MODIFICATION OF THE TRADITIONAL METHOD OF MAKING RAS CHEESE, AND ITS EFFECT ON THE PROPERTIES AND QUALITY OF THE RESULTANT LOW-FAT RAS CHEESE
Low-fat Ras cheese (LFC) was made from cow’s milk of 1.5±0.1% fat with some modifications in the traditional method of cheese-making, including washing the curd by warm water (35Co/5min.) or rinsing it for 5min. in the same whey (after adding 0.1 or 0.2% wt/wt sodium citrate). Full-fat cheese (FFC)...
Tallennettuna:
| Päätekijät: | , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Árabe |
| Julkaistu: |
Mansoura University, Faculty of Agriculture
2011-03-01
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| Sarja: | Journal of Food and Dairy Sciences |
| Aiheet: | |
| Linkit: | https://jfds.journals.ekb.eg/article_81848_c05eb3fd11153ef76001b44762f18d2a.pdf |
| Tagit: |
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