CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK الترکيب الکيميائى وخواص التجبن بالمنفحة للبن الابل (النوق)
The chemical composition and factors affecting the rennet coagulation of camel’s milk were studied in comparison to cow’s and buffaloe’s milk. The total solids of camel milk was slightly higher while its fat and protein content were slightly less than that of cows’ milk. Camel’s milk had less casein...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Árabe |
| Publicado em: |
Mansoura University, Faculty of Agriculture
2005-05-01
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| coleção: | Journal of Agricultural Economics and Social Sciences |
| Assuntos: | |
| Acesso em linha: | https://jaess.journals.ekb.eg/article_203894_b4760fe0eaca4a0761cc4ae84ae19871.pdf |
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