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Evaluation of Cheddar and Cottage Cheese Production from Doe and Ewe

 

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  • Product Description
 

The study was aimed to produce cheddar and cottage cheese from doe and ewe milk. The sources of milk were from Arsi Negele and Kofele areas of Oromiya region of Ethiopia. Cheddar cheeses were made from whole doe, whole ewe milk and their mixtures contained ratio of 25, 50 and 75% of doe and ewe milk using standard procedure for cheddar cheese processing technology.The proximate, microbiological, Physico- chemical, sensory analysis and yield calculation of the cheeses were made at chemical Engineering laboratory, Holleta agricultural research center,Ethiopian health and nutrition research institute.The thesis generally includes processing technology and evaluation of cheddar cheese made from doe and/or ewe milk. As a result an economically feasible production system has been recommended by scaling up to industry level.

Product Specifications
SKU :COC82458
AuthorBezaye Taye and Dr. Eng. Shimelis Admassu
LanguageEnglish
BindingPaperback
Number of Pages108
Publishing Year2011-07-18T00:00:00.000
ISBN978-3844395082
Edition1 st
Book TypeChemical engineering
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-10-08 00:00:00