Using milk retantate that resulting from Ultrafiltration technology in making Mozzarella cheese
published by Aِl-Baath University
in 2015
in Food Sciences
and research's language is
العربية
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Abstract in English
This study aimed to manifactor mozzarella cheese using bovine
milk retentate and concentrated with Ultrafiltration using (Frames &
plates) system, and compared it with mozzarella cheese made from
original milk in terms of chemical composition, cheese yield,
sensory and rheological characteristics.
References used
Abd–El-Gawad, M. A. M., 1998- Manufacture and Properties of Mozzarella Cheese from Buffaloes’ Milk. Ph.D., Thesis, Faculty of Agric. Cairo Univ
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AOAC International., 2005- Official methods of analysis of the Association of Official Analytical Chemists. 18th edition ed. AOAC International، Arlington