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Monitoring changes in selected physico-chemical, sensory and microbiological parameters during storage and their utilization in the determination of the shelf-life of concentrated yoghurt (Labneh) - by Elie Eid Al-Kadamany

Monitoring changes in selected physico-chemical, sensory and microbiological parameters during storage and their utilization in the determination of the shelf-life of concentrated yoghurt (Labneh) - by Elie Eid Al-Kadamany

al-Kadamany, Elie Eid
URI: http://hdl.handle.net/10938/6159
Date: 2001

Abstract:

Concentrated yogurt, labneh, produced by straining yogurt in a cloth bag and with a nozzle separator, was stored at 5?C, I5?C and 25?C and monitored for changes in selected microbiological, physico-chemical and sensory parameters during storage. Total pla

Description:

 
Thesis (M.S.)--American University of Beirut. Department of Nutrition and Food Science, 2001;"Advisor: Dr lmad Toufeili, Associate Professor, Nutrition and Food Science--Member of Committee: Dr Raja Tannous, Professor ,Nutrition and Food Science--Member o
 
Bibliography : leaves 111-115
 

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