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Manufacture of bio labneh [electronic resource].

By:

Salem, M. M. E

Language: English Summary language: Arabic Description: P. 1149-1158Other title:

تصنيع لبنة حيوية [Added title page title]

Uniform titles:

Mansoura university journal of agricultural sciences, 2007 v. 32 (2) [electronic resource].

Subject(s):

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Full Text Article.

In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(2)Summary: Labneh was manufactured from a mixture of buffaloes and soymilks by using different types of probiotic starter cultures. The resultant Labneh cheese were analyzed when fresh and periodically during storage period (4 weeks) for chemical, microbiological and organoleptic properties.

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Labneh was manufactured from a mixture of buffaloes and soymilks by using different types of probiotic starter cultures. The resultant Labneh cheese were analyzed when fresh and periodically during storage period (4 weeks) for chemical, microbiological and organoleptic properties.

Summary in Arabic.

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