STUDIES ON KAREISH CHEESE IN UPPER EGYPT I- PHYSICAL AND CHEMICAL STUDIES

STUDIES ON KAREISH CHEESE IN UPPER EGYPT II- MICROBIOLOGICAL STUDIES

MICROBIOLOGICAL QUALITY OF KAREISH CHEESE IN KAFR EL-SHEIKH CITY

Chemical, Nutritional and Microbiological Evaluation of Some Egyptian Soft Cheeses

DEVELOPMENTS IN EGYPTIAN KASHKAVAL CHEESE: AN OVERVIEW ARTICLE

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOFT WHITE CHEESE (DOMIATI CHEESE) SOLD IN KAFR EL- SHEIKH GOVERNORATE

SANITARY CONDITION OF KAREISH CHEESE MANUFACTURED IN ASSIUT CITY

EFFECT OF DRAINING METHOD ON THE QUALITY OF KAREISH CHEESE.

COMPARISON BETWEEN THE MICROBIOLOGICAL QUALITY OF KAREISH CHEESE MANUFACTURED FROM RAW AND PASTEURIZED SKIMMED MILK SOLD IN ASSIUT CITY MARKETS

Microbiological and Chemical Quality Assessment of Soft White Cheese Produced by Large Egyptian Dairy Plants