Comparative Study of Some Microbiological and Chemical Analysis of Traditional and Modern Cheese in Sudan

Abstract

Cheese is the fresh or matured solid or semi solid product obtained by coagulating milk, skimmed milk, partly skimmed milk, cream, whey cream, or buttermilk, or any combination of these materials, through the action of rennet or other suitable coagulating agents, and by partially draining the whey resulting from such coagulation.