Comparative Study of some Characteristics for Whey Cheese Produced by Heat Acid Coagulation
In the current study sweet whey obtained from white soft cheese was used for processing of Ricotta cheese using heat treatment with acid and Best Ricotta which manufactured by heating without addition of acid. Cheese samples were analyzed for some physicochemical analysis (moisture, total solids, pH...
-д хадгалсан:
| Үндсэн зохиолчид: | , , |
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| Формат: | Artigo |
| Хэл сонгох: | Árabe |
| Хэвлэсэн: |
University of Al-Qadisiya
2023-06-01
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| Цуврал: | Al-Qadisiyah Journal For Agriculture Sciences |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://jouagr.qu.edu.iq/article_177204_dd4a666bf90b76cd007a78e01a4c5f91.pdf |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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