MICROBIOLOGICAL QUALITY OF KISHK, LABAN RAYEB AND KAREISH CHEESE AS RURAL PRODUCTS IN SOHAG GOVERNORATE, EGYPT
The chemical and microbiological quality of 156 samples of kishk, Laban Rayeb, homemade kareish cheese and market Kareish cheese were collected randomly from different localities in Sohag Governorate, Egypt were assessed. Moisture contents of kishk, Laban Rayeb, homemade kareish cheese and market Kareish cheese ranged from 4.24 to 5.67, 80.04 to 91.73, 67.20 to 76.01 and 67.13 to 80.26% respectively. ... إقراء المزيد