Non Enzymatic Coagulation Of Milk And Its Influences On The Produces Soft Cheese

Faculty	Agriculture	Year:	1979
Type of Publication:	Theses	Pages:	92
Authors:	Mohamed Ahmed Mohamed Soliman
		BibID	10476643
Keywords :	Cheese products
Abstract:	Examine the use of this type of coagulation in the manufacture of karish cheese the second aim of this work was the use of some stabilizers in the manufacture of cheese made from milk coagulated with direct acidification for improving its yield and quality.

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