ADDING ESSENCES OR VEGETABLE PICKLES TO GOATS MILK TO IMPROVE THE QUALITY OF SOFT CHEESE MADE IT
The effect of adding some additives to goat's milk on the quality of white cheese was studied. Six treatments were done by adding of Milky, Estmobli (Ripened white cheese for 1-2 months in high salt brine with green pepper Capsicum annum), Parameli (Ripened white cheese for 6 months in its salted w...
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| Główni autorzy: | , |
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| Format: | Artigo |
| Język: | Árabe |
| Wydane: |
Mansoura University, Faculty of Agriculture
2011-04-01
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| Seria: | Journal of Food and Dairy Sciences |
| Hasła przedmiotowe: | |
| Dostęp online: | https://jfds.journals.ekb.eg/article_81943_e0cfa43512354b2d5740d4316818e4f2.pdf |
| Etykiety: |
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