The effect of heat treatment and storage temperature on the microbiological and chemical qualities of traditional Labneh anbris - by Darine Emile Barakat
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
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
Bibliography : leaves 72-79.
Bibliography : leaves 72-79.