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The study aimed to throw some light on the problems associated with the production of blue- veined cheese from buffaioe’s milk. improveing the quality of the resultant cheeses was also an essential goal of the study . the work was undrtaken into tow parts .1. was carried out to compare the properties of blue-- veined cheese made from cow’s and buffaloe’s milk standardized to different case in \fat rations. 2. was concerned with improving the quality of buffaloe’s milk blue-veined cheese.
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