akkawi cheese
Selected indexed studies
- Assessment of the Microbiological Acceptability of White Cheese (Akkawi) in Lebanon and the Antimicrobial Resistance Profiles of Associated Escherichia coli. (Antibiotics (Basel), 2023) [PMID:36978477]
- Microbiological and chemical evaluation of dairy products commercialized in the Lebanese market. (Vet World, 2022) [PMID:36590110]
- The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese. (J Sci Food Agric, 2015) [PMID:25205524]
_Worker-drafted node — pending editorial review._
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- Assessment of the Microbiological Acceptability of White Cheese (Akkawi) in Lebanon and the Antimicrobial Resistance Profiles of Associated Escherichia coli. (2023) pubmed
- Microbiological and chemical evaluation of dairy products commercialized in the Lebanese market. (2022) pubmed
- The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese. (2015) pubmed
- Investigation of the effects of some processing conditions on the fate of oxytetracycline and tylosin antibiotics in the making of commonly consumed cheeses from the East Mediterranean. (2021) pubmed
- Occurrence and Associated Factors of Biogenic Amines in Selected Mediterranean Dairy Products. (2026) pubmed
- Milk Supply in Lebanon: Economic Challenges and the Role of Traditional Dairy Products. (2025) pubmed
- From Cow's Milk to Cheese, Yogurt, and Labneh: Evaluating aflatoxin M(1) fate in Traditional Lebanese Dairy Processing and the Efficacy of Regulations through a Risk Assessment Approach. (2025) pubmed
- Occurrence and antimicrobial susceptibility of Listeria monocytogenes isolated from brined white cheese in Jordan. (2012) pubmed