University of Khartoum

Effect of Type of Milk and Salt Concentration on Physicochemical and Sensory Characteristics of Mudaffara Cheese

Effect of Type of Milk and Salt Concentration on Physicochemical and Sensory Characteristics of Mudaffara Cheese

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Title: Effect of Type of Milk and Salt Concentration on Physicochemical and Sensory Characteristics of Mudaffara Cheese
Author: Gamar Eldeen, Habaza Alameen Adam
Abstract: Milk and dairy products are considered to be rich sources of essential nutrients to meet human dietary requirements. It is well known that cheese is globally, one of very important dairy products and play crucial role in human nutrition. Cheese is made from different milk sources such as cows, goats, sheep or buffaloes’ milk.
URI: http://khartoumspace.uofk.edu/123456789/24329
Date: 2015


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