Physicochemical and Sensory Characteristics of Whey-based White Cheese Supplemented with Whole Milk Powder
Mohamed Osman Mohamed Abdalla & Zuba Bahar Elnour Yahya · Journal of Applied Life Sciences International · 2017
Aims: The aim of the study is to manufacture and determine the physicochemical and sensory characteristics of white cheese from whey supplemented with milk powder. Methodology: Cheese was manufactured from whey left after mozzarella cheese manufacture Cheese was manufactured from...
Open access
Research Article
10.9734/JALSI/2017/34761