Article

Safety assessment and microbiological quality of homemade soy‐cheese in Nigeria

2018-10-01

Abstract excerpt

Fermented soy‐cheese is a popularly consumed food product in Nigeria. Its' production is typically homemade, though it is generally retailed for commercial purpose. To investigate the microbiological quality and possible factors contributing to contamination at each phase of its' production, soy‐beans, soy‐milk, and the resultant soy‐cheese were subjected to standard microbiological analyses. Candida sake and Sacc...

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Literature Corpus work: 18f28706-46e8-5457-9b61-898295817153
DOI: 10.1111/jfs.12511

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