Chemical and organoleptic study of semi Cheddar cheese made from reconstituted, cow, ewe and goat milk (in Iraq)
1985
Hassan, Gh.M.
Some of the results obtained are: A-Percentage of fat, calcium and phosphorus lost in whey, total of nitrogen soluble, nitrogen content and nonprotein nitrogen in all cheeses was increased with the increase of reconstituted milk used and also, with moisture and salt. B-Cheeses made from 25% milk, 25% reconstituted milk and 50% milk developed yeasty flavour after 8 weeks although cheese flavour and body were good at 24 weeks of ripening
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
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