Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties

The objective of the study was to investigate the interactive effect of heat treatment (raw or pasteurized milk), ripening in salted whey (SW) and storage period for up to 3 months on the physicochemical properties of Sudanese braided cheese (SBC). Braided cheeses were manufactured from raw (BCRM) a...

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Detalles Bibliográficos
Autores principales: Altahir, Mohamed O. E., Elgasim, Elgasim A., Mohamed Ahmed, Isam A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745551/
https://www.ncbi.nlm.nih.gov/pubmed/26904645
http://dx.doi.org/10.1155/2014/698263

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745551/
https://www.ncbi.nlm.nih.gov/pubmed/26904645
http://dx.doi.org/10.1155/2014/698263

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