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Impact Of Types Of Milk In Production Cheese Kashkaval

 

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  • 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
AuthorMaxhuni Shukri
LanguageEnglish
BindingPaperback
Number of Pages116
Publishing Year2013-05-22T00:00:00.000
ISBN9783659400810
Edition1 st
Book TypeEarth sciences, geography, environment, planning
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
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