Add to ORKGThe present study was carried out to determine the chemical composition of sour milk (Roub) made either in traditional skin container (TSC) or plastic container (PC). The effect of storage on the chemical composition was also investigated . The results revealed that the overall mean of total solids in the sour milk made in both container was 7.27%±0.85 .The total solids content in the samples made in PC was significantly (P<0.05) higher than that made in TSC. The fat content in the TSC samples was significantly (P<0.05) higher than that made in PC. The respective values were 0.92% versus 0.22% respectively. The PC sour milk excessed significantly (P<0.05) the TSC samples in solids-non-fat and casein, while the TSC samples recorde...
This paper had been presented for promotion at the university of Khartoum. To get the full text ple...
The nature and interaction of the constituent substances that make up the sour-milk dessert with pla...
This paper had been presented for promotion at the university of Khartoum. To get the full text ple...
Due to the character of the original source materials and the nature of batch digitization, quality ...
This paper presents the study’s results of lyophilized national sour-milk beverage “koumiss” which w...
Aims: This study was conducted to determine the physicochemical characteristics of fermented milk “r...
Prospects for the use of vegetable raw materials in the technology of sour-milk desserts have been s...
The authors proposed a milk-containing product with a substitute for milk fat, produced according to...
This paper reviews the data on the development of the technologies of sour-milk beverages with the u...
The immense rely of Malaysia on imported products caused the tariff rates on dairy products to be m...
The results of using flour of sprouted soya and chickpea at making sour-milk products, based on goat...
Abstract: This study was conducted to evaluate the chemical composition of mish during storage. Nine...
The type of packaging may also substantially affect milk quality by directly controlling the amount ...
The aim of this study was to evaluate some chemical composition and microbiological load during sto...
The nature and interaction of the constituent substances that make up the sour-milk dessert with pla...
This paper had been presented for promotion at the university of Khartoum. To get the full text ple...
The nature and interaction of the constituent substances that make up the sour-milk dessert with pla...
This paper had been presented for promotion at the university of Khartoum. To get the full text ple...
Due to the character of the original source materials and the nature of batch digitization, quality ...
This paper presents the study’s results of lyophilized national sour-milk beverage “koumiss” which w...
Aims: This study was conducted to determine the physicochemical characteristics of fermented milk “r...
Prospects for the use of vegetable raw materials in the technology of sour-milk desserts have been s...
The authors proposed a milk-containing product with a substitute for milk fat, produced according to...
This paper reviews the data on the development of the technologies of sour-milk beverages with the u...
The immense rely of Malaysia on imported products caused the tariff rates on dairy products to be m...
The results of using flour of sprouted soya and chickpea at making sour-milk products, based on goat...
Abstract: This study was conducted to evaluate the chemical composition of mish during storage. Nine...
The type of packaging may also substantially affect milk quality by directly controlling the amount ...
The aim of this study was to evaluate some chemical composition and microbiological load during sto...
The nature and interaction of the constituent substances that make up the sour-milk dessert with pla...
This paper had been presented for promotion at the university of Khartoum. To get the full text ple...
The nature and interaction of the constituent substances that make up the sour-milk dessert with pla...
This paper had been presented for promotion at the university of Khartoum. To get the full text ple...