Citation to this article as recorded by
Abdel Razig, K.A. and N.A.A. Babiker, 2009. Chemical and microbiological properties of Sudanese white soft cheese made by direct acidification technique. Pak. J. Nutr., 8: 1138-1143. CrossRefDirect Link |
El-Bakry, M., 2012. Salt in cheese: A review. Curr. Res. Dairy Sci., 4: 1-5. CrossRefDirect Link |
Hamid, O.I.A., O.A.O. El Owni and M.T. Musa, 2008. Effect of salt concentration on weight loss, chemical composition and sensory characteristics of sudanese white cheese. Int. J. Dairy. Sci., 3: 79-85. CrossRefDirect Link |
Mohammed, A.A.A., 2021. Nutritional evaluation and microbiological analysis of white cheese (Gibna Mudaffara) produced in North Kordofan state, Sudan. Pak. J. Nutr., 20: 96-100. CrossRefDirect Link |
How to cite this article
Z. G. Ceylan, H. Turkoglu and K. S. Dayisoylu, 2003. The Microbiological and Chemical Quality of Sikma Cheese Produced in Turkey. Pakistan Journal of Nutrition, 2: 95-97.
DOI: 10.3923/pjn.2003.95.97
URL: https://scialert.net/abstract/?doi=pjn.2003.95.97
DOI: 10.3923/pjn.2003.95.97
URL: https://scialert.net/abstract/?doi=pjn.2003.95.97