EFFECT OF REINFORCEMENT RICOTTA CHEESE BY SKIM MILK POWDER AND MILK PROTEIN CONCENTRATE POWDER ON THE QUALITY OF THE CHEESE TARGET DURING STORAGE.
Ricotta cheese was made from acidified skim milk by yogurt starter at pH 5.8- 5.9 and adding different concentration of skim milk powder and milk protein concentrate. Acidity ,Fat, Protein, Ash, Total solids and the yield% of cheese were increased with increasing of skim milk powder and milk prote ...
Kaydedildi:
| Asıl Yazarlar: | , , , |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Árabe |
| Baskı/Yayın Bilgisi: |
Mansoura University, Faculty of Agriculture
2015-03-01
|
| Seri Bilgileri: | Journal of Food and Dairy Sciences |
| Konular: | |
| Online Erişim: | https://jfds.journals.ekb.eg/article_48812_4f0cdf78d749a93f785221d08da87fc2.pdf |
| Etiketler: |
Etiket eklenmemiş, İlk siz ekleyin!
|