Research Article
Comparison of Microbiological Quality of Processed and Non Processed Sudanese White Cheese

Citation to this article as recorded by ASCI
Abdalla, M.O.M. and E.H.S. Mohammed, 2010. Effect of storage period on the microbiological and sensory characteristics of cooked low salt white soft cheese (Gebna Beyda). Pak. J. Nutr., 9: 205-208.
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Bukhari, S.A.A., V. Pathak, Z.F. Bhat and S.R. Ahmad, 2012. Effect of ambient storage on the quality characteristics of Kaladhi: An acid coagulated milk product. Am. J. Food Technol., 7: 192-203.
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El-Bakry, M., 2012. Salt in cheese: A review. Curr. Res. Dairy Sci., 4: 1-5.
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Hamid, O.I.A. and N.A.M. Abdelrahman, 2012. Effect of adding cardamom, cinnamon and fenugreek to goat's milk curd on the quality of white cheese during storage. Int. J. Dairy Sci., 7: 43-50.
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Salih, A.M.M., S.M. El-Sanousi and I.E.M. El-Zubeir, 2011. A review on the Sudanese traditional dairy products and technology. Int. J. Dairy Sci., 6: 227-245.
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Sana Eltahir Osman Kheir, Osman Ali Osman El Owni, Mohamed Osman Mohamed Abdalla 2011. Comparison of Quality of Sudanese White Cheese (Gibna bayda) Manufactured with Solanum dubium Fruit Extract and Rennet Pak. J. Nutr., 10: 106-111.
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