Chemical and physico-chemical characterization of some Syrian traditional cheeses and its comparison with some similar international kinds
published by Tishreen University
in 2013
in
and research's language is
العربية
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Abstract in English
The aim of this research is to study chemical and physico-chemical characteristics of
Akawi, Medaffarah, Shankalish and Sorkeh cheeses for their identification and comparison
with some internationally widespread cheeses. Several chemical analyses were performed
on samples collected from different region famous with these products.
References used
ABDEL – SALAM,M.H. Domiati and Feta type cheeses. In Cheese: Chemistry Physics and Microbiology, vol.2, Major Cheese Groups. Edited by FOX , P.F.,Elsevier Applied Science, 1993, London,276-309
ABO-DONIA, S.A. and ABDEl- KADER, Y.I. Microbial flora and chemical composition of native Syrian hardcheese.Mesanarah, Medafarah and Shankalish. Egyption J. Dairy Sci.7, 1979,221-229
ALAIS, C. Scence du lait, Principes des techniques laitieres, 4em edition. Edition Sepaic, 1984, Paris