El-Zoghby, A. S. <br/><br/>
Technological and chemical study on white cheese (Queso blanco)  1- Effect of coagulating agent on queso blanco cheese properties made from cows or buffaloes milk.  [electronic resource]: 
 دراسات تكنولوجية وكيماوية على الجبن الأبيض (الكويزوبلانكو) : 1- تأثير المواد المجينة على خواص الجبن الكويزبلانكو المصنعه من اللبن البقرى أو الجاموس. 

 - p.2025-3033. 
<br/><br/>Includes references. 
<br/><br/> Queso Balanco cheese made from cows or buffaloes milk .standardized to 3% fat. As ac:idulants three organic acids namely , lactic , Citric and acetic acids were applied wl,ile , to the fourth treatment, pure yoghurt culture was added to the milk at 42 CO for acid development to reach 0.35 % acidity. Samples of fresh, 7, 14 and 21 days were chemically, microbilogically and organoleptically analysed . Results obtained showed that yield of buffaloes milk cheese was higher than those of cows milk cheese. The addition of yoghurt culture (fourth treatment) gave the highest yield . On the other hand cows milk cheese contained higher moisture as compared with buffaloes milk cheese . 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Dairy products.<br/>Cheese industry--Egypt.<br/>white cheeses.<br/>cheese starters.