Effect of Pomegranate Juice on the Manufacturing Process and Characterization of Feta-Type Cheese during Storage

Figure 1

Pictures of surface Feta-type cheese containing different pomegranate juice concentrations. (a) 0%. (b) 5%. (c) 10%. (d) 15%. (e) 20%.

(a)

(b)

(c)

(d)

(e)