University of Khartoum

Utilization of Solanum dubium Fresen for Cheese Making

Utilization of Solanum dubium Fresen for Cheese Making

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dc.contributor.author Mohamed, B.E.
dc.contributor.author Habani, E.S.
dc.date.accessioned 2014-09-08T09:56:32Z
dc.date.available 2014-09-08T09:56:32Z
dc.date.issued 1996
dc.identifier.issn 1560-2141
dc.identifier.uri http://hdl.handle.net/123456789/1900
dc.description Page(s): 4 (2), 139- 149, 9 Ref. en_US
dc.description.abstract An investigation was carried out on aqueous extracts of Solanum dubium Fresen, ("Gubbain"), for their milk coagulating properties. A comparative study was then made between "Gubbain" extracts and animal rennet activities at variable pH values, temperature and calcium chloride concentrations. The activities of both extracts were affected by the different parameters studied. The similarities between the two extracts suggested the enzymatic nature of the "Gubbain" extract, and thus its suitability for cheese-making was tested. All the observed differences between the "Gubbain" and rennet cheeses were statistically not significant. This suggests that dried "Gubbain" berries can be used satisfactorily in the manufacture of comparable commercial white soft cheese ("Gibna beida"). en_US
dc.description.sponsorship Khartoum University Press en_US
dc.language.iso en en_US
dc.publisher Faculty of Agriculture, University of Khartoum, Shambat, Sudan en_US
dc.title Utilization of Solanum dubium Fresen for Cheese Making en_US
dc.type Article en_US

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