Abstract:A total of twenty samples of different types of Zabady and Raybe milk were collected from local markets in Cairo and Al-Giza governorates and stored in the refrigerator at 5±1°C. Microbiological, physicochemical, and rheological properties of collected samples were studied at the beginning, middle, and end of storage period. The results showed that the average values of acidity, pH, Viscosity, Syneresis, Water Holding Capacity (WHC%) and Radical Scavenging Activity (RSA%) of fresh samples ranged from 0.72±0.02… Show more
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