PRODUCTION OF FLAVORED LOW FAT PROCESS CHEESE
Whole sheep milk cheese was used to produce processed flavored cheese with 30 % +-1 fat level after mixing with low fat filing materials such as crud. labanah and skim milk powder. as well as cheese emulsifiers of 1:1 sodium phosphate and citrate. Wild garlic. cumin. nigella and cordomon of 1% were...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2012-10-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_54798_dcc2ffe6c9c11f9464d5de55a8eb84d6.pdf |
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