Effect of Milk Type and Salt Concentration on the Physicochemical Characteristics of Mudaffara (Braided) Cheese
Mohamed Osman Mohamed Abdalla & Habza Elamin Adam Gamer Eldin · Advances in Research · 2018
Aims: This study was conducted to determine the physicochemical characteristics of mudaffara cheese during the storage period. Methodology: Cheese was manufactured from raw cow milk and goat milk using starter culture and rennet. After forming, the curd was preserved in the salt...
Open access
Research Article
10.9734/AIR/2018/33121