Add to ORKGPage(s): 5 (1), 147- 154, 9 Ref.Mudaffara cheese was produced from standardised cows' milk (2% fat) and cows' milk fortified with 2.5% and 5% skim milk powder. Cheese yield from different milk samples was recorded and the chemical constituents of cheese were analysed. A standard procedure for the production of Mudaffara cheese is described. The results of this investigation showed that fortification of fresh cows' milk with skim milk powder increased yield and improved texture and appearance of cheese. Variations in chemical constituents were very little between the three treatments.Khartoum University Pres
Caerphilly Cheese making procedure was modified to suit the conditions and kitchen environment of th...
Innovation in the small ruminant dairy sector faces structural challenges because dairies are often ...
Una-Sana Canton with geographical and climatic characteristics abounds in different types of cheese ...
Page(s): 2 (2), 83- 91, 8 RefMudaffara cheese was made from standardised buffaloes' milk and buffalo...
Halloumi cheese is made in some Middle Eastern countries from sheep's and goat's milk. It is a hard,...
<p>SUMMARY: Milk used for cheese making is normally standardized and heat treated. In some case, mil...
This study was conducted to evaluate the effects of different processing methods on some macro-miner...
Describes the major constituents of cow's milk and their exploitation in milk processing. Discusses ...
Trials in cheese-making using lactic acid (route or buttermilk) rather than imported rennet, which i...
Smallholder milk production has been boosted in the Arusha Kilimanjaro region of Tanzania. With the ...
The study was conducted in the Dairy Production Department of the College of Animal Production, Univ...
Cheese production has been in existence for more than 4000 years as a way of preserving milk and als...
The aim of this research was to examine the influence of goat's and cow's milk and their mixtures on...
Page(s): 5 (2), 147- 157, 16 RefThe effect of type of milk on the quality of white soft cheese was i...
Abstract: Two Mozzarella cheese making methods, Kosikowski (1982) and the modified method practiced ...
Caerphilly Cheese making procedure was modified to suit the conditions and kitchen environment of th...
Innovation in the small ruminant dairy sector faces structural challenges because dairies are often ...
Una-Sana Canton with geographical and climatic characteristics abounds in different types of cheese ...
Page(s): 2 (2), 83- 91, 8 RefMudaffara cheese was made from standardised buffaloes' milk and buffalo...
Halloumi cheese is made in some Middle Eastern countries from sheep's and goat's milk. It is a hard,...
<p>SUMMARY: Milk used for cheese making is normally standardized and heat treated. In some case, mil...
This study was conducted to evaluate the effects of different processing methods on some macro-miner...
Describes the major constituents of cow's milk and their exploitation in milk processing. Discusses ...
Trials in cheese-making using lactic acid (route or buttermilk) rather than imported rennet, which i...
Smallholder milk production has been boosted in the Arusha Kilimanjaro region of Tanzania. With the ...
The study was conducted in the Dairy Production Department of the College of Animal Production, Univ...
Cheese production has been in existence for more than 4000 years as a way of preserving milk and als...
The aim of this research was to examine the influence of goat's and cow's milk and their mixtures on...
Page(s): 5 (2), 147- 157, 16 RefThe effect of type of milk on the quality of white soft cheese was i...
Abstract: Two Mozzarella cheese making methods, Kosikowski (1982) and the modified method practiced ...
Caerphilly Cheese making procedure was modified to suit the conditions and kitchen environment of th...
Innovation in the small ruminant dairy sector faces structural challenges because dairies are often ...
Una-Sana Canton with geographical and climatic characteristics abounds in different types of cheese ...