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Production and utilization of goat's milk in soft cheese making [electronic resource].

By:

Sakr, Hanaa S. A

Language: English Summary language: Arabic Description: P. 23-32Other title:

تاثير بعض الاضافات الغذائية على انتاج لبن الماعز وتصنيع الجبن الطرى [Added title page title]

Uniform titles:

Mansoura University journal of food and dairy sciences, 2012 v. 3 (1) [electronic resource].

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Full Text Article.

In: Mansoura University Journal of Food and Dairy Sciences 2012.v.3(1)Summary: Control (G1) and three additives representing caraway (Carvum carvi L.) (G2) ; fennel (Foeniculum vulgare) (G3) and fenugreek (Trigonella foenum- graecum) (G4) were exqmined out on the daily feed intake of Damascus goats at the rate of 100, 100 and 200 mg dried seeds/kg live body weight, resectively.

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Control (G1) and three additives representing caraway (Carvum carvi L.) (G2) ; fennel (Foeniculum vulgare) (G3) and fenugreek (Trigonella foenum- graecum) (G4) were exqmined out on the daily feed intake of Damascus goats at the rate of 100, 100 and 200 mg dried seeds/kg live body weight, resectively.

Summary in Arabic.

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