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Technological and chemical study on white cheese (queso blanco): II- Effect of type of milk on the quality of queso blanco cheese [electronic resource].

By:

El Zoghby, A. S

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Language: English Summary language: Arabic Description: p.4675-4684Other title:

دراسات تكنولوجية وكيماوية عل الجبن الكويزوبلانكو : -II تأثير نوع اللبن على جودة الجبن الكويزوبلانكو [Added title page title]

Uniform titles:

Mansoura university journal of agricultural sciences, 2009 v. 34 (5) Part A [electronic resource].

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Full Text Article

In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (5)Part ASummary: Milk of 3% fat was processed into Queso Blanco cheese namely, cows'(C) milk (T1), buffaloes (B) milk (T2), admixture of cows' and buffaloes milk 1:1 (T3), C+B3:1 (T4), C+B 1:3 (T5) and cows milk with 1% skim miik powder (SMP) (T6), 2% SMP(TI) and 4% SMP (T8).

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Milk of 3% fat was processed into Queso Blanco cheese namely, cows'(C) milk (T1), buffaloes (B) milk (T2), admixture of cows' and buffaloes milk 1:1 (T3), C+B3:1 (T4), C+B 1:3 (T5) and cows milk with 1% skim miik powder (SMP) (T6), 2% SMP(TI) and 4% SMP (T8).

Summary in Arabic.

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