TY  - SER
AU  - Foda,Mervat I.
AU  - El-Sheikh,M.M.
AU  - El-Kholy,W.I.
AU  - Seleet ,Faten L.
TI  - Herbs as a way for improving quality and prolonging shelf life of soft cheese
KW  - Cheese
KW  - Quality
KW  - Storage
KW  - Herbs
KW  - Therapeutic use
N1  - Includes reference
N2  - Herbs as dietary phytonutrients have an antioxidant, anticarcinogenic properties in addition to antimicrobial effect. Two types of herbs (celery and thyme) with two concentrations were used to prepare UF-soft cheese. Chemical and microbiological analyses were done for control and herby cheeses. Samples were taken as fresh and weekly through five weeks as storage period to study individual effect of herb type and concentration on cheese quality
UR  - http://nile.enal.sci.eg/EALE/2006/AAS/5106/2/457.pdf
ER  -