SOME OF PHYSICAL PROPERTIES AND ORGANOLEPTIC EVOLUTION FOR PROCESSED CHEESE WITH LOW FAT
Processed cheese was manufacture from whole sheep milk. The first treatment was conducted by mixing full cream sheep milk cheese with low fat cow curd cheese; in other treatment a low fat labnah (semidried yoghurt) was used to produce three levels of low, medium and high fat cheese (20,30 and 40% ±1...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2010-08-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_27835_49b6091cf351e70e44d2ed0b034ad82a.pdf |
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