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...
Spremljeno u:
| Glavni autori: | , , |
|---|---|
| Format: | Artigo |
| Jezik: | Árabe |
| Izdano: |
University of Al-Qadisiya
2023-06-01
|
| Serija: | Al-Qadisiyah Journal For Agriculture Sciences |
| Teme: | |
| Online pristup: | https://jouagr.qu.edu.iq/article_177204_dd4a666bf90b76cd007a78e01a4c5f91.pdf |
| Oznake: |
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|