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The effect of heat treatment and storage temperature on the microbiological and chemical qualities of traditional Labneh anbris - by Darine Emile Barakat
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| dc.contributor.author | Barakat, Darine Emile |
| dc.date.accessioned | 2012-06-13T07:14:48Z |
| dc.date.available | 2012-06-13T07:14:48Z |
| dc.date.issued | 2009 |
| dc.identifier.uri | http://hdl.handle.net/10938/7967 |
| dc.description | Thesis (M.S.)--American University of Beirut, Dept. of Nutrition and Food Science, 2009.;"Advisor : Dr. Zeina Kassaify, Assistant Professor ,Nutrition and Food Science--Member of Committee : Dr. Ammar Olabi, Associate Professor , Nutrition and Food Scienc |
| dc.description | Bibliography : leaves 72-79. |
| dc.description.abstract | Traditional labneh Anbris is a naturally fermented raw milk cheese product typic al of rural areas in Lebanon. It is prepared by adding coarse salt and allowing raw milk to spontaneously ferment at room temperature. The process involves whey drainage and |
| dc.format.extent | xiv, 79 leaves : ill. 30 cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:005322 AUBNO |
| dc.subject.lcsh | Labneh |
| dc.subject.lcsh | Microbiology -- Lebanon |
| dc.subject.lcsh | Aflatoxins -- Lebanon |
| dc.subject.lcsh | Fermented milk -- Lebanon |
| dc.subject.lcsh | Heavy metals -- Environmental aspects -- Lebanon |
| dc.subject.lcsh | Chemicals -- Environmental aspects -- Lebanon |
| dc.title | The effect of heat treatment and storage temperature on the microbiological and chemical qualities of traditional Labneh anbris - by Darine Emile Barakat |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Science |
