THE EFFECT RAW MILK TREATMENT BY THE IACTOPEROXIDASE SYSTEM ON SOME PROPERTIES OF SOFT WHITE CHEESE
Soft white cheese was manufactured from both sheep’s and cow’s milk activated by the (LPS) system at 30 : 70 ppm concentration of KSCN : H2O2 respectively .Refrigerated cheese samples cooled at 5ْC for 1,6 and 15 days were tested for pH total solids , fat , total and soluble proteins , salt content...
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
College of Agriculture
2007-03-01
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| Collection: | Mesopotamia Journal of Agriculture |
| Accès en ligne: | https://magrj.mosuljournals.com/article_26456_5dd891cd4d73a1d22e7f65e8241ce3d5.pdf |
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