Effect of Storage Period on the Microbiological and Sensory Characteristics of Cooked Low Salt White Soft Cheese (Gebna Beyda)

摘要

This study was carried out to evaluate the microbial and sensory characteristics of cooked low salt white soft cheese during storage. Low salt cheese was made from pasteurized (72^oC/1 min) cow?s milk. After complete coagulation, the curd was co