Category

Impact Of Types Of Milk In Production Cheese Kashkaval

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
Delivery in :  10-12 Business Days

 
₹ 3,718

Availability: Out of stock

 

Delivery :

Product Out of Stock Subscription

(Notify me when this product is back in stock)

  • Product Description
 

Organoleptic evaluation of cheese after 30 days ripening, showing that the technology can be applied to produce a cheese very good sensory characteristics. The best sensory characteristics achieved cheese produced from sheep milk. For the production of cheese samples was used in cows, sheep and a mixture of these two types of milk. According to their physic-chemical composition of cow's milk are according to acidity and amount of fat, but the amount of dry matter was too low. Sheep's milk had a small amount of fat and dry matter, it was not fresh, or had high acidity

Product Specifications
SKU :COC88048
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
0 Review(s)