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.authorBarakat, Darine Emile
dc.contributor.departmentAmerican University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Science
dc.date2009
dc.date.accessioned2012-06-13T07:14:48Z
dc.date.available2012-06-13T07:14:48Z
dc.date.issued2009
dc.descriptionThesis (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.descriptionBibliography : leaves 72-79.
dc.description.abstractTraditional 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.extentxiv, 79 leaves : ill. 30 cm.
dc.identifier.urihttp://hdl.handle.net/10938/7967
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:005322 AUBNO
dc.subject.lcshLabneh
dc.subject.lcshMicrobiology -- Lebanon
dc.subject.lcshAflatoxins -- Lebanon
dc.subject.lcshFermented milk -- Lebanon
dc.subject.lcshHeavy metals -- Environmental aspects -- Lebanon
dc.subject.lcshChemicals -- Environmental aspects -- Lebanon
dc.titleThe effect of heat treatment and storage temperature on the microbiological and chemical qualities of traditional Labneh anbris - by Darine Emile Barakat
dc.typeThesis

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