PROPERTIES OF DOMIATI CHEESE AS AFFECTED BY BLENDING VARIOUS MILKINGS AND COLD STORAGE OF BUFFALO’S MILK
The effects of mixing milk from different lactations and refrigerating storage of buffalo's milk for 24 or 48 hours on the characteristics of Domiati cheese were studied. Data showed that mixing evening and morning milks with raw or pasteurized cold stored milk increased the yield, TS, fat, salt, TN...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Árabe |
| Veröffentlicht: |
Mansoura University, Faculty of Agriculture
2011-11-01
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| Schriftenreihe: | Journal of Food and Dairy Sciences |
| Schlagworte: | |
| Online-Zugang: | https://jfds.journals.ekb.eg/article_81989_e4aaa3ac0f950813fa63d5cfe3ee961b.pdf |
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