Vol. 69 No. 4 (2016): milk science international_2016_18-22

Development of a novel white soft cheese using kefir starter cultures:
Microbiological, physicochemical and sensory properties

S.S. Awaisheh¹*, T.M. Rababah²*, R.J. Rahahleh¹, M.A. Haddad¹, R. Al-Groom³, S.A. Ibrahim⁴

¹ Food Microbiology and Safety Laboratory, Department of Nutrition and Food Processing, Faculty of
  Agricultural Technology- Balqa Applied University, P.O. Box 19117, Salt, Jordan
² Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110,
  Jordan
³ Department of Food Science, Al-Balqa Applied University, 19237, Zarqa, Jordan
⁴ North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA