RELATIONSHIPS AMONG SOME PROPERTIES OF BUTTER AND DIFFERENT TYPES OF MILK
Fresh whole milk (buffaloe, cow, ewe and goat) were separated to cream. Fresh cream from each milk was divided into two parts. The first part was churned to sweet butter, while the second part was fermented, then, churned to fermented butter. Buffalo and cow sweet cream were mixed (1:1) and divid...
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| Главные авторы: | , |
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| Формат: | Artigo |
| Язык: | Árabe |
| Опубликовано: |
Mansoura University, Faculty of Agriculture
2000-07-01
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| Серии: | Journal of Food and Dairy Sciences |
| Предметы: | |
| Online-ссылка: | https://jfds.journals.ekb.eg/article_259197_5adc53de45e37f2e24832d56d4d45f75.pdf |
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