Evaluation of chemical composition and yield of mozzarella cheese using two different methods of processing

Pakistan Journal of Nutrition

Volumn 8, Issue 5, 2009, Pages 684-687

  El Owni, O A O ^a   Osman, Sana E ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Chemical composition; Mozzarella cheese; Yield

Indexed keywords

FAT; LACTOSE; PROTEIN;

ARTICLE; ASH; CHEESEMAKING; CHEMICAL COMPOSITION; CONTROLLED STUDY; COOLING; DAIRY PRODUCT; EXPERIMENTAL DESIGN; FOOD ANALYSIS; FOOD FREEZING; FOOD INDUSTRY; FOOD PROCESSING; FOOD STORAGE; MILK YIELD; MOISTURE; SOLID STATE; STARTER CULTURE; SUDAN; TITRIMETRY; WHEY;

EID: 64049114563     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.684.687     Document Type: Article

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