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Original Article

AJVS. 2016; 51(2): 269-274


Physical, Chemical and Microbiological Properties of Laban Rayeb

Abbas A. Ahmed, Amr A. Amer, Mohamed S.I. Sakr.



Abstract
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A total of 120 random samples of Laban Rayeb of different brands collected from El-Beheira and Alexandria governorates to assess their Physical, chemical and microbiological quality.

Key words: Traditional fermentation, Rayeb, Coliforms, Staphylococcus aureus, Enterococci, Yeast, Mold.

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