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.
(2004). DEVELOPMENTS IN EGYPTIAN KASHKAVAL CHEESE: AN OVERVIEW ARTICLE. Alexandria Journal of Food Science and Technology, 1(1), 69-73. doi: 10.21608/ajfs.2004.19592
MLA
. "DEVELOPMENTS IN EGYPTIAN KASHKAVAL CHEESE: AN OVERVIEW ARTICLE". Alexandria Journal of Food Science and Technology, 1, 1, 2004, 69-73. doi: 10.21608/ajfs.2004.19592
HARVARD
(2004). 'DEVELOPMENTS IN EGYPTIAN KASHKAVAL CHEESE: AN OVERVIEW ARTICLE', Alexandria Journal of Food Science and Technology, 1(1), pp. 69-73. doi: 10.21608/ajfs.2004.19592
VANCOUVER
DEVELOPMENTS IN EGYPTIAN KASHKAVAL CHEESE: AN OVERVIEW ARTICLE. Alexandria Journal of Food Science and Technology, 2004; 1(1): 69-73. doi: 10.21608/ajfs.2004.19592
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