Nejib Guizani

Book Review

Microbiological, Physico-Chemical, and Biochemical Changes During the Ripening of a Camembert Cheese Made from Pasteurized Cow’s Milk

Camembert cheese was manufactured from pasteurized cow’s milk by the traditional method in order to determine the changes in the microflora, physico-chemical, and biochemical characteristics over 30-day ripening period. The total bacteria counts were high in cheese throughout ripening with lactic acid bacteria being th …

Microflora and Physical-Chemical Characteristics of Omani Laban

Fifteen samples of Laban made at home in three Omani regions were subjected to physical-chemical and microbiological analysis. Laban had an average titratable acidity, pH, fat, protein and total solids of 1.12%, 3.98, 1.I2%, 2. 11% and 6.29%, respectively. The microbial flora of traditional Omani laban was found to be …