University of Khartoum

Production and Quality Evaluation of Whey-Based White Cheese (Gibna Bayda) Supplemented with Whole Milk Powder

Production and Quality Evaluation of Whey-Based White Cheese (Gibna Bayda) Supplemented with Whole Milk Powder

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Title: Production and Quality Evaluation of Whey-Based White Cheese (Gibna Bayda) Supplemented with Whole Milk Powder
Author: Yahya, Zibaa Bahr Alnour
Abstract: Utilization of whey proteins to food and dairy products is considered as one of the most important function due to their effects either on the product characteristics and the health promotion. The utilization of whey in whey-based cheeses in small cheese factories has been considered to be one of the economical methods of the utilization of whey .So; the manufacture of white cheese could easily be under taken as an additional source of income.
URI: http://khartoumspace.uofk.edu/123456789/24380
Date: 2015


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