOI: 10.3923/pjn.2010.920.925
URL: https://scialert.net/abstract/?doi=pjn.2010.920.925
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