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19592

DEVELOPMENTS IN EGYPTIAN KASHKAVAL CHEESE: AN OVERVIEW ARTICLE

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Last updated: 22 Jan 2023

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Abstract

Egyptian Kashkaval cheese is produced in minor quantities in Egypt. It is rather similar to the typical Kashkaval
type cheese originated in Eastern Europe and Balkan Peninsula countries. This overview article deals with Egyptian
Kashkaval cheese manufacturing. The improvement of the manufacture process, chemical composition, microbiology,
and ripening of Egyptian Kashkaval cheese are intensively reviewed.

DOI

10.21608/ajfs.2004.19592

Keywords

Egyptian Kashkaval cheese, cheese manufacture, microbiology, Chemistry, ripening

Volume

1

Article Issue

1

Related Issue

3916

Issue Date

2004-01-01

Receive Date

2018-11-21

Publish Date

2004-01-01

Page Start

69

Page End

73

Print ISSN

1687-3920

Article File

AJFS_Volume 1_Issue 1_Pages 69-73.pdf

PDF . 155.3kB

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https://ajfs.journals.ekb.eg/article_19592.html

Detail API

https://ajfs.journals.ekb.eg/service?article_code=19592

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5

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Original Article

Type Code

638

Publication Type

Journal

Publication Title

Alexandria Journal of Food Science and Technology

Publication Link

https://ajfs.journals.ekb.eg/

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Article

Created At

22 Jan 2023