Dried Fermented Dairy Products in Jordan: Jameed and Traceability

Author:

Haddad Moawiya A.,Yamani Mohammed I.,Jaradat Da’san M. M.,Obeidat Maher,Abu-Romman Saeid M.,Parisi Salvatore

Publisher

Springer International Publishing

Reference32 articles.

1. Abu-Lehia IH (1988) The chemical composition of jameed cheese. Ecol Food Nutr 20(3):231–239. https://doi.org/10.1080/03670244.1988.9991003

2. Al Hiary M, Yigezu YA, Rischkowsky B, El-Dine Hilali M, Shdeifat B (2013) Enhancing the dairy processing skills and market access of rural women in Jordan. International Center for Agricultural Research in the Dry Areas (ICARDA) Working Paper No. 565-2016-38922, pp 1–12

3. Al Omari A, Quasem M, Mazahreh A (2008) Microbiological analysis of solar and freeze-dried jameed produced from cow and sheep milk with the addition of carrageenan mix to the jameed paste. Pak J Nutr 7(6):726–729

4. Al-Qudah YH, Tawalbeh YH (2011) Influence of production area and type of milk on chemical composition of jameed in Jordan. J Rad Res Appl Sci 4(4)(B):1263–1270

5. Al-Saed AK, Al-Groum RM, Al-Dabbas MM (2012) Implementation of hazard analysis critical control point in jameed production. Food Sci Technol Int 18(3):229–239. https://doi.org/10.1177/1082013211427783

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