ASSESSMENT OF LOCAL METHODS OF PROCESSING FOR THE PRESERVATION OF THE PHYSICO-CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY OF TWO LOCAL CHEESES IN ILORIN, NIGERIA
Nigerian locally produced cheese from milk, commonly known as wara is highly nutritious and highly prone to attack by spoilage and pathogenic microorganisms. Moist heat treatment and salting alone are the common methods used for processing. This study assessed the efficacy of these local processing...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2014-02-01
|
| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2014/01/jmbfs_0424_saliu.pdf |