Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties

The objective of the study was to investigate the interactive effect of heat treatment (raw or pasteurized milk), ripening in salted whey (SW) and storage period for up to 3 months on the physicochemical properties of Sudanese braided cheese (SBC). Braided cheeses were manufactured from raw (BCRM) a...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Int J Food Sci
Egile Nagusiak: Altahir, Mohamed O. E., Elgasim, Elgasim A., Mohamed Ahmed, Isam A.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Hindawi Publishing Corporation 2014
Gaiak:
Research Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC4745551/
https://ncbi.nlm.nih.gov/pubmed/26904645
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/698263
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