University of Khartoum

Browsing Staff Publication by Subject "Calcium chloride, Camel milk, Camifloc, Cheese, Composition, Sensory evaluation, Sudan, yield"

Browsing Staff Publication by Subject "Calcium chloride, Camel milk, Camifloc, Cheese, Composition, Sensory evaluation, Sudan, yield"

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  • ElYas, Ibtisam (uofk, 2008)
    Camel milk was processed into cheese using CamWoc and calcium chloride. Two types of cheeses were produced from camel milk, using Camifloc (CF cheese) and CaC 12 in addition to Camifloc (CFCC cheese). The study revealed ...

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