Production of wara, a West African soft cheese using lemon juice as a coagulant-Reference-Cited by-同舟云学术

Production of wara, a West African soft cheese using lemon juice as a coagulant

Published:2008-03 Issue:2 Volume:41 Page:331-336
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Adetunji V.O.,Alonge D.O.,Singh R.K.,Chen J.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Effects of heat, processing time, and pH on the microflora, aflatoxin content, and storability of wara, a soft white cheese;Adegoke;Die Nahrung,1992

2. Adetunji, A. O., Alonge, D. O., & Chen, J. (Unpublished). Microbial quality of wara, a southwestern Nigerian soft cheese.

3. Evaluation of the bacteria in milk products sold in Southwestern Nigeria;Adetunji;Nigeria Veterinary Journal,2003

4. Curds and whey;Spore,1995

5. Anonymous. (2006). Brining 101-chapter 1 the why and the what of brining. Available at 〈www.cookshack com/barbeque_guide /101/Brining 101.htm〉. Accessed on February 23, 2006.

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microbial Analysis of Street-Vended Fresh and Fried Local Cheese (Wara) in Owo and Oba-Ile Akure, Ondo State, Nigeria;African Journal of Agriculture and Food Science;2023-09-26

2. Citrus Fruits: Nutritive Value and Value-Added Products;Citrus - Research, Development and Biotechnology;2021-11-03

3. A review of artisanal cheese making: An African perspective;South African Journal of Animal Science;2021-08-20

4. Physicochemical properties, sensory quality, and coagulation behavior of camel versus bovine milk soft unripened cheeses;NFS Journal;2020-08

5. A preliminary study on the quality and safety of street-vended warankasi (a Nigerian soft white cheese) from Ibadan, Oyo state, Nigeria;British Food Journal;2017-02-06