(2004). DEVELOPMENTS IN EGYPTIAN KASHKAVAL CHEESE: AN OVERVIEW ARTICLE. test, 1(1), 69-73. doi: 10.21608/ajfs.2004.19592
. "DEVELOPMENTS IN EGYPTIAN KASHKAVAL CHEESE: AN OVERVIEW ARTICLE". test, 1, 1, 2004, 69-73. doi: 10.21608/ajfs.2004.19592
(2004). 'DEVELOPMENTS IN EGYPTIAN KASHKAVAL CHEESE: AN OVERVIEW ARTICLE', test, 1(1), pp. 69-73. doi: 10.21608/ajfs.2004.19592
DEVELOPMENTS IN EGYPTIAN KASHKAVAL CHEESE: AN OVERVIEW ARTICLE. test, 2004; 1(1): 69-73. doi: 10.21608/ajfs.2004.19592

DEVELOPMENTS IN EGYPTIAN KASHKAVAL CHEESE: AN OVERVIEW ARTICLE

Alexandria Journal of Food Science and Technology
Article 5, Volume 1, Issue 1, January 2004, Pages 69-73    PDF (151.67 K)
Document Type: Original Article
DOI: 10.21608/ajfs.2004.19592
Abstract
Egyptian Kashkaval cheese is produced in minor quantities in Egypt. It is rather similar to the typical Kashkaval
type cheese originated in Eastern Europe and Balkan Peninsula countries. This overview article deals with Egyptian
Kashkaval cheese manufacturing. The improvement of the manufacture process, chemical composition, microbiology,
and ripening of Egyptian Kashkaval cheese are intensively reviewed.
Keywords
Egyptian Kashkaval cheese; cheese manufacture; microbiology; Chemistry; ripening
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