Microbiological changes, chemical composition and sensory properties of Labneh anbaris made from cow's and goat's milk - by Hassan Saleh

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dc.contributor.authorSaleh, Hassan
dc.contributor.departmentAmerican University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition
dc.date1991
dc.date.accessioned2012-06-13T06:41:01Z
dc.date.available2012-06-13T06:41:01Z
dc.date.issued1991
dc.descriptionThesis (M.S.)--Faculty of Agricultural and Food Sciences, A.U.B., 1991.;"Advisor: Raja Tannous, Professor, Food Technology and Nutrition, Coordinator of Graduate Studies -- Members of Committee: Imad Toufeili, Assistant Professor, Food Science Hayth
dc.descriptionBibliography: leaves 50-51.
dc.description.abstractLabneh Anbaris, a traditional cheese-like fermented dairy product, was prepared from cow's and goat's milk by two methods :(I) Natural fermentation of raw milk in earthenware vessel at 30 C for 35 days with continuous draining of whey and addition of raw
dc.format.extentxiii, 51, [3] leaves : ill. cm.
dc.identifier.urihttp://hdl.handle.net/10938/4542
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:003482 AUBNO
dc.subject.lcshDairy products industry -- Lebanon.
dc.subject.lcshLabneh industry -- Lebanon.
dc.titleMicrobiological changes, chemical composition and sensory properties of Labneh anbaris made from cow's and goat's milk - by Hassan Saleh
dc.title.alternativeChanges in Labneh anbaris
dc.typeThesis

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