Comparative study of processed cheese produced from sheep and cow milk
Author:
Affiliation:
1. Dairy Science Department National Research Centre Giza Egypt
2. Dairy Research Department Food Technology Research InstituteAgricultural Research Centre Giza Egypt
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15003
Reference38 articles.
1. CHEMICAL PROPERTIES of PROCESSED RAS CHEESE SPREADS AS AFFECTED BY EMULSIFYING SALT MIXTURES
2. Nutritional properties of small ruminant food products and their role on human health
3. Physicochemical evaluation of sheep milk yogurts containing different levels of inulin
4. Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development
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