Using milk retantate that resulting from Ultrafiltration technology in making White cheese
published by Aِl-Baath University
in 2016
in
and research's language is
العربية
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Abstract in English
This study aimed to manifactor white cheese using bovine milk
retentate and concentrated with Ultrafiltration using (Frames &
plates) system, and compared it with white cheese made from
original milk in terms of chemical composition, cheese yield,
sensory characteristics.
References used
Abd E1-Salam, M.H., Dawood, A.H., Abd E1-Hady, S.M., Abdou, S.M., and Montasser, E.A., 1988- Manufacture of blue-veined cheese by ultrafiltration techniques. Egypt. J. Dairy Sci. vol. 16. 149-156
Abdalla M.O., 1992- Effect of processing conditions on the microbiological quality of white pickled cheese. Ph.D. Dissertation, University of Tennessee, Knoxville, U.S.A
Abd–El-Gawad, M. A. M., 1998- Manufacture and Properties of Mozzarella Cheese from Buffaloes’ Milk. Ph.D., Thesis, Faculty of Agric. Cairo Univ