Effect of Ginger Rhizomes Extracts on Keeping Quality and Oxidative Stability of UF-White Soft Cheese

Faculty Agriculture Year: 2018
Type of Publication: ZU Hosted Pages: 333-338
Authors:
Elsayed Mohamed Abdel Wahed Khalil
Journal: J. Food and Dairy Sci., Mansoura University Volume: 9
Keywords : Effect , Ginger Rhizomes Extracts , Keeping Quality    
Abstract:
The present study was carried out to estimate the effect of ginger rhizomes (Zingiber officinale) extracts on the oxidative stability, chemical composition, microbiological and sensory properties of UF-soft cheese being made with aqueous or
    
     
 
       

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