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
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书目信息
页码
187 p.
其它主题
Composicion; Irak/ reconstitucion; Irak/ reconstitution; Propiedades organolepticas; Lait de chevre; Propriete organoleptique
语言
阿拉伯
注释
45 tables; 24 graphs; 97 ref. Summaries (Ar, En)
类型
Thesis; Summary; Non-Conventional
团体作者
Salahaddin Univ., Arbil (Iraq). Coll. of Agriculture
1987-08-15
AGRIS AP
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